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If you’ve ever worked in a commercial kitchen you know how crucial a proper exhaust hood system is to kitchen environment. Cooking in a commercial kitchen generates high levels of heat and air contaminants, and it is crucial to remove these elements from the air to keep the commercial kitchen in working condition. Improper exhaust hood systems pose a fire risk, are hygienically damaging, and could lead to a kitchen and restaurant being inhabitable if the problem gets bad enough. So, what is needed to get your kitchen exhaust system up and running? 

First things first you will need a commercial kitchen hood. There are two types of hoods a TYPE 1 canopy hood and TYPE 2 designed to remove heat and steam. A Type 1 hood system is designed to be used with cooking appliances that create grease laden vapors and requires a fire suppression system. A Type 2 hood is used for non-grease producing appliances and equipment which expel heat and condensation. Each kitchen is unique; however, a general rule of thumb is if you’re cooking with grease choose a Type 1 hood, and if not use a Type 2 hood. 

Once you have chosen the proper type of exhaust hood, you need to determine the correct size of h...