Commercial Kitchen Experts
Commercial Kitchen Exhaust Hood - Custom Fabrication, Ducting & Installation
Commercial Kitchen Chimneys designed, fabricated and installed with balanced exhaust
and fresh air for restaurants, hotels and high volume production kitchens across Bangalore.
- Free Site Assessment
- In-house Fabrication
- NBC / NFPA 96 Compliant
Or call us: +91-7019651566
SS 304
Food Grade Fabrication
Durability, hygiene and long-term performance.
Custom Built
Tailored to your kitchen layout
Every hood customised for your spec
FSSAI Ready
Compliance Focused
Designed to support fire safety standards.
Turnkey
End-to-End Execution
Design, fabrication & installation all under one roof
Overview
Exhaust Hoods: Building a Safer, Cooler Commercial Kitchen
In a fast paced commercial kitchen, proper ventilation isn’t just a legal checkbox under FSSAI, it’s vital to keeping your business running and your crew safe. Cooking produces a brutal mix of heat, grease, smoke, and fumes. Without immediate capture at the source, those hazards don’t just disappear.
What happens when ventilation goes wrong?
systems
Types of Commercial Kitchen Chimney Hood
Hood type is selected from cooking equipment, kitchen layout and grease load, not from a catalogue.
Wall Mounted Exhaust Hood
The standard Commercial Kitchen Exhaust Hood for cooking lines placed against a wall, sized to the appliance heat load.
Island / Central Hood
Free-standing Commercial Kitchen Chimney Hood for island cooking suites, with wider capture perimeter.
Back-Shelf & Low-Proximity Hood
Compact hoods for griddles and fryers where ceiling height or clearance is limited.
Dishwash & Condensate Hood
Steam and condensate capture over dishwash and utensil lines, with drip channels.
Ductwork & Risers
Precision-fabricated GI, MS and SS ductwork designed for efficient airflow and safe exhaust discharge.
Make-Up Air Systems
Engineered make-up air systems that replace exhausted air to maintain balanced indoor pressure and improve kitchen comfort.
System Build
What Goes Into the System
Every Commercial Kitchen Exhaust Hood we deliver is a complete assembly, specified and documented line by line
- SS 304 hood body with welded and polished seams
- Grease collection channels and drain-off cups
- GI / SS exhaust ducting and transitions
- Fresh air make-up unit and supply plenum
- Stainless steel baffle grease filters (removable, dishwasher-safe)
- Centrifugal or inline exhaust blower with silencer
- Electrostatic precipitator or scrubber
Engineering Approach
Why Our Hoods Actually Pull
Correct CFM, Not Oversized Fans
Exhaust volume is calculated from appliance duty and hood overhang, not guessed from kitchen area
Make-Up Air Balance
Every Kitchen Exhaust Hood is paired with fresh air supply so the kitchen never goes negative.
Capture & Containment
Hood overhang, height and filter geometry are set to contain the thermal plume at source.
Fire & Hygiene Safety
Baffle filters, grease channels and accessible duct runs designed for cleaning and fire safety.
Methodology
From Load Study to Handover
01
Kitchen Load Study
Appliance-by-appliance heat and grease load assessment.
02
Site Survey
Ceiling height, shaft route, terrace access and clearances.
03
CFM & System Design
Capture velocity, exhaust CFM and make-up air balance.
04
Fabrication
In-house SS 304 hood and GI duct fabrication to drawing.
05
Installation
Hood mounting, ducting, blower and electrical integration.
06
Testing & Handover
Air balancing, smoke test, documentation and AMC setup.
Sectors
Where We Install
Restaurants
Hotels & Resorts
Cloud Kitchens
Food Courts
Institutional Kitchens
Corporate Cafeterias
FAQ
Commercial Kitchen Exhaust Hood Questions
What size Commercial Kitchen Exhaust Hood do I need?
Hood size is derived from the cooking line length plus overhang on open sides, then matched to an exhaust CFM calculated from the heat and grease duty of each appliance. We produce this calculation as part of the design stage.
What is the difference between a commercial kitchen chimney and a domestic one?
A Commercial Kitchen Chimney is a fabricated system — hood, ducting, blower and make-up air engineered together for continuous high-heat duty. A domestic chimney is a fixed appliance with a fraction of the extraction capacity and no fresh air balancing.
Which material do you use for hood fabrication?
SS 304 as standard for the Commercial Kitchen Chimney Hood body and filters, with GI or SS ducting depending on the run, location and grease exposure.
How often should a Restaurant Kitchen Exhaust Hood be cleaned?
Baffle filters weekly, hood plenum monthly and full duct degreasing every three to six months depending on cuisine. This is covered under our AMC programmes.
Do you handle terrace ducting and shaft routing?
Yes. We design and install the complete route from hood to discharge, including shaft ducting, terrace blower mounting, silencers and weather cowls.
Plan Your Kitchen Exhaust System
Share your kitchen details and we will recommend the ideal kitchen exhaust hood, ducting layout, exhaust CFM, and fresh air requirements.