Don't risk safety and code violations in your Charlottesville kitchen. Type I hoods handle grease from fryers and grills with required fire suppression systems, while Type II hoods manage steam and heat from non-grease equipment. Choosing incorrectly creates serious hazards and increased costs.
https://www.vacommercialhvac.com/step-by-step-guide-to-commercial-kitchen-hood-installation
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Charlottesville, VA Restaurant Hood Installation: 7
Essential Facts to Know
Restaurant fires cause over $100 million in damage
annually. Your commercial kitchen hood system
serves as your first line of defense against these losses.
Type I hoods handle grease-
laden vapors from fryers and
grills. They require heavy-duty
steel, grease filters, and
integrated fire suppression
systems.
Type II hoods manage heat and steam from dishwashers and steamers. They use lighter
steel and don't require grease filters or fire suppression.
Type I systems cost 30-50% more initially and
require quarterly professional cleaning. Type II
systems need only annual cleaning
Type I installation requires fire-rated ductwork, welded
seams, and fire department inspections. Type II uses
standard ductwork with simpler connections.
Choose based on your equipment: grease-producing equipment requires Type I hoods. Many kitchens
benefit from a hybrid approach using both types.
https://vacommercialhvac.com/
Learn more about professional commercial kitchen hood installation in
Charlottesville, VA. Visit https://vacommercialhvac.com
Essential Facts to Know
Restaurant fires cause over $100 million in damage
annually. Your commercial kitchen hood system
serves as your first line of defense against these losses.
Type I hoods handle grease-
laden vapors from fryers and
grills. They require heavy-duty
steel, grease filters, and
integrated fire suppression
systems.
Type II hoods manage heat and steam from dishwashers and steamers. They use lighter
steel and don't require grease filters or fire suppression.
Type I systems cost 30-50% more initially and
require quarterly professional cleaning. Type II
systems need only annual cleaning
Type I installation requires fire-rated ductwork, welded
seams, and fire department inspections. Type II uses
standard ductwork with simpler connections.
Choose based on your equipment: grease-producing equipment requires Type I hoods. Many kitchens
benefit from a hybrid approach using both types.
https://vacommercialhvac.com/
Learn more about professional commercial kitchen hood installation in
Charlottesville, VA. Visit https://vacommercialhvac.com