A commercial hood system is one of the most expensive parts of a kitchen build-out, so owners often ask whether they really need one. The answer depends on what you cook, what equipment you use and what your local authority requires. This guide explains the general categories, which equipment almost always needs a hood and which pieces may not, so you can have a productive conversation with your hood contractor and inspector.
Shop the equipment in this article: gas fryers, charbroilers and griddles. Freight is included on every order.
Two Kinds of Hoods
Type I hoods are for grease. They capture smoke and grease-laden vapor, have baffle filters and usually include a fire suppression system. They are used over fryers, griddles, charbroilers, ranges and anything else that produces grease.
Type II hoods are for heat, steam and moisture without grease. They are sometimes used over dish machines, steamers or ovens that only bake.
The final decision on which type you need, if any, belongs to your local building department, fire marshal and health department. Always confirm with them before you buy equipment.
Equipment That Almost Always Needs a Type I Hood
- Gas and electric fryers. Hot oil produces grease vapor and poses a fire risk. See our gas fryers.
- Charbroilers and char-rock broilers. Fat drips onto the heat source and creates heavy smoke. See our charbroilers.
- Griddles and flat tops that cook burgers, bacon and other fatty food. See our griddles.
- Ranges and stock pot burners used for sauteing and frying.
- Salamanders and broilers used over meat.
In most jurisdictions, any gas-fired cooking appliance goes under a hood regardless of what it cooks, because combustion products must be vented.
Equipment That May Not Need a Hood
Some countertop electric equipment is used in kitchens without a hood, depending on local rules and what you cook. Examples include:
- Coffee equipment and warmers, like the Waring WCW20 double coffee warmer, 120v.
- Panini presses used for sandwiches, like the Cookline PG-1 panini press, 120v. Some jurisdictions allow these without a hood, others do not.
- Food warmers and holding equipment that only keep cooked food hot.
- Some electric countertop ovens used for baking or reheating, such as a Cookline CPO-1 single deck countertop pizza oven. Whether this is allowed depends on the inspector and the menu.
A few ventless units carry a listing that allows use without a hood, but that listing must be for the specific model and must be accepted by your local authority. Do not assume any electric unit is hood-free.
Questions Your Inspector Will Ask
- What exactly will you cook on each piece of equipment.
- Is it gas or electric.
- Does it produce smoke, grease vapor or steam.
- Does the unit carry a listing for ventless use.
Bring your equipment list and spec sheets to the plan review. It saves time and avoids buying a unit you cannot use.
Sizing the Hood
The hood must overhang the cooking equipment on the front and sides by a set amount, and the fan must move enough air for the equipment underneath. A line with a charbroiler and fryers needs more exhaust than a line with a range and a griddle. Your hood contractor calculates this from your equipment list. Make-up air, the fresh air brought in to replace what the hood pulls out, is part of the same design.
Keeping the Hood Working
- Clean baffle filters on a regular schedule, often weekly for busy fryer lines.
- Empty and clean the grease cup. A replacement hood grease cup is an easy part to keep on hand.
- Schedule professional duct cleaning and fire suppression inspections as your local fire code requires.
Hood installation, ductwork, fire suppression and the gas or electric connections under the hood should be handled by licensed professionals and checked against local code.
Where to Start
Make a list of every piece of cooking equipment you plan to run, then browse our cooking equipment for spec sheets to share with your hood contractor. Questions? Contact Express KitchQuip and we will help you pick the right size and configuration.