Hood Installation and Ventiliation System
We completed a Type I hood installation for a new high-heat Latin grill restaurant that needed strong capture over a charbroiler, flat-top, and fryer line. The project included a properly sized stainless hood, welded grease duct to the roof, a matched exhaust fan, and make-up air integration with safety interlocks, leaving the kitchen clean, code-compliant, and ready for inspection.
Project Type
Commercial Renovation
Location
Indanapolis, Indana
Area
2,300 sq ft
Hood Installation and Ventiliation System
We completed a Type I hood installation for a new high-heat Latin grill restaurant that needed strong capture over a charbroiler, flat-top, and fryer line. The project included a properly sized stainless hood, welded grease duct to the roof, a matched exhaust fan, and make-up air integration with safety interlocks, leaving the kitchen clean, code-compliant, and ready for inspection.
Project Type
Commercial Renovation
Location
Indanapolis, Indana
Area
2,300 sq ft
Hood Installation and Ventiliation System
We completed a Type I hood installation for a new high-heat Latin grill restaurant that needed strong capture over a charbroiler, flat-top, and fryer line. The project included a properly sized stainless hood, welded grease duct to the roof, a matched exhaust fan, and make-up air integration with safety interlocks, leaving the kitchen clean, code-compliant, and ready for inspection.
Project Type
Commercial Renovation
Location
Indanapolis, Indana
Area
2,300 sq ft
Project Concept
We installed a complete Type I commercial kitchen hood system for a new restaurant, including the hood, welded ductwork, exhaust fan, and make-up air integration. We handled field measurements, secure mounting, sealing, and safety interlocks so the system operated correctly and met code. The kitchen was left clean, airflow was balanced, and the site was inspection-ready on schedule.
Project Concept
We installed a complete Type I commercial kitchen hood system for a new restaurant, including the hood, welded ductwork, exhaust fan, and make-up air integration. We handled field measurements, secure mounting, sealing, and safety interlocks so the system operated correctly and met code. The kitchen was left clean, airflow was balanced, and the site was inspection-ready on schedule.
Project Concept
We installed a complete Type I commercial kitchen hood system for a new restaurant, including the hood, welded ductwork, exhaust fan, and make-up air integration. We handled field measurements, secure mounting, sealing, and safety interlocks so the system operated correctly and met code. The kitchen was left clean, airflow was balanced, and the site was inspection-ready on schedule.
Our process
We were called in for a takeout restaurant expanding into high-heat cooking (charbroiler, flat-top, fryer line) after their hood setup failed inspection. The existing hood was undersized for the equipment, parts of the duct run were damaged and poorly sealed, the roof fan was mismatched, and there was no proper make-up air or working safety interlocks.
We started with a site walk and measurements, confirmed the cooking lineup, then corrected the system end-to-end. We replaced problem duct sections, installed the properly sized Type I hood and welded grease duct to the roof, set the correct exhaust fan, and integrated make-up air to balance airflow. We also completed the interlock wiring so the exhaust, MUA, and safety shutoffs operated together. After final checks and cleanup, the kitchen was code-compliant and ready for inspection.
Our process
We were called in for a takeout restaurant expanding into high-heat cooking (charbroiler, flat-top, fryer line) after their hood setup failed inspection. The existing hood was undersized for the equipment, parts of the duct run were damaged and poorly sealed, the roof fan was mismatched, and there was no proper make-up air or working safety interlocks.
We started with a site walk and measurements, confirmed the cooking lineup, then corrected the system end-to-end. We replaced problem duct sections, installed the properly sized Type I hood and welded grease duct to the roof, set the correct exhaust fan, and integrated make-up air to balance airflow. We also completed the interlock wiring so the exhaust, MUA, and safety shutoffs operated together. After final checks and cleanup, the kitchen was code-compliant and ready for inspection.
Our process
We were called in for a takeout restaurant expanding into high-heat cooking (charbroiler, flat-top, fryer line) after their hood setup failed inspection. The existing hood was undersized for the equipment, parts of the duct run were damaged and poorly sealed, the roof fan was mismatched, and there was no proper make-up air or working safety interlocks.
We started with a site walk and measurements, confirmed the cooking lineup, then corrected the system end-to-end. We replaced problem duct sections, installed the properly sized Type I hood and welded grease duct to the roof, set the correct exhaust fan, and integrated make-up air to balance airflow. We also completed the interlock wiring so the exhaust, MUA, and safety shutoffs operated together. After final checks and cleanup, the kitchen was code-compliant and ready for inspection.
The Outcome
Outcome-wise, the restaurant ended up with a fully functioning, code-compliant Type I hood system that captured smoke and grease properly over the full cooking line. Airflow was balanced with make-up air, the exhaust and safety interlocks worked correctly, and the installation was left clean and serviceable. Most importantly, the site was inspection-ready and the restaurant was able to move forward without delays to opening.
The Outcome
Outcome-wise, the restaurant ended up with a fully functioning, code-compliant Type I hood system that captured smoke and grease properly over the full cooking line. Airflow was balanced with make-up air, the exhaust and safety interlocks worked correctly, and the installation was left clean and serviceable. Most importantly, the site was inspection-ready and the restaurant was able to move forward without delays to opening.
The Outcome
Outcome-wise, the restaurant ended up with a fully functioning, code-compliant Type I hood system that captured smoke and grease properly over the full cooking line. Airflow was balanced with make-up air, the exhaust and safety interlocks worked correctly, and the installation was left clean and serviceable. Most importantly, the site was inspection-ready and the restaurant was able to move forward without delays to opening.
