First off, what is a "Hood" or "Exhaust Hood"? The basic concept of a hood system is to capture evaportated substances such as: gas, grease, steam, smoke, smell, etc. It essentialy filters out some of the contaminants and exhausts all of the evaporated subestances into the atmosphere, releasing it from being inside the building and possibly causing a fire hazard and harm to the people that are within. These are required on all projects that have gas equipment and a certain type of hood for simple steam only exhaust (slightly less expensive).
Have you ever considered the complexities of Local Mechanical Code requirements for Exhaust Hoods? City Codes? What if something Happens?
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Let's explore the 4 basic types of hoods. 1. Low Proximity Hood is for hoods that will be located in close proximity to the cooking surface. 2. Wall Canopy Hood is the most common type with a wall located at the back side of the hood. 3. Single Island Hood is used over cooking equipment where no walls exist. 4. Sloped Wall Canopy Hood is for low ceiling heights.
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