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.

Make up air refers the air that must be introduced into the kitchen to replace air that is being removed by the CKV exhaust system. Make up air balances the air pressure Restaurant kitchen exhaust systems are often very powerful, removing thousands of cubic feet of air per minute. When this air is removed from [...]

The most common ways of introducing make up air into the kitchen are: through the CKV hood, through perforated supply plenums either mounted to the CKV hood or in the ceiling around the CKV hood through ceiling diffusors located in the general are of the CKV hood through the buildings HVAC system through a [...]

Many CKV hood manufactures have hood designs that include a make up air plenum as part of the hood. The make up air is introduced into the hood from the make up air system and exits through the hood into the room.

The advantages of introducing make up air through the CKV Hood are: CKV hoods have the potential to provide a large diffused area for the return of the make up air, thus facilitating a potentially lower air speed of the make up air returning into the kitchen. Reduces the amounf of space the make [...]

Several advantages are listed below: Perforated Supply Plenums have the potential to provide a large diffused area for the return of the make up air, thus facilitating a potentially lower air speed of the make up air returning into the kitchen. Potentially Simplifies the Design and Installation processes by eliminating the need to engineer [...]