BREAK FREE FROM HOOD SYSTEMS! Hood systems use immense amounts of energy. A good way to help get foodservice in line with carbon neutrality is to invest in ventless equipment. The Hoodini VLH pulls air in and circulates it along the catalytic converter. The excess gets pulled up to the hood and passes through a filter. The fan pulls the air up from the filter and out of the back of the unit. The Hoodini convection hood collects and filters exhaust from the oven cavity(ies). The “scrubbed” air is then returned to the kitchen. Works in conjunction with a catalyst ring which reacts with grease laden vapor before before it escapes the hood. The system is connected to the ovens using duct work to pull the oven exhaust up and into the hood. Allows you to think outside of the designated hood space in the kitchen. Maximize your kitchen space with this 0” required top clearance Power is provided from the oven, no additional electrical supply is needed. No water or drain required. Ships with one hood filter. Replacement filters available. AVAILABLE FOR -Mark V-100 standard depth convection oven -Mark V-200 bakery depth convection oven -Zephaire-100-E standard depth convection oven -Zephaire-200-E bakery depth convection oven
