25
Guide to Warewashing & Janitorial Equipment
Key Considerations for Type 2 Hoods
• Positioning Matters: The hood should cover the machine completely — including
entry/exit points for rack or conveyor systems.
• Clearance Requirements: Always check local code for hood height, distance from
walls, and operator clearance.
• Make-Up Air: Large dishrooms may require make-up air systems to replace
exhausted air and balance HVAC performance.
• Condensate Drainage: Proper drainage is essential. Condensate from ductwork
must be managed with sloped piping or drain pans.
• Sizing: Match the hood size to the machine’s dimensions — including splash zone
and swing door width.
SOURCES to include in Guide:
•
Ontario Building Code — Ventilation Requirements: https://www.ontario.ca/laws/regulation/120332
•
National Fire Protection Association (NFPA 96) – Ventilation Control and Fire Protection of Commercial Cooking Operations: https://www.nfpa.org/
According to Canadian building
standards and municipal bylaws,
most high-temp warewashers require
a Type 2 hood unless the unit is
explicitly ventless (we’ll cover that in
an upcoming section). Type 2 hoods
capture and direct this steam into a
ducted exhaust system, often paired
with a fan, to safely expel it from
the building. Ventilation is not just a
mechanical afterthought — it’s part of
a safe, compliant, and high-performing
dishroom. RED Dealers and specifiers
must work closely with licensed
HVAC and mechanical contractors,
especially during new builds and
renovations, to ensure Type 2 hoods
are properly specified, installed, and
inspected. A $3,000 hood decision
can prevent $30,000 in retrofit costs,
equipment corrosion, or fines from local
inspectors.