Commercial Range Hoods
These essential kitchen units remove smoke and steam produced by ranges, fryers, and other appliances, keeping kitchens ventilated. Choose from various commercial range hoods and accessories, such as filters and light fixtures.
Range Hood Parts & Accessories
Choose the best range hood parts for your operation to simplify cleaning and enhance equipment durability. We'll help you find the right accessories here.
Ventless Hoods
Keep the air in your kitchen clean and free of moisture with a condensate hood. Designed to capture, condense and remove steam and moisture caused by appliances...
Hood Filters
Find commercial hood filters for your ventilation system here. These metal filters catch grease before it enters the hood, reducing the total wear and tear.
Commercial Kitchen Hoods For Sale
Commercial Range Hoods: What You Need to Know
Commercial range hoods keep kitchens safe, clean, and compliant by removing heat, smoke, steam, and airborne grease from cooking areas. They improve air quality, maintain comfortable temperatures for staff, and help prevent fire hazards. Choosing the right hood depends on the type of equipment and cooking methods in your kitchen.
Commercial Range Hood Key Features
- Removes grease, smoke, heat, and steam from the kitchen environment
- Improves air circulation and temperature control for staff comfort
- Helps meet local fire and health safety codes
- Available in wall-mounted, island, and low-profile designs
- Compatible with exhaust fans, ductwork, and filters for complete ventilation systems
Commercial Range Hoods Commonly Asked Questions
What is the difference between Type I and Type II hood types?
Type I hoods remove grease, heat, smoke, and moisture from heavy-duty cooking equipment like fryers and ranges. Type II hoods handle only heat and moisture, making them suitable for non-grease-producing equipment such as dishwashers and coffee machines.
Do all commercial hoods require a fire suppression system?
Only Type I hoods that handle grease-laden vapors are required to include a fire suppression system. Type II hoods typically do not.
How often should a commercial hood be cleaned?
Cleaning frequency depends on usage, but most operations should clean filters weekly and schedule professional duct cleaning every three to six months to prevent grease buildup.
Can I use one hood for multiple types of equipment?
Possibly. However, equipment producing grease and those that do not generally require separate hoods to meet code and prevent cross-contamination.What size commercial hood do I need?
The hood must cover the entire cookline, typically extending at least 6 inches beyond each piece of cooking equipment. Local codes and equipment type determine the exact sizing requirements.