STEP 1. DETERMINE TYPE OF THE HOOD
Kitchen appliances generate two different types of contaminated air, which needs to be exhausted from a kitchen: air with grease particles (generated by cooking equipment) or heat and steam only (generated by dishwashers, certain oven types).
For exhausting air with grease particles, there are two basic types of exhaust hoods – wall canopy hoods and island hoods. Wall type hoods are used when cooking appliances are arranged along a wall and island type hoods are used over cooking equipment which is installed in the middle of a kitchen, where no wall exists.
For exhausting heat or steam, Novameta offers two types of hoods – heat and condensate hood with condensate plates – HKCD, or heat and fume hood without filters- HNPDC. For dishwashing areas, HKCD hoods with condensate plates are recommended. The condensing plates direct the airflowalong their surface and enlarge the condensing area. This feature helps the hood to efficiently captue high amounts of steam and vapour.
The flowchart below helps to select the most suitable exhaust hood for your application.
Exhaust only – HNPD, HNCD
The hoods are equipped with Novameta high efficiencycyclonic filters.Large hood volume allows to have a perfect balance between the price and capture and containment performance. It is the most common type of a hood and is available with a large number of optional features.
Exhaust only, for low ceiling – HNPA, HNCA
The special tapered shape of these hoods allows them to be installed in kitchens with low ceiling. Typically, these hoods are installed in snack bars, cafeterias, etc., where cooking loads are moderate.
Exhaust with air jet – HPPD, HPCD
Air jet system allows to increase the capture and containment efficiencyof the hood. The air jets provide a dual effect: they stabilize and propel the rising thermal plume towards the filterbank and also help to confine effluents inside the hoodolume.
Exhaust with air jet and air supply – HFPD, HFCD
The top-of-the-line exhaust hoods boast with increased capture and containment efficiencyand an air supply feature, which allows to introduce fresh air directly under the exhaust hood and help to establish comfortable working environment.
Exhaust only, with condensate plates – HKCD
It is the ultimate choice for dishwashing areas. Instead of filters,this exhaust hood is equipped with condensate plates, which effectively capture steam and turn it into liquid. This helps to dramatically reduce the humidity levels in the ventilation system.
Exhaust only, without filters – HNPD
The hood is designed to extract heat and fumes only. It does not have filtersor condensing plates, thus it is not recommended for kitchen environments with excessive amounts of grease particles and steam.
STEP 2. DETERMINE SIZE OF THE HOOD
The size of the hood should be determined according to the drawing below. In order to ensure that the hood is capable to effectively capture and contain the rising heat, steam and effluents,the hood must extend over kitchen appliances at least 300 mm on each side. If the appliance has doors, then the extension is recommended to be at least 450 mm at the side of the door.