Choosing a Restaurant HoodFor the most part every restaurant needs a restaurant hood system. State regulations require that you have sufficient ventilation to prevent excessive heat, steam condensation, vapors, obnoxious odors, aerosols, smoke, and noxious fumes from occurring in all of your rooms. Equipment from which these nuisances may originate must be vented to the outside air or through an approved ventilation system. Additionally, you must maintain an adequate number of hood systems to prevent grease or condensation build-up. All of your grease-producing equipment must be vented through a ventilation hood and a grease collection system. Mobile units may vent directly to the outside air.
These systems, which can cost anywhere $1,000 to $1,500 per linear foot (and the average is 10 to 12 feet), must not only funnel smoky, greasy air out, but bring an equal amount of fresh, clean air in. There are two different types of hoods. A Type 2 non-grease hood is for restaurants that are only producing water vapor during the cooking process. A Type 1 grease hood is for all the others.
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