We evaluate commercial kitchen exhaust hood and ductwork projects — new installations and ventilation modifications. Every one of these is scoped before it is quoted.
A commercial kitchen is not a bigger version of a house. The requirements are specific to the equipment, the building and the authority having jurisdiction.
Type I over grease-producing equipment and Type II over heat and steam are different systems with different requirements.
Construction, clearances, access and routing for grease duct are governed and are not interchangeable with ordinary duct.
Pulling thousands of cubic feet a minute out of a kitchen without planning where it comes back in causes doors that will not open and appliances that will not draft.
These projects involve permitting and coordination with other trades, and that affects the schedule as much as the work does.
This comes straight to our inbox and we'll call you back to confirm a time, usually same day.
Prefer to talk? Call (479) 530-9406.
We coordinate with fire suppression as part of a project, but we do not advertise fire-suppression installation or certification. If your project needs it, we will tell you how it gets handled.
Not on commercial exhaust. Hood type, duct routing, makeup air and permitting all move the number too much to guess. We scope it, then quote it.
Talk to us about the project. We will be straight with you about whether it is a good fit rather than stretching to take it.
That gets settled during scoping, along with the inspection schedule, before any work is priced.
Fayetteville, Springdale, Rogers, Bentonville, Lowell, Tontitown, Johnson, Farmington, Centerton, Bella Vista and the communities around them. Ask us about scheduling and any travel charge outside the normal service area.
Call or text and we will tell you what we can do and when we can be there.
Call (479) 530-9406