A Step-by-Step Guide to Choosing a Vent Hood for Your Commercial Kitchen

The vent hood is the unsung hero of commercial kitchens. A properly sized and installed hood and filter keep your workspace safe and the air clean. There are many factors to consider when choosing an appropriate hood for a new kitchen or replacing a worn-out ventilation system.

This blog will walk you through the steps of finding the ideal ventilation system to keep your kitchen running smoothly and safely.

Step 1: Consider Kitchen Size and Layout

Kitchen and equipment size are two of the most critical factors when selecting a vent hood. For example, Type I hoods must completely cover all applicable appliances, while Type II hoods have more flexibility in placement (for more on this, see Step 3). Kitchen size and layout will also affect the type of vent installation you select (see Step 4).

If a vent is too large for your space, you’ll have unnecessarily high energy bills. If the hood is too small, you may have a safety issue or fall out of compliance.

Step 2: Familiarize yourself with Local Codes

Ventilation systems must meet local food regulations, or you could face severe consequences, including fines or suspended permits. For example, some areas don’t require a Type I hood over electric ovens, while other municipalities require a hood over both gas and electric ovens for fire safety. Before proceeding, check with your local regulatory bodies to confirm which hoods are required for your area.

Step 3: Select the Right Type of Vent Hood

Your menu and style of cooking determine the types of ventilation required and the placement of said vents.

• Type I hoods: Discharges smoke and filters out grease particulates. Placed directly over open flame appliances, such as fryers, broilers, ranges, etc. Type I vents come with built-in fire suppression systems, such as sprinklers.
• Type II hoods: Vents steam from water-based appliances such as dishwashers, combination ovens, or steam tables. Type II hoods can’t handle grease.

Vent hood power is measured in cubic feet per minute (CFM), which tracks how much air a fan can move outside per minute. Additionally, you’ll need to pay attention to make-up air, the rate at which outside air comes into the kitchen (10% is the standard which equates to 90% fresh air in, to 100% exhaust air out).

Step 4: Select Installation Type

• Wall-mounted Hoods are the most common type. Wall-mounted systems are placed directly above a cooking line, secured to the wall, and vented outside.
• Island Hoods hang from the ceiling, directly over an island or other isolated cooking area. This hood category is more expensive than wall mounts because it requires additional ventilation power.

Step 5: Consider Material

• Galvanized steel is a very sturdy material, but the dull finish may not be appropriate for open-kitchen designs.
• Aluminum is aesthetically pleasing but is less durable than other options.
• Stainless steel provides the best of both worlds—extremely durable and attractive. However, it also comes with a heftier price tag.

Step 6: Noise Level and Energy Efficiency

You need a vent hood that can support the volume and output of your commercial kitchen. However, a noisy environment can lower line worker productivity and, depending on layout, decrease customer enjoyment of open kitchen concepts.

Additionally, seek out energy-efficient models with variable fan speeds to save money and meet the demand of busy meal rushes.

Read more: Six Easy Energy Saving Tips for the Food Service Industry

Step 7: Choose an Appropriate Filter

All Type I hoods will have a filter. They come in three varieties, with slightly differing behaviors:

• Stainless Steel Baffle Filters are made for heavy-duty environments. Channels within the filters capture grease and prevent it from falling back onto the cooktop.
• Aluminum mesh filters work with a charcoal filter for double-layer filtration. The outer mesh supports the inner charcoal filter and catches large grease particulate matter. Like a Brita filter for air, the internal charcoal filter utilizes activated charcoal to trap and deodorize grease.

Step 8: Budgeting

Pricing out a vent hood quickly becomes overwhelming. The hood is the beating heart of your kitchen space, and we recommend purchasing the highest quality hood you can afford. You can also speak with one of our partners regarding financing this vital equipment.

Step 9: Installation

Everybody has a cousin who could get the job done, but we recommend choosing an appropriately licensed professional to install your hood. Our kitchen design team can connect you with a quality contractor in your area.

Step 10: Cleaning and Maintenance

With a few simple steps, you can increase the overall lifespan of your ventilation system.

• Replace filters regularly. Charcoal/carbon filters should be replaced every 3-4 months. Mesh filters should be replaced every 1-2 years, depending on usage.
• Keep hoods and filters clean. Clean hood exteriors with warm water and soap with non-abrasive sponges. Avoid strong chemical cleaners, which can wear down the finish and structural integrity. Clean mesh filters every few months. (Charcoal filters can’t be cleaned, just replaced.) Schedule a professional cleaning at least once a year to stay compliant with fire safety regulations.

Eventually, every vent hood and its components will wear out and must be replaced. Keep an eye out for these warning signs:

• Increased smoke or haze in the kitchen
• A louder fan motor
• HVAC issues
• Lasting grease odor in the kitchen or throughout the space

While buying a new or replacement vent hood can initially seem overwhelming, your local RH rep can help guide you through each step of the process.