Commercial Kitchen Ventilation - Hoods

The Self-Cleaning System is available on CaptiveAire's premier line including ND-2, SND-2 and BD-2 Hood Models. The system cleans grease from the plenum and portion of the duct with the daily hot water spray cycle.

Low Proximity hoods hang lower over the cooking equipment and allow for lower exhaust flow rates and a smaller hood than traditional Wall Canopy Styles. Hood options available to cover all temperature ranges.

Type I is used over cooking equipment to remove heat, smoke and grease-laden effluent. Type II is used to capture heat and/or condensate from non-grease producing appliances. Optional Sloped Front available on Type I to accomodate low ceiling applications.

Single and Double Island Hoods to remove heat, smoke and grease-laden effluent. Hoods are used over cooking equipment where no walls exist or can be used for display cooking.

The Perforated Supply Plenum (PSP) introduces make-up air near to the hood and directs the air downward to the capture area of the hood. The Dual Plenum (AC-PSP) design adds an additional plenum to allow for convenient termination of AC ductwork to the kitchen and provide spot cooling.

The DI-PSP offers an innovative solution to deliver replacement air in the vicinity of the exhaust hood without affecting capture and containment. The double layer of perforated metal of the DI-PSP ensures a laminar air discharge pattern. The other DI-FUSE single layer of perforation offers high induction diffusion of general supply air. DI-RETURN is used for return air applications.