Type 1 hoods, or grease hoods, are designed to collect and remove grease and smoke and are used over restaurant equipment that produce grease-laden vapors, like ranges, fryers, ovens, and griddles. Type 2 hoods, or condensate hoods, are designed to collect and remove steam, vapor, heat, and odor wherever grease is not present. Type 2 hoods are typically used over dishwashers, steam tables, and pasta cookers.
‘Cabinets and pull out drawers near the oven are usually best suited for cooking oils, pot and pans, while space near the sink is best used for dishes,’ says Ben Burbidge of Burbidge Kitchen Makers.
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To clean stubborn spills and stains, like grease, use a clean cloth dipped in mildly soapy, warm water. However stubborn the dirt, avoid using bleach, ammonia, powdered cleaners, scouring pads, or steal wool to clean your cabinets’ surfaces. Also, remember to remove any zippers, buttons, or snaps while cutting old clothing to use for cleaning.
Mix a Natural Wood Trim with a Colored Cabinet.
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