Restaurant Kitchen Hood

Restaurant Kitchen Hood

Kitchen Hood Fire Suppression Systems are specifically designed to suppress fires in commercial kitchen appliances, exhaust hood and ductwork.  Each appliance type, exhaust hood, and ductwork has specific design parameters that must be followed for the system to properly suppress the fire over each kitchen appliance. Kitchen hood fire suppression systems use a wet chemical to suppress the fire and are activated by automatic or manual means.  Kitchen hood fire suppression hood systems consist of four major components: container to store the liquid chemical suppression agent; fuel shut off devices; actuation system operated manually or automatically; and an agent distribution system which delivers the agent from the tank through the distribution piping to the hazard areas.
restaurant kitchen hood 1

Restaurant Kitchen Hood

You can bake without a hood as long as it is baked goods like cakes, cookies, pies and bread. Finding prepackaged foods is easy these days and folks like US Foodservice or Sysco will be more than happy to show you, and even let you sample, some of their products. Frying is out! NO FRYING!!  So lets make a mean sandwich and give the option of putting it in the panini press with some of the best meats around and serve it with the freshest bread that we bake on site. I bet if you search for a different sandwich spread that would make your sandwich stand out above the rest that would get people coming. Salad’s; people love a good salad. How many women would come to your place at lunch if they could get a great salad at a good price? Ok this sounds like a place I would go to for a quick lunch, right? Not so fast. If you could find or make a great muffin, croissant, bear claw or anything else you could bake in your convection oven and throw in a coffee bar you have breakfast. You’ve got breakfast and lunch covered, but what about dinner? I have a friend here in Greenwood that has figured the no hood scenario out better than anyone I know. Howard Corley owns Howard’s On Main and in the evening he sells beer and wine to the office crowd getting off of work. Folks will stop by for a sandwich and a beer or something with a glass of wine. Some states will even let you have a rotisserie for chicken or an Alto Shaam for prime rib without a hood but check first.  There is so much you can do without a hood! it just requires a little thought and alot of work. Welcome to the restaurant business! Want to buy some equipment?           
restaurant kitchen hood 2

Restaurant Kitchen Hood

Restaurant Max offers a wide range of commercial restaurant Type 1 and Type 2 kitchen grease hoods, heat exhaust hoods, condensation hoods, concession hoods, mobile food truck hoods, and outdoor hood systems. Prices below do not include a $15 per foot Hood Crating if hood is shipped.
restaurant kitchen hood 3

Restaurant Kitchen Hood

Hello. I’m going to share what I would like to have on my menu and would like to see if I would need a hood for the foods I’m going to have. Salads, cold sandwiches, cookies, muffins,soups,chili, hot plates daily like in steam tables or crock pots < if steam tables need hood. Countertop steam tables. Chips and other small items that I know don't require hood. But the above items would I need a hood? I live in Louisiana . Thanks. Sheila.
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Restaurant Kitchen Hood

Vent hoods are a crucial part of your commercial kitchen. It is important to match the right commercial kitchen ventilation system to the equipment you use. A properly designed restaurant exhaust hood keeps your business running safely and efficiently. Vent hoods used in restaurants are different than those used in domestic kitchens due to the excess heat, vapor and air emitted in commercial kitchens. Our years of experience in understanding these requirements combine so that we can help you choose a commercial kitchen ventilation system suited to optimize your kitchen. Browse through our selection of commercial grease hoods, vent hoods, return air fans and exhaust fans to use on your project. Click here for tips on Selecting and using Kitchen Ventilation Systems. We encourage you to contact us if you have any question regarding commercial kitchen ventilation, exhaust hoods, commercial kitchen hoods or restaurant vent hoods.
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Restaurant Kitchen Hood

If the sandwiches are heated, it would need to be done on a Panini grill, or some sort of press. You can’t fry at all without a hood, but you can bake breads and desserts, or offer salads and cold sandwiches. As for rotisseries, or adding an Alto-Shaam for preparing Prime rib, you’ll need to check the specific regulations for your state. The restaurant referenced in this blog is very successful, and it never even occurs to you that they don’t have a hood unless you really pay attention to that sort of thing. The basic suggestion is that there are ways to start out hoodless, and if you want to add fried foods to your menu, you can do that later on, after you’ve built your financial base and adding a hood is no longer a crippling expense.
restaurant kitchen hood 6

Restaurant Kitchen Hood

There are many expenses opening a new restaurant can incur, and to first-time owners these can sometimes come as a big shock. For instance, one of the largest purchases that new owners aren’t always prepared for is the hood system. In many cases this several-thousand-dollar item can make or break your budget. So what about operating a restaurant kitchen without the hood?
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Restaurant Kitchen Hood

It depends on the type of oven that you get. If you are looking at smaller style counter-top oven or an electric model then you may not need a hood for that type of food. If you are going to cook anything that may produce any type of grease inside the oven when it’s cooking, then a hood is always recommended (and may be required). So this really depends on your plans. If you are going to be buying precooked meats from a food service provider, and only using the oven for warming, than you may be ok. If you plan on cooking the meat from the raw state in the oven, then you will, more than likely, need a hood. It is always best that you check with your local fire marshal to make absolutely certain in any situation and they will give you the final decision.
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Hi Jarrett Wow amazing information… Actually I’m opening a restaurant and the main thing on my menu is whole chicken on the grill, and I need to set up a 10ft hood. How much is the cost to install the hood? The set up, that is.
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Vent hoods are a crucial part of your commercial kitchen. It is important to match the right commercial kitchen ventilation system to the equipment you use. A properly designed restaurant exhaust hood keeps your business running safely and efficiently. Vent hoods used in restaurants are different than those used in domestic kitchens due to the excess heat, vapor and air emitted in commercial kitchens. Our years of experience in understanding these requirements combine so that we can help you choose a commercial kitchen ventilation system suited to optimize your kitchen. Browse through our selection of commercial grease hoods, vent hoods, return air fans and exhaust fans to use on your project.
restaurant kitchen hood 10

So you want to go into the restaurant business? I am the man you want to talk to. Years of experience in the restaurant equipment field; I sell it, I repair it and I answer questions related to almost anything you need to know about restaurants… except for smallwares, that’s my wife’s field. I learn something new almost every day and I have many, many contacts to find out the answer if I don’t know. Now your impression of me is “he must be full of himself” as us southern folks say. Not really. There have been several mistakes along the 15 year path that I will not forget. One of the hardest things to swallow is, “I really have to pay that much for a hood system?” Yes, you do!!
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I have a small electric kitchen in illinois. No hood. I have an autofry, elecric oven, panini grill etc. In this area, I do not need a hood. It takes a lot of creative thinking to make a menu in this type of kitchen. Very successful to date, but now the menu is getting a little stale. I’m running out of ideas to liven it up. Where can I find new ideas.
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Hi, I am opening a tapas in NY using electric appliances. As of now, I have two convection ovens, two electric burners and one electric griddle. I originally planned on cooking ground beef, bacon and shrimp on the griddle, (that was of course before I saw this blog) and pasta in a boiling pot on the burners. Obviously, I am inquiring because I do not have a hood, Would I need one in this situation? There are other ways I can go around it such as purchasing cooked goods but I would prefer doing so in my establishment. My partners believe we do not need or want to spend on a hood, if needed, at this time. You seem to be very knowledgeable in this field. Any advice or recommendations will be extremely helpful.