Commercial Hood Installation

Opening a new kitchen or replacing an aging exhaust system? We install commercial kitchen hoods, ductwork, and rooftop exhaust fans built to code from the start — the right size, the right clearances, and the right airflow for your cooking equipment.

Getting it right from day one

An undersized or poorly positioned hood system doesn’t just underperform — it fails inspection, struggles to clear smoke and grease properly, and often ends up being redone at extra cost. We size and design around your actual equipment and cooking volume before anything gets ordered, so the system works correctly the first time.

What a full installation includes

A complete installation covers the hood itself, ductwork sized and routed for your kitchen’s layout, a properly sized rooftop exhaust fan, make-up air where the system requires it, and coordination with your fire suppression system so everything ties together correctly.

Type I vs. Type II hoods

Type I hoods are required over grease-producing cooking equipment — fryers, grills, ranges, char-broilers — and tie into a fire suppression system. Type II hoods handle heat and steam only, from equipment like dishwashers or ovens that don’t produce grease-laden vapor. Using the wrong type is a common reason new installations fail inspection.

Fewer surprises at inspection

Getting the installation right the first time means fewer headaches later. We coordinate with your other trades and walk through code requirements up front, so your new system passes inspection and is ready for its first NFPA 96 cleaning cycle without surprises.

Who this is for

New restaurant buildouts, kitchen remodels that change equipment or layout, and owners replacing an aging or undersized exhaust system that’s no longer keeping up with the kitchen’s cooking volume.