A system, not a single piece of equipment
A kitchen exhaust system includes the hood, grease filters, a dedicated duct, an exhaust fan, make-up air and a fire suppression system. If one part is wrong, the whole system struggles. Hoods that do not capture properly leave grease on walls and smoke in the dining room.
Type of cooking determines the hood. Heavy grease-producing equipment such as fryers and charbroilers needs a Type I hood, while steam and heat from dish machines may need a Type II.
Installation scope
- Hood mounting and structural support
- Grease duct, built to the required material and clearance rules
- Exhaust fan on the roof, with grease containment
- Make-up air unit and ductwork
- Fire suppression coordination with a licensed supplier
- Electrical interlocks that tie the fan, make-up air, gas and suppression together
- Access panels for cleaning
Code and inspections
Kitchen exhaust is closely regulated. The National Building Code, Alberta Edition, the fire code and referenced standards cover duct construction, clearances to combustibles, fire protection and cleaning access. Local authorities inspect the work, and the fire suppression system is tested.
We do not guess at these rules. Our engineers confirm requirements during design, and our crew installs to the approved drawings.
Make-up air and winter
Air removed by the hood must be replaced. In winter, that replacement air is very cold. Tempering it costs energy, but not tempering it makes the kitchen miserable and can cause the hood to underperform. We design make-up air with heating so staff stay comfortable and equipment works.
Because our mechanical crew, electricians and gas fitters are all in-house, hood, gas shutoff and suppression interlocks are tested together before the inspector arrives.
Tell us about your menu and equipment early. Adding a fryer later can overload the hood. We also recommend planning roof access and a cleaning schedule, as grease duct cleaning is a safety requirement. Our maintenance team can help arrange it.