Low Proximity Hood

Type I Low Proximity Hoods are designed to capture and contain grease laden vapors and gases from cooking operations. Streivor hoods utilize thermal updraft technology and industry leading grease extraction to provide superior performance with low operating costs.

Each Hood model has been tested over specific types of cooking equipment and for a maximum appliance temperature. This allows the ventilation designer to choose the correct ventilation hood – one which is specifically designed to exhaust all of the contaminated air being produced from the cooking equipment under it, while exhausting the lowest amount of air possible.

Type I Low Proximity Commercial Kitchen Hood Design

LPPO Hood

Low Proximity Passover

Low Proximity Passover (LPPO) Hood for Commercial Kitchen

NSF, NFPA and UL Listed logos

The LPPO-FL Low Proximity Passover Design Ventilation Hood with Baffle filter has been specifically designed, engineered, and tested to exhaust and filter contaminated air produced from commercial cooking appliances while exhausting the lowest amount of air possible.

Model/Series Min. Exhaust CFM/FT Cooking Appliances Max Temp
LPPO-170 170 Steamers, kettles, ovens, tilting skillets, cheese melters, ranges, pizza ovens, electric griddles, electric fryers, gas griddles, gas fryers, hot tops, upright broilers. 450°F
LPPO-200 200 All of the above plus woks, electric charbroilers, gas charbroilers. 600°F

LPSD Hood

Low Proximity Plate Shelf Design

Low Proximity Shelf Design (LPSD) CKV Hood

NSF, NFPA and UL Listed logos

The LPSD-FL Low Proximity Plate Shelf Design Ventilation Hood with Baffle filter has been specifically designed, engineered, and tested to exhaust and filter contaminated air produced from commercial cooking equipment while exhausting the lowest amount of air possible.

Model/Series Min. Exhaust CFM/FT Cooking Appliances Max Temp
LPSD-170 170 Steamers, kettles, ovens, tilting skillets, cheese melters, ranges, pizza ovens, electric griddles, electric fryers, gas griddles, gas fryers, hot tops, upright broilers. 450°F
LPSD-200 200 All of the above plus woks, electric charbroilers, gas charbroilers. 600°F