Common Hood Types in Kitchen Ventilation

Understanding the different types of hoods used in kitchen ventilation is crucial for designing an effective HVAC system. Here are the common hood types explained:

Wall-Mounted Canopy

A wall-mounted canopy hood is attached to the wall on one side. This type of hood is commonly used in kitchens where the cooking equipment is placed against a wall. Key characteristics include:

• Placement: Mounted against a wall
• Height: Typically 1 meter above the cooking surface
• Clearance: Requires a 6-inch clearance from the wall

Single Island Hood

A single island hood is not attached to any walls and is usually placed in the center of the kitchen. This type of hood is ideal for open kitchen designs. Key characteristics include:

• Placement: Center of the kitchen
• Height: Typically 1 meter above the cooking surface
• Clearance: Requires clearance on all sides

Double Island Hood

Similar to the single island hood, the double island hood is placed in the center of the kitchen but covers two cooking stations. Key characteristics include:

• Placement: Center of the kitchen, covering two cooking stations
• Height: Typically 1 meter above the cooking surface
• Clearance: Requires clearance on all sides

Eyebrow Type Hood

The eyebrow type hood is a smaller hood that is often used for light-duty cooking. It is named for its shape, which resembles an eyebrow. Key characteristics include:

• Placement: Above the cooking surface
• Height: Varies depending on design
• Clearance: Minimal clearance required

Backshelf Hood

A backshelf hood is mounted on the back wall and extends over the cooking surface. It is often used in smaller kitchens. Key characteristics include:

• Placement: Mounted on the back wall
• Height: Typically 1 meter above the cooking surface
• Clearance: Requires minimal clearance

Pass-Over Hood

A pass-over hood is designed to allow for the transfer of food between the cooking area and serving area. It is often used in commercial kitchens. Key characteristics include:

• Placement: Between cooking and serving areas
• Height: Varies depending on design
• Clearance: Requires clearance for food transfer

For more details on kitchen ventilation, you can refer to our Introduction to Kitchen Ventilation page. To understand the methods for calculating kitchen ventilation, visit our ASHRAE Method for Kitchen Ventilation and SMACNA Method for Kitchen Ventilation pages. For a comparative analysis, check out our Comparison of ASHRAE and SMACNA Methods page.