The restaurant industry is extremely competitive and getting the details right can be the difference between a successful chain and a restaurant that closes after only a few years. Most people starting a restaurant have worked in the industry before but have not been responsible for purchasing key materials such as the raw ingredients and the appropriate commercial kitchen equipment. In addition to the cooking appliances needed, ventilation hoods, fans and ductwork also have a lot to do with how productive, comfortable, safe and clean a restaurant kitchen can be. This article will focus on the two main kinds of restaurant hoods-  Type 1 and Type 2, which differ immensely and depend on what you need to have filtered out of the kitchen air. The following overview discusses how type 1 hoods differ from type 2 hoods and how they each benefit restaurants.

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