The Hoodini Hydrovection hood collects and filters exhaust from the oven cavity(ies). The “scrubbed” air is then returned to the oven cooking cavity. TESTED & APPROVED Using EPA test method 202, emissions of grease laden vapors were measured at 3.62 mg/m³ for bone-in, skinon, quartered roasting chickens. Results are less than the established 5mg/m³ standard. […]
The Hoodini Hydrovection hood collects and filters exhaust from the oven cavity(ies). The “scrubbed” air is then returned to the oven cooking cavity. TESTED & APPROVED Using EPA test method 202, emissions of grease laden vapors were measured at 3.62 mg/m³ for bone-in, skinon, quartered roasting chickens. Results are less than the established 5mg/m³ standard.
The Hoodini Hydrovection hood collects and filters exhaust from the oven cavity(ies). The “scrubbed” air is then returned to the oven cooking cavity. TESTED & APPROVED Using EPA test method 202, emissions of grease laden vapors were measured at 3.62 mg/m³ for bone-in, skinon, quartered roasting chickens. Results are less than the established 5mg/m³ standard.
The Hoodini Hydrovection hood collects and filters exhaust from the oven cavity(ies). The “scrubbed” air is then returned to the oven cooking cavity. TESTED & APPROVED Using EPA test method 202, emissions of grease laden vapors were measured at 3.62 mg/m³ for bone-in, skinon, quartered roasting chickens. Results are less than the established 5mg/m³ standard.
The Hoodini Hydrovection hood collects and filters exhaust from the oven cavity(ies). The “scrubbed” air is then returned to the oven cooking cavity. TESTED & APPROVED Using EPA test method 202, emissions of grease laden vapors were measured at 3.62 mg/m³ for bone-in, skinon, quartered roasting chickens. Results are less than the established 5mg/m³ standard.
The Hoodini Hydrovection hood collects and filters exhaust from the oven cavity(ies). The “scrubbed” air is then returned to the oven cooking cavity. TESTED & APPROVED Using EPA test method 202, emissions of grease laden vapors were measured at 3.62 mg/m³ for bone-in, skinon, quartered roasting chickens. Results are less than the established 5mg/m³ standard.
The Hoodini Hydrovection hood collects and filters exhaust from the oven cavity(ies). The “scrubbed” air is then returned to the oven cooking cavity. TESTED & APPROVED Using EPA test method 202, emissions of grease laden vapors were measured at 3.62 mg/m³ for bone-in, skinon, quartered roasting chickens. Results are less than the established 5mg/m³ standard.
HV-100E Single Electric Hydrovection Oven with Hoodini Ventilation System – 480V, 3PH Read More »
The Hoodini Hydrovection hood collects and filters exhaust from the oven cavity(ies). The “scrubbed” air is then returned to the oven cooking cavity. TESTED & APPROVED Using EPA test method 202, emissions of grease laden vapors were measured at 3.62 mg/m³ for bone-in, skinon, quartered roasting chickens. Results are less than the established 5mg/m³ standard.
HV-100E Single Electric Hydrovection Oven with Hoodini Ventilation System – 240V, 3PH Read More »
The Hoodini Hydrovection hood collects and filters exhaust from the oven cavity(ies). The “scrubbed” air is then returned to the oven cooking cavity. TESTED & APPROVED Using EPA test method 202, emissions of grease laden vapors were measured at 3.62 mg/m³ for bone-in, skinon, quartered roasting chickens. Results are less than the established 5mg/m³ standard.
HV-100E Double Electric Hydrovection Oven with Hoodini Ventilation System – 480V, 3PH Read More »
The Hoodini Hydrovection hood collects and filters exhaust from the oven cavity(ies). The “scrubbed” air is then returned to the oven cooking cavity. TESTED & APPROVED Using EPA test method 202, emissions of grease laden vapors were measured at 3.62 mg/m³ for bone-in, skinon, quartered roasting chickens. Results are less than the established 5mg/m³ standard.
HV-100E Double Electric Hydrovection Oven with Hoodini Ventilation System – 440V, 3PH Read More »
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