Commercial Kitchen Hood Systems and Exhaust Fans in Poughkeepsie NY

Why Hood Systems Are a Central Part of Kitchen Safety

A hood system acts as the primary barrier against grease and airborne particles from cooking appliances. Properly matched to equipment and integrated with suppression and exhaust components, these systems reduce ignition risks and enhance overall safety.

Types of Hood Systems We Install

Type I hoods are designed for cooking equipment that produces grease, such as fryers, griddles, and charbroilers. These hoods include grease containment features and are compatible with wet chemical suppression systems to meet safety standards.

Stainless steel range hood with two light panels and grease filters.

Type II Hoods for Non-Grease Applications

Type II hoods are intended for equipment that does not produce grease, such as steamers and ovens. They primarily control heat and moisture, ensuring a safe and comfortable kitchen environment.
Commercial kitchen with stainless steel appliances, including a range, oven, and vent hood.

Custom and Exhaust-Only Hood Solutions

Custom hoods are tailored for unique or high-volume cooking lines, providing precise capture and ventilation. Exhaust-only hoods and make-up air systems balance airflow to maintain kitchen pressure and comfort.
Commercial kitchen with stainless steel range and ventilation hood.

Design and Engineering Considerations

Appliance Array and Layout

Hoods fully cover appliances and allow for future equipment changes when possible.

Capture Velocity and Hood Depth

We calculate hood depth and capture velocities tailored to each appliance type for efficient effluent capture.

Airflow and Balance

Exhaust fans and make-up air are sized to maintain air balance without causing negative pressure issues.

Access for Cleaning and Inspection

Design includes access panels and slope-to-drain features to simplify maintenance and meet NFPA 96 requirements.

Noise and Vibration Control

Isolation mounts and sound attenuation maintain acceptable noise levels in kitchens and adjacent areas.

Filtration and Grease Management

Baffles and filters are designed for high-efficiency grease capture and ease of cleaning.

Installation and Coordination

Site Survey and Planning

Review of kitchen footprint, appliance specifications, and structural considerations for duct routing and fan locations.

Prefabrication and On-Site Work

We provide prefabricated hood components when appropriate and perform on-site welding, sealing, and support installation.

Ductwork and Fan Installation

Properly sized ducts with insulated sections where required and rooftop or wall-mounted exhaust fans balanced to provide stable airflow.

Suppression Integration

Placement of suppression nozzles, detection lines, and interlocks required for automatic system operation.

Commissioning

Verification of airflow, make-up air function, suppression interlocks, and final inspections with local authorities.

Maintenance and Long-Term Service

A person sprays a cleaning solution from a long-handled tool onto a commercial kitchen's cooktop.

Regular Cleaning

Establish cleaning schedules to prevent buildup. Compliance with NFPA 96 cleaning frequency guidelines is enforced.
Man in blue shirt inspecting a rusty kitchen exhaust hood with a scrubber.

Inspection and Repair

Periodic inspections to detect wear, corrosion, or compromised grease containment. Quick repairs minimize downtime and risk.
Stainless steel commercial kitchen range hood over a stove.

Filter and Baffle Replacement

Routine replacement of filters and baffles maintains capture efficiency and reduces grease carryover into ducts.
Man in blue jumpsuit and yellow hard hat inspecting machinery, writing on a clipboard.

Recordkeeping

Documentation of installation, cleaning, and repair activities simplifies audits and code compliance.

Common Questions About Hood Systems

Signs Your Hood System Needs Replacement

Commercial kitchen stovetop and range hood, splattered with food, with a window and equipment in the background.
Persistent grease buildup, reduced capture efficiency, excessive noise, corrosion, and failed inspections indicate replacement needs. We provide thorough assessments and retrofit advice.

Integration with Existing Suppression Systems

Fire suppression system in a commercial kitchen hood, stainless steel, with three red cylinders.
We design integration plans ensuring nozzles, detection, and actuation align properly to maintain suppression system effectiveness.

Lifespan of Commercial Hood Systems

Stainless steel commercial kitchen with stovetop, pots, and ventilation hood.
A well-maintained hood can last many years. Corrosion, damage, and operational changes often determine when replacement is most cost-effective.

Schedule a Kitchen Ventilation Service

Imperial Fire & Safety, Inc. is your local expert for commercial kitchen hoods and exhaust fans. We bring deep industry experience, hands-on technical knowledge, and reliable support to every job.

Let us help you create a safer, more efficient kitchen that meets code and protects your business.