Commercial kitchen hoods keep kitchens safe, clean, and up to code. They pull out smoke, heat, steam, and grease so the air stays clear and comfortable for staff. But how exactly do you pick the right commercial kitchen hood for your business? What size is the best? How about the height? 

In this guide, we’ll talk about the different types of hoods, what size you need, and how high they should be. We’ll also talk about the permits you need before installing one. 

Commercial Kitchen Hood Types

Commercial kitchen hoods come in two main types: Type I and Type II. Others, like ventless and specialty hoods, can be Type 1 or Type 2, depending on your needs. Here’s a breakdown of commercial kitchen hood types:

Type 1 Hoods

Type 1 hoods, also called grease hoods, are made for equipment that creates grease, smoke, and strong vapors. They’re commonly installed over fryers, broilers, griddles, or ranges. 

They have grease filters or baffles that trap particles before they can build up. Since grease buildup can spark dangerous Class K fires, they have to be regularly cleaned. 

In addition, Type 1 hoods are always custom-fitted. You also need professionals to install them to make sure every piece of cooking equipment is safely covered.

Type 2 Hoods

Type 2 hoods, also known as condensate hoods, are made for equipment that produces heat, steam, or odors but no grease. You’ll often see them above dishwashers, pasta cookers, or steam tables. 

Some are designed mainly to remove steam and condensation, while others focus on pulling out heat and smells. They also need professional installation, but they’re not suited for greasy vapors.

Ventless and Specialty Hoods

Not all kitchens use ducted systems. Ventless hoods have built-in filtration and can be either Type 1 or Type 2. However, they’re limited to electric equipment. Plus, food truck hoods are compact with sloped fronts to save space. 

There are also hoods designed for specific needs. For instance, there are condensate hoods for dishwashers, outdoor hoods made with weather-resistant stainless steel, and pizza oven hoods with extra depth to cover conveyor ovens.

Make-Up Air Systems

When a hood pulls air out of the kitchen, that air needs to be replaced. Make-up air systems solve this by bringing in fresh air. Some release air directly into the hood, others push air toward staff, and some circulate it under equipment. Without make-up air, hoods can’t work properly, and kitchens become uncomfortable fast.

Hood Styles

The right hood style depends on your kitchen setup. Wall-mounted canopy hoods work for equipment on walls. On the other hand, single or double island canopies hang over cooking lines. Smaller options include backshelf hoods for countertop appliances, eyebrow hoods mounted to ovens, and passover hoods for serving areas.

What Is the Difference Between Type 1 and Type 2 Commercial Hoods?

The main difference between Type 1 and Type 2 commercial hoods is grease. Type 1 hoods are built for equipment producing grease and smoke. These include fryers, grills, and ranges. They pull out grease, heat, and vapors. Plus, they have filters to trap particles. Since grease is a fire hazard, you need a kitchen fire suppression system.

On top of that, you need a fire safety kit to put out small fires before they become a raging inferno. This kit usually includes a fire blanket, fire spray, and kitchen fire extinguisher. Check out Prepared Hero’s fire prevention tools here, and get up to 51% off on certain items. 

Type 2 hoods, sometimes called condensate hoods, are used for appliances that don’t produce grease. You’ll usually find them over dishwashers, steamers, or pasta cookers. They remove steam, heat, and odors, keeping the kitchen more comfortable for staff. Since there’s no grease, they don’t require the heavy-duty filters or fire protection systems that Type 1 hoods do.

What Is the Standard Size of a Commercial Kitchen Hood?

There isn’t a single standard size for commercial kitchen hoods because the right size depends on the cooking equipment below it. While a 48-inch depth is common, what matters the most is making sure the hood extends at least six inches past the equipment on all sides. This extra overhang helps capture smoke, grease, heat, or steam before it spreads into the kitchen.

Here are three things you should look at when sizing a commercial kitchen hood. First, the overhang always keeps that six-inch rule on every open side. Second, the width adds together the widths of your appliances and tacks on the overhang on both sides. From there, round up to the closest standard hood length, like 10 or 12 feet. Third, the depth of your hood should reach at least six inches past the deepest appliance.

You’ll also need the airflow capacity, measured in CFM (Cubic Feet per Minute), to match the heat and output of your equipment. This makes sure your hood works efficiently and meets kitchen fire safety codes.

How to Size a Commercial Kitchen Hood?

Getting the right hood size is important for safety and comfort. A properly sized hood captures smoke, grease, steam, and heat before they spread. Here’s how to size one: 

1. Measure Your Equipment

Start by measuring the appliances the hood will cover. The hood should extend at least six inches past the edges of your cooking equipment on every side. This makes sure nothing escapes into the kitchen.

2. Match Width and Depth

Determine the hood’s width and depth once you have the measurements. Choose a wall-mounted hood if your equipment is against a wall or an island hood if it sits in the center.

3. Calculate Airflow

Next, work out the airflow or CFM. Check the duty level of your appliances: light, medium, or heavy cooking. Multiply the CFM-per-foot rate by the hood’s length to find the right number.

4. Check Local Codes

Finally, make sure your setup follows local regulations. Don’t forget about fire suppression systems and ductwork because they’re essential for safety and compliance.

What Are the Requirements for a Commercial Kitchen Hood?

Commercial kitchen hoods have to follow strict rules to keep kitchens safe and up to code. The hood should extend at least six inches past the edge of the cooking surface, and the distance above the equipment can’t be more than four feet. 

Type I hoods are required for grease-producing appliances, while Type II hoods are used for heat or steam. The hood should also be built with durable materials like 18-gauge stainless steel. 

In addition, Type I setups need a fire suppression system. You also need a make-up air system to balance airflow. Lastly, components should be UL-listed (Underwriters Laboratories-listed), easy to clean, and installed with proper clearance from anything combustible.

How Many CFM Is a Commercial Hood?

The CFM, or cubic feet per minute, of a commercial kitchen hood isn’t fixed. It depends on the cooking equipment, the size of the hood, the kitchen layout, and local building codes. Some hoods may need only a few hundred CFM, while heavy-duty setups can push over a thousand.

The biggest factor is the type of cooking equipment. Appliances like fryers, woks, and grills generate more heat and grease, so they need higher airflow. On the flip side, light-duty appliances need less. 

Hood size also matters, since CFM is often calculated by the hood’s linear feet. For example, light-duty cooking may need about 140 to 200 CFM per linear foot, while heavy-duty cooking needs 300 to 400 CFM or more.

Kitchen size plays a role, too. A common guideline is about 1 CFM per square foot of space for general ventilation. Local codes, such as those from ASHRAE or UL, set the minimum ventilation requirements to keep kitchens safe and compliant.

Another key point is balance. Whatever air is pulled out by the hood has to be replaced with make-up air. Without it, the kitchen can become negatively pressurized, making the system less effective.

Do I Need a Permit to Install a Commercial Hood?

Yes, you always need a permit to install a commercial kitchen hood. These usually include building, mechanical, and fire department permits, plus approvals for the fire suppression system. The exact requirements depend on your location, so check with the local building department, fire marshal, and health department before moving forward.

Permits are necessary for a few reasons. First, they ensure safety since hoods play a big role in fire prevention and ventilation. Second, they confirm the installation meets local and national codes. Finally, permits verify that the building can handle the weight of the hood and ductwork. A licensed contractor or HVAC (Heating, Ventilation, and Air-Conditioning) professional handles this process. 

What Is the Rule of Thumb for a Kitchen Hood?

A simple rule of thumb for residential kitchen hoods is to make sure they’re slightly bigger and strong enough to handle the cooking load. The hood should be at least three inches wider than your cooktop on both sides. So, if you have a 30-inch cooktop, you’d want a hood that’s at least 36 inches wide to catch smoke, steam, and grease effectively.

Mounting height matters, too. Most hoods work best when installed 24 to 30 inches above the cooking surface. However, you should always check the manufacturer’s guide for exact spacing. For airflow, plan on at least 100 CFM per linear foot of cooktop for electric or induction units. If you’re using gas, use the BTU (British Thermal Unit) rule: one CFM for every 100 BTUs of total output. This balance ensures good ventilation without wasting energy.

What Commercial Kitchen Equipment Does Not Require a Hood?

Not every piece of commercial kitchen equipment needs a hood. Some appliances are designed to produce little to no grease, smoke, or vapor, while others have built-in filtration systems that handle emissions on their own.

Ventless ovens are a good example. Convection ovens often include filters that take care of smoke, odors, and grease particles. Some ventless fryers and cooktops are also designed this way, depending on the output. 

Certain steamers, especially boilerless or countertop steamers, can sometimes be used without extra ventilation. Even some commercial air fryers fit into this category if they come with built-in filtration.

That said, it’s not as simple as just buying ventless equipment and skipping the hood. Local building codes and fire regulations still matter. In some areas, a hood may still be required depending on what you’re cooking. The type of appliance and the amount of grease or smoke it produces are also big factors.

Ventless equipment relies heavily on its filtration system, so you’ll want to make sure it’s effective and well-maintained. Even without a hood, proper air circulation is key to keeping the kitchen safe and comfortable. So always double-check local rules before deciding, since requirements can vary.

How High Should a Commercial Kitchen Hood Be?

The height of a commercial kitchen hood depends on the type of cooking equipment it covers, but there are some general guidelines to follow. Most canopy hoods are hung so the bottom sits about 78 inches, or six feet and six inches, from the finished floor. This height keeps the hood low enough to capture smoke, grease, and heat, but high enough for staff to move comfortably under it.

For standard appliances like ranges, griddles, and fryers, the hood should usually be at least 18 inches above the cooking surface. High-heat equipment, such as charbroilers, produces more smoke and heat. Hence, they need more clearance, often 30 to 36 inches or more. Gas appliances with open flames also need more space compared to electric or induction cooktops.

Plus, local building and fire codes play a big role, and they may set minimum or maximum heights that must be followed. Manufacturer guidelines are just as important. The UL label on Type I hoods or the installation manual will provide exact measurements for safe installation.

Does a Food Truck Need a Hood?

Yes, most food trucks need a hood, and for good reason. The space inside a truck is so small that heat, smoke, and grease build up quickly. Without proper ventilation, it’s uncomfortable and unsafe for staff and customers.

Health and fire safety codes in many areas require a hood or exhaust system over cooking equipment that produces smoke, grease, or fumes. The hood helps pull out those pollutants and keeps the air clean. 

In many cases, the system also needs to be paired with a food truck fire suppression system. The exact requirements depend on local codes, but if your truck has fryers, grills, or ranges, a hood is always necessary.

Conclusion

A commercial kitchen hood is a must for safety, comfort, and compliance. The right hood depends on what you’re cooking, how much heat or grease your appliances produce, and local code requirements. 

Whether it’s a restaurant, food truck, or commissary kitchen, choosing the right size, type, and airflow makes all the difference. Get it right, and your kitchen stays safe, efficient, and ready for business. Stay safe, hero!