Commercial Kitchens

An exhaust hood system is comprised of three main components designed to exhaust grease laden air from the kitchen, both safely and for the functionality of your building.

Grease Fans (Exhaust Fans): Exhaust fans remove smoke, steam, heat, and grease vapors out of your building. Mounted on the buildings roof, the exhaust fan draws air from the grease hood through specialty duct called grease duct.  Our grease fans are designed to hold up to a grease laden environment.  They feature fully welded, leak proof grease drains as well as easy access to components for easy cleaning. The size of the exhaust hood will determine the number of required exhaust fans.

Grease Hoods (Exhaust Hoods): Grease hoods are designed to eliminate the smoke and grease vapors created while cooking.  They are also designed to aid in the suppression of fires. The critical part about buying a vent hood is determining the proper size. Know what equipment will be under the hood and get the linear dimension of that line up from left to right. Hoods are designed with a minimum clearance of 6” on each side of the equipment and 3” from the rear wall for the grease hood. This is a safety requirement to capture fire or smoke hazards within the grease hood.   Stainless steel skirting can be included to provide to an ascetically pleasing barrier to the ceiling.

Make-up Air Units (MAU): MAU’s are designed to provide fresh air from the outside  into your building. This fresh air is designed to replace the air that is being exhausted from your building through the grease hood. The grease hoods typically exhaust more air than can be conditioned by your heating/cooling systems. This requires a MAU to replace the exhausted air.  The MAU heats outside air during cooler months and can be designed to cool the air during summer months.