Commercial Kitchen Hoods
Commercial kitchen hoods in galvanised iron and stainless steel.
About the Commercial Kitchen Hoods
A commercial kitchen hood captures grease, smoke and heat at the source — directly above the cooking line — before they spread into the dining room or build up on the building structure. Type-I hoods (with grease baffle filters) handle anything that produces grease vapour: ranges, fryers, charbroils. SS304 construction is the durability and hygiene standard; GI is acceptable for non-grease back-of-house duties (proof boxes, dishwasher exhaust).
Engineering Advantages
SS304 grade resists grease, steam, and daily caustic cleaning
Captures grease at the source — protects ducts and rooftop fans
Built to project drawings; size matched to the cooking line below
Integrated lighting and grease tray standard on every unit
Key Features
- Materials: GI and SS
Construction & Materials
- 1.2 mm SS304 (Type I — grease) or galvanised iron (Type II — non-grease)
- Stainless-steel baffle grease filters in slide-out tracks
- Integral grease cup / drain channel
- LED light fittings standard
- Optional UV / electrostatic precipitator for low-grease discharge
How to Choose the Right Variant
- 1Hood length should overhang the cooking line by ≥ 150 mm on each side
- 2Capture velocity ≥ 0.50 m/s across the hood face for typical kitchens
- 3Type-I (grease) for ranges, fryers, charbroil; Type-II for dishwashers, ovens
- 4For very heavy grease loads, specify electrostatic precipitator + extended duct cleaning interval
Installation Notes
- Maintain ≥ 1.2 m vertical clearance between cooktop and hood face
- Mount with stainless-steel hangers; never carbon-steel hardware in a grease environment
- Connect to a dedicated grease-rated duct — never share with other exhaust
- Provide a fire-suppression nozzle in the hood plenum per local fire code
Maintenance Schedule
- Wash baffle filters in a dishwasher weekly
- Empty grease cup weekly
- Schedule full duct cleaning every 6 months for high-volume operations
Industries Served
Standards & Compliance
- Designed in line with NFPA 96 / IS 16182 commercial kitchen exhaust
- SS304 to ASTM A240 / IS 6911
Frequently Asked Questions
Type I or Type II hood — how do I tell?
If the appliance underneath produces grease vapour (range, fryer, charbroil, wok), it is Type I and must have a grease filter. If it only produces heat or steam (dishwasher, oven, proof box), Type II is sufficient.
GI or SS?
SS304 is the standard for any grease hood — required by most municipal kitchen codes. GI is acceptable for Type-II non-grease duty only.
Related HVAC Air Ducts
RIGID and Flexible Duct
PVC and silicone-coated flexible ducts and connectors — non-insulated, insulated, semi-rigid and fire-rated variants.
HVAC Air Distribution Products (ADP)
Diffusers, grilles, registers and louvers — the terminal devices that deliver and return air in every HVAC system.
Need help selecting the right fan?
Our engineers will help you size the commercial kitchen hoods to your exact application — capacity, static pressure, and installation constraints.
