Do you need a hood for a combi oven?

No, convection ovens do not require ventilation because they use a fan to circulate the air inside the oven to help food cook faster and more evenly. As long as your new oven is installed with the correct clearance recommended by the manufacturer, no extra venting is needed.

Because combi ovens create steam, they typically require an exhaust hood by code. To understand exactly what you may or may not need, check your local codes to find out requirements. Some areas allow common exhaust ducting, while others require fire-rated grease ducting – a more complicated, costlier alternative.

If you are using it for baked goods that will not produce much smoke, you may not need one. Many cafes, coffee shops, delis, and other similar places use electric sandwich grills, conveyor toasters, griddles and ovens to quickly cook a variety of foods without a hood.

Featured Fact. Be aware that panini machines are considered cooking equipment, so some municipalities may require a ventilation hood with use, although a grease hood won’t be needed.

Summing up, all ovens need to be vented. Since 2007, almost all manufacturers have designed their electric ovens to have a venting system inside. However, it is best to have some sort of venting system in the kitchen to remove the hot air, pollutants, smoke, grease, and odors from the kitchen air.

Does a Convection Oven Require a Hood? Most commercial convection ovens are required to be under a Type I hood, but there are some exceptions. Some ventless convection ovens are designed with a hood built into them, eliminating the need for a commercial hood.

Most traditional steamers are required to be under a hood; at least a condensate hood. They also typically require a water line and a drain. There are also very few exceptions to the requirement of a water filtration system. Today there is microwave technology for steaming that doesn’t require any of the above.

Restaurant kitchens with gas-powered commercial cooking equipment are almost always required to have a hood system in order to operate. Depending on your local fire and health codes, you might not need a hood for some electric equipment. These are general guidelines and vary greatly from one jurisdiction to the next.

Generally, it is agreed that leaving three inches on all four sides of the microwave is the minimum requirement. This will provide them with enough clearance to allow proper airflow and avoid blocking vents. If you plan on keeping a microwave inside the cabinet, don’t push it into the wall.

Rational’s combi-ovens don’t eliminate the need for hoods. Although Rational does manufacture some combi-ovens with self-contained hoods, they are still required for combis. However, with their small footprint, combi-ovens can dramatically reduce the cost of a hood.

Appliances such as ovens, fridges, freezers and even microwaves all require a sufficient amount of ventilation.

Summing up, all ovens need to be vented. Since 2007, almost all manufacturers have designed their electric ovens to have a venting system inside. However, it is best to have some sort of venting system in the kitchen to remove the hot air, pollutants, smoke, grease, and odors from the kitchen air.

Note that modern ovens are designed to be well sealed and well insulated, but many have a fan to cool the space in which the oven is installed; that’s the source of warm air into the room with the door shut.

No, convection ovens do not require ventilation because they use a fan to circulate the air inside the oven to help food cook faster and more evenly. As long as your new oven is installed with the correct clearance recommended by the manufacturer, no extra venting is needed.

So to break it down as simple as possible go with a Type 1 Hood for cooking equipment that can lead to grease and grease by-products, and go with a Type 2 Hood for other kitchen appliances and equipment that require removal of heat and moisture.