Commercial Kitchen Hoods
Cooking Type II (Type 2)
The Ultimate in Condensate and Vapor Hoods
Cooking Type II Commercial Kitchen Ventilation hoods are used in a commercial kitchen to capture, contain, and exhaust heat and/or steam and odors produced by kitchen appliances that do not produce grease. Streivor’s Type II hoods have been tested over specific types of cooking appliances and at maximum appliance temperatures to and meet NSF guidelines and prevailing codes. Our Condensate and Vapor Hoods are made with 18 Gauge Stainless Steel and are built for durability.
CT2 Vapor Type II Hood
The CT2 Low CFM Vapor Hood has been specifically designed to exhaust contaminated air produced from low temperature cooking appliances that do not cook with an open flame or produce grease laden vapors.
| Model/Series | Configuration | Min. Overhang | Cooking Appliances |
|---|---|---|---|
| CT2 50 | 3 Exposed Sides | 8″ | Steamers, kettles, rotisseries, ovens. |
| CT2 75 | 4 Exposed Sides | 8″ | Steamers, kettles, rotisseries, ovens. |
CT2 Vapor Type II Hood with Optional Condensate Baffle
The CT2 Vapor Hood with Optional Condensate Baffle is designed to catch the dripping condensation from the duct to prevent it from falling onto the appliances below.
| Model/Series | Configuration | Min. Overhang | Cooking Appliances |
|---|---|---|---|
| CT2 50-CB-50 | 3 Exposed Sides | 8″ | Cooking Appliances and Techniques that grease and steam only! |
| CT2 75-CB-50 | 4 Exposed Sides | 8″ | Cooking Appliances and Techniques that grease and steam only! |
* Cooking appliances and/ or techniques that create grease or smoke must use a type 1 hood.