Whether you’re starting a new restaurant or updating one that you’ve been running for a while, the selection of your stove hood is important, not only for performance but for the safety of your staff and your business’s very existence. Here are important factors to consider when choosing your equipment.
Type of Hood
In a commercial kitchen, a vented exhaust hood is the only appropriate type. Stove hoods for restaurant supplies New York are carefully regulated by the NYC Fire Code and your insurance costs depend on choosing the proper type and installing it correctly. Type 1 hoods can handle grease and smoke, while Type 2 hoods remove steam and heat. There are several styles you can choose from depending on your kitchen set up. Single- or double-island canopy hoods are common for lines of cooking equipment. A wall-mounted canopy hood is the most versatile type, though a backshelf hood may serve your needs better if your kitchen has low ceilings.
Size of Hood
The size of the hood will be determined by the style you choose and the equipment over which it is installed. Size is also regulated by the fire code. A hood that is too small won’t be able to handle all of the grease, smoke, and steam that is created during the dinner rush, causing rather than preventing a fire. Meanwhile, a hood that is oversized for your needs will drive up your energy bills unnecessarily.
The primary safety precaution when it comes to stove hoods is keeping them clean. Depending on how much use your hood gets from day to day, you may need to make cleaning the hoods a regular chore. Learning how to do this on your own will save money, but hiring an inspector to come periodically can prevent unwelcome surprises when it counts.
Starting or updating a restaurant is exciting, but don’t let your excitement overtake your judgement. Choose your equipment carefully for the safety of your team and your business.