Commerical Kitchen Exhaust Hood Systems

Informing restaurant and commercial kitchen operators and owners, the needs of a restaurant and its Exhaust hood system, in Fayetteville, Springdale, Rogers, or Bentonville, We install more exhaust hood systems than ANY other company in Arkansas. I know about Exhaust Hoods and I have a solution for you. :)

When you own a restaurant and close for remodeling, or you want to open a new restaurant you will need or have to repair to code compliance. Per state / city code enforcement.  Yes, it is costly. No snake oil with Kahler Air.

The Exhaust hoods will need to be stainless steel and large enough for ALL the cooking equipment that produces grease latent vapor (any meats or cooking oils) be under the hood.

Roof exhaust fans shall be on 18inch high curbs, with hinges and grease catch can.

Grease ducting shall be welded, liquid tight. From the TOP of the hood to the Top of the 18inch high fan curb. All grease ducting will be 16 gauge steel. Welded flanges, or welded telescoping.

Fire wrap will be installed on grease ducting, overlapping 2 inches, and mechanical fastened by 5/8 wide 24 gauge stainless steel banding. Anywhere 18 inches near structure or any combustibles.

Stainless Steel backing under hood. Must go 18 inches beyond hood sides.

Make up air. (MUA) A exhaust hood should have MUA, supply to the hood of 95% of exhausted air. (per city)

All electrical outlets under a hood system must be wired onto a power interruption disconnection relay, to power off during a fire suppression event. Exhaust fans stay on and make up air turns off along with any hvac system or other fans within the restaurant.

Then the fire suppression system will or may need upgraded also. I don’t do that work but use company who does have the proper licenses and a 40 year history in northwest Arkansas.

The above are some of the upgrades and or code items that are required for a Exhaust hood system to pass and be allowed to open.

I want to mention, before you go out and buy used junk hood equipment, that may not even have the right exhaust fans for your application or may not be code compliant. Call me, For not much more, I can get you NEW.

Grease Exhaust Hoods are the Lungs of a Restaurant. And one of the most expensive pieces you will buy for your restaurant and its the least thought about.

Call or email for a quote. Post a comment or to view others go to the bottom of the page and click comments.: Need an answer ? Post > Go to bottom of page.

 

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4 Comments

  1. Posted March 28, 2012 at 12:58 pm | Permalink

    Interesting post. Isn’t there pretty stringent testing on used equipment like this? How can it be re-sold?

    • Gene
      Posted April 15, 2013 at 7:51 pm | Permalink

      Yes the used hood has to be UL listed. The city building inspector and fire marshal will inspect the system once installed for performance and saftey.
      The fire supression system has a different lisc specfic to fire saftey. It also goes through testing for performance with the city inspector and fire marshal.
      I am installing systems in fayetteville, springdale and one in rogers this week alone.

  2. Gene
    Posted May 11, 2013 at 8:22 am | Permalink

    Hood installs been going well. Shiply Do Nuts have been opening stores in springdale, rogers that we have done the hood installation.
    Fayetteville, on Joyce and college by eyemart on the 2nd floor is a new restaurant going in called Spring Roll
    We did a 16ft hood, requiring two fans with two exhaust ducts. Cause the Wok need much more air exhausted. The air is heavy with cooking oils.
    THE PRICE IS GOING UP ON ALL MY HOOD JOBS.
    Here’s why, new enforcement on fire wrap of the grease ducting. Its required for 2 full wraps of fire wrap. Double the price.
    Plus added time for inspections.
    Once smoke testing is done, first layer of fire wrap. Now we have to have this first layer inspected before the second layer.
    So here’s the skinny, when calling for inspection it can be from 8 to 12 or 1 to 4
    Waiting around cost money. Now we have to do the wait twice for both layers of fire wrap inspection. This will be added into our quotes passed on to the end user.

  3. Gene
    Posted May 11, 2013 at 8:29 am | Permalink

    Another new code to add to the cost.
    Its required to install a heat sensor within the hood cavity.
    This new device is to turn on the hood automatically when a pre set temperature is reached.
    Hum, how would that even happen. > in case some dummy starts cooking without turning on the hood system on. Okeeedokee

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