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  • Devices containing a mechanical fan that hang above food service ranges, steam equipment, or dishwashers or that are freestanding units. They remove airborne grease, combustion products, fumes, smoke, odors, heat, and/or steam from the air by evacuation of the air and filtration. Exhaust hoods are often used in combination with fire suppression devices so that fumes from a grease fire are properly vented and the fire is put out quickly. Commercial exhaust hoods may also be combined with a fresh air fan that draws in exterior air, circulating it with the cooking fumes, which is then drawn out by the hood. In most exhaust hoods, a filtration system removes grease (grease trap) and other particles. Although many vent hoods exhaust air to the outside, some recirculate the air to the kitchen and include a filter to remove odors in addition to the grease.
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