Commercial Range Hood and Ventilation System Buying Guide

Proper ventilation is critical for commercial kitchens. A well-designed range hood system removes heat, smoke, grease, and odors while maintaining a safe and comfortable working environment.

How to Calculate Exhaust Volume for Commercial Range Hoods

Size commercial kitchen exhaust from the cooking appliance duty, hood type and tested performance, capture and containment, duct route, make-up air, fire protection and the applicable local requirements. Obtain a coordinated design and the selected hood manufacturer’s airflow data; a single floor-area or hood-size formula is not a universal commercial design rule.

Method 1: Based on Kitchen Area

Method 2: Based on Cooking Equipment

For range hoods directly over cooking equipment, use the following guidelines:

Method 3: Based on Hood Size

Important: These are basic guidelines. For accurate calculations, consult with a professional ventilation engineer who can account for duct length, elbows, and local building codes.

Make-Up Air Systems vs Standard Range Hoods

Standard range hoods: Simply exhaust air from the kitchen to the outside. They do not provide replacement air, which can create negative pressure in the building.

Make-up air systems: Include a separate air supply system that brings fresh, tempered air into the kitchen to replace the exhausted air. This prevents negative pressure, which can cause:

– Backdrafting of exhaust gases from water heaters and furnaces

– Difficulty opening doors

– Uncomfortable drafts

– Reduced exhaust efficiency

How to Choose Grease Filters

Grease filters are critical for fire safety and air quality. Key considerations:

Filter material:

– Stainless steel baffle filters: Most common for commercial use. Durable, easy to clean, and highly effective at capturing grease.

– Aluminum mesh filters: Lighter and less expensive, but less durable and less effective than stainless steel.

Filter size: Filters should match the hood dimensions. Standard sizes include 16″ x 16″, 16″ x 20″, and 20″ x 20″.

Cleaning frequency: Grease filters should be cleaned at least weekly in high-volume kitchens. Many health departments require monthly cleaning records.

Replacement: Stainless steel baffle filters typically last 3-5 years with proper maintenance. Replace filters when they show signs of corrosion or damage.

Frequently Asked Questions

How do I calculate the CFM needed for my commercial range hood?

Do I need a make-up air system?

What type of grease filter is best for commercial kitchens?

Stainless steel baffle filters are the best choice for commercial use due to their durability, effectiveness, and ease of cleaning.

How often should grease filters be cleaned?

Grease filters should be cleaned at least weekly in high-volume kitchens. Many health departments require monthly cleaning records.

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Commercial Range Hood and Ventilation System Buying Guide