Commercial Kitchen Exhaust Canopy

Capturing Fumes Above Cooking Equipment

 

The commercial kitchen exhaust canopy is installed above wok stoves, frying equipment, griddles, steam cabinets, and other heat-producing appliances. Its main function is to collect rising cooking fumes, steam, heat, and odors before they spread into the surrounding kitchen.

The collected air is then transported through ductwork to purification and exhaust equipment. The product range includes standard grease exhaust hoods and glass exhaust hoods.

A standard grease exhaust hood is suitable for Chinese cooking lines, wok stations, and frying areas. A glass hood combines fume collection with a more open visual appearance. It can be considered for open kitchens, display cooking stations, teppanyaki areas, and other customer-facing cooking spaces.

The hood is a front-end collection component. It normally requires an exhaust fan or cabinet fan, ducts, and suitable fume purification equipment to form a complete system.

Dimensions Based on the Cooking Line

 

Common hood lengths range from approximately 1,000 to 6,000mm. The length can be customized according to the arrangement and overall length of the cooking appliances.

Common depth is approximately 800–1,500mm. The canopy should cover the main fume-producing area while also considering equipment height, hood installation height, and planned exhaust volume.

A suitable collection chamber and hood depth can reduce the amount of cooking fumes escaping into other areas. However, the final collection result is also influenced by exhaust volume, make-up air, installation height, and airflow around the cooking line.

The commercial kitchen exhaust canopy should therefore be selected from the actual kitchen layout rather than only from the nominal hood length.

The main structure can use 201 or 304 stainless steel. A glass model may combine stainless steel with tempered glass.

Available filtering components include stainless steel grease filters, baffle filters, or combined filtering structures. These components are used to intercept part of the grease and other material before the exhaust air enters the duct.

Removable filters make regular cleaning more convenient. A grease channel and collection cup can collect condensed grease and reduce the amount flowing directly into the rear ductwork.

Lighting and fresh-air connections may also be discussed according to project requirements. Their inclusion should be confirmed in the final technical solution before production.

Zhejiang Anneng Kitchen Equipment Co., Ltd. provides stainless steel hood design, cutting, bending, welding, polishing, and assembly.

The factory can customize the hood according to the kitchen plan, appliance dimensions, installation conditions, and duct connections. OEM/ODM services and manufacturing from technical drawings are supported.

The hood can also be discussed together with cabinet fans, fume purifiers, and ventilation ducts to reduce connection problems between separately purchased components.

The minimum order quantity is 10 units. Standard structures normally require 7–20 days. Customized lengths, glass combinations, and special connection designs generally require 1–3 months.

Photographs or videos can be supplied during production. Every finished unit receives a 100% inspection before packing, and third-party inspection is accepted. Remote installation communication, spare-parts support, and a one-year warranty are provided after delivery.