Restaurant Equipment :: Exhaust Hoods
Buying Used Restaurant Equipment - Exhaust Hoods
Even if you are just starting out on your new venture in the restaurant business, keeping costs down and profits high is always something the great entrepreneurs keep in mind. When shopping for restaurant-quality exhaust hoods, there are many variables to consider beside the price point.
Will the exhaust hood system handle the flow of your cooking area? Is there a built-in fire suppression system that is adequate to handle your current stovetop ranges, ovens, and deep fryers? Before making that final purchase decision you want to enlist the help of the local fire inspector to make sure you are making the right purchase to keep everything up to code.
Depending on your needs commercial exhaust hoods fall into a price range of between six hundred dollars and up to the three thousand dollar mark for large commercial food operations. If you are installing a new unit then hiring a contractor will be the next step to not only set up the hood above the cooking area but installing the ductwork and external hardware needed to complete the process.
A local air conditioning and heating contractor should be able to handle the job. Building permits may be required since you are physically altering your building, and the installer should know how to obtain these as part of their package price.
Stick with well know manufacturers for the sake of being able to get replacement parts, and actually be able to get warranty service work provided if something goes wrong in the first year or two. Since the fire suppression system is built-in to the hood unit, being able to get those crucial replacement parts are a must to keep the fire inspector at bay during yearly inspections.
Testing the flow of exhaust and it’s ability to suppress a fire should be checked frequently to make sure you are in compliance with local governing laws by the city, county and state boards of health and safety.
This is an area where purchasing new is usually the better path to follow. Inheriting someone else’s hoods from a used mobile restaurant equipment purchase may be more trouble than it is worth. Hoods are usually damaged when un-installing and re-installing in a new location.
They will have a battered look, and it is not worth it to save a few dollars. Inspectors see red flags when equipment looks externally damaged, and the quicker they are gone the less costly it will be to the eatery’s owner.
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