Does a rational oven need to be under a hood?

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.

Ventless ovens, ventless fryers, and ventless cooktops are just a few examples of the cooking solutions at your disposal that no longer require traditional ventilation. Griddles, pizza ovens, mini combis and more have ventless counterparts that allow operators to cook any menu in any location.

Just like a water filtration system, the ventless fryer sends air through a filter and the filter traps particles of a particular size, removing dangerous grease from the air. The clean air is then recirculated into the kitchen, the same way it is with a refrigerator or freezer exhaust system.

Convection baking uses a fan to circulate air inside of the oven. It does not require a vent to the outside. You may want a vented range hood to collect smoke and odors from the cooktop, but you do not need one for the oven.

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.

Yes. A range hood keeps cooking exhaust, chemicals, and smoke out of your kitchen. It improves your indoor air quality and streamlines your cooking experience.

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.

Unvented range hoods do filter some grease and cooking odors from the air, but the general consensus is that they’re nowhere near as effective. Nor do they remove heat and humidity, so they won’t help keep your kitchen cool while you cook.

Wall ovens predominately are powered by electricity, but gas models are available. In some cases, power choice may depend on the availability of gas service to your home. Gas cooking can be more efficient and produce moister food, but food may require rotation to cook evenly. Gas wall ovens also must be vented outside.

These pollutants include carbon monoxide, nitrogen dioxide, and formaldehyde. The study found that gas burners are often used without the support of a vented range hood and this greatly increases the risk of deadly gas buildup.

Although range hoods are not mandatory according to the IRC, California code requires mechanical ventilation in the kitchen that exhausts 100 CFM (intermittent ventilation) or allows 5 air changes per hour (continuous ventilation). Range hoods are a good way to meet this requisite mechanical ventilation.

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.

Type I hoods (commonly referred to as grease hoods) capture the air above cooktops, deep fryers, griddles, grills, woks, charbroilers, (tilting skillets, braising & frying pans, infrared broilers, stoves, ranges, barbecue equipment, salaman- ders) and open-flame stoves.

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.

Does my restaurant need a hood system? 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.