Commercial Kitchen Exhaust Hood Guide India 2026

A properly designed exhaust hood is essential for kitchen safety, staff comfort, and regulatory compliance. Inadequate exhaust leads to smoke buildup, fire risk, and non-compliance issues. This guide covers the main types of commercial kitchen exhaust systems used in India, sizing principles, and practical considerations.

Types of Exhaust Hoods

1. Wall-Mounted Hoods

The most common type. Mounted on the wall above cooking equipment. Suitable for ranges, fryers, and most hot-line applications.

2. Island Hoods

Used when cooking equipment is placed in the centre of the kitchen. More complex and usually more expensive.

3. Canopy Hoods

Broader coverage hoods, often used over larger cooking lines or multiple pieces of equipment.

Sizing Principles

Hood size is determined by the cooking equipment underneath and the required capture velocity. Key factors include:

• Type and BTU output of cooking equipment
• Distance between equipment and hood
• Kitchen layout and make-up air
• Local fire and pollution control requirements

Most suppliers and consultants use standard overhang recommendations (typically 150–300 mm beyond the cooking equipment on all sides). Undersized hoods fail to capture smoke and grease effectively.

Indicative Costs (2026)

Costs vary with stainless steel grade, size, filter type, and whether ducting and installation are included. Complete systems (hood + ducting + fan) are higher.

Key Components

1. Hood canopy — Stainless steel construction preferred
2. Grease filters — Baffle filters are common and easier to clean
3. Exhaust fan — Sized for required airflow
4. Ducting — Proper material and slope for grease drainage
5. Make-up air — Essential for balanced ventilation
6. Fire suppression — Required in many jurisdictions for commercial kitchens

Compliance and Safety

• Local fire department and pollution control norms vary by city
• Grease buildup is a major fire hazard — regular cleaning is mandatory
• Proper make-up air prevents negative pressure issues
• Many hotels and larger restaurants require engineered systems

Common Mistakes

• Undersizing the hood relative to cooking equipment
• Ignoring make-up air requirements
• Poor ducting design leading to grease accumulation
• Skipping regular filter and duct cleaning
• Choosing the cheapest hood without proper airflow calculation

Conclusion

A correctly sized and installed commercial kitchen exhaust hood improves safety, staff working conditions, and regulatory compliance. Most restaurants need a properly engineered wall-mounted hood matched to their cooking line. Working with suppliers who understand local requirements and provide complete systems reduces long-term problems.

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