MyChef Steam Condensation Cooker Hood for Professional Kitchens

A steam condensation cooker hood captures and condenses the steam released during cooking, removing excess moisture from the air before it spreads through the kitchen. Instead of relying on extraction fans that vent steam outside, this system cools the steam until it turns back into water, which is then drained away. The process keeps humidity levels low, prevents condensation on walls and ceilings, and reduces the need for additional ventilation in enclosed cooking areas.

The hood sits directly above the cooking surface, drawing steam upward as it rises. Inside, a cooling element lowers the temperature of the steam, causing it to condense into droplets. These droplets collect in a tray or channel and are directed to a drain, leaving the air drier and more comfortable for staff. Because the system does not expel air outside, it avoids heat loss in winter and maintains a stable kitchen environment.

To operate, position the hood over the cooking equipment and connect it to a power supply and drainage system. Once switched on, the unit runs continuously while cooking takes place, automatically condensing steam as it is produced. The operator monitors the drainage to ensure water is flowing away correctly and checks the hood periodically for any blockages in the condensation channels.

The construction is stainless steel, chosen for its resistance to corrosion and ease of cleaning in a high-moisture environment. The dimensions of 760 mm width, 760 mm depth and 155 mm height allow it to fit above standard commercial cooking ranges without obstructing overhead storage or lighting.

The electrical supply is a 230 V single-phase circuit with a neutral and live conductor, compatible with standard UK commercial kitchen wiring. The 3.8 kW power rating indicates the load it places on the circuit, requiring a dedicated supply to avoid overloading other equipment.

Cleaning involves wiping down the stainless steel surfaces to remove grease and food particles, and flushing the condensation channels to prevent scale build-up. The drainage tray should be emptied and rinsed regularly to maintain efficient water flow.

This model is designed for integration with professional cooking equipment in commercial kitchens, where steam production is continuous and ventilation is a priority. Its placement in the catalogue is under steam management systems for enclosed or high-humidity cooking environments.