Your hood system is very important. It helps keep your kitchen safe and stops fires before they start. When you know each part of the system, you can make smart choices. If your hood cleaners miss something, you could be on the hook if a fire happens. Here is a simple guide to the parts of your hood system.
This is the big hood you see from the outside. It covers the kitchen equipment and stops grease from splashing on your ceiling.
Tip: Don't let your hood cleaners polish the inside of the hood! Most use flammable polish and NFPA does not allow it!
These small nozzles spray a special chemical when a fire is near. They help put out the fire quickly.
Tip: Make sure these nozzles are tested every six months.
These are the tall, vertical filters inside your hood. They catch grease and send it down the grease channel. Steel is the best material to use.
Tip: Never get filters made of aluminum because they break easily with a pressure washer.
The grease pan catches the grease that comes off the filters. There are pans on both the right and left sides of the hood.
Tip: Empty the grease pan every week or two to keep it working well.
Behind the baffle filters, a wire-like system holds magnetic links. These links have a temperature rating. If they get too hot, they break. This breaks the link and starts the fire suppression system. There is also a manual pull lever near the hood to start the system.
Tip: Untrained hood cleaners can accidentally trip these links. If they do, the system may go off and stop your business for a day. It can cost $4,000–$8,000 to replace the chemical, $2,000 to clean it up, and you could lose $1,000–$5,000 in sales. Hire good hood cleaners to prevent these costs.
Ducts are tubes (both horizontal and vertical) that carry hot, greasy air from your kitchen to the exhaust fan and out of your building.
Tip: Many hood cleaners do not clean the ducts because they are hidden. Make sure they get checked.
Each horizontal duct should have an access panel. This panel lets hood cleaners open the duct to clean inside properly.
Tip: Many hoods do not have an access panel. Without it, the ducts can get very dirty.
This fan pulls out air and grease from your kitchen. The fan has a grease containment system that catches the grease drip.
Tip: Some exhaust fans do not have a hinge kit and cannot be opened. If you cannot open the fan, it might have never been cleaned. This is a big fire risk!
This unit is near the exhaust fan on the roof. It is usually trapezoid-shaped. It brings fresh air from outside into your kitchen to help move the greasy air out.
Tip: The unit has filters that must be cleaned. If not, the whole unit will not work well.
Transfer air is the extra air from your HVAC units. It comes in when the makeup air unit is not enough. This extra air helps carry the grease out through the exhaust fans.
Tip: If you have a lot of transfer air, your HVAC units work too hard. This can make them wear out faster.
This is the special chemical that covers the fire like a blanket when it goes off. It helps to stop the fire under the hood.
Tip: Keeping all other parts of your hood system clean and working well will help you avoid an unwanted discharge of this chemical.
Knowing your hood system is key to keeping your restaurant safe. It helps you see if your hood cleaners are doing a good job. If they miss a part, you might face big costs if there is a fire. Always ask your hood cleaners to show you how they take care of every part of your system. Good maintenance means safety and savings for your restaurant.
Stay safe and smart, and always choose trusted professionals to help with your hood system!
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