The following is a general guide only.  Please check with your local

authorities for applicable procedures and legalities.

 

You may be required to submit engineered drawings to your local inspectors.

 

Frequently Asked Questions (FAQs)

Question - What should the proper length of my exhaust hood system be?

Answer - There must be 6 inches overhang on the right and left side of your total cooking equipment length, with 12 inches of overhang in the front.

Question - What is MUA (Makeup Air)?

Answer - Otherwise known as Supply or Return Air. Fresh air is brought into the hood system from the outside to makeup the air that is being exhausted

through the hood.

Question - Do I need MUA (Makeup Air)?

Answer - In most cases yes. It makes your system highly energy efficient and is required by code in most locations.

 

Question - Do I need Fire Suppression?

Answer - If you are using or plan to use char broilers, fryers, griddles, wok ranges, cooking ranges and other similar equipment, fire suppression is required. You do not require fire suppression if you are operating convection ovens, pizza ovens or steam cookers as well as other similar equipment.

Question - Do I need a Box Hood or Low Ceiling Hood?

Answer - If your ceiling height is less than 8 feet 6 inches, a low ceiling style hood system is required. The bottom front edge of the hood must be a minimum of 78 inches from the finished floor.

Question - Will your Hood Systems pass Local Code?

Answer - YES!  Hoods are built to NFPA 96 Standards, are ETL Listed and

comply with UL 710 Standards and are GUARANTEED to pass code.

Helpful Hood Vent System Information

C$0.00Price
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    IDEAL FOOD EQUIPMENT

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