Kitchen Exhaust Fan and Make-Up Air Support for Commercial Cooking Spaces

No. Hood-and-duct cleaning is a specialist trade. We can report visible grease buildup at the fan and coordinate access with your cleaning contractor.

A specialist suppression contractor, on the schedule your insurer and the fire code require. We do not install, test or service those systems. We can coordinate timing when fan work affects their access.

Often, but we check the hood's rated airflow, duct resistance, motor voltage and curb or mounting before ordering. A like-for-like model may no longer be available, so matching the performance is the goal.

The building goes under negative pressure, hood capture can weaken, doors become hard to open and gas appliances may draft poorly. That is why the interlock is tested at each visit, and why the make-up air units page matters here.

We take readings at the fan and at the hood and compare them with the rated values. When a formal test-and-balance report is needed, we will say so and may suggest a specialist contractor.

It depends on cooking volume, the type of cooking and the fan drive. Belts, bearings and motor draw are usually checked on a seasonal rhythm, and more often in heavy grease-producing kitchens. Hood and duct cleaning is a separate schedule handled by a specialist. We set the fan visit schedule after seeing the equipment.

Noise often comes from worn bearings, a loose or worn belt, an out-of-balance wheel or loose set screws. Left alone, it can shorten belt and motor life. A visit checks the drive, the wheel and the mounting, and reports any grease buildup to your cleaning contractor. Call +1 905-407-7353 or send a request.

Grease collects at the fan base and drain, and a full or blocked containment can overflow onto the roof. That can stain or damage roofing. We note the condition and pass it to your cleaning contractor and landlord. Roof repairs stay with your roofer, and we coordinate timing so the work does not collide.

An upblast fan is a roof-mounted fan that discharges kitchen exhaust upward, away from the roof surface. It is common on restaurant hoods. Many have a hinge kit so the fan can be tilted for cleaning and service. We check the drive, motor and wheel, and refer duct and hood cleaning to the specialist trades.

Poor capture can come from a slipping belt, wrong rotation, a restricted duct, a closed damper or not enough make-up air. We check the fan and the supply side first and record the readings. If grease buildup is visible, it is passed to your hood-cleaning contractor. Hood design questions stay with a hood specialist.

It depends on the lease. The roof fan may belong to the landlord or the tenant, and responsibility for repair and cleaning can differ. Check the lease and ask your property manager before ordering work. We can document the fan's condition so the right party can approve the repair.

Signs include squealing at start-up, fine black dust under the fan, belts that look glazed or cracked and weaker hood capture. A belt replaced without checking the sheave and alignment may wear out quickly again. We check tension, alignment and sheave wear together and record the belt size.

Not always. The setup depends on the cooking equipment, the amount of grease produced, the hood type and the code that applies. Designers and local authorities decide what a given kitchen needs. We service and replace the fans and the make-up air side, and we suggest a designer when the requirements are unclear.