Main Components of a Kitchen Hood & Ventilation System

1. Exhaust Hood (Canopy)

   • Captures and contains rising vapors from cooking.

   • Types:

     • Type I Hood: For grease-producing appliances (e.g., fryers, grills).

     • Type II Hood: For heat or steam only (e.g., ovens, dishwashers).

2. Grease Filters / Baffles

   • Stainless steel baffle filters that trap grease particles.

   • Easy to remove and clean.

3. Exhaust Ductwork

   • Ducts that route contaminated air from the hood to the outside.

   • Constructed from stainless steel for grease resistance.

   • Must be fire-rated as per NFPA 96.

4. Exhaust Fan

   • Pulls air through the hood and ducts and vents it outdoors.

   • Can be roof-mounted or wall-mounted.

5. Make-Up Air Unit (MUA)

   • Introduces fresh air to replace the exhausted air.

   • Prevents negative pressure in the kitchen.

6. Fire Suppression System

   • Automatically activated system that releases extinguishing agents in case of grease fires.

   • Required in commercial hoods.

7. Control Panel / Sensors

   • Manual or automatic operation.

   • Sensors for temperature, smoke, and airflow.