Understanding Hoods
A kitchen hood isn’t just a metal box hanging over your cooking line, it’s the heart of your restaurant’s ventilation system. The right hood design controls heat, smoke, grease, and odor, keeping your kitchen safe, comfortable, and compliant with code. More importantly, it determines how well your entire HVAC system.
The Role of a Kitchen Hood
A commercial kitchen hood is one of the most critical components in any foodservice operation. It serves as the first line of defense against heat, smoke, grease, steam, and airborne contaminants generated by cooking equipment. When properly designed, it captures, contains, and exhausts those pollutants before they spread through the kitchen or into the dining area. This protects employees and guests while maintaining compliance with NFPA 96, UL 710, and the Michigan Mechanical Code.
A well-performing hood is the backbone of the kitchen’s ventilation ecosystem. It controls how air moves through the building, affecting comfort, temperature balance, and even HVAC performance. If the hood doesn’t capture efficiently, heat builds up, grease coats surfaces, and negative pressure can pull odors and smoke into public areas. Proper capture and containment, removing contaminants at the same rate they’re produced, is the single most important performance factor in any commercial kitchen.
Beyond air quality and comfort, the hood directly affects energy efficiency and operating costs. Poorly balanced systems can waste thousands of dollars per year by exhausting more air than necessary, forcing HVAC and make-up air systems to work harder. A correctly engineered hood minimizes airflow while maintaining capture performance, keeping energy costs in check and comfort levels consistent.
Safety is equally critical. Grease-laden vapors that escape capture condense inside ducts, fans, and surfaces, creating a serious fire hazard. A properly designed hood removes those vapors at the source and, when paired with a fire suppression system, provides vital protection for both staff and equipment.
A good hood design also extends equipment life and improves kitchen cleanliness. By removing excess heat and humidity, it reduces corrosion, electrical failures, and unnecessary wear on cooking and refrigeration units. Better air circulation means cooler, cleaner working conditions—improving morale, productivity, and safety across the kitchen.
A hood isn’t just a code requirement; it’s the heart of your kitchen’s performance. The right design determines comfort, safety, energy use, and long-term operational success.
Save by Designing better
By choosing smarter foodservice equipment, you can reduce both upfront and long-term costs. The 36" AccuTemp steam griddle delivers 15% better performance than a 48" Garland griddle, saving one foot of hood space. That single foot can cut $3,500–$5,000 in construction costs and reduce energy use by roughly $250–$375 per year. Over a 30-year hood life, that equals $11,000–$16,250 in total savings.
How Hood Design Impacts Restaurant Success
The design of a kitchen hood has a direct impact on how efficiently and profitably a restaurant operates. A well-engineered hood balances airflow, controls temperature, and keeps the space comfortable for both kitchen staff and guests. When airflow is wrong, everything else—comfort, food quality, and even profitability—suffers.
The most successful restaurants are built around balanced ventilation. A properly designed hood captures grease and smoke while exhausting just enough air to maintain comfort without wasting energy. Poorly sized or mismatched hoods often pull too much conditioned air out of the building, causing high utility bills, cold dining rooms, and negative air pressure that makes doors difficult to open. On the other hand, underperforming hoods lead to hot kitchens, sticky ceilings, and grease buildup on surfaces—conditions that shorten equipment life and risk health code violations.
Hood design also influences layout and workflow. The shape, length, and overhang of a hood determine how closely appliances can be arranged and how much usable space is left for prep or plating. A compact, well-fitted hood not only saves square footage but can also reduce exhaust volume, resulting in long-term energy savings and easier maintenance.
From a financial standpoint, the hood is one of the largest investments in the kitchen’s infrastructure, and its performance affects energy use more than almost any other single system. By choosing the right hood style and design, operators can reduce exhaust requirements by up to 30–40%, saving thousands of dollars annually in heating, cooling, and fan operation costs.
At Michigan Commercial Mechanical Contracting, each hood system is designed around the restaurant’s cooking lineup, menu type, and building layout. This approach ensures consistent capture, balanced airflow, and lower energy use—helping restaurant owners protect their investment and create kitchens that work as hard as they do.
UNDERSTANDING THE MAJOR HOOD MANUFACTURES
Modern hood manufacturers have moved far beyond basic exhaust systems. Today’s designs use advanced airflow engineering, grease capture technology, and integrated controls that automatically adjust fan speeds and monitor temperature and airflow. This evolution has led to quieter, cleaner, and more efficient kitchens.
The key to choosing the right brand is understanding what type of cooking and volume your operation handles. A high-end steakhouse, for example, needs a heavy-duty grease hood capable of high capture efficiency at lower airflow, while a café or brewery kitchen may benefit from a more compact, modular system with moderate exhaust needs.
CaptiveAire
Best for: cost-effective, code-compliant systems with fast lead times.
CaptiveAire is widely recognized for delivering reliable, UL-listed hoods that perform well at a competitive price point. Their systems are straightforward, easy to install, and backed by strong factory support. They’re often used in franchise and quick-service applications where durability, value, and speed of delivery are priorities. .
Cadexair
Best for: specialty kitchens and hybrid ventilation needs.
Cadexair is known for innovative designs that merge custom fabrication with advanced grease and odor control. Their systems often include high-efficiency baffles and multi-stage filtration that perform well in mixed-use or open-kitchen environments. They’re a strong choice for modern spaces that combine performance with aesthetic appeal.
Halton
Halton
Best for: high-efficiency airflow and advanced control integration.
Halton leads the industry in energy-efficient hood technology. Their Capture Jet and Demand-Control Ventilation systems reduce exhaust airflow up to 40%, significantly lowering utility costs. Halton hoods are ideal for high-end restaurants and institutions looking for the most precise control, quiet operation, and premium stainless construction.
Types of Commercial Kitchen Hoods & How to Choose the Right
Every kitchen operates differently, and the hood you select must match your cooking style, layout, and ventilation goals. Choosing the right type isn’t just about size; it’s about how effectively the hood captures grease and heat while keeping your energy use in check.
Wall-Mounted Canopy Hood
Mounted directly against a wall, this is the most common design used for standard cook lines. It captures heat and grease efficiently while maintaining smooth airflow across the cooking area.
Best For:
- Medium & Heavy-duty equipment
- Traditional kitchen layouts
- Full-length cooking lines
Island Canopy Hood
Suspended from the ceiling over a central or island-style cooking suite, providing capture from all sides. Common in open and show kitchens where aesthetics and performance both matters.
Best For:
- Exhibition kitchens or culinary schools
- Large, multi-sided cooking suites
- High-volume production lines
Backshelf (Proximity) Hood
A compact, low-profile hood mounted close to the cooking surface and ideal for kitchens with low ceiling heights or space restrictions. It provides strong capture at shorter overhangs while maintaining comfort and code compliance.
Best For:
- Low ceilings or confined space
- Countertop fryers, griddles, or ranges
- Small commercial kitchens and food trucks
Water Wash Hood
Equipped with internal spray nozzles that automatically clean grease from filters and the plenum. Reduces fire risk and maintenance time in heavy-use kitchens.
Best For:
- Heavy Duty & Solid-fuel equipment
- High-volume operation
- Facilities prioritizing reduced maintenance
Pass-Over (Double-Sided) Hood
Designed for conveyor pizza ovens, this compact hood mounts directly above the oven opening to capture heat and vapor at the source. Its UL listing for specific equipment allows lower airflow rates than traditional hoods, reducing energy use.
Best For:
- Conveyor pizza or baking ovens
- Low-ceiling kitchens
- Energy-efficient ventilation setups
Ventless Recirculating Hood System
A self-contained filtration system used where exterior ductwork isn’t possible. It captures grease and smoke using multiple filters and returns clean air to the space.
Best For:
- Buildings without roof penetration
- Pop-up kitchens or remodels
- Light- to medium-duty cooking equipment
Controls and Options for Modern Hoods
Smart controls have transformed the way commercial kitchens operate. What used to be a simple fan switch has evolved into an intelligent system that responds to cooking demand in real time. Modern ventilation controls automatically adjust exhaust and supply air, balancing comfort, safety, and efficiency throughout the kitchen. These systems protect your investment while lowering monthly energy costs — often by 30% or more.
At Michigan Commercial Mechanical Contracting, we work with the three leading control platforms in commercial kitchen ventilation: CaptiveAire’s DCV, Halton’s M.A.R.V.E.L., and Cadexair’s CC-200 with D-Tech Variable Flow. Each offers a distinct approach to energy savings, comfort, and integration; and choosing the right one depends on your kitchen’s design and operation.
CaptiveAire – Demand Control Ventilation (DCV) System
CaptiveAire’s DCV package delivers proven performance through simplicity. Using temperature and smoke sensors, it modulates fan speeds through variable frequency drives (VFDs) to match real-time cooking conditions. Fans slow down during prep or idle periods and ramp up as heat and smoke rise. This precise modulation can reduce exhaust energy use by up to 40%, extending the life of motors and belts while keeping airflows stable.
Paired with CASLink, CaptiveAire’s cloud monitoring platform, users can track performance, alarms, and energy savings remotely. It’s an ideal solution for restaurants wanting a dependable, cost-effective control system that’s easy to install, operate, and service.
Halton – M.A.R.V.E.L. Smart Control System
Halton’s M.A.R.V.E.L. platform represents the top tier of kitchen ventilation technology. Using infrared sensors (IRIS), M.A.R.V.E.L. continuously monitors the actual cooking surface, not just air temperature. It reacts instantly to activity changes — opening dampers and ramping up airflow only where it’s needed. Each hood section functions as an independent zone, meaning idle stations consume minimal energy while active ones receive full capture performance.
The system integrates with Halton’s ABD automatic dampers and building automation systems, offering total control over energy, comfort, and airflow distribution. Kitchens running M.A.R.V.E.L. typically see 50–60% reductions in fan energy, along with noticeably quieter operation and improved temperature balance across the line. It’s the standard for high-end facilities, universities, and green-building projects seeking the best possible energy performance.
Cadexair – CC-200 + D-Tech Variable Flow System
Cadexair’s flagship CC-200 control panel paired with the D-Tech variable flow system is built for flexibility and precision. Using radar motion and temperature sensors, D-Tech anticipates changes in cooking activity; ramping airflow up before smoke or heat fully develop. This proactive design keeps kitchens cleaner, quieter, and more comfortable.
Each hood or zone connects to a “Hub” or “SuperHub”, allowing modular control across multiple hoods. The system communicates via BACnet, making it easy to integrate with building automation systems. Like Halton’s M.A.R.V.E.L., D-Tech delivers significant savings while maintaining superior capture efficiency, especially in open-kitchen and mixed-use environments.
Our Guarantee
At Michigan Commercial Mechanical Contracting, we believe every successful kitchen starts with balance — the right hood, the right airflow, and the right control system working together. Our guarantee is simple: we don’t just install ventilation; we engineer environments that perform perfectly from day one.
Each of the industry’s leading systems — CaptiveAire’s dependable DCV, Halton’s precision M.A.R.V.E.L., and Cadexair’s Flexible CC-200 + D-Tech — has its strengths, but their purpose is the same: to move only the air your kitchen truly needs, no more, no less. That balance means lower energy use, longer equipment life, and a more comfortable space for your team.
From design through commissioning, we ensure every control package is correctly configured, fully tested, and fine-tuned for your specific layout. We verify capture performance, balance airflow, and train your staff so the system continues to operate as designed. Our work doesn’t end at startup — we stand behind every installation, ensuring your kitchen runs safer, quieter, and more efficiently for years to come.
Hood Performance, Airflow, and Energy Efficiency
The true measure of a kitchen hood’s performance is how efficiently it captures heat, smoke, and grease while using the least amount of airflow possible. Every cubic foot of air exhausted from a kitchen must be heated or cooled before it’s replaced, and that adds up quickly. 1,000 CFM of exhaust costs between $1,000 and $1,500 per year in energy just to condition the replacement air. Reducing airflow isn’t just about saving electricity; it’s about lowering the long-term cost of running your entire building.
Modern hood design uses several engineered features to reduce airflow demand without sacrificing capture performance. Side skirts, for example, help contain heat and smoke within the hood’s capture area, reducing the CFM needed to maintain proper containment. Capture jet technology, used in advanced hoods like Halton’s, introduces a small stream of air at the hood perimeter to push heat and grease toward the filters—improving efficiency and reducing exhaust volume by up to 40%. Other design details, like optimized baffle angles, deeper plenums, and properly sized overhangs, further improve capture while maintaining comfortable working conditions.
Balancing airflow is equally critical. Oversized or poorly tuned systems waste energy and create negative pressure that can pull smoke into dining areas. Precise commissioning ensures that exhaust and make-up air are perfectly matched, preventing drafts and maintaining comfort for staff and guests.
When planning a kitchen, it’s essential to weigh construction cost versus lifetime operating cost. A low-cost hood may meet code, but if it requires double the airflow, it could add tens of thousands in utility expenses over its life. Investing in a high-efficiency design pays for itself many times over through reduced energy bills and improved comfort.
At Michigan Commercial Mechanical Contracting, we specialize in designing hoods that perform efficiently from the start. Every system is engineered to capture effectively, balance properly, and minimize total airflow — saving our customers money year after year.