Exhaust-Only Model:  ND Rated for the following cooking surface temperatures: 450°F, 600°F, 700°F Bottom edge of hood hung: 33 - 48 in. above cooking surface, with lights. 11.5 - 48 in. above cooking surface, without lights. UL Listed by UL Standard 710. Built in compliance with NSF Standard 2.     Captive-Aire's flagship commercial kitchen Type I hood.   Provides excellent capture & containment of cooking effluents.   Promotes energy efficiency. Can be used over low heat equipment such as ovens, steamers, kettles, open-burner ranges, griddles, and fryers.   Can be use over high heat equipment such as gas charbroilers, electric charbroilers, mesquite grills, charcoal charbroilers, and gas conveyor charbroilers  Exhaust-Only with Front Perforated Supply Plenum Model:  ND w/ Front PSP Accessory Rated for the following cooking surface temperatures: 450°F, 600°F, 700°F Bottom edge of hood hung: 33 - 48 in. above cooking surface, with lights. 11.5 - 48 in. above cooking surface, without lights. UL Listed by UL Standard 710. Built in compliance with NSF Standard 2.                    Captive-Aire's flagship commercial kitchen Type I hood with a perforated front plenum accessory.   Provides excellent capture & containment of cooking effluents.   Promotes energy efficiency.   Provide high level of comfort to the kitchen environment since most of the make-up air is exhausted by the hood. Can be used over low heat equipment such as ovens, steamers, kettles, open-burner ranges, griddles, and fryers.   Can be use over high heat equipment such as gas charbroilers, electric charbroilers, mesquite grills, charcoal charbroilers, and gas conveyor charbroilers  Low Ceiling Exhaust-Only Model:  SND Rated for the following cooking surface temperatures: 400°F, 600°F Bottom edge of hood hung: 36 - 47 in. above cooking surface. UL Listed by UL Standard 710. Built in compliance with NSF Standard 2.      This is the sloped-front version of Captive-Aire's flagship ND hood.   This Type I wall canopy exhaust-only unit operates at low CFM and is the hood of choice for low-ceiling applications.   Provides excellent capture & containment of cooking effluents.   Promotes energy efficiency. Can be used over low heat equipment such as ovens, steamers, kettles, open-burner ranges, griddles, and fryers.   Can be use over high heat equipment such as gas charbroilers, electric charbroilers, mesquite grills, charcoal charbroilers, and gas conveyor charbroilers  Single Wall Exhaust-Only Vent Hood Model:  VH1 Built in compliance with NSF Standard 2.     Type II vent hood for applications with high moisture exhaust or applications that only produce heat and fumes.   Can be used over ovens, rotisseries, or dishwashers.  Compensating Hood with Front Discharge Make-up Air Model:  NFR Rated for the following cooking surface temperatures: 450°F, 600°F Bottom edge of hood hung: 33 - 48 in. above cooking surface, with lights. 11.5 - 48 in. above cooking surface, without lights. UL Listed by UL Standard 710. Built in compliance with NSF Standard 2.                       Exhaust-Only with Front & Rear Make-Up Air Plenum Model:  ND w/ Front and Rear MUA Plenums Rated for the following cooking surface temperatures: 450°F, 600°F, 700°F Bottom edge of hood hung: 33 - 48 in. above cooking surface, with lights. 11.5 - 48 in. above cooking surface, without lights. UL Listed by UL Standard 710. Built in compliance with NSF Standard 2.                      Exhaust-Only with Rear Make-Up Air Plenum Model:  ND w/ Rear MUA Plenum Rated for the following cooking surface temperatures: 450°F, 600°F, 700°F Bottom edge of hood hung: 33 - 48 in. above cooking surface, with lights. 11.5 - 48 in. above cooking surface, without lights. UL Listed by UL Standard 710. Built in compliance with NSF Standard 2.