Commercial-Kitchen Hoods

MasterFormat Division 23 38 13: Commercial Kitchen Hoods

Commercial kitchens, with their high heat and smoke generation, require specialized ventilation systems. At the heart of these systems lie commercial kitchen hoods, classified under MasterFormat Division 23 38 13. These hoods play a critical role in maintaining a safe and comfortable cooking environment by capturing and removing airborne grease, smoke, heat, and odors.

What is a Commercial Kitchen Hood (MasterFormat Division 23 38 13)?

A commercial kitchen hood, falling under MasterFormat Division 23 38 13, is a large, typically stainless steel structure installed directly above cooking equipment. It acts as a capture device for byproducts of the cooking process. These hoods come in various types, including wall-mounted, island, and single-island configurations, designed to match specific kitchen layouts and cooking appliance arrangements.

How Does a Commercial Kitchen Hood Work?

Commercial kitchen hoods utilize the principles of airflow and capture velocity to effectively remove cooking byproducts:

1. **Capture and Containment:** The hood structure itself is designed to effectively capture rising heat, smoke, and grease-laden vapors from cooking equipment.
2. **Airflow and Exhaust:** A powerful fan system within the hood draws in the contaminated air.
3. **Filtration:** Grease filters, typically baffle or mesh types, capture grease particles, preventing them from entering the ductwork and posing a fire hazard.
4. **Exhaust:** The filtered air is then exhausted outside the building through ductwork, keeping the kitchen environment clean and safe.

Where are Commercial Kitchen Hoods Commonly Used?

As their name suggests, commercial kitchen hoods are essential in any commercial cooking environment, including:

• Restaurants
• Cafeterias
• Hotels
• Hospitals
• Schools
• Any facility with industrial-scale cooking operations

Installation Best Practices for Commercial Kitchen Hoods (MasterFormat Division 23 38 13)

Proper installation is crucial for optimal performance and safety. Key considerations include:

• **Hood Type and Size:** Selecting the correct type and size based on the cooking equipment and kitchen layout is paramount.
• **Clearance:** Adequate clearance (typically 24-36 inches) must be maintained between the cooking surface and the hood's bottom edge for effective capture and fire safety.
• **Ductwork:** Properly sized and installed ductwork is crucial for efficient airflow and exhaust.
• **Makeup Air:** A makeup air system is essential to replace the exhausted air, maintaining balanced pressure within the kitchen.
• **Fire Suppression System:** Most commercial kitchens require an automated fire suppression system integrated into the hood for fire safety.
• **Professional Installation:** Always rely on qualified professionals for installation to meet all building codes and safety standards.

Top Manufacturers for Commercial Kitchen Hoods

Several reputable manufacturers produce high-quality commercial kitchen hoods, including:

• CaptiveAire
• Accurex
• Halton
• Greenheck
• Frymaster

Conclusion

Commercial kitchen hoods, categorized under MasterFormat Division 23 38 13, are indispensable components of any commercial cooking facility. By effectively capturing and removing cooking byproducts, these hoods ensure a safe, healthy, and comfortable working environment for kitchen staff while maintaining compliance with fire safety regulations. When considering a commercial kitchen hood system, it's vital to consult with experienced professionals and choose reputable manufacturers for optimal performance, safety, and longevity.