Hoods
EFC Member Manufacturer of Hoods are Giles Enterprises and Rational. Please see links below.
By utilizing the updraft concept, the hood can be designed merely to receive and hold the contaminated air until it can be exhausted. It also allows the exhaust air quantities to be matched closer to the actual quantities generated by the cooking equipment.
The innovative design of the Giles Environmental Hood allows food service operators to clean the air exhausted into the environment. Not only are contaminates and particles captured, keeping air clean, but roof and building exterior are kept cleaner as well.
Traditional Hoods (Non Recirculating)
Ventless Hoods (Recirculating)
Rational provides the UltraVent® condensation hood for SelfCooking Center® Models - 61/62/101/102/201
The condensation technology used in the UltraVent® absorbs and draws off steam and vapour. Forget about expensive extraction systems. No external connection needed. Easy to install and retrofit.
Exhaust hood for table-top units 61/101
Vapour generated when the cooking cabinet door is opened is extracted with the aid of a fan and led outside via an external connection. Easy to fit and retrofit.
Electric Foodservice Council
Partners in Foodservice Solutions
