Fresh Air Supply Hoods

Material: Stainless Steel or galvanized steel with finish suitable for kitchen ambient; thickness adequate for structural strength.
Function: Provide dedicated “make-up” or fresh air intake to balance exhaust air removed by hoods, maintaining room pressure.
Dimensions: Custom sized to meet required supply flow (typically ~70-100% of exhaust flow depending on design).
Filters: May include pre-filters or washable filters to remove dust/odor from incoming air.
Integration: Hood may be equipped with baffle filters, lights, and fresh-air inlet grilles; positioned near exhaust canopy to optimize capture.
Duct connection: Inlet collar matched to supply fan; velocity and noise considerations managed to avoid disturbance of cooking zone.
Control: Fan(s) with variable speed, damper, possibly sensor feedback to regulate incoming air and maintain negative/neutral pressure.
Safety: Fresh air path designed so that intake does not interfere with cooking exhaust plume, avoiding cross-contamination.
Ease of maintenance: Access panels, filter removal, cleaning provisions must be provided.
Compliance: Designed in accordance with ventilation codes and local building/hygiene standards; ensure adequate airflow and comfort for staff.

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