Restaurant Exhaust Hood FAQ
Restaurant Exaust Hood FAQs
Welcome to our restaurant exhaust hood FAQ section. Here you’ll find answers to the most common questions about commercial kitchen exhaust hoods and restaurant exhaust hood systems, including code requirements, fire suppression, cleaning, and installation. Whether you’re opening a new restaurant or upgrading an existing kitchen, these exhaust hood FAQs will help you understand how your exhaust hood works and how to keep it safe, efficient, and compliant.
Top 10 Restaurant Exhaust Hood FAQs
Q: Why are exhaust hoods required in commercial kitchens?
A: Exhaust hoods are required by local building codes such as NFPA 96 and the International Mechanical Code. They remove smoke, grease-laden vapors, and fumes, while also serving as the capture device for your fire suppression system.
Q: What’s the difference between a Type 1 and Type 2 exhaust hood?
A: A Type 1 hood is required for grease-producing appliances such as fryers, broilers, and griddles. It includes grease filters and fire suppression integration. A Type 2 hood is designed for non-grease heat and steam-producing appliances such as pizza ovens, dishwashers, or steamers. Choosing the right hood type is essential for safety and compliance.
Q: Do I need to turn on the fans before cooking?
A: Yes. Both the exhaust fan and the make-up air fan must be on before cooking begins. If they are not turned on manually, the hood’s heat-detection thermostat will automatically power them on.
Q: How often should I clean my hood filters?
A: Filters should be removed and soaked in hot water with detergent every night, then rinsed and replaced each morning. Clean filters reduce fire hazards, extend fan life, and ensure code compliance.
Q: Is there a warranty?
A: We honor all manufacturer’s warranties.
Q: How do fire suppression systems in exhaust hoods work?
A: If a fire occurs, the hood can be activated by a manual pull station or a Class K fire extinguisher. If no action is taken, the fire suppression system will automatically discharge, cutting off gas and electricity and releasing fire-suppressing chemicals.
Q: Do I need a fire suppression system with my exhaust hood?
A: Yes. Most building codes require a UL-300 compliant fire suppression system, like an ANSUL system, to be integrated with your restaurant hood. This ensures quick response in case of a kitchen fire and is required by inspectors in most municipalities.
Q: Do you offer advice and information about the products?
A: Our team of experienced professionals at American Food Service Concepts LLC. offer restuarant and commercial kitchen consulting. We are 100% familiar with code regulation and kitchen design flow. Fees for consulting start at 35$ an hour.
Q: Can I place fryers next to open-flame appliances?
A: No. Fryers must be separated from ranges or broilers by at least 18 inches, or with a stainless-steel wall or spreader. This ensures your fire suppression system can extinguish fires effectively.
Q: What maintenance can my staff do daily?
A: In addition to professional cleanings, staff should:
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Remove and soak grease filters nightly
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Wipe down the hood canopy after service
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Check fan belts and listen for unusual noises
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Monitor for grease buildup in duct access panels
Regular attention extends the life of your restaurant hood system and reduces emergency service calls.
10 Things You Need to Know About Your Commercial Kitchen Exhaust Hood
At HoodExpress, we want you to feel confident about your investment in a new commercial kitchen exhaust hood or restaurant hood system. From installation and inspection to cleaning and code compliance, here are the most important things you should know before your system is put into service.
1. Exhaust Hoods Must Meet Local Code Requirements
Most municipalities in the U.S. follow the International Mechanical Code or NFPA 96 Standards. Inspectors and code officers are not just enforcing rules—they are protecting your investment, your employees, and your customers’ safety.
2. An Exhaust Hood Is More Than Just Ventilation
A commercial kitchen exhaust hood doesn’t just remove smoke and fumes. It’s an integral part of your fire suppression system, capturing flames, grease-laden vapors, and hazardous fumes before they spread.
3. Proper Startup Procedure Is Required
To stay code-compliant, you must turn on the exhaust fan and make-up air fan before cooking. If you forget, a heat-detection thermostat will automatically power them on.
4. Fire Suppression Options Are Built In
If a fire occurs, you can use a Class K fire extinguisher or pull the emergency station near the exit. If neither action is taken, the hood’s ANSUL fire suppression system will automatically discharge.
5. Automatic Safety Shutoffs Protect Your Kitchen
When suppression activates, both the gas valve and electrical power shut off to stop fueling the fire. The make-up air fan also shuts down, preventing oxygen from feeding the flames.
6. Alerts and Building Integration
Some municipalities require a horn strobe warning device to alert staff and guests. In malls or larger buildings, you may also need to integrate your system with the building’s fire alarm or security system.
7. Electrical Controls Must Be Integrated Properly
Your exhaust hood system requires electrical interlocks and micro-switches to ensure the fans and fire system work together. While you can hire your own electrician, Hood Express sells an easy-to-install electrical control package that saves time and ensures compliance.
8. Cleaning and Maintenance Are Critical
Daily cleaning extends the life of your system and keeps it safe:
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Remove and soak filters nightly in hot water and detergent.
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Rinse and replace filters each morning.
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Wipe down the hood regularly to prevent grease buildup.
Clean filters make fans work efficiently, prevent motor failure, and keep the Health Department satisfied. Dirty filters not only shorten equipment life but also increase fire risk.
9. Kitchen Layout Matters for Safety
The placement of equipment under your hood is important. Fryers must be separated from open-flame appliances (ranges, broilers) by at least 18 inches. This can be achieved using a stainless-steel wall or an 18-inch table, often referred to as a spreader. Proper layout ensures your fire suppression system works correctly.
10. Invest in Expert Design and Support
Every restaurant is unique. Working with a kitchen consultant or experienced chef can help you design the most efficient and safe cook line. At Hood Express, we’re here to provide expert advice, custom exhaust hood solutions, and ongoing support.