The exhaust hood sits above the stove - it pulls in grease, fumes, smoke, smell, heat along with steam so the cook works in cleaner air. A capture panel faces the burners, a grease mesh traps droplets and a fan drives the flow. Some units send the dirty air through a duct to the outside. Others pass the air through charcoal, trap odor plus grease - push the cleaned air back into the room. Restaurants fit steel hoods with fire suppression nozzles that starve flames of air and spray suppressant. The shell is usually stainless steel. A lamp under the hood lights the cooktop but also push-buttons adjust speed. The mesh and inner surfaces need a wash at set intervals - thick grease cuts airflow as well as feeds fire. A hood that runs and stays clean keeps the kitchen air safe to breathe.
if you are interested, please fill the below details:
