What our commercial kitchen ventilation company does
Our commercial kitchen ventilation company designs and supplies the system that removes heat, smoke and grease from a cooking line and replaces that air safely. That covers the hood over the appliances, the grease duct or exhaust duct to the roof, the exhaust fan, the make-up air unit, and the controls that tie them together.
The work runs from early engineering through fabrication and delivery. We size hoods from the equipment schedule, calculate exhaust and make-up air, prepare submittal drawings, build hoods to those drawings, and support the installing contractor through start-up. Our kitchen hood design and engineering page explains that process in detail.
Systems we engineer and supply
| System | What it includes |
|---|---|
| Type I hoods | Wall, island and back-shelf hoods over grease and smoke producing appliances, with listed filters and provisions for fire suppression |
| Type II hoods | Heat and condensate hoods over dish machines, steamers and ovens |
| Exhaust | Grease duct layouts, upblast and utility fans, roof curbs and grease containment |
| Make-up air | Tempered and untempered supply units, diffusers and plenums |
| Controls | Fan and make-up air interlocks, demand control ventilation, suppression interfaces |
The full range is listed under commercial kitchen exhaust hoods and commercial kitchen ventilation systems.
How we work with owners, consultants and contractors
Most kitchen ventilation projects involve several parties, and each needs something different from us. We try to give each one what they need to do their part without guessing.
- Owners and operators want a kitchen that is comfortable to work in, passes inspection and is easy to clean. We explain options in plain terms and say when a cheaper choice will cost more later.
- Foodservice consultants set the equipment layout. We work from their plans, flag appliances that change the hood type or size, and return drawings they can coordinate.
- Architects and MEP engineers need hood dimensions, airflow, static pressure, electrical loads and roof equipment weights early. We provide that data in submittal form.
- General and mechanical contractors need hoods that arrive on time, fit the space, and come with clear hanging, connection and start-up information.
Design principles behind every hood system
Airflow first
A hood that does not capture is a failure no matter how it looks. We start from the appliances, their duty class and the hood style, and work outward to exhaust rate, make-up air delivery and duct velocity. Make-up air that blows across the hood face is treated as a design problem, not an afterthought.
Code-focused, with the AHJ in mind
Systems are designed with NFPA 96, the locally adopted mechanical code and the relevant UL standards for hoods, grease ducts, fans and suppression in mind. The authority having jurisdiction has the final say, so we would rather raise a borderline question during design than at final inspection.
Built for cleaning and service
Every kitchen exhaust system gets dirty. We place access doors where cleaning crews can use them, specify hinged fans, keep filters reachable, and avoid details that trap grease. A system that is hard to clean tends not to get cleaned, and that is how fires start.
Fabrication and project delivery
Hoods are fabricated to approved drawings from stainless steel, with welded seams where grease and moisture collect. Custom sizes and shapes are part of normal work, since few kitchens fit a catalog dimension exactly. The custom kitchen hood fabrication page covers materials and options.
We supply projects nationwide. Installation is usually by the project's mechanical contractor or a local installer, and we support them with drawings, hanging details and start-up guidance. Ask about installation scope for your location when you request pricing.
What to send for a kitchen ventilation quote
An accurate quote depends on good information. The most useful items are:
- Kitchen equipment plan and schedule with make, model, fuel and size for each appliance.
- Architectural floor plan, reflected ceiling plan and building section.
- Roof plan or photos showing where the fan and make-up air unit could go.
- Project location, so we know which code edition and AHJ apply.
- Schedule and any owner or consultant specifications.
Partial information is fine to start. Send what you have through request a quote, or use the contact page to talk to an engineer first.
Questions About Working With Us
- Do you only supply hoods, or the full ventilation system?
- We can supply the full system: hoods, exhaust fans, grease duct design, make-up air units and controls. Some projects only need hoods because the mechanical engineer has already specified the rest. Tell us the scope you need and we will quote that, and point out anything that seems to be missing.
- Do you work on projects outside your local area?
- Yes. We work on projects across the United States. Because codes and local amendments vary, we confirm the adopted mechanical code and any local requirements for each location, and we coordinate with the installing contractor and the AHJ in that jurisdiction.
- Can you work from a foodservice consultant's drawings?
- Yes, that is the most common starting point. We use the consultant's equipment plan and schedule to size hoods and airflow, then send drawings back for coordination. If an appliance looks like it needs a different hood type or more space, we raise it before fabrication starts.
- Do you handle fire suppression for Type I hoods?
- Hoods are built with provisions for a listed fire suppression system, and we coordinate the hood design with the suppression contractor. The suppression system itself is usually installed and certified by a licensed local suppression contractor, as most jurisdictions require.
- What should I prepare before asking for a quote?
- An equipment schedule is the single most useful item, followed by a floor plan and the project address. Roof information and ceiling heights help us size fans and duct routes. If you only have a concept, send it anyway and we will list what else we need.