Dealers and installers are often the first line of defense when it comes to helping commercial kitchens choose the right ventilation and fire suppression setup. A mismatched hood, an undersized fan, or a poorly integrated fire suppression system doesn’t just create performance problems; it slows down projects, triggers compliance pushback, and creates expensive callbacks.
This guide provides a clear, practical framework for selecting the ideal hood system for any kitchen, based on the needs we most frequently encounter from NAKS, Inc. partners.
Start With the Risk Level of the Cookline
The fastest way to select the right hood is to identify the appliances under the hood. From there, airflow, suppression, and hood style fall into place.
High-risk / grease-producing equipment (Type I required):
- Fryers
- Griddles
- Charbroilers
- Woks
- Ranges
Low-risk / heat and steam only (Type II):
- Dishwashers
- Ovens
- Steamers
Dealers can save clients time and money by matching the hood to the operation, not just the appliance list.
Think Airflow First — It Solves 80% of Problems Later
Airflow is where dealers can add the most value, because a poorly sized or poorly balanced system creates issues that read like a punch list of employee complaints:
- Smoke
- Grease buildup
- Premature filter clogging
- An uncomfortable kitchen
A better airflow approach means:
- Calculate CFM based on the type of cooking and hood length and style
- Balance supply and make-up air early in the design process
- Confirm the fan and duct sizing before installation day
This is where NAKS partners lean on our engineering support, especially for multi-hood, long-run, or retrofit projects.
Choose a Hood Designed for Clean Fire Suppression Integration
One of the biggest pieces of recent client feedback has been crystal-clear: Dealers want a hood that makes fire suppression easier, not harder.
When selecting a hood, confirm:
- Nozzle ports and layouts support UL 300 system requirements
- The hood provides accessible pipe pathways
- The design supports future service, not just installation
- Documentation is clear enough to pass AHJ review the first time
A well-integrated hood reduces install time, avoids code issues, and makes annual inspections smoother.
Help Clients Avoid the Hidden Costs of Wrong Specs
Dealers can proactively protect clients from:
- Grease fires caused by inadequate capture
- Overheating equipment
- Extra duct cleaning
- Failed health or fire inspections
- Costly modifications after the hood is already installed
A correctly specified hood system is one of the best long-term safety investments a kitchen can make.
Ready to Make Your Next Spec the Easiest One Yet?
When your clients count on you for safe, code-ready kitchen ventilation, partnering with the right manufacturer makes all the difference. NAKS delivers fast lead times, UL-listed systems, and expert support to help you avoid costly missteps and keep every project running smoothly. Request a quote today and get the reliability, precision, and service your customers expect.
Frequently Asked Questions for Dealers on Choosing, Configuring, and Specifying Hood Systems
1. What’s the quickest way for a dealer to determine the correct hood type?
Start with the cooking appliances. Grease-producing equipment requires a Type I hood with fire suppression; heat-only equipment can use Type II.
2. Do NAKS hoods come prepared for fire suppression system installation?
Yes. NAKS hoods are built with fire suppression integration in mind, with nozzle ports, routing points, and layouts that support UL 300 requirements.
3. Can NAKS assist with airflow and CFM calculations?
Absolutely. Our engineering support helps dealers confirm airflow, duct sizing, and make-up air needs before installation.
5. How does proper hood selection reduce service calls later?
Correctly specified hoods reduce smoke issues, grease buildup, airflow imbalance, and fire suppression failures—preventing costly callbacks.
