Use of a high-temperature machine without a condensate hood can lead to mold problems and is typically restricted by local building authorities. All food service equipment that generates vapors, condensate, odors, fumes or excessive heat must be located beneath a mechanical exhaust ventilation hood. The ventilation hood should be close to the work area to minimize air volume and positioned so that contaminants are removed away from the user.

The flanged seams of the condensate hood are sealed and water tight preventing the possible problem of leakage. The use of a condensate hood in a commercial kitchen provides for a more comfortable environment for the kitchen staff.