What should always be activated before using the equipment located beneath the hood?

The correct choice is to ensure that the hood vents are activated before using the equipment located beneath the hood. This is essential for several reasons. Firstly, activating the hood vents helps to remove smoke, steam, and odors that are generated during cooking, which is crucial for maintaining a safe and comfortable working environment. Additionally, the hood system typically includes filters and fans designed to capture and expel excess heat and grease-laden vapors, thereby reducing the risk of fire hazards and maintaining the overall cleanliness of the kitchen.

By ensuring the hood vents are operational, you also comply with health and safety regulations, which are critical in any food service operation. This proactive step not only protects employees and customers but also enhances the efficiency of the cooking process, as proper ventilation contributes to better temperature control and cooking conditions.