Commercial Kitchen Equipment Design & Sales

It begins with a simple conversation. We meet onsite, listen to your goals, and look at your kitchen space together. From there, our team creates a fully code-compliant design that’s tailored to your needs.

Yes, Michigan Commercial Mechanical Contracting provides free estimates for all HVAC services. Contact us to schedule an appointment for a free estimate.

We focus on complete commercial kitchen ventilation systems, including exhaust hoods, ductwork, make-up air units, and Pollution Control Units (PCUs). Our team designs both make-up air systems with cooling and without, depending on your kitchen’s needs. Whether the project is a large-scale foodservice operation or a compact kitchen, we deliver safe, efficient, and code-compliant ventilation solutions that fit your space. 

Most designs take 1 to 3 weeks, and in some cases just a few days if other components are finalized. Ventilation design is dictated by the foodservice equipment and can only begin once the cooking line is set in stone.

Duct design usually starts at the concept stage and will be refined as the building changes during construction. We stay engaged with your project to keep the design accurate, but it’s important that the customer keeps us informed of any plan updates or addendums so the system reflects the latest information. This teamwork helps ensure your ventilation is practical, efficient, and code-compliant from start to finish. 

Yes, that’s built into everything we do. Our designs are created to meet or exceed local and national standards, giving you confidence that inspections will pass smoothly. 

Absolutely. We enjoy collaborating with architects, engineers, and consultants. Together, we make sure your ventilation system fits seamlessly into the overall project. 

MCMC develops complete kitchen ventilation layouts, including hoods, ductwork, exhaust fans, and make up air systems. While we are not licensed mechanical engineers and cannot stamp plans, we work closely with our engineering partners to provide mechanical plans that meet Michigan code and pass permitting. This gives you a clear, code-compliant design backed by licensed expertise. 

We provide the equipment recommended in your design, including hoods, exhaust fans, ductwork, make up air systems, and Pollution Control Units (PCUs). Our team has experience working with leading manufacturers such as Halton, CaptiveAire, Accurex, and Cadexair, known for their advanced hood systems, engineered air solutions, and PCUs designed for high-demand kitchens. By matching proven equipment with your project’s needs, we deliver reliable, code-compliant systems that balance performance, efficiency, and budget. 

A Make Up Air unit brings in fresh outdoor air to replace the air that kitchen exhaust hoods pull out. Without it, your building can go into negative pressure, leading to smoke backflow, poor airflow, and uncomfortable working conditions.

Michigan requires commercial kitchens to have make up air, but it does not always have to come from a dedicated MUA unit. In some cases, properly sized rooftop units with economizers can supply the required air if they are large enough. Whether through a dedicated unit or integrated HVAC equipment, make up air must be balanced to pass code inspections and keep kitchens operating safely. 

The short answer: it depends on your kitchen size, equipment, and building HVAC.

What happens in Detroit summers

• A 2,000 CFM make up air unit can bring in about 79 pounds of moisture per hour.
• That equals roughly 84,000 BTU per hour of latent load (about 7 tons) or 9.5 gallons of water every hour.
• If the make up air unit does not cool or dehumidify, that entire load gets pushed onto the building’s HVAC system.
   

When cooling is not needed

• Smaller kitchens, bar systems, or light cooking applications may work fine with heat only units.
   

When cooling is recommended

• Larger kitchens, cafeteria systems, or high-volume cooking lines benefit from cooling at the make up air unit.
• Staff comfort is important.
• Building HVAC system cannot handle additional load.
   

Our role
Every kitchen is different, so we calculate the load for your exact setup and recommend whether cooling is the right investment.

A Pollution Control Unit (PCU) is a specialized piece of ventilation equipment designed to filter grease, smoke, and odors from kitchen exhaust air before it is released outside. PCUs use a series of filters, electrostatic cells, and sometimes carbon media to capture particles and reduce odor, helping kitchens meet environmental and neighborhood requirements.

Not every kitchen needs a PCU. They are typically required when a hood system exhausts into areas with limited roof space, mixed-use buildings, or locations where code or local ordinances demand extra odor and smoke control. Restaurants in dense areas, high-rise spaces, and operations without a clear discharge path often need PCUs to pass inspections and keep neighbors happy.

Every kitchen is different, so pricing depends on scope and equipment. What we can promise is transparency: we’ll provide an itemized proposal, so you see exactly where your investment goes.

On average, commercial kitchen ventilation systems range from about $3,500 to $5,000 per linear foot of hood. This estimate includes the hood, exhaust fan, make-up air unit, ductwork, fire wrap where required, roof curbs, and labor.

Costs can go lower or higher depending on the project. A straightforward install may be closer to $2,500–$3,000 per foot, while complex jobs, such as those with Pollution Control Units, long duct runs, or roof modifications, can reach $6,000–$7,000 or more. Our goal is to walk you through the details up front so you clearly understand what drives the cost of your system.

No. We work with all the leading ventilation brands in the industry, which means we are not locked into a single product line. This allows us to look at your project, your budget, and your requirements, then recommend the best options for your kitchen rather than forcing a one-size-fits-all solution. Our goal is to provide you with the system that makes the most sense for your space, delivering long-term value, safety, and efficiency. 

Yes, many of our clients prefer it. We can handle the entire process for you, from design and equipment sales to installation, balancing, technical support, and preventive maintenance once your restaurant is operating. By keeping everything under one roof, you have a single point of contact from the first idea through the life of your kitchen, giving you confidence that your system will perform reliably for years to come. 

Just reach out. We’ll schedule a consultation, walk you through the process step by step, and provide a clear plan so you feel confident moving forward.