Commercial Kitchen Ventilation Equipment

Commercial kitchen ventilation works when the hood, the exhaust fans, and the make-up air are matched and balanced. It breaks when they come from three vendors on three timelines.

We supply the full system, specced together and sourced against your drawings, so the air balances and the schedule holds.

We work on large kitchens. Hotels, hospitals, universities, stadiums, and high-volume institutional facilities where the opening date is fixed. When one manufacturer’s lead time threatens your turnover, we pull an equivalent line and keep your spec intact.

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Key Takeaways

The equipment we supply for commercial kitchens
Balancing exhaust and make-up air
Sourcing the full system from one place
Why 1 distributor instead of 3 vendors

Commercial Kitchen Ventilation Equipment We Supply

Component	Function	Configurations
Exhaust hoods	Capture heat, smoke, and grease-laden vapor over the cooking line	Type I for grease, Type II for heat and steam, wall canopy, island, and low-proximity
Roof exhaust fans	Move captured air out of the building	Upblast, downblast, and sidewall, direct drive and belt drive
Make-up air units	Replace exhausted air to hold the kitchen in balance	Tempered, untempered, and direct-fired for cold and warm climates
Ductwork and grease duct	Carry exhaust from hood to fan within code	Welded grease duct, access doors, and listed assemblies
Controls	Match fan speed to cooking load and hold balance	Demand control kitchen ventilation and VFD packages

We source every component across more than 30 manufacturer lines. That means selections matched to your exhaust rates and your area, not whatever a single brand happens to stock.

Exhaust and Make-Up Air, Specced as One System

We size exhaust and make-up air together, matched to your cooking line and hood type, so the balance is right on the drawings before anything ships. Make-up air comes tempered for your climate.

For lines that run hot at lunch and idle by 3 pm, we configure demand control and variable speed so the fans track the load and the balance holds across the whole service. Selections meet NFPA 96 and the IMC.

One Submittal Package, One Release Date

On a large kitchen the AHJ reviews the hood, fan, make-up air, grease duct, and suppression interfaces as one coordinated system. When those pieces come from separate sources, the contractor reconciles the package and owns the gaps in listing, roof details, and interlocks.

We deliver the package as a unit. Clean shop drawings, the air-balance schedule, roof and curb details, and electrical interconnection, matched across lines so the submittal reconciles with the permit set the first time.

We identify the longest-lead item before release, not after award. When that item threatens your date, we pull an equivalent from another line and hold the schedule. 1 package, 1 point of contact, 1 release.

A Single Manufacturer Can Only Sell You Their Catalog

A manufacturer pitches one line as the complete solution. When their make-up air unit runs 11 weeks and your turnover can’t wait, you respec around their stock or you slip.

We carry more than 30 lines, so the selection follows your spec instead of bending to it. Same accountability a single brand offers, across every component, without forcing you to reconcile the package yourself.

75 years of manufacturer relationships on the Gulf Coast. Our engineering team reviews your selections before the quote, names the long-lead item up front, and stays the 1 point of contact from submittal to release.