Hood, Duct & Fan Installations
It doesn’t take a physicist to create an adequate ventilation system in a commercial kitchen. You just need a mechanism in which air can go in, and one in which air can go out. To put it another way, there must be a way to replace the air that exits through the exhaust hoods with outside air that is brought into the building.
Different commercial kitchens call for varying systems in order to reach the appropriate balance. Nationwide Fire Protection is known as a national leader in the creation and installation of fully-integrated ventilation systems.
Understanding how these systems operate is easy once the components are understood. Most of these systems require a combination of the following elements:
CANOPIES/EXHAUST HOODS capture heat and air contaminants through the use of extraction baffles, filters and water-mist systems. The types of appliances used in the commercial kitchen and the contaminants that are present dictate what types of these components will work best.
A comprehensive installation of a hood system includes:
DUCTWORK transfers heat created from cooking processes, grease vapors and contaminated air to the fan from the hood. Combustible grease accumulates in the ducts, which requires thorough, routine cleaning.
FANS remove contaminated air and excess heat from the building. Depending upon design, a commercial kitchen will require one of the following:
MAKE-UP AIR SYSTEMS are responsible for bringing in outside air equal to the amount of contaminated air removed from the commercial kitchen. The design selected is contingent upon whether it will be combined with the building’s existing heating, ventilating and air-conditioning (HVAC) system, or independent of it.
HVAC: Nationwide Fire Protection installs, services and repairs all types of rooftop units.
Hood, duct & fan services include:
Contact us today to experience peace of mind while saving time and money.
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