Factors into consideration For Commercial Hoods

Hood and construction

• Type: Use a Type I hood for appliances that produce grease and smoke (e.g., fryers, grills).

• Overhang: The hood must overhang the cooking surface by at least 6 inches on all open sides.

• Clearance: Maintain a minimum 18-inch clearance from the hood and ducts to any combustible material.

• Materials: Hoods and ducts must be constructed from non-combustible materials like stainless steel.

• Seams and joints: All joints and seams must be liquid-tight and easily cleanable. Gutters should drain to an easily cleaned collection receptacle. 

Exhaust and ventilation 

• Airflow: Exhaust systems must have a minimum airflow based on the cooking equipment.

• Fan requirements: Exhaust fans must be UL-listed for grease-laden air and have the correct CFM rating for your equipment. A makeup air fan is also required.

• Interlock: The exhaust fan must remain on and the makeup air fan must shut off if the fire suppression system is activated.

• Ducting: Ducts must be properly sloped for grease drainage and constructed of suitable non-combustible materials. 

Safety and maintenance

• Fire suppression: A UL 300 compliant, automatic fire suppression system is mandatory for Type I hoods.

• Inspections: Regular inspections and cleaning are required. The frequency depends on the type of cooking operation, from monthly for solid fuel-burning appliances to semi-annually for most others.

• Professional checks: Have systems inspected and serviced by certified professionals. 

Local requirements

• Permits: Contact your local fire marshal and building department before installation to get necessary permits and ensure compliance with local codes.

• Compliance: Be aware that codes and their interpretations can vary by location. 

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