A commercial kitchen produces heat, smoke, grease and odour. A correctly designed exhaust system removes all four while keeping the kitchen comfortable and compliant.
Size the hood to the cooking line
Hoods should overhang the cooking equipment on all open sides so rising heat is captured before it escapes into the room. Island and wall canopy hoods handle different layouts.
Balance exhaust with fresh air
Air removed must be replaced. A fresh-air unit or make-up air grille prevents negative pressure that pulls odours into dining areas and makes doors hard to open.
Plan for fire safety
Hood assemblies should be ready for fire-suppression systems, with insulated ducts and access panels for periodic cleaning.
Keep it serviceable
Grease travels through the system, so specify removable filters and duct access that allow scheduled cleaning without dismantling the kitchen.
