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Commercial kitchen ventilation is an essential aspect of any food service establishment. Proper ventilation ensures that the kitchen environment is safe and healthy for employees and customers alike. A well-designed ventilation system can also improve energy efficiency and reduce operating costs. CaptiveAire® is the nation's leading manufacturer of commercial kitchen ventilation systems, and now provides a complete solution of fans, heaters, ductwork, and HVAC equipment. For over 40 years, we've led the industry with innovative technologies, unmatched service, competitive pricing, and rapid lead times. Sales & Service Let us take the hassle out of kitchen ventilation systems. Resources Get design tools and resources for your next kitchen ventilation system project. We engineer commercial ventilation systems that work, and we build them to last. It's that simple. Restaurant Hood Systems Help To Circulate Clean Air in Your Commercial Kitchen Filters Sort by Compare Products Style Type Most Popular 115/230 Volts Halifax Custom Type 1 Commercial Kitchen Hood System #421custmhpt1 Contact us for details 115 Volts Halifax Custom Type 1 Concession Trailer / Food Truck Hood System #421custmhpft
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Commercial Kitchen Exhaust Systems Remove grease, smoke, and steam for a healthier kitchen environment in your restaurant or food-service establishment. Kitchen exhaust hoods designed to meet the needs of commercial kitchens and resturants. This includes exhaust hoods for applications such as grease, heat and condensate and institutional residential. Commercial hoods are divided into two types based on whether or not they are designed to handle grease. Type 1 Hoods Type 1 hoods are for use over grease- and smoke-producing equipment, such as fryers, broilers, ranges, and tilt skillets. Include grease filters or baffles to trap and remove grease Guide To Commercial Innovations In Kitchen Ventilation Systems Are you in the market for a new commercial vent hood? Perhaps you're moving into a new location, or need to redesign your current ventilation system. Here are some tools to help you determine the best commercial ventilation system for your location.
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A well-maintained commercial hood system will last longer and work more efficiently than one that, for example, is running with an upblast exhaust fan that has a worn-out belt on its motor. If you have questions about which kitchen ventilation system is best for your facility, give us a call at +1 877.394.9731 and speak with one of our product. The Many Benefits of an Exhaust Hood. In a well-functioning kitchen, commercial exhaust hood systems are your kitchen's MVP—they're specially designed to clean the air by removing things like grease-laden vapors, smoke, and other yucky stuff. This keeps your kitchen tidy and makes it safer by reducing the chances of slips and fires.
Commercial Kitchen Ventilation - Hoods.. The Self-Cleaning System is available on CaptiveAire's premier line including ND-2, SND-2 and BD-2 Hood Models. The system cleans grease from the plenum and portion of the duct with the daily hot water spray cycle. View Products. Backshelf Hoods. Commercial kitchen ventilation systems (PCU) are part of the restaurant kitchen exhaust system and are designed to control effluent and smoke from the commercial cooking process. See UL 8782 for more information. Kitchen Odor Mitigation Grease exhaust may not be the only concern, some locations require a higher degree of odor mitigation.
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Grease duct systems for commercial kitchen areas. Grease duct systems are intended for use in connecting Type 1 and 2 kitchen hoods, cooking ovens, and exhausting all commercial cooking appliances to the outdoors. All current NFPA 96 and International Mechanical Code editions now recognize UL 1978 Grease Duct as a safer alternative to field. A: A primary goal of the book, " ASHRAE® Design Guide for Commercial Kitchen Ventilation: Best Practices for Design and Operation " is to share with the HVAC and food service industry decades of research and design experience that transformed CKV systems. This culmination of work breaks down fact-based standards and best practices that.
