Best Range Hoods for Commercial Kitchens: Essential Tips & Top Picks

10 min read

Ever since I moved to Nashville and started working remotely for Chefsicon.com, I’ve been on a mission to understand what makes a commercial kitchen tick. One of the most crucial, yet often overlooked, components is the **range hood**. It’s not just about sucking up smoke and steam; it’s about creating a safe, clean, and efficient workspace. With over 2 million page views per month, I figure it’s high time we dive deep into the world of commercial range hoods. So, grab a coffee (or tea, I don’t discriminate), and let’s get started. I’ve no doubt that by the end of this, you’ll be able to make an informed decision about what’s best for your kitchen. While I am a marketing expert, my passion for food and culinary culture has led me to become quite the amateur expert on this stuff. Plus, Luna, my rescue cat, loves when I cook, so I must be doing something right. Is this the best approach? Let’s consider…

Why Are Range Hoods Important for Commercial Kitchens?

Before we dive into the specifics, let’s talk about why range hoods matter. They’re not just there to keep your kitchen from looking like a scene from a cheap horror flick (though that is a plus). Range hoods serve several key purposes:

  • **Ventilation**: They remove smoke, steam, and cooking odors, keeping the air clean and safe to breathe.
  • **Safety**: By removing flammable grease particles from the air, they reduce the risk of kitchen fires.
  • **Comfort**: They help regulate temperature, making the kitchen a more comfortable place to work.
  • **Hygiene**: By reducing moisture and grease buildup, they make your kitchen easier to clean and maintain.

So, yeah, range hoods are a big deal. But how do you choose the right one? Let’s break it down.

Types of Commercial Range Hoods

First things first, you need to understand the different types of range hoods available. There are two main types:

Type 1 Hoods

These are designed for lighter duty cooking, like you’d find in a church kitchen, small café, or even a food truck. They’re typically used over **electric** or small **gas equipment** and are designed to handle **low to medium levels of grease** and heat. Type 1 hoods can be either ducted (vented to the outside) or ductless (recirculating).

Type 2 Hoods

These are the heavy hitters. They’re designed for medium to heavy duty cooking, like you’d find in a restaurant, hotel, or institutional kitchen. They’re typically used over **large gas equipment** and **charcoal/wood-burning equipment**, and are designed to handle **high levels of grease** and heat. Type 2 hoods are always ducted.

Size Matters: How to Size Your Range Hood

When it comes to range hoods, size really does matter. Too small, and it won’t be able to keep up with the demands of your kitchen. Too large, and you’re wasting money on energy costs. Here’s how to size your range hood:

Width

Your range hood should be at least as wide as your cooking equipment, with a 6-inch overhang on each side for optimal coverage. This might seem like overkill, but trust me, you’ll be glad you did it when your kitchen is filled with billowing smoke.

Height

The height of your range hood depends on your specific kitchen setup and local codes, but generally, it should be high enough to accommodate your tallest piece of cooking equipment with a little extra room for air flow. Maybe I should clarify…the actual height can vary, but it’s usually somewhere between 66 and 84 inches.

CFM: The Power Behind Your Range Hood

CFM stands for cubic feet per minute, and it’s a measure of how much air your range hood can move. The higher the CFM, the more powerful the hood. But more power isn’t always better. You need to find the sweet spot where your hood is powerful enough to keep up with your cooking demands, but not so powerful that it’s wasting energy or creating a draft.

Here’s a general guide to help you determine how much CFM you need:

  • Light duty (electric equipment, non-greasy foods): 150-300 CFM per linear foot of hood
  • Medium duty (gas equipment, moderate grease): 200-400 CFM per linear foot of hood
  • Heavy duty (charcoal/wood-burning equipment, high grease): 300-500+ CFM per linear foot of hood

Make-Up Air: The often Forgotten Hero

Ever heard of make-up air? If not, you’re not alone. It’s one of those things that often gets overlooked, but it’s crucial for the proper functioning of your range hood. When your hood exhausts air from your kitchen, make-up air brings in fresh air to replace it. This helps maintain proper air pressure and ensures your hood can do its job effectively.

Make-up air can come from a dedicated make-up air system, or it can be drawn from the surrounding space. The important thing is that you have enough of it. Generally, you want about 75-80% as much make-up air as exhaust air. I’m torn between recommending a specific make-up air system or just advising you to consult with a local HVAC pro… but ultimately, I think it’s best to talk to a pro. They can help you determine what’s best for your specific situation.

Filters: The First Line of Defense

Filters are a crucial component of any range hood. They help trap grease, smoke, and other particles, keeping them from building up in your ductwork or being recirculated back into your kitchen. There are a few different types of filters:

Mesh Filters

These are the most common type of filter. They’re made of **aluminum** or **stainless steel** and are designed to be **easy to clean** and **reusable**. They’re a good all-around choice, but they might not be the best option for high-grease environments.

Baffle Filters

These are designed for **heavy duty** applications. They’re made of **stainless steel** and have a unique design that forces grease to **change direction sharply**, causing it to **collect in a tray** below. They’re highly effective, but they can be more expensive than mesh filters.

Charcoal Filters

These are designed for **ductless** range hoods. They use **activated charcoal** to **absorb odors** and **trap grease**. They’re not as effective as mesh or baffle filters, and they need to be **replaced regularly**, but they’re better than nothing if ducting isn’t an option.

Noise Level: Finding the Balance

Let’s talk about noise. Range hoods can be loud, and that can be a problem in a busy kitchen where communication is key. But a quiet range hood might not be powerful enough to keep up with your cooking demands. So, how do you find the balance?

Noise level is measured in sones. The lower the sone rating, the quieter the hood. For reference, **normal conversation** is about **4 sones**, a **whisper** is about **1 sone**, and a **loud restaurant** is about **8 sones**. My advice? Aim for something in the **4-6 sone range**. It’s a good balance between power and noise level.

Top Picks: Our Favorite Commercial Range Hoods

Alright, let’s get to the good stuff. Here are our top picks for commercial range hoods:

Best Overall: CaptiveAire C1836-B

This hood is a **workhorse**. It’s a **Type 2 hood** with a **18-inch depth** and **36-inch width**, making it perfect for most commercial kitchens. It’s got **baffle filters**, a **CFM of 1200**, and a **sone rating of 5.5**. Plus, it’s made of **stainless steel**, so it’s built to last. You can find this and similar models at Chef’s Deal.

Best for Light Duty: Vent-A-Hood M Series M-136

If you’re looking for a **Type 1 hood** for lighter duty applications, this is a great choice. It’s a **13-inch depth** and **36-inch width**, with **mesh filters**, a **CFM of 600**, and a **sone rating of 4.5**. It’s a solid, well-built hood that won’t break the bank.

Best for Heavy Duty: Halton HCF Series

This is the **big guns**. It’s a **Type 2 hood** designed for **heavy duty** applications. It’s got a **24-inch depth** and comes in a variety of widths. It’s got **baffle filters**, a **CFM of up to 2000**, and a **sone rating of 6.5**. It’s also got some unique features, like a **fire suppression system** and a **grease collection system**. It’s a serious piece of equipment for a serious kitchen. I’d be remiss if I didn’t mention that this is a pricey option, but it’s worth it if you need the power.

Best for Space-Limited Kitchens: Gaylord GY3-30

If you’re working with a smaller kitchen, this is a great choice. It’s a **Type 1 hood** with a **10-inch depth** and **30-inch width**. It’s got **mesh filters**, a **CFM of 450**, and a **sone rating of 4.0**. It’s compact, but it’s still powerful enough to get the job done.

Installation & Maintenance: Keeping Your Range Hood in Top Condition

Installing and maintaining your range hood is crucial for keeping it in top condition. Here are some tips:

Installation

  • Make sure your range hood is **properly vented** to the outside. If you’re using a ductless hood, make sure it’s **properly positioned** to recirculate air effectively.
  • Follow the **manufacturer’s guidelines** for installation. This will ensure that your hood is installed safely and effectively.
  • Consider hiring a **professional** to install your hood. They can ensure that it’s done correctly and up to code.

Maintenance

  • **Clean your filters regularly**. This will help maintain the effectiveness of your hood and prevent grease buildup.
  • **Inspect your ductwork** periodically to ensure that it’s clean and free of obstructions.
  • **Test your make-up air system** regularly to ensure that it’s functioning properly.
  • Consider setting up a **maintenance schedule** with a professional service. They can help keep your hood in top condition and catch any potential problems early.

Wrapping Up: Finding the Perfect Range Hood for Your Commercial Kitchen

So, there you have it. Everything you ever wanted to know about commercial range hoods (and probably a few things you didn’t). Remember, the key to finding the perfect range hood is to understand your specific needs and find a hood that meets them. Don’t be swayed by fancy features or low prices. Do your research, talk to professionals, and make an informed decision.

And hey, if you’re still feeling overwhelmed, that’s okay. It’s a big decision, and it’s not something to be taken lightly. Maybe take a step back, grab a coffee, and think it over. And if you’re still not sure, feel free to reach out. I’m always here to help. Is this the best approach? Let’s consider…

FAQ

Q: How often should I clean my range hood filters?
A: That depends on how much you use your range hood. But as a general rule, you should clean them at least once a month. If you use your hood heavily, you might need to clean them more often.

Q: Can I install a range hood myself?
A: It depends on your skill level and the complexity of the installation. But generally, it’s a good idea to hire a professional. They can ensure that it’s done safely and up to code.

Q: How do I know if my range hood is powerful enough?
A: If your range hood is struggling to keep up with the demands of your kitchen, it’s probably not powerful enough. Signs to look out for include excessive smoke or steam, grease buildup, and unusual noises.

Q: What’s the difference between Type 1 and Type 2 hoods?
A: Type 1 hoods are designed for lighter duty cooking, while Type 2 hoods are designed for medium to heavy duty cooking. Type 1 hoods can be ducted or ductless, while Type 2 hoods are always ducted.

You Might Also Like

@article{best-range-hoods-for-commercial-kitchens-essential-tips-top-picks,
    title   = {Best Range Hoods for Commercial Kitchens: Essential Tips & Top Picks},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/best-range-hoods-for-commercial-kitchens/}
}

Related Posts