Parts of a Hood System
This part pulls the exhaust up and out of the kitchen.
What is the exhaust fan?
These are the 2 options hoods come in to purchase on our site.
What is the Hood/Canopy only and the Hood System/Package (includes Hood, upblast fan, and fire suppression/makeup air options)?
This is the only brand name and private label of hood systems.
What is Halifax?
These are private labels for hot holding equipment. (name 2)
What are Avantco, Cooking Performance Group, Serv It, and/or Mainstreet Equipment?
The difference between sealed and open well steam tables.
What is moist heat (steam) and dry heat without water (open well)?
This part connects to the hood box and runs up through the ceiling.
What is the exhaust duct?
Fire Suppression is most comonly used with this type of equipment. (name 2)
What are charbroilers, fryers, griddles, wok ranges, or ranges?
Grease filters should be cleaned weekly with this method.
What is the dishwasher or the sink with detergent?
The maximum heating temperature of a holding cabinet.
What is 185 degrees?
This equipment is used to merchandise food.
What is a hot food display?
This type of filter collects grease vapors and reduces vapor entering the hood system?
What is a baffle filter?
These are the 2 types of fire suppression.
What are Kiddie (uses APC/Acquesous Potassium Carbonate) and Ansul (uses Ansulex wet fire suppression)?
Exhaust fans and makeup fans should be checked by a professional with this frequency.
What is monthly?
This equipment is used to prepare yeasted bread and other baked goods where the dough is allowed to rest and rise before baking.
What is a proofing cabinet?
Equipment used to merchandise, serve, or keep food warm behind the scenes.
What are heat lamps and strip warmers?
These are the 2 types of hoods.
What are type 1 Exhaust Removal Hoods (Removes heat, steam, grease, and gas equipment byproducts) and type 2 Condensate Hoods (Removes heat and steam only)?
These additional options/accessories are available for hood systems. (name 2)
What are lights, the baffle filter, the filter lifting fork, and the grease cup?
This is the frequency of professional hood cleaning for average restaurants, cafeterias, and hotel or hospital kitchens.
What is every 90 days?
This is the temperature range of a proofing cabinet.
What is 80-110 degrees?
The only equipment designed to cook, reheat, and hold food.
What are cook and hold ovens?
This type of hood on our site is suited for food trucks.
What are type 1 hoods?
This is one type of makeup air available for a hood system.
What is short cycle (introduces fresh air into the front, inside of the hood and pushes exhaust out the back), PSP/Perforated Supply Plenum (introduces air from outside of the hood and down onto the cookline), or BRP/Back Return Plenum (introduced down the back of the hood, to the floor and under equipment)?
These 2 additional filters that are used with the baffle filter for ventless hood systems.
What are the screen filter (or extra vapor and fume removal) and the charcoal filter ( which will absorb the smoke and odors)?
This is a unique feature of the retarder proofer.
What is the ability to alternate between refrigeration and proofing modes?
These equipment is meant to keep food out of the temperature danger zone. (name 2)
What are holding cabinets, steam tables, soup and food warmers, and/or hot food displays?