A commercial kitchen hood may look like one large stainless steel box above the cook line, but it is actually part of a much larger ventilation system.
A complete restaurant hood system can include:
- The hood canopy
- Grease filters
- Grease collection components
- Exhaust ductwork
- Exhaust fan
- Make-up air system
- Supply air plenums
- Fire-suppression system
- Lights
- Controls and switches
- Temperature or demand-control sensors on some systems
Not every commercial hood uses exactly the same components. Type I grease hoods, Type II condensate hoods, wall canopy hoods, island hoods, and low-proximity hoods can all be designed differently.
However, understanding the major parts makes it much easier to understand how a restaurant ventilation system works.
This guide explains the different parts of a commercial kitchen hood, what each component does, and how the pieces work together to remove heat, smoke, grease, and steam from a restaurant kitchen.
Is the Hood Just the Stainless Steel Part You See?
No.
The large stainless steel section hanging above the cooking equipment is the part most people call the hood.
But that visible hood is only one part of the complete ventilation system.
The complete system may continue:
- Inside the hood
- Through the ceiling
- Through grease ductwork
- Up to the roof
- Into an exhaust fan
- Through a separate make-up air system
There may also be a fire-suppression system integrated into the cooking area.
The Main Parts of a Commercial Kitchen Hood
| Component | Main Purpose |
|---|---|
| Hood Canopy | Captures rising cooking emissions |
| Grease Filters | Remove grease from the exhaust air |
| Grease Trough/Cup | Collects grease draining from the filters |
| Exhaust Duct | Carries contaminated air away from the hood |
| Exhaust Fan | Pulls air through the hood and duct system |
| Make-Up Air System | Replaces air removed from the kitchen |
| Supply Plenum | Introduces replacement air near the hood |
| Fire Suppression | Protects cooking equipment and hood area from fire |
| Hood Lights | Illuminate the cooking surface |
| Controls | Operate fans, lights, and other system functions |
1. What Is the Hood Canopy?
The hood canopy is the large stainless steel structure positioned over or near the restaurant's cooking equipment.
Its job is to capture the plume rising from cooking equipment.
That plume can contain:
- Heat
- Smoke
- Grease
- Steam
- Moisture
- Cooking odors
The hood creates a capture area above equipment such as:
- Ranges
- Fryers
- Griddles
- Charbroilers
- Wok ranges
- Tandoors
Nishi Enterprise carries a wide selection of Commercial Cooking Equipment used in restaurant cook lines.
Why Is the Hood Larger Than the Equipment Underneath?
Cooking emissions do not rise in a perfectly straight column.
As hot air rises, it can spread outward.
That is why canopy-style hoods generally extend beyond the cooking surfaces they serve.
This extra coverage is called:
hood overhang.
The amount of overhang depends on the hood design and installation requirements.
What Is the Capture Area?
The capture area is the space where the hood is intended to collect the cooking plume before it spreads into the kitchen.
Good hood placement helps keep:
- Smoke out of the dining room
- Grease off nearby surfaces
- Heat from spreading unnecessarily through the kitchen
2. What Are Commercial Hood Grease Filters?
Grease filters are one of the most noticeable parts inside a Type I commercial kitchen hood.
They are usually installed at an angle inside the hood above the cooking equipment.
Their job is to remove a portion of airborne grease from the exhaust stream before that air travels deeper into the ventilation system.
Why Does a Type I Hood Need Grease Filters?
Cooking equipment such as fryers, griddles, ranges, and charbroilers can release grease into the air.
If that grease were allowed to travel freely through the ventilation system, it could accumulate in:
- Ductwork
- Exhaust fan
- Other ventilation components
Grease filters help capture grease before it reaches those areas.
What Is a Baffle Filter?
Baffle filters are common in commercial Type I restaurant hoods.
Instead of using a simple flat screen, a baffle filter forces the exhaust air to repeatedly change direction.
Grease particles have more difficulty following those changes in airflow and are separated from the exhaust stream.
The grease can then drain downward into the hood's grease collection area.
Are Hood Filters Removable?
Commercial hood grease filters are generally designed to be removable so they can be cleaned or replaced as needed.
Regular filter cleaning is important because grease accumulation can interfere with:
- Airflow
- Grease removal
- Overall hood cleanliness
Are All Hood Filters the Same?
No.
Commercial hood filtration can vary based on:
- Hood design
- Cooking duty
- Grease production
- Manufacturer
Restaurants should use the filter type intended for the hood rather than replacing it with a random filter that simply fits the opening.
3. What Is the Grease Trough?
As grease is removed from the exhaust air, it needs somewhere to go.
Many Type I hood systems include a grease trough or collection channel.
The filters are typically installed at an angle so captured grease can drain downward rather than pooling on the filter.
What Is a Grease Cup?
A grease cup is a removable container that collects grease draining from the hood's filtration area.
This allows restaurant staff to:
- Remove accumulated grease
- Clean the collection area
- Inspect the hood more easily
Why Should the Grease Cup Be Checked Regularly?
The grease collection area should not be allowed to overflow.
Restaurant cleaning procedures should include:
- Grease filters
- Grease trough
- Grease cups
- Accessible hood surfaces
4. What Is the Exhaust Duct?
The exhaust duct connects the commercial hood to the exhaust outlet.
You can think of it as the pathway that carries contaminated cooking air away from the kitchen.
Air captured by the hood travels:
- Into the hood
- Through the grease filters
- Into the exhaust duct
- Toward the exhaust fan
- Outside the building
What Is a Grease Duct?
A Type I commercial kitchen hood uses an exhaust duct designed for grease-producing cooking applications.
This is commonly called a:
grease duct.
It is a specialized part of the commercial ventilation system because grease may still be present in the exhaust air after it passes through the hood filters.
Where Does the Grease Duct Go?
The exact route depends on the building.
A grease duct may travel:
- Vertically through the roof
- Through a building shaft
- Toward another approved exhaust location
The duct route can become an important consideration when deciding where the restaurant cook line should be located.
Why Hood Location Matters During Restaurant Design
Moving a hood is not always as simple as moving a refrigerator or work table.
The hood is connected to:
- Ductwork
- Exhaust fan
- Make-up air
- Fire suppression
- Electrical controls
This is why the cook line should be planned carefully during a new restaurant buildout.
5. What Is the Restaurant Hood Exhaust Fan?
The exhaust fan creates the airflow that pulls contaminated air through the hood and duct system.
Without the fan, the stainless steel hood itself would not actively move the cooking air out of the building.
Where Is the Exhaust Fan Located?
Commercial kitchen exhaust fans are commonly installed:
- On the roof
- At another approved exterior location
A roof-mounted upblast exhaust fan is a common configuration in restaurant kitchens.
What Does an Upblast Exhaust Fan Do?
An upblast fan is designed to discharge exhaust air upward away from the roof.
The fan pulls air from:
- Hood
- Filters
- Grease duct
and exhausts it outside.
Can the Exhaust Fan Be Too Small?
A hood system needs appropriate airflow for the cooking operation.
If the ventilation system does not move enough air, the hood may struggle to capture:
- Smoke
- Heat
- Grease
However, selecting the largest possible fan is not necessarily the answer either.
The hood, exhaust fan, ductwork, and make-up air need to work together as a system.
What Does CFM Mean on a Hood?
CFM stands for:
Cubic Feet per Minute.
It describes how much air the ventilation system moves.
The required airflow depends on factors including:
- Hood type
- Hood size
- Cooking equipment
- Cooking duty
- Hood configuration
Restaurant owners generally do not need to calculate this themselves. The hood should be designed for the actual cooking equipment underneath it.
6. What Is Make-Up Air?
When the exhaust fan removes air from the restaurant, replacement air needs to enter the building.
This replacement air is called:
make-up air.
A commercial hood may exhaust a substantial amount of air from the kitchen, so replacing that air is an important part of the ventilation system.
Why Does a Restaurant Need Make-Up Air?
Imagine continuously pulling air out of a sealed room without allowing replacement air to enter.
The pressure inside the room would begin to change.
In a restaurant, poor air balance can contribute to:
- Doors being difficult to open
- Drafts
- Poor hood performance
- Comfort problems
- Air being pulled through unintended openings
A properly designed make-up air system helps replace the air being exhausted.
Where Does Make-Up Air Come From?
A restaurant may use a dedicated make-up air unit that brings outside air into the building.
Depending on the system, that replacement air may be introduced:
- Near the hood
- Through a supply plenum
- Elsewhere in the kitchen
Is Make-Up Air the Same as Air Conditioning?
Not exactly.
Make-up air replaces exhausted air.
Depending on the system and climate, that replacement air may be:
- Unconditioned
- Heated
- Cooled
- Partially conditioned
The building's ventilation and HVAC design determine how the systems work together.
7. What Is a Make-Up Air Unit?
A make-up air unit brings replacement air into the building.
It may be installed:
- On the roof
- Outside the building
- In another appropriate mechanical location
The unit supplies fresh replacement air while the exhaust system removes cooking air.
Why Does the Make-Up Air Unit Matter?
A commercial hood system is not only about how much air goes out.
It is also about how air comes back into the building.
The exhaust and supply sides need to work together.
8. What Is a Supply Plenum?
A supply plenum helps distribute make-up air around the hood or cooking area.
There are several possible arrangements.
Depending on the hood system, replacement air may enter from:
- Front of the hood
- Back of the hood
- Above the hood
- Another nearby supply location
Why Does Supply Air Placement Matter?
Air movement in a kitchen can affect how effectively the hood captures the cooking plume.
If replacement air creates strong cross drafts, smoke and grease may be pushed away from the hood.
A properly designed supply-air system introduces replacement air without unnecessarily interfering with hood capture.
9. What Is the Fire-Suppression System?
Type I commercial cooking systems generally include appropriate fire-suppression protection where required.
The system is designed to respond to a cooking fire in the protected area.
The fire-suppression components may include:
- Suppression agent
- Agent storage container
- Piping
- Nozzles
- Detection components
- Manual activation device
- Fuel or power shutoff connections
The exact system depends on the installation.
What Are Fire-Suppression Nozzles?
Nozzles are positioned to discharge the suppression agent into protected areas.
They may be positioned to protect:
- Cooking appliances
- Hood plenum
- Duct opening
The fire-suppression system is designed around the specific cook line.
Why Equipment Placement Matters for Fire Suppression
If restaurant equipment is moved or replaced, the fire-suppression coverage may need to be reviewed.
For example, changing from:
Range | Fryer | Griddle
to:
Two Fryers | Charbroiler | Range
changes the cooking arrangement.
The fact that everything still physically fits under the hood does not automatically mean the fire-suppression system is appropriate for the new lineup.
What Is the Manual Pull Station?
Commercial kitchen fire-suppression systems typically include a manual method of activation.
This is commonly called a:
manual pull station.
It provides a way to manually activate the suppression system in an emergency.
Does Fire Suppression Shut Off the Cooking Equipment?
A commercial kitchen fire-suppression system may be arranged to shut off the appropriate fuel or electrical supply to protected cooking equipment when activated.
The exact sequence depends on the installed system.
10. What Are Hood Lights?
Many commercial hoods include built-in lights.
These illuminate the cooking surface underneath the hood.
Good lighting is important because cooks need to clearly see:
- Food
- Pans
- Controls
- Cooking surfaces
Why Put Lights Inside the Hood?
A large canopy hood can block some of the kitchen's ceiling lighting.
Integrated hood lights help provide illumination directly over the cook line.
Are Commercial Hood Lights Special?
Hood lighting needs to be suitable for its location and the hood design.
Restaurants should use the lighting components specified for the hood rather than installing random light fixtures inside it.
11. What Are Hood Controls?
A commercial hood system may have controls for:
- Exhaust fan
- Supply fan
- Lights
- Make-up air
- Demand-control ventilation
- Other integrated features
Some systems use relatively simple switches.
Others use more advanced control panels.
Why Would a Hood Have Automatic Controls?
Modern commercial hood systems may include controls that help coordinate:
- Exhaust
- Make-up air
- Cooking operation
- Energy use
This can reduce the need for employees to manually manage every component independently.
12. What Is Demand-Control Kitchen Ventilation?
Some modern commercial hood systems use demand-control kitchen ventilation, often shortened to:
DCKV or DCV.
These systems can adjust ventilation based on cooking activity rather than operating at one fixed airflow level all day.
How Does Demand-Control Ventilation Know When Cooking Is Happening?
Depending on the system, it may use:
- Temperature sensors
- Optical sensors
- Other system controls
When cooking activity increases, the ventilation system can respond accordingly.
Why Would a Restaurant Use Demand-Control Ventilation?
A restaurant may not need maximum exhaust airflow during every minute of the day.
For example, ventilation demand may be very different during:
- Morning prep
- Lunch rush
- Afternoon slowdown
- Dinner rush
Variable ventilation can help the system respond to changing kitchen activity.
13. What Is the Hood Plenum?
A plenum is an internal air space that helps collect and direct airflow.
Inside a commercial hood, air passes through areas designed to move it toward the filters and exhaust connection.
You may hear ventilation professionals refer to:
- Exhaust plenum
- Supply plenum
- Capture area
These refer to different parts of how air moves through the system.
14. What Is the Exhaust Collar or Duct Connection?
The hood needs an opening that connects it to the exhaust ductwork.
This connection provides the path from the hood into the grease duct or exhaust duct system.
Depending on the hood, there may be:
- One duct connection
- Multiple duct connections
The number and size depend on the hood design.
15. What Are Hood End Panels?
Some commercial hoods use end panels along one or both sides.
These panels can help:
- Contain the cooking plume
- Reduce interference from cross drafts
- Improve capture around the edge of the hood
Not every hood uses the same configuration.
Why Do Cross Drafts Matter?
Commercial kitchens can have air movement from:
- HVAC vents
- Open doors
- Fans
- Make-up air
If that air blows strongly across the cook line, it can push the cooking plume away from the hood.
Hood design and kitchen air balance both matter.
16. What Is a Hood Wrapper?
You may see stainless steel panels extending upward from the hood toward the ceiling.
These are sometimes used to enclose or finish the area above the hood.
They can create a cleaner appearance by hiding:
- Duct connections
- Mechanical components
- Open space above the hood
Is the Stainless Steel Wrapper Part of the Exhaust System?
Not necessarily.
Some stainless panels are primarily architectural or finishing components rather than the path through which exhaust air travels.
17. What Is the Roof Curb?
When ventilation equipment is mounted on the roof, a roof curb may provide the mounting base and connection to the building.
It can support equipment such as:
- Exhaust fans
- Make-up air units
This part of the system usually is not visible from inside the restaurant.
18. What Is the Exhaust Fan Hinge Kit?
Some roof-mounted restaurant exhaust fans use hinge kits that allow the fan to tilt or swing away from the duct opening.
This can make it easier to access:
- Fan components
- Duct opening
- Areas requiring cleaning or service
The exact fan setup depends on the ventilation system.
19. What Are Access Panels?
A commercial ventilation system needs to be accessible for cleaning and maintenance.
Access panels or doors may be installed at appropriate points so technicians can reach areas that would otherwise be difficult to inspect or clean.
Why Does Hood-System Access Matter?
Commercial cooking exhaust systems can accumulate grease.
Maintenance and cleaning professionals need practical access to the parts of the system that require servicing.
What Parts Are Actually Inside the Hood?
Depending on the hood, components physically inside or directly attached to the canopy may include:
- Grease filters
- Filter racks
- Grease trough
- Grease cup
- Lights
- Fire-suppression nozzles
- Temperature sensors
- Exhaust plenum
What Parts Are Outside the Hood?
Other components can be located elsewhere in or outside the building:
- Grease duct
- Exhaust fan
- Make-up air unit
- Supply ductwork
- Fire-suppression tank
- Control panel
- Roof curb
How Does the Entire Commercial Hood System Work?
A simplified sequence looks like this:
- Restaurant equipment cooks food.
- Heat, smoke, grease, or steam rises.
- The hood captures the cooking plume.
- Grease filters remove part of the airborne grease.
- The exhaust fan pulls the remaining air into the duct.
- The exhaust air travels through the duct system.
- The exhaust fan discharges the air outside.
- The make-up air system introduces replacement air into the building.
At the same time, the fire-suppression system protects the cooking and exhaust area in the event of a fire.
How Does a Type I Hood Differ From a Type II Hood?
The internal components depend heavily on hood type.
Type I Hood
Designed for cooking that produces grease and smoke.
It commonly includes:
- Grease filters
- Grease collection system
- Grease duct
- Fire suppression
Type II Hood
Designed primarily for:
- Heat
- Steam
- Moisture
- Condensation
Type II systems do not perform the same grease-removal function as Type I grease hoods.
Which Cooking Equipment Commonly Goes Under a Type I Hood?
Common examples include:
- Commercial Fryers
- Commercial Ranges
- Griddles
- Charbroilers
- Wok Ranges
- Stock Pot Ranges depending on the application
- Commercial Tandoors
The exact requirement depends on the appliance, cooking process, manufacturer instructions, and local requirements.
Which Equipment Might Use a Type II Hood?
Depending on the application, Type II hoods may be associated with equipment such as:
- High-temperature dishwashers
- Some steam equipment
- Some kettles
- Other equipment producing heat or condensation without grease
Which Hood Parts Need Regular Cleaning?
Restaurant hood maintenance can involve several different areas.
Frequently cleaned components include:
- Exterior hood surfaces
- Interior accessible surfaces
- Grease filters
- Grease cups
- Grease troughs
The exhaust duct and fan also need appropriate inspection and professional cleaning based on the restaurant operation and applicable requirements.
Why Are Grease Filters Cleaned So Often?
They sit directly in the path of grease-filled cooking exhaust.
Dirty filters can:
- Restrict airflow
- Accumulate grease
- Make the hood harder to keep clean
Filter cleaning should be part of the restaurant's regular kitchen cleaning routine.
Can Hood Filters Go in a Commercial Dishwasher?
Some commercial baffle filters may be suitable for dishwasher cleaning, depending on their construction and manufacturer instructions.
Always follow the cleaning instructions for the specific filters.
What Parts Should Restaurant Employees Not Modify?
Restaurant staff should not casually modify components such as:
- Fire-suppression system
- Grease duct
- Exhaust fan
- Gas or electrical interlocks
- Control system
These are parts of a designed commercial ventilation and safety system.
Can You Replace Hood Filters Yourself?
Routine removal and cleaning of removable filters is commonly part of restaurant maintenance.
If replacement is needed, use the appropriate type and size specified for the hood.
Do not substitute a filter simply because it physically fits.
Can You Add More Filters to a Hood?
The filter arrangement is part of the hood design.
Adding or removing filters changes the airflow path and should not be done casually.
Can You Change the Exhaust Fan?
The fan is selected as part of the ventilation system.
Replacing it with a different size or performance level can affect:
- Hood airflow
- Duct performance
- Make-up air balance
- Kitchen pressure
Fan changes should be evaluated as part of the complete ventilation system.
Can You Add More Cooking Equipment Without Changing the Hood?
Sometimes.
However, adding another:
- Fryer
- Range
- Griddle
- Charbroiler
- Wok range
- Tandoor
can affect hood coverage, airflow, fire suppression, and utilities.
Available floor space under the hood does not automatically mean the system can support more cooking equipment.
What Should You Look at When Inspecting an Existing Restaurant Hood?
If you are taking over an existing restaurant space, look for:
- Hood manufacturer
- Hood nameplate
- Type I or Type II designation
- Hood length
- Hood depth
- Grease filters
- Fire-suppression equipment
- Exhaust fan
- Make-up air system
- Control panel
Then compare the existing system with the cooking equipment you plan to install.
Why the Hood Nameplate Is Important
The hood's manufacturer information can help professionals identify the original design and installation specifications.
This can be useful when:
- Replacing equipment
- Adding equipment
- Remodeling the kitchen
- Servicing the ventilation system
Does Every Restaurant Hood Have Make-Up Air Built Into It?
No.
Make-up air can be introduced in different ways.
Some systems have supply plenums attached directly to the hood.
Others introduce replacement air elsewhere in the kitchen or building.
Does Every Hood Have a Fire-Suppression System?
Not every type of hood has the same fire-suppression requirements.
Type I systems serving grease-producing commercial cooking equipment generally involve appropriate fire-protection systems where required.
A Type II condensate hood does not serve the same grease-producing cooking application.
Does Every Hood Have Grease Filters?
Type I grease hoods use appropriate grease-removal devices.
Type II hoods designed primarily for heat, steam, and moisture do not perform the same grease-filtration function.
Does Every Hood Have an Exhaust Fan?
A traditional ducted commercial exhaust hood needs airflow to remove captured air from the kitchen.
The exhaust fan is therefore a central part of the system.
Specialized recirculating or ventless systems can operate differently.
Does Every Hood Have Lights?
No, but integrated lighting is common because the hood itself can block overhead kitchen lighting.
Commercial Kitchen Hood Parts Checklist
If you are trying to understand an existing hood system, identify the following:
- Hood canopy
- Grease filters
- Grease collection area
- Exhaust duct
- Exhaust fan
- Make-up air system
- Supply air plenum
- Fire-suppression system
- Hood lights
- Controls
- Any temperature or demand-control sensors
Frequently Asked Questions About Commercial Kitchen Hood Parts
What are the main parts of a commercial kitchen hood?
The main components can include the hood canopy, grease filters, grease collection system, exhaust duct, exhaust fan, make-up air system, fire suppression, lights, and controls.
What do hood grease filters do?
They remove a portion of airborne grease from the exhaust stream before the air travels deeper into the ventilation system.
What is a baffle filter?
A baffle filter forces grease-filled air through a series of directional changes that help separate grease from the exhaust stream.
What is the grease cup on a restaurant hood?
It is a removable container that collects grease draining from the hood's filter and collection area.
What is a grease duct?
A grease duct is the exhaust duct serving a Type I commercial cooking hood. It carries exhaust air away from the hood toward the discharge point.
What does the restaurant hood fan do?
The exhaust fan creates airflow that pulls cooking emissions through the hood and duct system and discharges them outside.
Where is the restaurant hood fan?
Many commercial kitchen exhaust fans are installed on the roof or at another approved exterior location.
What is make-up air?
Make-up air is replacement air brought into the building to replace air removed by the exhaust system.
What is a make-up air unit?
It is equipment that introduces replacement outside air into the restaurant.
What is a hood supply plenum?
A supply plenum distributes replacement air near the commercial hood or cooking area.
Why does a restaurant hood need fire suppression?
Type I commercial cooking systems involve grease and high-temperature cooking, so appropriate fire suppression protects the cooking appliances and exhaust area where required.
What are the nozzles underneath a commercial hood?
Some of the small nozzles visible around cooking equipment are part of the fire-suppression system.
What is the hood pull station?
It is the manual activation device for the commercial kitchen fire-suppression system.
What is the hood plenum?
A plenum is an air space inside or around the hood that helps collect and direct airflow.
What is the difference between a hood and an exhaust fan?
The hood captures the cooking plume. The exhaust fan creates the airflow that moves that captured air through the duct system and outside.
Is the make-up air fan the same as the exhaust fan?
No. The exhaust fan removes air while the make-up air system brings replacement air into the building.
Do all commercial hoods have grease filters?
Type I grease hoods use grease-removal devices. Type II systems designed for heat or condensation do not serve the same grease-producing application.
Can restaurant employees clean hood filters?
Routine filter cleaning is commonly part of restaurant maintenance when performed according to the hood and filter manufacturer's instructions.
Can you change the hood fan to make the hood stronger?
The exhaust fan is part of a complete ventilation system. Changing it can affect airflow, make-up air, duct performance, and kitchen pressure, so the system should be evaluated as a whole.
Can I add another fryer if my hood has extra space?
Not automatically. Hood coverage, airflow, fire-suppression coverage, utilities, and the new cooking load should all be considered.
What parts of the hood are on the roof?
Depending on the system, the roof may contain an exhaust fan, make-up air unit, roof curbs, and associated duct connections.
Final Thoughts: Understanding the Parts of a Commercial Kitchen Hood
A commercial kitchen hood is much more than the stainless steel canopy visible above the cook line.
A complete restaurant ventilation system can include:
- Hood canopy: captures the cooking plume
- Grease filters: remove grease from exhaust air
- Grease collection system: collects grease draining from the filters
- Exhaust duct: carries contaminated air away from the hood
- Exhaust fan: pulls air through the ventilation system
- Make-up air: replaces air removed from the building
- Supply plenum: distributes replacement air
- Fire suppression: protects the cooking and exhaust area
- Lights: illuminate the cook line
- Controls: operate and coordinate ventilation components
These parts need to work together.
A restaurant hood with powerful exhaust but poor make-up air can still have performance problems. A hood with dirty filters can struggle with airflow. A cook line that has been changed significantly may no longer match the original fire-suppression or ventilation design.
That is why the hood should be treated as a complete system rather than a single piece of stainless steel equipment.
If you are opening or remodeling a restaurant, the ventilation system should be planned around the actual Commercial Cooking Equipment that will operate underneath it, including Commercial Fryers, Commercial Ranges, Stock Pot Ranges, Wok Ranges, and Commercial Tandoors.
Restaurants planning a complete kitchen can also learn more about Nishi Enterprise's Restaurant Design Consultation.
The easiest way to understand a commercial kitchen hood is this: the hood captures the cooking air, the filters remove grease, the exhaust system sends the air outside, the make-up air system replaces the air being removed, and the fire-suppression system helps protect the cook line.
