Wall Hood with Filters HNPA

The HNPA wall hood is designed for kitchens with existing supply ventilation, where an effective extraction hood without an integrated supply function is required. The filtration system protects the ventilation duct from grease deposits, extending the duct cleaning intervals and reducing fire risks — greasy deposits in ventilation ducts are a serious fire hazard, which a professional filter system significantly reduces.

Features of the HNPA model

The HNPA (Hood with Flat Filters Class A) is equipped with aluminium or stainless steel labyrinth-type oil filters that mechanically separate grease aerosols from the outgoing airflow. These filters are washable in a dishwasher or by hand and are reusable after cleaning — frequent filter replacement is not necessary.

Wall mounting allows the hood to be installed horizontally above the cooking surface or fryers, where steam and grease are most prevalent. Adjustable mounting enables the hood height to be adapted to the optimal distance from the cooking surface — usually 65–80 cm above the cooking equipment surface.

Filter maintenance

Regular cleaning of oil filters is a mandatory hygiene maintenance requirement in professional kitchens. In heavily used kitchens, filters should be cleaned at least once a week, while in less busy kitchens — once every two weeks. Dirty filters not only reduce extraction efficiency but also increase the fire risk from grease accumulation.

Filter removal is usually possible without tools — filters can be pulled forward or lowered. After washing, filters must be dried before reinstallation. Oil filters last a long time if regularly cleaned — replacement is only necessary in case of physical damage.

Ventilation system design

The hood selection must match the power of the cooking or frying equipment — an underpowered hood will not ensure effective steam extraction during intensive cooking. The calculation is typically based on the room volume and the total power of the cooking equipment. Building extraction systems are regulated by LBN 233-15 (Heating and Ventilation) and sanitary regulations for food businesses.

Hood power and efficiency

The hood selection must match the total power and specific type of the cooking equipment being served. Fryers and grills produce more intense grease aerosols than boiling grates. Hood power is measured in cubic metres per hour — it must be ensured that the hood can evacuate all generated steam without overloading. An insufficient hood will not provide effective air purification, leading to discomfort for staff and room pollution.

Noise level

Professional hoods generate noise that staff hear throughout the entire work shift. A lower noise level model (below 55 dB) is a better choice for kitchens where acoustic comfort is important. Some HNPA models feature multiple speed settings, allowing noise reduction during lower loads. Noise-reducing technologies may include vibration-isolating mounting points and sound insulation materials in the hood casing.

Installation and mounting requirements

Installing an HNPA wall hood requires a stable wall structure capable of supporting the hood's weight with a full filtration system. Wall anchor bolts must be selected according to the wall material — concrete, brick or metal frame require different fasteners. The hood's connection to the ventilation duct must be hermetic to prevent grease aerosols from entering the wall cavity. Installation is recommended to be entrusted to a licensed specialist.

Fire safety

Grease deposits in ventilation ducts pose a serious fire risk — greasy deposits are highly flammable. The HNPA filter system reduces this risk by capturing grease aerosols before they enter the duct. Fire safety regulations stipulate the frequency of hood filter cleaning and the installation of fire dampers. Regular filter cleaning is not only a hygiene but also a fire safety requirement.

Energy efficiency

The latest wall hoods with EC motors are significantly more energy-efficient than older AC motor models. The EC motor automatically adjusts speed according to the required airflow, reducing energy consumption outside peak loads. In large kitchens where hoods operate 10–14 hours a day, choosing an energy-efficient model results in significant annual savings on electricity costs.

Hood compatibility with room configuration

The HNPA wall hood is an ideal solution for kitchens where thermal processing equipment is located against a wall — not in the central island. The hood's width must match or exceed the total width of the cooking equipment to avoid missing steam at the sides. If the equipment is wider than the hood, steam escapes unfiltered from the edges, reducing the hood's effectiveness.

HACCP compliance in hoods

The condition of the hood's oil filters is a HACCP inspection element in food processing businesses. The inspection protocol requires regular filter cleaning and functional checks. Maintaining the hood in working order is not only a comfort but also a regulatory compliance requirement.

Regular ventilation duct cleaning

Even with well-maintained filters, grease deposits accumulate in the ventilation duct over time. Duct cleaning should be performed once a year or more frequently in heavily used kitchens. Duct cleaning should be entrusted to a specialised company, as it involves opening the duct and mechanically removing deposits with special tools. A clean duct reduces fire risk and improves airflow efficiency.

Hood longevity and depreciation

A professional stainless steel wall hood with regular maintenance lasts 10–15 years. Motor replacement is the most expensive repair, but it is often more cost-effective than purchasing a new hood. Regular filter cleaning and bearing lubrication are the main maintenance elements that extend the hood's service life. Investing in a quality model is more cost-effective in the long term compared to the frequent replacement cycle of a cheap hood.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.