Commercial Hoods: Picking Your Restaurant’s Right System

Hey everyone, Sammy here from Chefsicon.com. Today, I want to dive into something that’s, frankly, not the sexiest part of opening or renovating a restaurant, but it’s absolutely mission-critical: choosing the right commercial hood system. I know, I know, it’s not as thrilling as picking out your dream six-burner range or designing the perfect front-of-house ambiance. But trust me, get this wrong, and you’re in for a world of headaches, from smoky kitchens and unhappy staff to, worst-case scenario, fire hazards and code violations. It’s one of those things that, when done right, you barely notice it, but when it’s wrong, it’s ALL you notice.

I remember when I was first dipping my toes into the food scene, long before my marketing days really took off, I volunteered at a small, passionate but somewhat chaotic startup eatery back in the Bay Area. They had an undersized, poorly maintained hood, and man, the kitchen was always hazy. The chefs were constantly battling grease buildup, and on busy nights, the air quality was… let’s just say ‘character building.’ It really drove home for me how foundational a good ventilation system is. It’s not just about sucking out smoke; it’s about safety, comfort, cleanliness, and even the longevity of your other equipment. Now that I’m here in Nashville, enjoying the vibrant food scene and working from home with Luna purring on my desk (she’s my rescue cat, and chief napping officer), I still see these same challenges pop up for new restaurateurs. It’s a complex topic, and there’s a lot of technical jargon. Is this the best way to start this? Maybe I should just jump into the nitty-gritty, but I feel like context is key, you know?

So, what’s the plan for today? We’re going to break down the essentials of commercial kitchen ventilation. We’ll talk about the different types of hoods, how to figure out what size and capacity you need (without getting too bogged down in engineering formulas, I promise!), the importance of makeup air (super crucial, often overlooked), navigating those tricky codes and permits, and what to look for in terms of materials and construction. We’ll also touch on energy efficiency, because who doesn’t want to save a bit of cash and be kinder to the planet? And finally, we’ll discuss finding the right folks to supply and install your system. By the end of this, you should have a much clearer picture of how to choose a system that’s perfect for your specific restaurant needs. This isn’t just about compliance; it’s about creating a better, safer, and more efficient kitchen environment. Let’s get into it.

Navigating the World of Commercial Kitchen Hoods

Understanding the “Why”: Beyond Just Smoke Signals

It’s easy to look at a commercial hood and just see a big metal box. But its role? Oh, it’s so much more than that. The primary, and most obvious, function is to manage air quality. Cooking, especially commercial cooking, produces a cocktail of airborne particles – smoke, grease, steam, heat, and various odors. Without a proper hood system, these hang around, creating an unpleasant and unhealthy environment. We’re talking eye irritation, respiratory issues for your staff, and a general dinginess that can even seep into the dining area. Think about a busy Saturday night service with multiple burners, fryers, and ovens going full tilt. The amount of effluent generated is substantial. The hood’s job is to capture this effluent at the source, before it has a chance to spread. This immediate capture is key to maintaining a clean and safe kitchen atmosphere.

Then there’s the massive, and I mean massive, role in fire prevention. Grease-laden vapor is highly flammable. If it’s allowed to accumulate on surfaces or within ductwork, it creates a serious fire hazard. A tiny spark from a cooktop can ignite this grease, leading to a rapidly spreading fire. Type I hoods, which we’ll discuss more, are specifically designed to capture grease particles and are often part of a larger fire suppression system. The filters in these hoods are the first line of defense, trapping grease before it can enter the ductwork. Regular cleaning of these filters and the entire system is paramount, but the hood’s design itself is engineered to minimize fire risk. It’s an unsung hero in this regard, quietly working to prevent disaster. I sometimes wonder if restaurant owners fully appreciate this aspect until they see a near-miss or, unfortunately, an actual fire incident in another establishment.

And let’s not forget employee comfort and productivity. Imagine trying to work an eight or ten-hour shift in a hot, smoky, greasy environment. It’s exhausting and demoralizing. A well-ventilated kitchen is cooler, cleaner, and simply a more pleasant place to be. This directly impacts staff morale, reduces fatigue, and can even lessen turnover. When your chefs and line cooks can breathe easily and aren’t constantly battling heat and fumes, they can focus better on their craft, leading to higher quality food and more efficient service. It’s an investment in your team as much as it is in your building. It’s a subtle thing, but I’ve seen the difference in kitchens with great ventilation versus those without – the energy is just different, more positive, more focused. It’s one of those systemic things that, once you see the pattern, you can’t unsee it.

Decoding the Lingo: Types of Commercial Hoods

Alright, let’s get into the specifics. Not all hoods are created equal, and they’re generally categorized into two main types. First up, we have Type I hoods, also known as grease hoods. These are the heavy-lifters, designed for cooking equipment that produces grease and smoke. Think ranges, fryers, griddles, charbroilers, and wok ranges. If you’re cooking with fats and oils that get vaporized, you absolutely need a Type I hood. These hoods are required to meet stringent standards, often including UL 300 compliance for the associated fire suppression system. They feature grease filters – typically baffle filters made of stainless steel or aluminum – which are designed to extract grease particles from the exhaust air. The effectiveness of these filters and the overall design of the Type I hood are critical for fire safety and keeping your ductwork cleaner for longer. Choosing the right filter material and design is also a consideration; baffle filters are generally preferred over older mesh styles because they are more efficient at grease removal and easier to clean, reducing fire risk.

On the other hand, you have Type II hoods, which are also called condensate or heat hoods. These are for appliances that primarily produce steam, heat, odors, and moisture, but not grease. So, you’d use a Type II hood over dishwashers, ovens (like convection or baking ovens that don’t produce greasy vapor), and pasta cookers or steamers. Because they aren’t dealing with flammable grease, Type II hoods have less stringent construction and fire protection requirements compared to Type I hoods. They still play an important role in managing the kitchen environment by removing excess heat and humidity, which contributes to staff comfort and can prevent mold or mildew issues. It’s crucial not to mix these up; you can’t use a Type II hood where a Type I is required by code. That’s a recipe for disaster and failed inspections. I’ve seen folks try to cut costs here, and it always, always backfires. It’s just not worth the risk or the inevitable correction costs.

Sizing it Up: CFM, Overhang, and Why Bigger Isn’t Always Better (But Often Is)

Okay, this is where things can get a bit technical, but it’s super important. We need to talk about CFM (Cubic Feet per Minute). This is a measure of the volume of air that the exhaust fan can move. Getting the CFM right is crucial for the hood to effectively capture and exhaust contaminants. If the CFM is too low, smoke and grease will spill out from the hood. If it’s excessively high, you might be wasting energy and pulling too much conditioned air out of your building, which then needs to be replaced by your makeup air system (more on that soon). The required CFM depends on several factors: the type of cooking equipment underneath (a charbroiler needs more CFM than an oven), the heat output of that equipment, and the style of the hood (canopy hoods generally need more CFM than backshelf hoods). There are formulas and tables that engineers and hood specialists use to calculate this, often based on the linear footage of the hood or the specific appliances. It’s not something you should guess. I always advise folks to get a professional involved here. It’s a precise science, and it’s easy to get wrong if you’re just eyeballing it.

Another critical aspect of sizing is the hood overhang. This refers to how much the hood extends beyond the edges of the cooking equipment below it. Proper overhang is essential for effective capture and containment. Think of it like an umbrella in the rain; if it’s too small, you still get wet. Similarly, if the hood doesn’t adequately cover the cooking zone, smoke, grease, and heat will escape into the kitchen. Typically, codes require a minimum overhang, often around 6 inches on all sides, but for very heavy-duty cooking or in kitchens with significant cross-drafts, more overhang might be necessary. The height of the hood above the cooking surface also plays a role. Too high, and capture efficiency drops. Too low, and it can be an obstruction and a safety concern. It’s a delicate balance, and again, codes will often dictate the allowable range. Trying to skimp on overhang to save space or cost is a common mistake with pretty immediate negative consequences like a perpetually smoky kitchen. It’s like, why install a system if it’s not going to do its job properly from the get-go?

Exhaust Fans and Makeup Air: The Dynamic Duo

Your commercial hood is just one part of a system. The real workhorse pulling all that contaminated air out is the exhaust fan. These fans are typically mounted on the roof (upblast or downblast fans) or sometimes as inline fans within the ductwork, or larger utility sets for complex systems. The fan must be correctly sized to provide the CFM calculated for your hood and duct system. An undersized fan won’t pull enough air, leading to poor capture. An oversized fan can be noisy, waste energy, and create too much negative pressure if the makeup air system can’t keep up. The type of fan also matters. Upblast exhaust fans are common for grease applications as they discharge contaminants away from the roof surface. Noise can be a consideration, especially if your restaurant is near residential areas, so looking into fan sound ratings or potential sound attenuation measures might be necessary. These fans are robust pieces of equipment, designed to handle greasy air and operate reliably for long periods, but they do require regular inspection and maintenance.

Now, let’s talk about the other half of this crucial partnership: Makeup Air (MUA). This is probably the most frequently misunderstood or neglected part of a kitchen ventilation system, and it’s so, so important. For every cubic foot of air your exhaust fan pulls out of the kitchen, an equal amount of air needs to come back in to replace it. If you don’t provide a dedicated source of makeup air, the kitchen will develop negative pressure. This can cause all sorts of problems: exterior doors might be hard to open or slam shut, pilot lights on gas appliances can be extinguished, you might get back-drafting from flues or chimneys (pulling carbon monoxide into the space – very dangerous!), and the hood itself will perform poorly because it’s starved for air. MUA systems are designed to introduce fresh, outside air into the kitchen, usually at a location that doesn’t cause drafts on the cooking line or diners. In colder climates, this makeup air often needs to be tempered (heated) so it doesn’t make the kitchen freezing in winter, which adds to the complexity and cost but is essential for comfort and proper system function. Trying to save money by skimping on makeup air is a huge mistake. It’s like trying to run a marathon while only breathing out. It just doesn’t work, and the consequences can be severe. I always tell people, if your hood quote seems too good to be true, check if makeup air is properly accounted for.

Grease Management: Filters, Ducts, and Cleanliness, Oh My!

We touched on filters earlier, but let’s delve a bit deeper because they are your first line of defense in grease management. For Type I hoods, the most common and generally recommended filters are baffle filters. These are usually made of stainless steel or aluminum and have a series of overlapping baffles that force the grease-laden air to change direction multiple times. As the air twists and turns, grease particles, being heavier than air, are flung out by centrifugal force and collect on the baffles, eventually draining into collection trays or cups. They are much more efficient at trapping grease and are less of a fire hazard than older mesh-style filters, which can clog easily and have open pathways for flames to travel. Some high-efficiency filters or grease extraction cartridges offer even better performance, but baffle filters are a solid standard. The key with any filter is regular, thorough cleaning – often daily for busy operations. Seriously, this is non-negotiable. Clogged filters restrict airflow, reduce hood performance, and become a major fire risk.

Beyond the filters, the ductwork itself is a critical component for grease management. Ducts for Type I hoods must be constructed from continuously welded steel (typically black iron or stainless steel) to be liquid-tight and prevent grease leakage, which is a fire hazard. The interior should be smooth to minimize grease accumulation and allow for easier cleaning. Horizontal duct runs should be sloped towards grease collection points. Access panels are required at regular intervals and at changes in direction to allow for inspection and cleaning. And speaking of cleaning, your ductwork needs to be professionally cleaned on a regular schedule by certified technicians. The frequency depends on the volume and type of cooking – it could be quarterly, semi-annually, or even more often for very heavy grease-producing operations like charbroiling. NFPA 96 provides guidelines on this. Ignoring duct cleaning is like playing with fire, literally. That buildup of grease inside the ducts is just fuel waiting for an ignition source.

It’s a whole system, you see? The filters catch the first wave, the duct design tries to manage what gets past, and regular cleaning is the essential maintenance that keeps it all from becoming a catastrophe. It’s an ongoing responsibility, not a set-it-and-forget-it deal. I sometimes think the diligence required for grease management is a good metaphor for running a successful restaurant in general – constant attention to detail is key.

Navigating the Maze: Codes, Permits, and Inspections

Ah, codes and permits – everyone’s favorite topic, right? Sarcasm aside, this is an area where you absolutely cannot afford to make mistakes. Commercial kitchen ventilation systems are heavily regulated for very good reasons, primarily fire safety and public health. The most widely adopted standard in North America is NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations). This document outlines detailed requirements for the design, installation, operation, inspection, testing, and maintenance of commercial cooking ventilation systems. Your local fire marshal and building inspectors will be enforcing codes based on or similar to NFPA 96. It covers everything from hood construction materials and ductwork specifications to clearance requirements from combustible materials and the integration of fire suppression systems. Familiarizing yourself with the basics of NFPA 96, or better yet, working with professionals who are experts in it, is crucial.

In addition to fire codes, your local health department will also have requirements related to kitchen ventilation, primarily focused on ensuring adequate air quality, preventing contamination, and maintaining a sanitary environment. They’ll want to see that your system effectively removes smoke, odors, and airborne grease that could otherwise settle on food preparation surfaces. There can be overlap between fire and health codes, and sometimes one might be more stringent than the other on a particular aspect. It’s your responsibility to meet all applicable regulations. This is where I start to feel like a broken record, but seriously, professional help is invaluable. They navigate these codes daily.

The process usually involves submitting detailed plans for your ventilation system to the local authorities for review and approval before any installation work begins. This plan review can take time, so factor that into your project timeline. Once plans are approved, you’ll get your permits. After installation, the system will need to pass one or more inspections by the fire marshal and building inspector before you can legally operate your cooking equipment. They will check that the installation matches the approved plans and complies with all code requirements. Failing an inspection means delays and additional costs to rectify issues. It’s a rigorous process, but it’s all designed to ensure safety. Don’t even think about trying to fly under the radar here; the consequences can be severe, from fines and forced closures to voiding your insurance if something goes wrong.

Material Matters: Stainless Steel and Construction Quality

When it comes to the construction of your commercial hood, especially Type I hoods, the material of choice is overwhelmingly stainless steel. And for good reason. Stainless steel offers excellent durability, corrosion resistance, and cleanability – all critical attributes in a demanding kitchen environment. It can withstand high temperatures, exposure to grease and cleaning chemicals, and the general wear and tear of a busy commercial kitchen. Not all stainless steel is the same, though. You’ll often see designations like Type 304 or Type 430 stainless steel. Type 304 is generally considered superior for hoods due to its higher nickel content, which gives it better corrosion resistance, particularly against acidic food products and harsh cleaning agents. Type 430 is more budget-friendly but is more susceptible to rust and corrosion over time. For longevity and ease of maintenance, Type 304 is often the preferred, albeit more expensive, option. It’s an upfront investment that can pay off in the long run.

The construction quality of the hood itself is also paramount. Look for hoods with continuously welded seams rather than riveted or spot-welded construction, especially for grease hoods. Welded seams create a liquid-tight enclosure, which is crucial for preventing grease from leaking out of the hood and into concealed spaces, where it can become a hidden fire hazard. Riveted seams, on the other hand, can allow grease to seep through over time. The overall sturdiness of the construction, the gauge (thickness) of the stainless steel used, and the quality of the finish all contribute to the hood’s durability and performance. A well-built hood will be easier to clean, more resistant to damage, and will simply last longer. It’s tempting to go for the cheapest option, but a flimsy, poorly constructed hood can be a maintenance nightmare and may not stand up to the rigors of a commercial kitchen. I always think of it like buying good knives – quality materials and craftsmanship make a huge difference in daily use and longevity.

Energy Efficiency: Saving Green While Being Green

Let’s be honest, commercial kitchens are energy hogs. All that cooking equipment, refrigeration, and yes, ventilation, adds up to significant utility bills. But there are ways to make your hood system more energy-efficient, which is good for your bottom line and the environment. One of the most impactful technologies is Demand Control Kitchen Ventilation (DCKV). Traditional hood systems run at 100% capacity all the time, even when cooking activity is low. DCKV systems use sensors (optic or temperature sensors) to detect the level of cooking activity under the hood. They then automatically adjust the exhaust fan speed and, consequently, the makeup air volume, to match the actual ventilation needs. So, during slow periods, the fans ramp down, saving significant amounts of energy. During peak periods, they ramp up to full power. The energy savings can be substantial, often ranging from 30% to 70% on fan energy and tempered makeup air costs. The upfront investment for DCKV is higher, but the payback period can be surprisingly short, especially in high-volume operations or areas with high energy costs. This is where my inner marketing nerd gets excited about ROI, because the savings are measurable and impactful.

Another approach to energy savings is using Variable Speed Drives (VSDs) or Electronically Commutated Motors (ECMs) for your exhaust and makeup air fans, even without full DCKV. These allow fan speeds to be adjusted, perhaps based on a manual setting for different times of day or types of cooking, rather than just being on or off. While not as sophisticated as DCKV, they can still offer better energy performance than single-speed fans. Also, consider LED lighting within the hood. Older hoods often used incandescent or fluorescent lights, which are less energy-efficient and have shorter lifespans. LEDs consume far less energy, last much longer, and provide bright, clear illumination over the cooking surface. It’s a relatively small thing, but these incremental improvements add up. As energy costs continue to rise and environmental concerns grow, investing in energy-efficient ventilation solutions is becoming less of a luxury and more of a smart business decision. Plus, it’s something you can genuinely feel good about.

Choosing a Supplier and Installer: Not All Heroes Wear Capes (But Some Install Hoods)

Okay, so you’ve got a better idea of what you need. Now, who do you turn to? Choosing the right supplier and installer for your commercial hood system is just as important as choosing the right system itself. You’re looking for expertise, reliability, and good support. Start by researching reputable suppliers in your area or those known nationally. Look for companies that specialize in commercial kitchen ventilation and have a strong track record. Check online reviews, ask for references from other restaurant owners, and see how long they’ve been in business. You know, companies like Chef’s Deal (chefsdeal.com) often pop up when you’re looking for comprehensive solutions. They’re pretty well-known in the industry for carrying a wide range of equipment and having experience with these kinds of complex systems. A good supplier won’t just sell you a box; they’ll help you understand your options and guide you toward the best fit for your specific needs and budget.

Then there’s the installation. This is absolutely not a DIY project, nor is it a job for a general handyman. Professional installation by experienced, licensed, and insured technicians is critical. Improper installation can lead to poor performance, safety hazards, code violations, and voided warranties. The installers should be knowledgeable about all relevant codes (NFPA 96, local fire and building codes) and experienced in working with commercial kitchen ventilation systems. They’ll ensure the hood is securely mounted, the ductwork is properly sealed and routed, the fan is correctly installed and wired, and the makeup air system is balanced. And that’s another area where a good supplier can shine. For instance, some suppliers, and I know Chef’s Deal is one of them, offer services like free kitchen design services which can be a lifesaver, especially when you’re trying to integrate a new hood system into an existing layout or plan a new kitchen from scratch. They can also handle the professional installation services, ensuring everything is done correctly and to code. It’s about getting the whole package right, from initial concept to final commissioning.

Finally, consider long-term support and maintenance. What happens if something goes wrong down the line? Does the supplier offer warranty support? Can they provide or recommend qualified technicians for routine maintenance and repairs? Think about it, you’re not just buying a piece of metal; you’re investing in a system that’s vital to your daily operations. So, things like expert consultation and support become really valuable. A supplier who offers comprehensive kitchen design and equipment solutions is likely to have a deeper understanding of how all the pieces fit together. And yeah, competitive pricing and financing options are always a plus, which some of these larger suppliers can offer to ease the initial financial burden. It’s about finding a partner, not just a vendor. Is this the best approach? I think so. You want someone who will stand by their work and be there for you if issues arise.

Budgeting for Your Hood System: More Than Just the Sticker Price

Let’s talk money, because these systems aren’t cheap, and it’s important to budget realistically. The initial purchase cost of the hood itself can vary wildly based on size, type (Type I is more expensive than Type II), materials (stainless steel grade), brand, and any special features like DCKV or integrated fire suppression. A small, basic Type II hood might be a few thousand dollars, while a large, custom Type I hood with all the bells and whistles for a high-volume kitchen could run into tens of thousands. It’s a significant capital expense, no doubt about it. But that’s just the beginning of the story. You also need to factor in the cost of the exhaust fan, the makeup air unit (especially if it needs to be tempered), and the ductwork. These components can easily add up to match or even exceed the cost of the hood itself.

Then come the installation costs. As we discussed, this needs to be done by professionals, and their labor isn’t free. Installation can involve roof work for fan mounting, electrical wiring, duct routing (which might require cutting through walls or ceilings), and potentially plumbing for fire suppression systems or condensate drains. The complexity of the installation will heavily influence the cost. Getting detailed quotes from multiple qualified installers is essential. Make sure the quotes clearly itemize all costs, including materials, labor, permits, and any necessary modifications to your building. It’s easy to get sticker shock, I get it. But trying to cut corners here, say by hiring an unqualified installer, is a recipe for much bigger, more expensive problems down the road – failed inspections, system malfunctions, or even safety hazards.

And don’t forget the ongoing operational and maintenance costs. This is the total cost of ownership aspect that often gets overlooked in the initial budgeting frenzy. Your ventilation system will consume electricity, especially the fans and any heating elements in a tempered makeup air unit. Energy-efficient models can help reduce these costs, but they won’t be zero. Then there’s routine maintenance: regular filter cleaning (which might be done by your staff or a service), and professional duct cleaning, which is a recurring expense. You’ll also need periodic inspections and servicing of the fans, MUA unit, and fire suppression system. Budgeting for these ongoing costs from the outset will help you avoid unpleasant surprises later. Skimping on the initial investment for a cheaper, less efficient, or poorly installed system might save you a few bucks upfront, but it can cost you far more in the long run through higher energy bills, more frequent repairs, potential fines, and even business disruptions. It’s a classic case of ‘pay now or pay a lot more later’.

Wrapping It Up: Clearing the Air on Hood Choices

Phew, that was a lot, wasn’t it? Choosing the right commercial hood system is undeniably a complex undertaking, with a lot of interconnected parts and critical decisions. From understanding the fundamental differences between Type I and Type II hoods, to getting the sizing and CFM calculations right, to ensuring you have an adequate makeup air system, every detail matters. Then there’s navigating the maze of codes and permits, selecting durable materials, considering energy efficiency, and finding a reputable supplier and installer. It’s a journey, for sure.

My biggest piece of advice? Don’t try to go it alone, especially if this is your first restaurant or a major renovation. The stakes are too high. Consult with professionals – experienced kitchen designers, ventilation specialists, and reputable equipment suppliers like the ones we talked about. They can help you assess your specific needs, design a system that’s compliant and efficient, and ensure it’s installed correctly. Yes, there’s a cost to expertise, but the cost of getting it wrong is almost always far greater. Think of your hood system as a foundational investment in the safety, efficiency, and comfort of your kitchen. It’s not just an expense; it’s a critical operational asset.

So, as you embark on this part of your restaurant journey, arm yourself with knowledge, ask lots of questions, and prioritize quality and compliance. It might not be the most glamorous part of building your dream, but it’s one of the most important. What’s the biggest ventilation challenge or question you’re grappling with right now in your kitchen planning? I’d be curious to hear. Until next time, keep cooking and keep learning. This is Sammy from Chefsicon.com, hoping your kitchens are always clear and your food is always amazing.

FAQ

Q: How often do I need to clean my commercial hood system?
A: This really depends on the type and volume of cooking. Grease filters in Type I hoods often require daily cleaning. The hood canopy itself should be cleaned regularly, weekly or bi-weekly. As for the ductwork, NFPA 96 provides guidelines, but it typically ranges from quarterly for high-volume charbroiling or wok cooking to annually for operations with lower grease output. Always check with your local fire code and a certified cleaning professional.

Q: What’s the difference between a Type I and Type II hood again, in simple terms?
A: Absolutely! Think of it this way: Type I hoods are for cooking that produces grease and smoke (like frying, grilling, broiling). They need grease filters and often a fire suppression system. Type II hoods are for appliances that produce heat, steam, or odors but NOT grease (like dishwashers or some ovens). They don’t handle grease and have less stringent requirements.

Q: Can I install a commercial hood system myself to save money?
A: I would strongly, strongly advise against this. Commercial hood installation is complex and involves strict adherence to fire, building, and health codes (like NFPA 96). Improper installation can lead to serious fire hazards, failed inspections, voided insurance, and poor system performance. It requires specialized knowledge of ventilation, electrical work, and sometimes roofing. Always use licensed and experienced professionals for installation.

Q: What is makeup air, and why is it so important for my restaurant kitchen?
A: Makeup air (MUA) is fresh outdoor air that is brought into the kitchen to replace the air being exhausted by the hood system. It’s incredibly important because if you only exhaust air without replacing it, you create negative air pressure. This can cause problems like doors being hard to open, pilot lights on gas appliances extinguishing, back-drafting of harmful gases like carbon monoxide, and your hood system performing poorly. A properly designed MUA system ensures balanced air pressure, safety, and optimal hood performance.

@article{commercial-hoods-picking-your-restaurants-right-system,
    title   = {Commercial Hoods: Picking Your Restaurant’s Right System},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/choosing-the-right-commercial-hood-system-for-your-restaurant/}
}