Commercial Kitchen Ventilation (CKV) Hoods
Listed CKV hoods have the advantage of arriving to your installation with the mark of a third party testing and certification listing. Thus you have the guarantee of the manufacture that they are manufacturing their product per their listing and also that the laboratory is certifying that product is being inspected to insure the [...]
The prevailing codes provide detailed information on the design and construction requirements that a CKV hood must adhere too. A qualified sheet metal mechanic can design and manufacture a hood to the prevailing codes and thus the hood can meet the codes requirements. CKV hoods do not have to be Listed to be installed [...]
A Non-Listed hood has the advantage of not having to be manufactured to a specific set of length, height and/or depth dimension as well any specific geometric shape depicted in the manufacturer's hood listing. Therefore a Non-Listed hood can be made in any combination of size and/or shape as long as it meets the [...]
Hoods range from Listed to Non-Listed, rectangular to round There are an infinite amount of different CKV hood designs. CKV Hoods for design purposes are broken down into Listed or Non-Listed hoods. Listed hoods will need to be manufactured in accordance with their size and shape listing requirements. Non-Listed hoods can be made any size or [...]
There are several steps that you will need to take in determining the restaurant hood design that is best for you and your installation. Step 1: determine the type and amount of cooking equipment that you will be installing in your kitchen. Obtain specification and installation sheets for that cooking equipment. Produce a drawings that shows [...]
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 [...]
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