Hood & Exhaust Installation: Protect Your Kitchen and Business

The kitchen is the heart of your home or business. But behind every sizzling skillet or busy grill, there’s an invisible shield working to protect you: your hood and exhaust system. When these aren’t installed or maintained correctly, it’s like playing with fire—literally. Grease, smoke, and heat build up fast, threatening everything you’ve built.

At Jewel Heating, we know emergencies don’t knock—they barge in. That’s why our emergency hvac team is always ready, especially when your kitchen’s safety is on the line. With decades of code expertise and a commitment to fire safety, we help you breathe easier—at home, in your restaurant, or anywhere good food is made.

Why Every Kitchen Needs a Hood & Exhaust

Think of your range hood like a firefighter’s helmet: it’s there to shield you. Cooking releases smoke, steam, and airborne grease. Without a proper hood and exhaust, these pollutants build up. That means slippery floors, sticky ceilings, and—worst of all—a much higher risk of fire.

For commercial kitchens, the stakes climb even higher. Local fire marshals, insurance companies, and health inspectors all expect your kitchen to hit strict standards. At home, the risk may feel smaller, but one grease fire can be devastating. Code compliance isn’t just a box to tick; it’s peace of mind.

Residential vs. Commercial: What’s the Difference? 🏠🏢

Not all hoods are created equal. Commercial systems are heavy-duty, designed to tackle the non-stop sizzle of a busy restaurant. Residential units, while often quieter and more compact, still require careful installation.

Residential requirements:

• Usually ducted to the outside (no recirculating for gas ranges).
• Must meet local building and fire codes.
• Often requires GFCI-protected circuits.

Commercial requirements:

• Must follow NFPA 96 (National Fire Protection Association) standards.
• Often requires fire suppression systems built into the hood.
• Ductwork must be welded and accessible for cleaning.
• Frequent inspections by local code officials.

If you’re unsure which rules apply, check your city’s building department or ask your insurance company. Jewel Heating can help navigate these waters—no guesswork.

Quick Safety Checklist

Before you flip that first burger or sauté your next meal, run through these essentials:

• Is your hood the right size for your stove or grill?
• Does your exhaust vent fully outside, not just into an attic or wall cavity?
• Are grease filters clean and in place?
• If commercial, do you have a fire suppression system?
• Can you access all ductwork for cleaning?
• Has your system been inspected by a certified technician recently?

Missing any of these? You’re at risk. Not just for fire, but for fines and insurance headaches.

DIY vs. Call a Pro

Installing a hood looks simple—until it isn’t. Sure, you can buy one at the hardware store, but mounting it wrong is like wearing a helmet backwards. Common mistakes include:

• Using the wrong duct size (too small = poor airflow).
• Failing to slope ducts for grease drainage.
• Skipping backdraft dampers.
• Wiring mistakes that trip breakers or create hazards.

For commercial kitchens, DIY isn’t an option. Most municipalities require licensed professionals, permits, and inspections. For homeowners, a pro makes sure your investment is safe, quiet, and up to code.

What Pros Do On Arrival

When Jewel Heating’s emergency hvac team steps in, here’s what you can expect:

Assessment

• Measure your stove or cook line and match the right hood size.
• Check all power, venting, and space requirements.
• Review local codes and any insurance requirements.

Installation

• Securely mount the hood at the correct height.
• Install ductwork—sealed tight, sloped, and insulated if needed.
• Add fire suppression (for commercial setups).
• Wire up the system, test fans, and install controls or thermostats.

Final Testing

• Smoke and airflow tests to confirm proper operation.
• Inspect for leaks, rattles, and electrical safety.
• Walk you through filter changes and cleaning basics.

Prevention & Maintenance: The Real Lifesaver 🔥

A hood is only as good as its upkeep. Grease and dust love to hide where you can’t see. Ignore them, and your risk rises every day.

Monthly tasks:

• Remove and clean grease filters (more often for heavy use).
• Wipe down the hood and fan blades.

Quarterly to semi-annual:

• Professional duct cleaning (especially for restaurants).
• Inspect fire suppression systems.
• Test all controls and alarms.

The National Fire Protection Association recommends commercial kitchens clean hoods and ducts at least every 3–6 months, depending on use. For homes, twice a year is usually enough—unless you’re the next TV chef.

Costs & Time Factors: What to Expect

Every kitchen is unique. Costs depend on:

• Size and type of hood (residential vs. commercial).
• Duct length and complexity.
• Need for fire suppression or custom sheet metal.
• Local code requirements.

A typical residential install might take 2–4 hours. Commercial projects, especially retrofits, can run much longer. Factor in permit waits and inspections—your local building office will have the final say.

When It’s an Emergency

Sometimes, it’s not about upgrades—it’s about urgent repairs. Signs you need emergency hvac help:

• Smoke or grease leaking into your kitchen.
• Loud or failing fans.
• Electrical burning smells.
• Fire suppression system discharge or malfunction.

Don’t wait. A broken exhaust system can shut down a restaurant or make your home unsafe in minutes.

FAQ: Hood & Exhaust Installation

Q: Do I need a hood over every stove?
A: Most building codes require hoods over all commercial cook lines, and over gas ranges or high-output stoves in homes. Check your local code.

Q: Can I vent my hood into the attic?
A: No. Exhaust must terminate outside to prevent fires and indoor air quality issues, as recommended by the International Residential Code.

Q: How often should commercial hoods be cleaned?
A: NFPA 96 suggests every 3–6 months for restaurants, or more often for high-volume cooking. Home kitchens should clean filters every 1–3 months.

Q: What’s the risk of skipping maintenance?
A: Besides fire, you risk code violations, failed inspections, bad odors, and higher insurance premiums.

Local and Seasonal Considerations 🗺️

Every city and state has its own codes. For example:

• California often requires energy-efficient fans and extra make-up air for commercial kitchens.
• Northeast cities may restrict vent locations due to snow or historic districts.
• Southern states prioritize humidity control and mold prevention.

Insurance companies may demand proof of code-compliant installation and regular maintenance—especially for commercial policies. Always consult local authorities, and keep documentation of inspections for peace of mind.

Ready to protect your kitchen or business with code-level safety?
Call Jewel Heating now — or reach us anytime at  888-865-9429 .