Restaurant Exhaust Hoods

Restaurant exhaust hoods play a crucial role in maintaining a safe and efficient commercial kitchen by removing heat, smoke, grease-laden vapors, and airborne contaminants from the cooking area. These ventilation systems are typically installed above cooking equipment such as ranges, fryers, charbroilers, and ovens to help control air quality and ensure compliance with fire and health codes. Without proper ventilation, excess heat and grease can accumulate, creating an uncomfortable and potentially hazardous environment.

There are two main types of commercial exhaust hoods: Type I and Type II. Type I hoods are designed for use over cooking equipment that produces grease and smoke, and they include a fire suppression system and grease filters. Type II hoods, on the other hand, are used for heat and moisture removal and are typically found above dishwashers or ovens that don’t emit grease. When selecting an exhaust hood, it's essential to consider the type of cooking equipment you use, as well as the hood’s size, airflow rate (measured in CFM), and whether it’s a wall-mounted or island-style model.

Proper installation and routine maintenance are key to ensuring your exhaust hood system performs effectively. Grease filters must be cleaned regularly, and ductwork should be inspected to prevent fire hazards. If you're unsure about which exhaust hood is right for your restaurant, give us a call at 1‑855‑380‑6342 or visit our Contact Us page—our team is happy to help you find the right fit for your kitchen’s needs.