he fume hood is a canopy or frame located near or around the source of the pollutant emitted into the air.

 A fume hood is part of a ventilation system that removes odours, smoke, and toxic substances emitted into the air in the workplace. The fume hood is connected to an air suction system that usually includes a duct or air passage that connects the fume hood to an exhaust fan that expels the air outside. In many cases, a filtering device is also required to purify the air before emitting it. This device is installed between the fume hood and the fan, and in any case, before expelling the air outside.

Examples of workplaces where fume hoods are required include professional kitchens and food factories, the chemical industry, chemical and biological laboratories, paint rooms and preparation rooms, coating factories, and more. Generally, when referring to a fume hood, it means one of two main types:

- The first type is a chemical or biological fume hood in the form of a cabinet with a window through which work is done.

- The second type is a fume hood made of stainless steel for emissions from food preparation.

This page will mainly discuss the second type of fume hood system, which is used in professional kitchens and food factories.

Hoods Planning

When planning, we consider the fume hood's role in protecting the worker during routine work and in case of malfunction. There are detailed standards for building each type of fume hood, such as IS14175 for chemical fume hoods and IS 1839 and IS 1001 Part 6 for kitchens. Additionally, there are always special requirements and requests for the user's needs.

A professional and high-quality fume hood planner who customizes fume hoods for the workplace and business is a mechanical engineer specializing in ventilation engineering. Benny Meiri's company has been working for more than two decades in the fields of ventilation planning, smoke removal, fume hood planning, and more. Benny Meiri provides precise adaptation to our needs, the required standards, and, most importantly, full professional advice, including explanations about planning, approvals for authorities, and how best to proceed.

Ventilation Systems for Cooking Vapors, Baking, Grilling, and Smoke

Fume hoods are designed for professional kitchens in the restaurant industry, bakeries, food factories, food additives production sites, and any place related to cooking. These fume hoods remove odors, smoke, and toxins from the air. They also ensure that sparks or flames do not cause a fire.

While planning industrial food hoods, we should consider the following:

- The type of food

- The type of food production facilities

- The size of the food preparation facilities

- The location of the workspace

- The food preparation times

Fume Hood Maintenance

Alongside installing the fume hoods, it is very important to also perform regular maintenance of them and the entire ventilation system. The degree of maintenance, alongside the quality of suitable fume hood planning, will ensure that they are safe to use over a long time and that no unnecessary accidents occur in the workplace.

If the hood is not properly cleaned, it will accumulate grease.
Two problems arise:

- This grease is highly flammable and can cause a fire that will spread to the air suction duct and from there to the entire building.

- It will start dripping down. Stagnant grease that has accumulated bacteria can cause poisoning if it meets food that is served to customers.

Summary

When it comes to businesses in the food industry and restaurants, appropriate fume hood systems must be installed. Fume hoods are required by law and must comply with safety standards. A proper fume hood contributes to the quality of life of the workers, as well as their health and safety. The fume hoods must be adapted to the business, so it is necessary to use certified and experienced professionals.