Commercial Ventilation & Hoods

About Commercial Ventilation & Hoods

Kitchen ventilation covers Type I (grease) exhaust hoods over cooking equipment, Type II condensate hoods over dishwashers and ovens that produce heat and steam, exhaust fans, make-up air units, and fire suppression systems. A hood system is a life-safety installation as much as a piece of equipment: sizing, overhang, airflow, and suppression coverage are dictated by mechanical and fire codes, and every jurisdiction inspects them.

Used hoods can save real money — a stainless hood body doesn't wear out — but plan the project around code compliance from day one. The hood must match your cook line's length and duty, and the fire suppression system will need inspection, recharge, and certification by a licensed contractor before the fire marshal signs off.

What to Look for When Buying Used Ventilation Equipment

Verify the hood type matches the equipment underneath — charbroilers and fryers demand Type I with grease filtration; a Type II hood over grease-producing equipment will fail inspection. Check overall length against your cook line plus required overhang, inspect for dents and separated seams, and confirm filters, grease cups, and lights are present. For suppression systems (Ansul is the most common), budget for professional re-certification and possibly new tanks and links. Involve your local mechanical inspector or a hood installer early; installation and code work typically cost more than the hood itself.