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
| Model |
C2H-42-2 |
| Height |
19" |
| Width |
42" |
| Depth |
42" |
| Approximate Weight |
194 lbs. |
What our Experts Think
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Commercial‑Grade Performance: Durable stainless steel construction resists corrosion, heat, and daily use in busy kitchen environments.
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Efficient Condensate Management: Box‑type design helps capture and direct steam and condensation, protecting walls, ceilings, and nearby equipment.
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Optimal Size: 42″ × 42″ footprint provides broad coverage over cooking and prep areas without overwhelming the space.
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Easy to Clean: Smooth stainless surfaces simplify daily cleaning and support strict hygiene practices.
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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
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Clean regularly: Wipe exterior surfaces and interior drip areas with mild detergent and warm water; dry thoroughly to prevent corrosion.
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Follow the grain: Use a soft cloth and clean stainless steel in the direction of the grain to maintain finish and reduce streaks.
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Avoid abrasives: Do not use steel wool, wire brushes, or harsh chemical cleaners that can scratch or damage metal.
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Check drain path: Ensure condensate drains and troughs are clear of debris so water can flow freely.
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Inspect seals & joints: Periodically check seams, fasteners, and gaskets; tighten or replace worn parts to prevent leaks.
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Polish occasionally: Use a non‑abrasive stainless cleaner to maintain shine and resist fingerprints.
Damage 
Loss 
Theft 
