This roof-mounted exhaust hood is designed to collect steam and hot air. It is installed two meters (6 feet 6 inches) above floor level and overhangs cooking surfaces by approximately 300 mm (12 inches). This exhaust hood is not designed for commercial cooking equipment and is not approved to NFPA96 standards.
Steam or hot air emanating from the cooking unit naturally rises toward the hood located right above. The velocity plate located right under the duct opening sections and discharges the air. This plate prevents the formation of condensation on the hood’s horizontal surfaces.
The amount of exhaust air depends on the type of cooking unit installed. The exhaust outflow is generally between 35 and 50 CFM per square foot. Consult Cadexair’s experts to precisely determine your outflow.
The exhaust hood is entirely built from type 430 or 304 stainless steel with a #4 finish on all visible surfaces. Each section of the hood is equipped with mounting tabs.
All exhaust ducts are waterproof, rustproof and sloped toward the exhaust duct opening.
Typical drawings C3 Series
The velocity plate located right under the exhaust duct opening prevents the formation of condensation on the hood’s horizontal surfaces and stops potential dripping from the exhaust duct. This arrangement dries any water drops that might accumulate on the duct panels and eventually drip onto the cooking unit under the hood. The plate completely covers the exhaust duct opening and offers the ideal balance of air flow and condensation elimination for this type of system.
Important points about this hood
It is specifically designed for steam and hot air
No filters are required
NFPA96 standards do not apply
NFPA96: cannot be connected to the same exhaust duct or fan used by a grease extraction hood
Usage suggested for
Any type of heat or contaminant source not governed by NFPA96 standards