Standard Commercial Kitchen Ventilation Hoods
Superior Metalwork manufacture and install all types of commercial kitchen exhaust hood systems. Units may include filters, exhaust fan(s), ductwork, makeup air units and fire suppression systems. Our personnel have a vast amount of experience
in this highly specialized field.
Each system is custom engineered according
to the cooking equipment and we provide scale shop
diagrams for submittal to local authorities and/or
insurance companies. You can rest assured that every
effort is made to provide leniency in pricing without
affecting the quality and integrity of our finished
Please check with the Commercial
Kitchen Hood Survey when requesting a quote.
Kitchen Hood Specifications:
- Custom Sizes
- Hood to be NSF approved with mark.
- Hoods to be 18 gauge type 304 Stainless Steel with
a #4 polished finish.
- All external seams to be welded liquid tight, ground
and polished to the original #4 finish.
- 18 gauge type 304 Stainless Steel #4 polished filter
rack to run the full length of the hood at a 45 degree
- Integral grease troughs run the length of the hood
with removable grease catch cups.
- Grease removal filters are Stainless Steel baffle
type, 20” X 20” X 2” thick with handles
and weep holes. Filters are U. L. listed and NSF approved
for removal of grease laden vapors. Each filter is
capable of exhausting 700 cfm of air at .45 static
pressure, and run the entire length of the hood.
- Incandescent canopy lighting fixtures are provided
at 4’-0” intervals. Lights are U.L. listed
and NSF approved for grease laden vapors, and supplied
with plastic coated glass globes and smooth aluminum
- Hoods have integral Make-up air plenums insulated
internally to prevent condensation of untempered air.
Plenums have a 5” wide air delivery slot inside
the front edge (length of hood) with perforated Stainless
Steel continuous grill and external air delivery through
face mounted aluminum registers with manually operable
- (4) Ceiling mounted perforated diffusers are sometimes
installed within 5’-0” of the hood area
to be connected to the Supply air duct.
- All Make-up air duct collar penetrations of the
welded shells are protected by a U.L. listed horizontally
mounted fire damper with replaceable fusible links.
- Make-up air to exhaust air ratio not to exceed 90%.
(A consultation with the jobsite HVAC contractor is
recommended to achieve proper air balances in the building.)
- Heated (tempered) Make-up air is available for applications
- Exhaust ductwork inside the building (not exposed
to weather) is 16 gauge hot rolled carbon steel with
all seams and joints welded liquid tight. Exterior
ductwork (exposed to weather) is 16 gauge galvanized
steel fabricated in the same manner.
- Exhaust duct to hood connections are bolt/flange
type with high temperature (1500 degree) gasket between.
- U. L. listed access doors with high temperature gaskets
are installed at every change of direction and/or every
10’-0” of straight duct, for duct inspection
and cleaning access.
- Exhaust ducts terminate 20” above the penetrated
roof and are protected from combustible materials as
outlined in N.F.P.A. #96 & I.M.C. regulations,
latest editions. (Thermal Ceramics Firemaster Fastwrap
+1 1/2” is acceptable.)
- Exhaust ducts are to be sized to provide a minimum
of 1500 fpm and a maximum of 2200 fpm air flow.
MAKE-UP AIR DUCTWORK:
- All ductwork associated with the make-up air system
is constructed of galvanized steel in accordance with
SMACNA standards for low velocity duct. Ducts are insulated
internally to prevent condensation in conditioned areas
of the building in which it is installed.
- Internal duct insulation is 1/2” thick 1 1/2lb
density glued and weld pinned.
- Flexible insulated round duct connections not longer
than 10’-0” in length join the hood to
the ductwork at necessary intervals.
- Exhaust fans are spun aluminum, centrifugal type
Belt-Drive upblast style with backward incline venturi
wheels. All exhaust fans bear a U.L. 762 label for
commercial restaurant use and all A.M.C.A. tags.
- Roof mounted exhaust fans are curb mounted a minimum
of 40” from the roof surface to the outlet of
the exhaust fan and located 10’-0” from
other air intakes, electrical lines, adjacent buildings
and or property lines. If 10’-0” clearances
cannot be achieved, the exhaust fan outlet may be situated
3’-0” above all air intakes.
- Wall mounted exhaust fans are located a minimum of
10’-0” above grade level and 10’-0” from
any operable windows or doors.
- Make-up air ventilators are galvanized steel housing,
Belt Drive units with removable and cleanable aluminum
filters. Units introduce untempered or tempered outside
air into the kitchen area through the hood plenum and
ceiling diffusers at 1200 fpm velocity.
FIRE SUPPRESSION SYSTEM:
- Complete UL 300 compliant wet chemical fire suppression
systems are furnished and installed for the protection
of the hood plenum area, exhaust ductwork and all commercial
cooking equipment under the hood that requires protection.
A mechanical gas shut-off valve and an electronic micro
switch is supplied with the system.
DISHWASHER CONDENSATE HOOD:
- Custom Sizes
- Hood are NSF approved with mark.
- Hood and all associated ductwork are 18 gauge type
304 Stainless Steel with a #4 polished finish. Hoods
have interior baffles.
- Hood and associated ductwork have external seams
welded liquid tight, ground and polished to the original
#4 finish at all areas below the ceiling. ( Round Stainless
Steel duct is acceptable with all seams and joints
- Ductwork penetrates the roof and connects to a curb
mounted upblast style exhaust ventilator at 50 cfm
per square ft. of hood.