Kitchen Exhaust Fan Selection Guide for Commercial Kitchens

A commercial kitchen without proper exhaust is hot, smoky and unsafe. Good ventilation keeps cooks comfortable, removes grease-laden vapour and reduces fire risk.

Start with the hood

The exhaust hood captures heat and fumes at the source. Its size should overhang the cooking line, and its capture velocity determines the airflow the fan must deliver.

Estimate airflow

A common method is to calculate the kitchen volume and apply 30 to 60 air changes per hour, depending on how heavy the cooking is. The hood capture requirement can be higher; use the greater figure and confirm with your supplier.

Pick the right fan type

• Centrifugal or inline fans for hoods with ducting and bends
• Wall-mounted axial fans for small kitchens with short direct exhaust

Plan for make-up air

Whatever air you exhaust must be replaced. Without make-up air the kitchen goes under negative pressure, doors are hard to open and the fan underperforms.

Grease and cleaning

Use baffle filters at the hood and keep the ducting accessible for periodic cleaning. Choose fans with motors outside the airstream, or rated for the temperature.

Explore our kitchen ventilation fans or request a quote with your kitchen layout.