Serving 49 Chicago-area suburbs
Type I and Type II exhaust hoods, grease duct, exhaust fans and makeup air installed for restaurants and food-service kitchens in Chicagoland.
A commercial hood is a system, not a box on the wall: the canopy, the welded grease duct, the roof fan, makeup air and a fire suppression system all have to work and pass inspection together. We install that system for restaurants, cafes, bakeries and institutional kitchens in Chicagoland, built to NFPA 96 and the village's mechanical code.
Many older hoods carry suppression systems that predate the current standard for modern cooking oils. We plan the hood work so a licensed fire suppression contractor can bring the system up to date.
Exhaust without matching makeup air leaves the space fighting for air. We size tempered makeup air so doors close normally and the hood pulls the way it should.
Reusing a hood left by a previous tenant can save time, but only if the size, duct and suppression suit your cooking. We assess it and list what needs upgrading.
Property managers often need roof work, curb details and contractor insurance in hand before a hood goes in. We prepare that paperwork alongside the permit set.
Grease duct needs clearance to wood framing and other combustibles, or an approved enclosure or wrap. We correct runs that were installed too tight.
When smoke and heat escape the canopy, the hood is undersized, the fan is weak or there isn't enough makeup air. We measure the system and fix the part that's short.
A failed fire or mechanical inspection usually comes with a list: clearances, a duct joint, a missing access panel, a fan without a hinge kit. We work through the write-up item by item and get it reinspected.
Institutional kitchens often run old hoods that were fine for warming food but not for frying or griddle work. We match the hood to how the kitchen is used today.
Before
AfterA bakery kitchen in Oak Brook, a typical kitchen for Oak Brook. What bothered the owners most: an exhaust system that had been written up at inspection. The result: a new stainless type I exhaust hood with fire suppression nozzles over the cook line. Work included site survey and equipment review, roof penetration and curb, plus inspections and closeout.
Commercial Kitchen Hood Installation in Oak Brook →
Before
AfterThis one is a commercial kitchen near Danada Square area. What bothered the owners most: a hood that let smoke roll into the kitchen. After: a new stainless type I exhaust hood with fire suppression nozzles over the cook line. Work included site survey and equipment review, roof penetration and curb, plus exhaust fan installation.
Commercial Kitchen Hood Installation in Wheaton →Pick your town for local details, ZIP codes and nearby projects.
Call us — we'll check your ZIP, answer your questions and book an in-home estimate.
