Commercial Kitchen Hoods
Complete your hood system with a commercial kitchen hood that satisfies fire code requirements and removes grease-laden vapors in your kitchen.
Restaurant Hood Systems
Our restaurant hood systems include both the kitchen hood canopy to catch grease and an exhaust fan for ventilation.
Condensate hoods are designed to remove steam and condensation produced by steam equipment.
Ventless Hood Systems
Ventless hood systems are self-contained and require no ductwork for traditional ventilation.
Food Truck Hoods
Food truck exhaust hoods are suitable for food trucks, concession trailers, and mobile kitchens.
Commercial Kitchen Hood Fans
Commercial kitchen hood fans pull air into the hood where it’s vented outside or trapped by filters.
Exhaust Hood Filters and Accessories
We carry a wide selection of exhaust hood filters and accessories to help you maintain your hood system.
- Canarm 16 1/2" Variable Speed Upblast Direct Drive Aluminum Exhauster ALX165-UD100EC - 3179 CFM, 1200 RPM, 120/240V, 1 Phase
- Canarm 13 1/2" Variable Speed Upblast Direct Drive Aluminum Exhauster ALX135-UD050V - 1950 CFM, 1650 RPM, 120/240V, 1 Phase
Other Cooking Equipment
Range Hood Filter Types
A majority of commercial cooking equipment - such as ranges, griddles, and fryers - require the use of an exhaust hood. These kitchen hoods are designed to remove smoke, heat, steam, and fumes, as well as dirty kitchen air. However, the air in commercial kitchens is filled with bits of grease and food residues that can quickly clog up the ductwork in a hood system if not properly filtered out. By selecting the appropriate hood filter for your establishment, you can keep your exhaust hood working at peak performance and ensure clean kitchen air.
How to Clean a Kitchen Hood
Kitchen hoods are a key part of any restaurant, helping to ventilate your workplace and remove hazardous particles from the air. Because of their importance in the kitchen, keeping your hood systems in working condition is imperative to your safety and success. Along with regular maintenance checks, making an effort to keep your hoods clean can help to ensure they stay in working condition. If you’re unfamiliar with how to clean a kitchen hood, this article will teach you how to do it properly. Commercial Hood Cleaning Keeping your kitchen hoods clean is an important way to maintain a healthy, safe, and functional workplace. If grease or other contaminants are allowed to build up in your hood system, you may experience an increased risk of fires, improper ventilation, and even unpleasant odors in your kitchen. For this reason, you must schedule regular cleaning for each hood you own. Keep in mind that since a hood system is comprised of a variety of parts, each one must be cleaned separately to ensure the job is done correctly. To learn how to clean your kitchen hoods, grease traps, and filters, continue reading below. Click any of the sections below to learn how to clean the different parts of your hood system: Exhaust Hood Cleaning How to Clean Grease Trap Screens in Range Hoods Kitchen Hood Filter Cleaning How to Clean Kitchen Hood Fans How to Clean Kitchen Hood Ducts Kitchen Hood Cleaning Services How Often Should You Clean a Kitchen Hood? Exhaust Hood Cleaning An exhaust hood helps to draw smoke, fumes, and other particles in the air out of your kitchen. Over time, these particles can build up in your hood system, resulting in a need to have it cleaned. Use the following instructions to learn how to clean an exhaust hood: Remove any additional components: To best clean your kitchen hood, be sure to remove any grease traps, filters, and fans to ensure each component is cleaned separately. Mix cleaning solution: In a bucket, prepare a solution of warm water and liquid degreaser. Scrub interior: Using the solution, scrub the interior of the hood using a non-abrasive scrub pad, soft-bristle brush, or cloth. Be sure to remove any grease or additional debris. Wipe interior: After scrubbing, wipe the interior using a damp cloth to remove any soapy residue. Afterward, use a separate towel to dry the interior. Scrub exterior: Using the cleaning solution, scrub the exterior of the hood to remove any excess grease. Wipe exterior: Remove any additional soap residue with a damp cloth. Dry the exterior using a separate towel. Dry: Give your kitchen hood additional time to air dry. How to Clean Grease Trap Screens in Range Hoods Grease traps are designed to keep fats, oils, and other greasy substances from entering your building’s ventilation or sewage system. If they begin to overflow, your hood system may begin to fail. The size of your grease traps can affect how often they need to be cleaned. Adhere to the following steps to keep them in good condition: Remove grease traps: Remove the grease traps from your range hood. Remove grease: Proceed to remove as much grease from them as you can. Be sure to place the grease in a separate container and refrain from rinsing it down a drain. Eliminate remnants: Using a non-abrasive scrubbing pad or soft bristle brush, scrub any remaining grease from the traps. Prepare degreasing solution: Using warm water and a liquid degreaser, create a cleaning solution in your sink. Be sure to check your degreaser bottle to find the appropriate water ratio. Soak traps: Once the sink has been prepared, soak your grease traps in the solution. Remove traps from solution: After waiting 5-10 minutes, remove the traps from the sink. Dry: Allow your grease traps to air dry before re-installing them in your kitchen hood. Kitchen Hood Filter Cleaning Cleaning your kitchen hood filters ensures that your system can correctly filter the air in your kitchen. As air is pushed through your hood system, these filters work to catch particles in the air and prevent them from being recycled back into the kitchen. Because of this, they can quickly become caked with grease and grime. To learn how to clean kitchen hood filters, follow the steps below: Remove filters: Take the air filters out of your range hood to clean them. Mix degreasing solution: In a sink or large tub, mix a solution of warm water and liquid degreaser. Be sure to check the bottle for the appropriate ratio of water. Soak filters: Place the filters in the water to soak. Since there is a chance the filters attract additional grease, consider allowing them to soak for 2-3 hours or even overnight. Remove filters from solution: After allowing them to soak, remove the filters from your cleaning solution. Scrub filters: Using a soft cloth, lightly scrub any additional residue from the filters and run them through the water to rinse any remnants. Dry: Allow the filters to air dry before reinstalling them in your kitchen hood. How to Clean Kitchen Hood Fans Sometimes referred to as blowers, a kitchen hood exhaust fan draws air into the hood. Not only do these fans help to maintain an even distribution and flow of air, but they also are the key component working to capture grease particles, smoke, and fumes as you cook. Depending on the type of hood you own, there may be as few as two fans, although many hoods are designed with more. To clean your kitchen hood fans, follow the steps below: Remove fan: To start cleaning your fan, detach and remove it from the kitchen hood. Remove fan blade cover: Once the blower has been removed, detach the fan blade cover using a drill. This gives you access to the individual fan blades. Detach fan blades: Remove each fan blade so that they can be washed individually. If your hood uses multiple fans, be sure to make a distinction between which fan is which. Soak blades: Submerge the fan blades in warm water with soap and allow them to soak. Dry: Once the fan blades have had time to soak, remove them from the water and allow them to dry. Consider using a microfiber cloth or letting them air dry. Reattach fan blades: After they’ve had time to dry, reattach the fan blades. Replace blower: Place the blower back in the kitchen hood and re-install it. How to Clean Kitchen Hood Ducts Although some ductwork extends beyond the range that you can comfortably clean it, there will likely be some exposed ducts to work on. If need be, consider having your ducts professionally cleaned by a team with the necessary training and knowledge. However, to clean exposed ducts within reach, follow these steps: Mix cleaning solution: Prepare a cleaning solution from warm water and liquid degreaser in a bucket or similar container. Scrub duct interior: With a non-abrasive scrubbing pad or soft-bristle brush, scrub the interior of the exposed duct. Scrub duct exterior: With the same pad or brush, scrub the exterior of the exposed duct. Dry: Once you’ve finished cleaning, allow the duct to dry. Kitchen Hood Cleaning Services If you’re unsure whether you want to clean your hood system yourself, consider hiring a kitchen hood cleaning service to do it for you. These services, which can vary in availability depending on your location, allow you to have your hood system cleaned by a team of professionals. Although it can be costly, professional cleaning may be the right choice depending on your preferences. Kitchen Hood Cleaning Cost Although the cost varies depending on the service you hire and how much work needs to be done, most businesses pay somewhere between $300 and $600 to have their kitchen hoods cleaned. In some cases, the cleaning process can take upwards of four hours. Some factors that might influence the cost and amount of time required to have your kitchen hood professionally cleaned include: Crew size Location Hood system size Water availability Hood system configuration Hood condition How Often Should You Clean a Kitchen Hood? In general, it’s said that you should plan to clean your kitchen hood once every three months. However, this number doesn't apply to everyone. It’s important to note that the length of time you can go without cleaning your hood depends on several different factors, each of which can have a different effect on your cleaning schedule. Some of the most significant factors include: Business volume: A busy restaurant results in a busy kitchen, in turn causing more stress on your kitchen hoods. Conversely, if you cook less frequently or are only open on certain days of the week, you may not need to worry about your kitchen hoods as much. Menu items: A menu with an abundance of greasy foods or foods that result in excess steam while cooked means that your kitchen hoods will be used more frequently and need to be cleaned frequently. Type of equipment: Although some appliances are exempt, most kitchen hood code regulations require that all appliances be placed under a hood. Remember to take into account what kind of equipment you use and if it can cause additional dirt or grease to build up in your hoods. To learn more about how often you should clean the different parts of your kitchen, consider reading our restaurant cleaning checklist. Back to Top Cleaning your kitchen hoods should be a regular occurrence in your restaurant and something that you take care to schedule regularly. Whether you’re hiring a service to do it for you or making an effort to clean them yourselves, keeping your hood systems clean helps to facilitate a safe and healthy environment for yourself, your guests, and your staff.
Commercial Kitchen Hood Code Requirements
Every kitchen must adhere to a variety of rules, regulations, and codes to operate legally. When it comes to kitchen hoods, these regulations are essential for preventing hazards and maintaining air quality in a commercial setting. Below we'll investigate what a kitchen hood is, how they work, and the various code requirements you should follow to create a safe workplace. What Is a Commercial Kitchen Hood? A kitchen hood is a device that is installed above a cooking surface or cooking appliance and helps to ventilate the kitchen. Also known as range hoods or exhaust hoods, they remove hazardous particles from the air and maintain a safe working environment. They also maintain the air quality of your kitchen and help to reduce buildup of smoke, grease, and other similar particles, making cleaning and maintenance easier for your staff. Shop All Kitchen Hoods Click any of the sections below to learn about the different commercial kitchen hood code requirements: Design and Layout Specifications Type I Hood Requirements Type II Hood Requirements Grease Filtration Guidelines Condensation Filtration Guidelines Cleaning Specifications Frequently Asked Questions Types of Kitchen Hoods There are two types of commercial kitchen hoods, known as Type I and Type II hoods. These hoods are distinguished by the types of materials they filter out of the air. Type I Hoods: Also known as grease hoods, Type I hoods are designed to remove heat, smoke, and airborne grease. These types of hoods are often found over appliances such as fryers, broilers, grills, and ovens. Type II Hoods: Sometimes called condensate hoods, Type II hoods work to remove steam, vapor, and other moisture from the air. Some Type II hoods even remove odors. They are often found on top of coffee machines, commercial dishwashers, and certain pizza ovens. Additionally, these types of hoods often lack a grease filter, so they shouldn’t be used interchangeably with Type I hoods. How Do Kitchen Hoods Work? Kitchen hoods are installed above your cooking appliances. A fan powered by a motor spins as you cook, pulling air and any hazardous particles into the machine. The air travels through ductwork attached to the machine, which then displaces it outside. Kitchen hoods should be outfitted with a make-up air device to ensure that any air filtered out of the building is replaced. To properly maintain and upgrade your ventilation system, be sure to shop from our selection of ventilation and range hood parts. Commercial Kitchen Hood Code Requirements To legally operate your kitchen, you must adhere to local commercial kitchen hood code requirements. While most states and municipalities follow the International Mechanical Code as the basis for their regulations, certain specifications and code requirements can vary depending on where you live. Before making any decisions on how to establish your exhaust system, it’s essential to check with local officials. Design and Layout Specifications When planning your kitchen, you should consider regulations regarding the layout, construction, and design of your kitchen's exhaust system. Failure to do so can result in safety hazards, failed inspections, and costly renovations. To make sure your equipment is properly installed, be sure to keep the following requirements in mind: Meet the minimum overhang requirement: The inside lower edge of commercial hoods should overhang or extend no less than 6 inches beyond the edge of the cooking surface or appliance it is installed above. Stay within the elevation range: The vertical distance above the cooking surface should not exceed 4 feet. Install fire suppression systems: It is required that all commercial appliances under a Type I hood be provided with an approved automatic fire suppression system. This system should comply with the International Building Code and International Fire Code. Use the proper equipment: Hoods intended for use above extra-heavy-duty equipment should not be used above heavy-, medium-, and light-duty equipment. Type I Hood Requirements Due to the significant differences between Type I and Type II hoods, each type is subject to its own unique set of rules and regulations. Since Type I hoods collect flammable materials, they should be constructed, designed, and laid out specifically in your kitchen. Below, we’ll investigate the requirements for Type I hoods: Avoid combustibles: Install your hood at least 18 inches away from combustibles. Use approved materials: Any hood in the kitchen should be made of steel with a minimum thickness of 0.0466 inches of stainless steel with a minimum thickness of 0.0335 inches. Label your hood: Each hood should include a label indicating the minimum exhaust flow rate in CFM (cubic feet per minute) per linear foot. Construct appropriate support: Make sure that each hood is secured in place by noncombustible supports. Protect joints, seams, and penetrations: Any external joints, seams, and penetrations should be made from continuous external liquid-tight weld or braze to the lowest outermost perimeter of the hood. Keep joints sealed: Internal joints are not required to be welded or brazed but should be sealed so that grease cannot escape. Elevation Requirements for Type I Hoods All Type I hoods should be outfitted with a grease filter. Its height above the cooking surface determines how well it operates and depends on the type of appliance below it. These height requirements are as follows: 1.5 feet above: Cooking surfaces without an exposed flame 2 feet above: Cooking surfaces with an exposed flame and burners 3.5 feet above: Appliances with exposed charcoal or a charbroiler Type II Hood Requirements Since Type II hoods remove condensation and odors from the air, they aren’t required to follow the same code requirements as Type I hoods. Nevertheless, they fulfill an important function in the kitchen and must be constructed properly. Be sure to take note of the following code requirements as you prepare your Type II hood: Construct sturdy supports: Hood supports should be able to hold the load of the hood, unsupported ductwork, effluent load, and possible weight of any personnel working on the hood. Seal joints internally: Joints, seams, and penetrations for Type II hoods should be sealed on the interior of the hood. The interior should provide a smooth surface that is easily cleanable and water-tight. Use appropriate materials: Type II hoods should be constructed from steel with a minimum thickness of 0.0296 inches, stainless steel with a minimum thickness of 0.0220 inches, and copper sheets weighing at least 24 oz. per square foot. Grease Filtration Guidelines The grease and smoke filtered by Type I hoods can easily build up and become a hazard if your exhaust system isn’t up to code. To keep your kitchen safe, adhere to the following code requirements: Use non-combustible materials: Makeup air ducts within 18 inches of a Type I hood should be non-combustible. Protect joints and seams: Grease duct joints and seams should be made with continuous liquid-tight weld or braze materials. Overlap joints: To prevent ledges or other obstructions from collecting grease or interfering with drainage, overlapping joints should be installed. Construct dependable supports: Grease duct supports should be made from non-combustible materials, securely attached to the structure, and designed to carry gravity and seismic loads within stress limitations. Separate grease from cooking surfaces: Grease duct systems attached to Type I hoods should be at least 18 inches from combustible materials or appliances. Use correct materials: Ducts attached to Type I hoods should be made from steel with a maximum thickness of at least 0.0575 inches, or stainless steel at least 1.045 inches thick. Condensation Filtration Guidelines Designing your ductwork and air filtration system with condensation in mind can help to prevent leaks in your kitchen and ensure that air is filtered correctly. To create an efficient exhaust system, keep the following requirements in mind for any ventilation system attached to a Type II hood: Displace air properly: Any air filtered from your kitchen should be discharged outdoors at a point where it will not cause a public nuisance. Seclude exhaust outlets: The location of exhaust outlets should be located beyond the required minimum distance from guests, staff, and other nearby businesses. Protect exhaust outlets: Exhaust openings should be protected with corrosion-resistant screens, louvers, or grilles. The openings of these appliances should range from 1/4 inch to 1/2 inch. Protect exposed ductwork: Any ductwork exposed to outside air or a corrosive environment should be protected against corrosion. Don't penetrate ductwork: Bolts, screws, rivets, and other fasteners should not penetrate wall ducts. Use rigid materials: Ducts serving Type II hoods should be made from rigid metallic materials. Cleaning Specifications Regularly cleaning and maintaining your kitchen exhaust system helps to reduce the risk of fires, equipment shutdowns, and other emergencies. To make sure you can easily clean your system, choose a hood system design that is accessible for maintenance and cleaning by following these code requirements: Keep cleaning in mind: Your kitchen hood should be designed to allow thorough cleaning of the entire hood. Seal joints: To avoid leakage and make sure that cleaning is easy, ensure that any joints and seams are tightly sealed. Protect against leftover grease: Provide grease troughs and drip pans to catch any leftover grease and easily dispose of it. Collect and clean grease: Ensure that grease gutters drain to an approved collection receptacle that is also regularly cleaned. Place openings sparingly: Grease ducts should only have openings where required for operation and maintenance. Keep openings sealed: Openings should be equipped with tight-fitting doors as thick as the duct and sealing materials shall be rated for not less than 1500 degrees Fahrenheit. Back to Top Commercial Cooking Without a Hood In most commercial kitchens, a hood is required to maintain a safe workplace and comply with local regulations. However, there are some instances where a kitchen may need to operate without one. Depending on their size, power consumption, and heat output, certain kitchen appliances may be exempt under your local health code, allowing them to operate without a kitchen hood. For safety reasons, you must check with local officials before deciding to purchase or operate any equipment without a hood. Below, we’ve listed some of the most common exempt appliances: Under-the-counter dishwashers Light-duty microwave ovens Toasters Popcorn machines Hot dog cookers Coffee makers Rice cookers Holding cabinets Certain countertop steamers Frequently Asked Questions While the International Mechanical Code is thorough and covers a variety of topics, you may have questions that they don’t directly cover. Below, we’ve compiled some of the common questions asked about commercial kitchen hood code requirements and how they apply to different appliances in your kitchen. Does a Convection Oven Require a Hood? Most commercial convection ovens are required to be under a Type I hood, but there are some exceptions. Some ventless convection ovens are designed with a hood built into them, eliminating the need for a commercial hood. Does a Pizza Oven Need a Hood? Yes, commercial pizza ovens are required to be under a hood. However, due to the many different types of pizza ovens available on the market, it’s important to determine whether your pizza oven requires a Type I or Type II hood. Does a Steam Kettle Need to Be Under a Hood? In general, most steam kettles should be kept under a hood. Since these kettles produce steam, it’s important to make sure they are located under a Type II hood. It's important to note that some microwave steamers don’t require a floor drain or water supply, meaning that they don’t need to be placed under a hood. Fully understanding commercial kitchen code requirements can be difficult due to the high volume of requirements that exist and the format they are available in. Using the information above, you can build an understanding of what you have to do to establish a safe and legal exhaust system in your kitchen. Before finalizing any plans, be sure to check with your local authorities to make sure everything is correct. The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
Commercial Exhaust Hoods are Essential to the Safe Operation of Any Commercial Kitchen
Some kitchen hood systems are designed to remove hot air, steam, and smoke, while other exhaust hoods use filters to remove grease and food particles. Restaurant ventilation regulations require that commercial kitchens use proper venting systems that are in line with local codes.
Kitchen exhaust hoods are made to remove combustion products and fumes caused by cooking equipment and then recirculate clean air back into the kitchen. Without the appropriate hood system above a commercial range or fryer, grease collects above the cooking equipment and becomes a fire hazard. Our collection of kitchen hood products includes condensate hoods that are designed to remove hot air and steam caused by dish machines, as well as ventless hood systems that can be used in small kitchens that cannot support a traditional hood system.