Installing a commercial hood or residential is usually best left to a licensed contractor or other commercial kitchen professional. Commercial hoods may be more complicated to install than they appear. The installation process requires electrical connections as well as proper fire suppression systems, which is best left to a professional. Understanding the differences between the types of commercial hoods and what each specific kitchen will require in terms of commercial kitchen ventilation systems, is critical to the effective functioning of any restaurant.

There are many codes and regulations that must be strictly adhered to when installing a commercial hood. Some of these codes include:

• Sizing: The size of a commercial hood must be at least six inches longer or wider at every side than the cooking surface it is intended to cover.
• Type: A Type 1 commercial hood is required for any kitchens that have grease producing appliances or use grease producing cooking methods, while a Type 2 commercial hood can be used in kitchens with non-grease producing appliances or methods.
• Fire suppression systems: Automatic systems should be installed that release a wet chemical compound to suppress fires immediately. It should also automatically shut off fuel to the appliances at the first indication of fire.

Avoid trying to cut costs by installing a commercial hood independently. This type of precise work is best left to the professionals who have proper training regarding the installation and maintenance, including manufacturer’s specifications and local and state codes and regulations. Noncompliance can be extremely costly and difficult to fix once the installation is completed, should something be done improperly.