Every kitchen must adhere to severalrules, regulations and codesdo business legally. When it comes to extractor hoods, these regulations are critical to preventing hazards and maintaining air quality in commercial environments. Below, we'll explore what a range hood is, how it works, and the various code requirements you should follow to create a safe workplace.
What is a commercial exhaust fan?
A kitchen range hood is a device that is installed above the cooking surface or appliance and helps with ventilation in the kitchen. Also known as kitchen hoods or range hoods, they remove harmful particles from the air and maintain a safe work environment. They also maintain the air quality in your kitchen and help reduce the buildup of smoke, grease and other similar particles, making it easier for your staff to clean and maintain.
Buy all kitchen range hoods
Click on any of the sections below to learn more about the different commercial hood code requirements:
- Design and layout specs
- Type I coverage requirements
- Type II coverage requirements
- Fat Filtering Guidelines
- Condensation Filtering Guidelines
- cleaning specifications
- Common questions
Types of kitchen hoods
there are twotypes of commercial kitchen range hoods, known as type I and type II hoods. These hoods differ in the types of materials they filter from the air.
- Type I nape:Also known as grease extractors, Type I extractors are designed to remove airborne heat, smoke, and grease. These types of range hoods are often found above appliances such as deep fryers, grills, grills and ovens.
- nape type II:Sometimes called condenser hoods, Type II hoods work to remove steam, steam, and other moisture from the air. Some Type II hoods even remove unpleasant odors. They are often found on top of coffee makers, commercial dishwashers and certain pizza ovens. Also, these types of hoods usually do not have a grease filter, so they should not be used interchangeably with Type I hoods.
How do kitchen hoods work?
Kitchen range hoods are placed above your kitchen appliances. The motorized fan spins as you cook, pulling air and any harmful particles into the appliance. The air passes through ducts connected to the machine, which force it out. Kitchen hoods must be equipped with an air replacement device to ensure replacement of filtered air outside the building.
To properly maintain and upgrade your ventilation system, be sure to shop from our selection.ventilation parts and kitchen hoods.
Code requirements for a commercial range hood
To operate your kitchen legally, you must meet the requirements of your local commercial range hood code. While most states and municipalities follow suitInternational Mechanical Codeas a basis for their regulations, certain specifications and code requirements may differ depending on where you live. Before making any decisions about installing your exhaust system, it's important to check with your local authorities.
Design and layout specs
When planning your kitchen, you must consider the regulations regarding the layout, construction and design of the kitchen drainage system. Failure to do so could result in security risks,failed inspections, and expensive renovations. To ensure your equipment is installed correctly, please observe the following requirements:
- Meet the minimum balance requirement:The bottom inside edge of commercial range hoods must project or extend at least 6 inches beyond the edge of the cooking surface or appliance above which it is installed.
- Stay within the altitude range:The vertical distance above the cooking surface must not exceed 4 feet.
- Install fire suppression systems:All commercial appliances under a Type I hood must be equipped with an approved automatic fire suppression system. This system must comply with the International Building Code and the International Fire Code.
- Use the appropriate equipment:Hoods intended for use on heavy equipment should not be used on heavy, medium, or light equipment.
Type I coverage requirements
Due to the significant differences between Type I and Type II hoods, each type is subject to its own set of rules and regulations. Because Type I range hoods collect combustible materials, they must be designed, engineered, and installed specifically for your kitchen. Next, we'll explore the requirements for Type I hoods:
- Avoid flammable substances:Place hood at least 18 inches from combustibles.
- Use approved materials:Each range hood in the kitchen must be made of steel with a minimum thickness of 0.0466 inches or stainless steel with a minimum thickness of 0.0335 inches.
- Tag your sweatshirt:Each exhaust fan must include a label showing the minimum exhaust flow in CFM (cubic feet per minute) per linear foot.
- Build appropriate support:Make sure each hood is secured in place with non-combustible brackets.
- Protect joints, seams and penetrations:All external joints, seams and penetrations shall be made by continuous external leak-proof welding or brazing to the lowest outside perimeter of the hood.
- Keep the joints sealed:Internal joints do not need to be soldered or soldered, but must be sealed so that grease does not escape.
Height requirements for type I hoods
All type I hoods must be equipped with agrease filter. Its height above the cooking surface determines how well it works and depends on the type of appliance underneath. These height requirements are as follows:
- 1.5 feet above:Open flame-free cooking surfaces
- 2 feet up:Cooking surfaces with open flames and burners
- 3.5 feet above:Appliances with exposed charcoal or embers
Type II coverage requirements
Because Type II range hoods remove condensation and odors from the air, they do not have to follow the same code requirements as Type I range hoods. However, they serve an important function in the kitchen and must be constructed accordingly. Be sure to consider the following code requirements when preparing your Type II hood:
- Build solid foundations:The hood supports must be able to support the hood load, unsupported pipes, the waste water load and the possible weight of anyone working on the hood.
- Internal gasket sealing:Joints, seams and openings for Type II hoods must be sealed on the inside of the hood. The interior must have a smooth, easy-to-clean surface that does not leak water.
- Use appropriate materials:Type II hoods shall be constructed of steel not less than 0.0296 inches thick, stainless steel not less than 0.0220 inches thick, and copper foil weighing not less than 24 ounces. per square meter.
Fat Filtering Guidelines
Grease and fumes filtered by Type I exhausts can easily build up and become a hazard if your exhaust system is not up to code. To keep your kitchen safe, adhere to the following code requirements:
- Use non-flammable materials:Supplemental air ducts within 18 inches of a Type I hood must be non-combustible.
- Protect joints and seams:The joints and splices of the lubrication channels must be made with continuous welding or brazing materials and impermeable to liquids.
- Switching joints:To prevent overhangs or other obstructions from accumulating grease or interfering with drainage, lap joints should be installed.
- Build reliable supports:Lubrication channel supports must be constructed of non-combustible materials, securely fastened to the structure, and designed to withstand seismic and gravity loads within stress limits.
- Remove grease from cooking surfaces:Lubrication duct systems connected to Type I hoods must be located at least 18 inches from combustible materials or appliances.
- Use the correct materials:Ducts connected to Type I hoods shall be constructed of steel not less than 0.0575 inch thick or stainless steel not less than 1.045 inch thick.
Condensation Filtering Guidelines
Designing your duct and air filtration system with condensation in mind can help prevent leaks in your kitchen and ensure that the air is properly filtered. To create an efficient exhaust system, keep the following requirements in mind for any ventilation system connected to a Type II exhaust hood:
- Extrude air correctly:All filtered air from your kitchen should be vented outside where it will not cause public disturbance.
- Separate exhaust ports:The location of exhaust vents should be outside the minimum required distance from guests, employees and other nearby businesses.
- Protect exhaust openings:Exhaust openings must be protected with anti-corrosion nets, shutters or grilles. The openings on these devices should be in the 1/4 to 1/2 inch range.
- Protect exposed pipes:All ducts exposed to outside air or a corrosive environment must be protected against corrosion.
- Do not penetrate the channels:Screws, nuts, rivets and other fasteners must not penetrate wall channels.
- Use solid materials:Ducts serving Type II hoods must be made of rigid metallic materials.
Regular cleaning and maintenance of your kitchen's exhaust system will help reduce the risk of fires, equipment shutdowns, and other emergencies. To ensure that you can easily clean your system, choose a hood system design that is accessible for maintenance and cleaning by following these code requirements:
- Keep in mind when cleaning:Your kitchen hood must be designed to allow thorough cleaning of the entire hood.
- Sealing gaskets:To prevent leaks and facilitate cleaning, make sure all joints and seams are well sealed.
- Protect from grease residues:Provide grease trays and containers to collect grease residue and simply dispose of it.
- Collect and clean the grease:Make sure the grease chutes drain into an approved collection container that is also regularly cleaned.
- Place openings sparingly:Grease channels should only have openings where they are needed for operation and maintenance.
- Keep hatches closed:Openings must be fitted with watertight doors as thick as the duct, and sealing materials must be rated for at least 1500 degrees Fahrenheit.
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Commercial cooking without a hood
In most commercial kitchens, an extractor hood is required to maintain a safe workplace and comply with local regulations. However, there are some cases when the kitchen has to do without it. Depending on their size, energy consumption and heat output, certain cookware may be exempt under the local health code, allowing them to function without an exhaust fan. For safety reasons, you should check with your local authorities before deciding to purchase or use any hoodless equipment.
We've listed some of the most common exempt devices below:
- under counter dishwasher
- light microwave ovens
- popcorn machines
- hot dog pot
- coffee machines
- rice cookers
- holding a locker
- certain steam stoves
Although the International Mechanical Code is comprehensive and covers a variety of topics, you may have questions that are not directly addressed by them. Below we've compiled some of the most common questions about commercial range hood code requirements and how they apply to the various appliances in your kitchen.
Does a convection oven need an extractor hood?
Majoritycommercial convection ovensthey must be under Type I coverage, but there are some exceptions. Somefanless convection ovensthey are designed with a built-in hood, eliminating the need for a commercial hood.
Does the pizza oven need a hood?
E,commercial pizza ovensthey must be under the hood. However, due to the many different types of pizza ovens available on the market, it is important to determine whether your pizza oven needs a Type I or Type II hood.
Does the kettle have to be under the lid?
In general, most kettles should be kept under the hood. As these kettles produce steam, it is important to ensure that they are located under a Type II extractor hood. It is important to note that somesteam microwave ovensthey don't need a floor drain or water supply, which means they don't need to be placed under the hood.
Fully understanding Commercial Kitchen Code requirements can be difficult due to the sheer volume of existing requirements and the format in which they are available. Using the information above, you can understand what you need to do to establish a safe and legal exhaust system in your kitchen. Before finalizing any plans, check with the local authority that everything is correct.
All hoods over cooking ranges shall be equipped with grease filters, fire extinguishing systems, and heat-actuated fan controls. Clean out openings shall be provided every 20 feet and at any changes in direction in the horizontal exhaust duct systems serving these hoods.What are the clearance requirements for a commercial hood? ›
The normal requirement states that a hood and associated ductwork must have an 18" clearance from combustible materials.What is code for a range hood? ›
Although the international CFM code for range hoods is 100CFM, some local authorities allow for range hoods with slightly lower or higher CFM than this, depending on the type of your cooking, and the square footage of your cooktop.How many CFM do I need for a commercial range hood? ›
On average, a range hood fan must move at a minimum of 100 CFM of air for about every 12 inches of the stove width. This actually determines that in case you have a stove that is 30 inches wide then you will need a range hood with a fan that rotates for at least 250 CFM of air.What is the NFPA code for exhaust hoods? ›
NFPA 96 serves to outline how often your vent hood system should be cleaned by a certified professional, as well as the guidelines of what areas need to be cleaned.What makes a range hood ADA compliant? ›
To comply, The Department of Justice ADA standards section 309 states the range hood control must be placed within reach and shall be operable with one hand and shall not require tight grasping, pinching, or twisting of the wrist Also, range hoods are typically installed 24-30” above a cooktop or 60-66” above the floor ...How high should commercial range hood be from floor? ›
The hood should be hung so that the bottom of the hood is 6'6" from the finished floor, unless otherwise specified by local authorities having jurisdiction.Is 450 CFM enough for range hood? ›
For gas cooking surfaces or range, a minimum ventilation level of 100 CFM (Cubic Feet per Minute) per 10,000 BTU is recommended. However, the hood must have a minimum of 500 CFM of ventilation power.How to calculate CFM for commercial kitchen exhaust ventilation? ›
If your kitchen is 12' x 15' and 10' high, that equals 1,800 cubic feet. To find the size of fan needed, multiply the cubic feet x the # of air exchanges (15) then divide by 60 (minutes in an hour). In our example that would be: 1,800 x 15 = 27,000 divided by 60 = 450. You need 450 CFM minimum for this size of kitchen.Is 550 CFM enough for range hood? ›
To power your range hood, you need at least 100 CFM for every 10,000 BTUs of your stovetop. For example, a 100,000 BTU stove needs at least a 1000 CFM range hood. For electric stoves, multiply the stove width by 10. So, for a 42” electric stove you want a range hood with at least 420 CFM.
NFPA 13 is an installation standard and does not specify which buildings or structures require a sprinkler system. NFPA 13 specifies how to properly design and install a sprinkler system using the proper components and materials after it has been determined that a sprinkler system is required.What is the NFPA 96 standard? ›
Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. NFPA 96 provides preventive and operative fire safety requirements intended to reduce the potential fire hazard of both public and private commercial cooking operations.What requires a Type 1 hood? ›
Type I hoods (commonly referred to as “grease hoods”) capture the air above cooktops, deep fryers, griddles, grills, woks, charbroilers, (tilting skillets, braising & frying pans, infrared broilers, stoves, ranges, barbecue equipment, salaman- ders) and open-flame stoves.What are range hood specifications? ›
What are Standard Range Hood Dimensions? Range hood dimensions most often measure 24”, 30” or 36” in width, but can span anywhere from 24” to 60” wide. It's best to install a hood that measures the same size as your cooktop to most effectively capture the grease, odors and smoke coming from any burner or element below.Does a commercial oven need a hood? ›
Most commercial convection ovens are required to be under a Type I hood, but there are some exceptions. Some ventless convection ovens are designed with a hood built into them, eliminating the need for a commercial hood.What material is used for exhaust ducts in commercial kitchens? ›
Grease ducts serving Type I hoods shall be constructed of steel having a minimum thickness of 0.0575 inch (1.463 mm) (No. 16 gage) or stainless steel not less than 0.0450 inch (1.14 mm) (No. 18 gage) in thickness.What is a commercial range hood? ›
A commercial vent hood is a device that is installed over the cooking station or appliance to facilitate ventilation. A commercial vent hood is called by different names such as exhaust hood, range hood, and kitchen hood. The function of the vent hood is to pull out the contaminated indoor air of the kitchen.Is it code to have a range hood for a gas stove? ›
There's no national code for gas venting in the United States. Generally, in the U.S., you don't have to vent a residential gas range to the outside. But, we recommend that you buy a range hood to vent contaminants from your gas range to outside your home.Does a range hood need an access panel? ›
Regardless of whether National Fire Protection Association (NFPA) requires you to install an Access Panel you should consider the part. Access panels provide ease of access to your exhaust hood system for cleaning, inspections and repairs, and can help keep your exhaust system and kitchen running that much easier.Is there code height for range hood? ›
No matter which type of range you have, there should be no more than 36 inches between the cooktop's surface and the start of the range hood.
Type 1 hoods are designed to remove grease build, heat, smoke, and moisture. Type ii hoods are created to remove moisture and only heat. The Type I hoods are important for cooking houses with pizza ovens, fryers, and ovens.How far should range hood stick out? ›
At a minimum, the hood should extend to about the middle of the front burners. Under-cabinet range hoods are not as deep as wall or island models. A range hood should not extend beyond the outer edge of the cooktop.What does 600 CFM range hood mean? ›
So, what does CFM stand for? CFM stands for Cubic Feet per Minute and is a measurement of the cubic feet per minute of air a fan can draw. This means that the higher the CFM, the more powerful the air suction. So a 1000 CFM fan will draw more air than say, a 400 CFM.Is 900 CFM good for a range hood? ›
A 900 CFM blower moves air at a rate of 900 cubic feet per minute. It's capable of handling heavy grease and smoke, but it's not quite powerful enough for outdoor range hoods or those who cook Asian foods and other strong-smelling foods every day.How many CFM do I need for 1000 square feet? ›
1.3 cfm per sq ft
If you need to quickly determine how much cfm you need to deliver to a space, this is a great place to start.
Kitchen areas: an extract rate of no less than 216m3/h 60 l/sec. For calculation purposes we recommend a minimum air change rate of 15 per hour.What is the air velocity required in a Type 1 commercial kitchen exhaust hood? ›
Grease duct systems serving a Type I hood shall be designed and installed to provide an air velocity within the duct system of not less than 500 feet per minute (2.5 m/s).How do I increase the CFM on my range hood? ›
Unfortunately, you can't increase the CFM of your range hood, if it's running at max power. If your hood is struggling to move air, clean your filters and the inside of your range hood to help it run efficiently. Grease and dirt can sometimes build up and decrease the efficiency of your hood.Is 600 CFM hood big enough? ›
Take the total BTUs of your cooktop by adding up the BTUs of each burner and divide that by 100 to get the CFM. So, if your range produces a total of 60,000 BTUs, your range hood must be at least 600 CFM. The more heat your range produces, the more CFM you need for your kitchen range hood.
For optimum performance, make sure that the air duct is short and straight, with a maximum length of 50 linear feet. Long radius elbows are preferred to short radius elbows for better air intake. Note: Each elbow is equivalent to 10 linear feet of duct.What is the 3 times rule for NFPA 13? ›
The “three times rule” to limit the impact of obstructions on water distribution requires that standard sprinklers be located a distance away from the obstruction of at least three times the width of the obstruction. The standard notes a maximum clearance of 24 in. from an obstruction.What is the three times rule for NFPA 13? ›
A common rule that is followed for obstructions within 18 inches of the sprinkler deflector is the “three times rule”. This requires sprinklers to be positioned away from obstructions a minimum or three times the maximum dimension of the obstruction.What is the NFPA 13 for commercial buildings? ›
The NFPA 13 sets the standard for the installation of sprinkler systems in commercial buildings. The following building sizes are required to install a fire sprinkler system: All newly constructed commercial buildings with a fire area* of 5,000 square feet or larger.What is the NFPA 1710 standard? ›
NFPA 1710: Standard for the Organization and Deployment of Fire Suppression Operations, Emergency Medical Operations, and Special Operations to the Public by Career Fire Departments.What is NFPA code 52? ›
NFPA 52 safeguards people and installations with requirements that mitigate the fire and explosion hazards associated with compressed natural gas (CNG) and liquefied natural gas (LNG) engine fuel systems and fueling facilities.What is NFPA 49? ›
The document provides definitions of words associated with hazardous chemicals, such as allergen, etiologic, and neoplasm. Only chemicals that are considered to be commercially significant have been included.What is a Type 2 commercial hood? ›
Type 2 hoods, or condensate hoods, are designed to collect and remove steam, vapor, heat, and odor wherever grease is not present. Type 2 hoods are typically used over dishwashers, steam tables, and pasta cookers.What is the difference between commercial and residential range hoods? ›
While both commercial and residential gas hoods are available in different sizes and styles, commercial ranges are manufactured from heavier materials. This makes commercial range hoods more durable than standard residential ranges.What are the requirements for a Type 2 hood? ›
Type II hoods shall be constructed of steel having a minimum thickness of 0.0296 inch (0.7534 mm) (No. 22 gage) or stainless steel not less than 0.0220 inch (0.5550 mm) (No. 24 gage) in thickness, copper sheets weighing not less than 24 ounces per square foot (7.3 kg/m2) or of other approved material and gage.
In most states in the USA, the average height from the top of the cooking range to the bottom of the range hood is 18”, and it is the minimum height clearance required by most building codes.How high should hood clearance be? ›
If you have an electric cooktop, range hoods should typically be 20–24 inches above the heat source. For gas cooktops, your range hood should be around 24–30 inches above the stove. Range hoods are a great way to complement your cooktop or range and can help clear the air while you cook.What is the minimum height for a hood? ›
The standard height for a range hood is between 28 and 36 inches from the cooktop for a gas range and electric range. 28 inches is the minimum height. If the hood is any closer, it may become damaged. Any further than 36 inches and your hood won't move air away from your cooktop efficiently.How far off the wall should a range hood be? ›
To avoid all these issues, leave a space of at least 1/2 inch between the edge of the wall-mount range hood and the cabinetry.What standard determines the minimum clearance for a range hood above gas hot plates? ›
All new installations must meet the minimum clearance prescribed by AS/NZS 5601.1: 2022 (650mm) or greater clearance prescribed in either the gas appliance or rangehood installation instructions.Do commercial ovens require a hood? ›
Most commercial convection ovens are required to be under a Type I hood, but there are some exceptions. Some ventless convection ovens are designed with a hood built into them, eliminating the need for a commercial hood.What is a zero clearance hood? ›
This allows you to use hoods in spaces not commonly available for new hood installation and being able to satisfying both safety standards and codes, these would include being mounted closer to combustible surfaces such as low ceilings, cabinetry, wood walls and wooded trusses.What size hood do I need for a 30 inch range? ›
The size of an ideal hood range should be slightly wider than your cooktop for optimal performance. So, for example, a 30-inch stove top will need a hood range between 36-42 inches wide. A larger hood range is required for outdoor stoves, ceiling mount ranges for island cooktops, and gas stoves.