The most common CKV hood design is an exhaust only wall mounted canopy box design Hood (WCBD). The WCBD is designed for the back of the hood to be mounted against a wall, over the top of the cooking equipment and the cooks and is manufacturing in the shape of a rectangle (box). The [...]
The minimum amount of exhaust air that is required in a CKV hood is determined by the type of cooking equipment that will be installed under the hood, the temperature at which that cooking equipment will be cooking at, the design of the hood and the amount of open sides that the hood has, [...]
Listed hood designs are individually tested for capture and containment over temperature controlled cooking equipment by a third party testing and certification lab. The results of capture and containment test are documented and included as part of the hoods listing. The manufacture can then engineer the minimum exhaust air flows of that hood design [...]
The minimum amount of air that a Listed CKV hood is required to exhaust is determined by capture and containment tests that were observed by the third party testing and certification laboratory on each specific design. Each Listed hood design has its own listing requirements and must be installed in accordance to them. [...]
SmartAire CKV Hoods meet the Title 24 Standards Yes, there are definitely some kitchen hoods that are manufactured with more efficient designs that allow the hood to operate at lower exhaust air flows. Streivor's patented SmartAire™ hoods can give up to a 40% savings in energy efficiency over conventional kitchen hoods, which meet the Title [...]
The position of the cooking equipment and the inclusion of adjacent back and side walls or the lack thereof can have a significant effect on the amount of exhaust air that is required to obtain full capture and containment. Positioning the cooking equipment with the hottest cooking temperature closest to the center of the [...]
Yes! Active Front Edge Air Curtain The capture and containment efficiency of a CKV hood can be greatly increased by mechanically introducing streams of air to the lower front edge of the hood. The air streams create an active edge increase the hoods ability to capture and contain effluents at lower exhaust air flow. [...]
You should consult the prevailing codes and AHJ before installing a CKV hood to verify the required clearances to a type I Hood. Generally a Type hood will require 18” of clearance to a combustible material, 3” to a limited combustible material and 0” to a non-combustible material. Most CKV manufacturers offer accessories called [...]
The minimum amount of exhaust air that is required in a type II CKV hood is determined by the type of cooking equipment that will be installed under the hood, the temperature at which that cooking equipment will be cooking at, the design of the hood and the amount of open sides that the [...]
There is no current standard for listing Type II CKV hoods in the United States of America, thus the prevailing codes and standards should be consulted for determined minimum exhaust air flows.
Commercial Kitchen Exhaust Hoods
Fire Suppression Systems
Demand Control Kitchen Ventilation
Utility Distribution Systems
© Copyright 2025 | Streivor Inc. | All Rights Reserved
