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HOOD TYPES :
TYPE I HOOD - It shall be used for grease and smoke & where solid fuel cooking takes place. Applicable in Main cooking halls and Massive cooking areas.
TYPE II HOOD - It shall be used for heat , fumes, vapor , odour and steam and where RH level needs to be maintained and where air pollutants produced by the cooking operation.Applicable for Laboratories , steamers , ovens and dishwashers.
TYPE I HOOD can be used where TYPE II HOOD is required but not vice versa.
STYLE :
1. CANOPY ( Wall mounted type , Single island and Double island ) and
2. NON- CANOPY ( Back shelf or pass over type and Eye brow type )
answer by eng. mohammed musthafa is enough just i need to add the following description:
• Wall-mounted canopy, used for all types of cooking equipment located against a wall.
• Single-island canopy, used for all types of cooking equipment in a single-line island configuration.
• Double-island canopy, used for all types of cooking equipment mounted back-to-back in an island configuration.
• Back shelf/proximity, used for counter-height equipment typically located against a wall, but possibly freestanding.
• Eyebrow, used for direct mounting to ovens and some dishwashers.
• Pass-over, used over counter-height equipment when pass-over configuration (from cooking side to serving side) is required.
kitchen hood type divide into 2 types
type 1 design to remove grease and smoke
type 2 design to remove steam and heat .
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