Question 1

What's the difference between Type I and Type II hoods?

Accepted Answer

Type I hoods are for grease-producing equipment (grills, fryers, ovens) and include grease filters and fire suppression. Type II hoods handle steam and heat from dishwashers and ovens that don't produce grease. We'll specify the right type based on your equipment.

Question 2

Do I need a make-up air unit with my hood?

Accepted Answer

Almost always, yes. Building code requires that exhausted air be replaced. Without make-up air, your kitchen experiences negative pressure — doors are hard to open, drafts pull in unfiltered air, and your HVAC system works overtime. We install hood and make-up air as a complete system.

Question 3

Will my hood pass a fire inspection?

Accepted Answer

Every hood system we install is designed to meet local fire code and building code requirements. We coordinate with fire suppression providers and ensure ductwork, clearances, and airflow all meet inspection standards.

Question 4

How often should commercial kitchen hoods be cleaned?

Accepted Answer

Frequency depends on your cooking volume — high-volume operations (24-hour, charbroiling) should clean quarterly, moderate use every 6 months, and low-volume operations annually. Grease buildup is a serious fire risk.

Commercial Kitchen Hoods in West Lorne

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