John Boos C2H-42-2 Box Type 42" x 42" Condensate Hood - JBC2H422

John Boos C2H-42-2 Box Type 42" x 42" Condensate Hood - JBC2H422

This John Boos C2H-42-2 Condensate Hood has a durable stainless steel construction. Made from 18 gauge type 300 stainless steel, its hood and baffle have the strength to withstand industrial and commercial environments. It has a starting exhaust duct collar and welded handing brackets. This C2H-42-2 has a full perimeter gutter.

Features 

• 18 gauge stainless steel construction
• Full perimeter gutter
• Starting exhaust duct collar
• Welded hanging brackets
• 18 gauge type 300 stainless steel hood
• 18 gauge tupe 300 stainless steel baffle

Specifications

What our Experts Think

• Commercial‑Grade Performance: Durable stainless steel construction resists corrosion, heat, and daily use in busy kitchen environments.

• Efficient Condensate Management: Box‑type design helps capture and direct steam and condensation, protecting walls, ceilings, and nearby equipment.

• Optimal Size: 42″ × 42″ footprint provides broad coverage over cooking and prep areas without overwhelming the space.

• Easy to Clean: Smooth stainless surfaces simplify daily cleaning and support strict hygiene practices.

• Stable & Functional: Built to mount securely and perform reliably with minimal maintenance.

Q&A

Q: What is this product?
A: A commercial box‑type condensate hood designed to capture steam, moisture, and airborne condensate above prep or cooking areas.

Q: What are the dimensions?
A: 42″ W x 42″ D — wide coverage for medium‑sized equipment or work zones.

Q: What material is it made from?
A: Stainless steel construction for durability, corrosion resistance, and easy sanitation in commercial environments.

Q: What does a condensate hood do?
A: It collects steam and condensation from equipment, helping reduce moisture buildup on walls, ceilings, and floors — improving workplace conditions and equipment longevity.

Q: Where is this best used?
A: Ideal for commercial kitchens, bakeries, food prep stations, and foodservice operations where steam or moisture from cooking or prep needs to be managed.

Q: How is it installed?
A: Ceiling/overhead mount above the targeted area; installation should follow local codes and HVAC/plumbing guidelines.

Q: Why choose this model?
A: Offers robust stainless construction, ample coverage, and efficient condensate control to maintain cleaner, safer kitchen environments.

Q: Any maintenance tips?
A: Regular wipe‑downs and periodic checks of mounting hardware keep the hood sanitary and secure.

Maintenance Tips

• Clean regularly: Wipe exterior surfaces and interior drip areas with mild detergent and warm water; dry thoroughly to prevent corrosion.

• Follow the grain: Use a soft cloth and clean stainless steel in the direction of the grain to maintain finish and reduce streaks.

• Avoid abrasives: Do not use steel wool, wire brushes, or harsh chemical cleaners that can scratch or damage metal.

• Check drain path: Ensure condensate drains and troughs are clear of debris so water can flow freely.

• Inspect seals & joints: Periodically check seams, fasteners, and gaskets; tighten or replace worn parts to prevent leaks.

• Polish occasionally: Use a non‑abrasive stainless cleaner to maintain shine and resist fingerprints.