In normal use, pizza and pastry ovens require humidification to improve the appearance of the product. The product itself, during cooking, loses a significant part of the water that was used to mix the dough. The sum of these humidity is expelled from the oven chamber in two moments:

• through the chimney vent by manoeuvring the opening of the same.
• when the door is opened during cooking or at the end of the same.

A fair amount of water vapor is therefore produced during cooking. This disturbs the work environment by increasing the relative humidity rate.
Normally, the rooms where such cooking is carried out are equipped with suction devices that expel the vapors to the outside through out ducts, that is, with the waste of energy and heat. The humid vapors described above, however, can be treated in a localized way with less waste of energy and heat by “working” them through a hood equipped with a vapor abatement device.
The hood with SSH9S steam reducer, placed above the oven, aspirating both the cooking vapors expelled from the vent chimney and those expelled when the door is opened and cooling them appropriately, condenses the water vapor and returns the air to the environment completely dehumidified.

• Front air conveyor for the intake of the fumes coming out of the door;
• Conveyor of the fumes coming out of the vent chimney;
• Condensing coil consisting of an evaporation coil cooled by a refrigeration system.
  Compressor + condenser + evaporator;
• Radial centrifugal fan;
• Condensate collection tray with drainage outlet;
• No need of exhaust