Unfortunately, many hood suppliers quote light to medium duty systems regardless of anticipated smoke/grease loads in an effort to keep the cost down.
We, on the other hand, understand that the anticipated smoke/grease loads are the most important part of the equation when designing a hood system, in addition to duct run length. That is why you need to call us. We can then discuss the various elements involved, and quote you an affordable system that will work properly for you from day one.
The SS model is a type of short circuit hood. Designed for light to medium cooking loads, this is the most efficient system we offer. A perforated panel along the bottom and inside edge of the hood is placed so that the make-up air is brought directly inside the hood. The hood is therefore acting as a self contained environment so that very little air is being “robbed” from the kitchen HVAC into the hood itself. Ultimately this allows for a comfortable kitchen environment and more reasonable utility costs. Since the outside air is brought back inside the hood instead of the room itself, the outside air temperature will have little effect on the kitchen room temperature.
The EO model is the industry standard in hood design. It can be used for simple heat extraction, where grease laden vapor is not present. Use above kettles, skillets, ovens, dish machines, etc.
By simply adding a quality filter bank and a front perforated supply plenum, this hood becomes a grease extracting machine, handling the heaviest of grease and smoke loads, when coupled with proper exhaust and return air fans. We can even condition the return air supply to meet your needs.