Everything Your Commercial Kitchen Needs
Choose individual equipment or let our team coordinate a complete package designed around your kitchen, menu and workflow.
HOOD BUILDER
RECEIVE INSTANT QUOTE
EXHAUST & OUTDOOR HOOD PACKAGES
MAKEUP AIR HOOD PACKAGES
FOOD TRUCK / CONCESSION HOOD PACKAGES
TYPE 2 & CONDENSATE HOOD PACKAGES
PIZZA HOOD PACKAGES
VENTLESS HOODS
HOODS ONLY
EXHAUST / SUPPLY FANS
DUCTWORK / WALL PANELS
FIRE SUPPRESSION SYSTEMS
ACCESSORIES
Commercial Hood Packages
Short Cycle and PSP packages available in five sizes.
4 FT
4′ × 48″
SHORT CYCLE PACKAGE
FIRE SYSTEM$6,625.10
6 FT
6′ × 48″
SHORT CYCLE PACKAGE
FIRE SYSTEM$7,606.39
8 FT
8′ × 48″
SHORT CYCLE PACKAGE
FIRE SYSTEM$8,971.30
10 FT
10′ × 48″
SHORT CYCLE PACKAGE
FIRE SYSTEM$9,940.90
12 FT
12′ × 48″
SHORT CYCLE PACKAGE
FIRE SYSTEM$11,713.80
12 FT
12′ × 48″
PSP PACKAGE
FIRE SYSTEM$11,713.80
From Kitchen Details to a Clear Project Plan
Share the basics of your operation and we will help identify the right direction for your commercial kitchen ventilation system.
Tell Us About Your Kitchen
Send your equipment list, dimensions, location and project goals.
Review the Best Options
We identify suitable hood types, airflow components and accessories.
Receive Your Proposal
Get a coordinated recommendation based on the details provided.
Move Forward Confidently
Our team supports the next steps toward delivery and installation.
Let Us Help You
Find the Right Equipment
Explore commercial kitchen machinery, refrigeration, stainless-steel furniture and complete equipment solutions.
Request a Custom Quote
Tell us about your space, menu and equipment needs. Our team will prepare a tailored package for your project.
Talk to a Specialist
Get expert guidance for product selection, measurements and complete commercial kitchen equipment packages.
Call (941) 404-3150
Commercial Hood System Questions
What information is needed to recommend a hood system?
Helpful starting information includes the cooking equipment and fuel type, hood location, ceiling height, available dimensions, project address and whether the kitchen is new or being remodeled.
What is the difference between Type I and Type II hoods?
Type I hoods are generally used over equipment that produces grease, smoke and heat. Type II hoods are commonly used for heat, steam or condensation where grease-laden vapors are not produced.
Can you help with a complete ventilation package?
Yes. Depending on the project, a coordinated package may include the hood, exhaust fan, supply or make-up air components, controls, filters, lighting, duct-related components and fire suppression coordination.
Do you offer solutions for food trucks and mobile kitchens?
Yes. Mobile kitchens require careful use of limited space, so hood size, appliance placement, airflow and related components must be reviewed together.
Can every kitchen use a ductless hood?
No. Ductless solutions are application-specific. Cooking method, equipment, local requirements and the selected recirculating system must all be reviewed before determining suitability.
