Commercial Kitchen Exhaust Duct Installation

What the code requires of a grease duct

Grease ducts are built from welded steel or listed prefabricated systems, with liquid-tight joints, slope toward grease collection points and access panels for cleaning. They must keep clear of combustible materials or be wrapped or enclosed in fire-rated assemblies. The duct should run as directly as possible to the roof or an approved exterior termination. The contractor and the inspector review the plans to confirm these details. Bring the hood model, the equipment list and the building plans to the first meeting, and ask the company to flag any conflicts with structure or fire separations.

Hoods, fans and makeup air

Hoods capture heat and grease at the cooking line, and fans pull it through the duct and out. Makeup air systems bring in fresh air to replace what is exhausted, which keeps the kitchen comfortable and prevents drafts. Airflow must be balanced to the equipment and the code. Roof curbs and fan placement avoid recirculation and odors reaching neighbors. Fire suppression systems tie into the hood. Ask how the roof penetration will be flashed and how the duct will be supported, since heavy welded duct needs strong hangers and a leak-free curb.

Cleaning, inspection and keeping it compliant

Ducts must be cleaned on a schedule by certified cleaners, according to cooking volume. Access panels, fan hinges and grease containment make cleaning possible. Keep inspection records for the fire marshal and your insurer. Poorly maintained systems cause fires and violations. Plan for future equipment changes that could affect airflow. Ask the company to deliver a duct layout drawing, access panel locations and a cleaning schedule, which the fire marshal and the cleaning contractor will both want.

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