Vent Hood & Ductwork — Fabrication, Installation, Repair, Removal & Replacement

Clean. Compliant. Code-Ready from Day One.
From pre-construction planning to turnkey installation and ongoing service, we design, build, and maintain commercial kitchen vent hoods and grease duct systems that meet NFPA 96 and local code requirements—so you open on time and stay inspection-ready.

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Why Plan Ventilation Before Kitchen Construction?

Good ventilation isn’t a bolt-on—it shapes your kitchen layout, utilities, and timeline. Early coordination avoids costly change orders and keeps permits moving.

Pre-Construction advantages:

Correct hood type & sizing (Type I for grease/vapor; Type II for heat/steam)

Proper CFM & capture velocity for your equipment line

Balanced make-up air and conditioned air to prevent negative pressure

Clear duct routing (fewest turns, correct slope, access doors, fire wrap as required)

Coordinated roof curb & fan placement with structural and waterproofing details

Seamless fire suppression integration and interlocks (gas/electrical)

Faster permit approval and smoother health/fire inspections

Our Process

At Banester Services, we follow a meticulous process to deliver the highest quality results:

Site Walk & Equipment Line Review

We confirm appliance list, duty class, and hood type/size, then map a practical duct path to roof or exterior.

Engineering & Submittals

Airflow calcs (exhaust + make-up air), shop drawings, cut sheets, and code notes for AHJ review.

Custom Fabrication

  • Food-grade stainless steel hoods (UL-listed)
  • Fully welded 16-gauge black steel grease duct with correct slope toward grease drain
  • Factory or custom curbs, transitions, and adapters for fans and MUA units

Installation & Integration

Rigging, sealing, and anchoring; interlocks with ANSUL or equivalent; start-up and balance with mechanical/controls.

Testing, Commissioning & Training

Air balance verification, inspector walk-through support, and staff training on daily/weekly maintenance.

Services

Fabrication (Made to Fit Your Line)

  • Type I & II stainless hoods (single, double, island, backshelf, pizza, wok)
  • Grease duct sections, offsets, and fire-rated enclosures/wraps (as required by code)
  • Plenums, baffles, grease cups, cleanouts, and UL-listed filters
  • Curb adapters, roof flashings, and stainless trim for a finished look

Installation (Turnkey)

  • Hood rigging and leveling for proper capture and clearance
  • Duct welding with continuous liquid-tight seams
  • Roof penetration, curb setting, fan mounting, and weatherproofing
  • Make-up air units and supply diffusers for balanced kitchen pressure

Repair (Fast, Code-Focused)

  • Grease duct leaks, vibration, or rattling
  • Hood panel dents, broken welds, warped/broken baffles
  • Fan belts, bearings, motors, and curb/hood seals
  • Negative pressure, smoke spillage, or poor capture issues

Removal & Replacement

  • Safe demo of existing hood/duct/fan
  • Patch and restore roof/walls with proper firestopping and flashing
  • Upgrade to the right size/system for new equipment or expanded lines

Upgrades & Add-Ons

  • High-efficiency fans & VFDs
  • Demand-controlled ventilation (DCV)
  • Filter banks, spark arrestors, and grease management enhancements
  • Sound and vibration mitigation

Pre-Construction Checklist (Save This)

  • Equipment line finalized with duty ratings (light/medium/heavy/extra-heavy)
  • Hood type/size selected; overhangs meet capture requirements
  • Exhaust CFM & MUA CFM balanced; diffuser layout prevents cross-drafts
  • Duct route chosen (fewest elbows, correct clearances, fire wrap if required)
  • Roof/fan location coordinated with structure and waterproofing
  • Electrical & gas interlocks planned with suppression system
  • Access doors at each change in direction and every 12 feet (per code)
  • Grease containment at fan with hinged access and drain where allowed
  • Submittals prepared (drawings, calcs, cut sheets, code notes)

Industries We Serve

Restaurants • Ghost kitchens • Hotels • Schools & universities • Hospitals • Food halls • Arenas • Corporate cafeterias • Churches & community centers

Maintenance & Compliance Support

Even a perfect install needs care. We offer routine hood & duct cleaning, filter programs, fan service, and inspection readiness checks to keep your system safe and efficient year-round.

FAQs

  • What’s the difference between Type I and Type II hoods?

    Type I captures grease and smoke from cooking with fats/oils. Type II handles heat/steam only. Most line cooking with fryers, grills, or ranges requires Type I.

  • Do I need make-up air (MUA)?

    Yes. Without MUA, the kitchen depressurizes, reducing capture, pulling odors into dining areas, and stressing HVAC. We size and balance MUA with your exhaust.

  • Can you reuse existing ductwork?

    Sometimes—but only if it passes inspection for gauge, seams, slope, clearances, and access. We’ll camera-inspect and advise whether repair or replacement is safer.

  • How long does installation take?

    Scope-dependent. A single hood with straightforward duct and fan can be a short window; complex multi-hood systems require phased scheduling. We provide a construction calendar during submittals.

Get a Code-Ready Quote

Planning a new kitchen or remodel? Share your equipment line, floor plan, and any roof drawings, and we’ll return:

  • A right-sized hood & duct concept
  • Draft CFM & MUA numbers
  • A timeline aligned to your build schedule
  • A turnkey price with options (standard vs. premium components)


Open your kitchen with confidence—clean, compliant, and built to last.