Commercial Kitchen Exhaust Hood Guide India 2026: Types, Sizing & Installation
A commercial kitchen exhaust hood is not optional — it's a legal requirement for most food businesses in India, and a critical safety system for every professional kitchen. A properly sized and installed exhaust hood removes smoke, grease-laden vapour, heat, and combustion gases before they accumulate, protecting your staff, your equipment, and your licence. This guide covers everything an Indian food business owner needs to know about commercial exhaust hoods in 2026: types, sizing calculations, materials, fire suppression integration, FSSAI and NOC requirements, price ranges, and top suppliers.
Quick Reference: Exhaust Hood Types & Prices India 2026
| Hood Type | Best For | Price Range (INR) | Typical Size |
|---|---|---|---|
| Wall-Mount Canopy Hood (SS 304) | Tandoors, ranges, fryers against walls | ₹20,000 – ₹80,000 | 1.2 m – 3 m wide |
| Island/Ceiling Canopy Hood (SS 304) | Central cooking islands | ₹45,000 – ₹1,80,000 | 1.5 m – 4 m wide |
| Low-Profile Proximity Hood | Dishwashers, steamers, low-heat | ₹15,000 – ₹45,000 | 0.6 m – 1.5 m |
| Condensate Hood (for dishwashers) | Dishwashers, combi-steamers | ₹18,000 – ₹55,000 | 0.9 m – 1.8 m |
| Backshelf Hood | Light cooking, cafés, small QSRs | ₹12,000 – ₹35,000 | 0.9 m – 2 m |
| Make-Up Air Hood (with MUA integrated) | High-CFM kitchens, fully enclosed spaces | ₹85,000 – ₹3,00,000 | 1.5 m – 5 m |
| Hood with Fire Suppression System | Any deep fryer, solid-fuel equipment | ₹1,20,000 – ₹3,00,000+ | Custom |
1. Why Every Commercial Kitchen in India Needs a Proper Exhaust Hood
Walk into any mid-sized restaurant in India without adequate ventilation and the problems are immediately apparent: grease build-up on walls and ceilings, staff working in oppressive heat, persistent cooking odours that reach the dining area, and a serious fire risk from accumulated grease in ductwork.
Beyond comfort, there are hard legal and safety requirements:
- FSSAI licensing requires food businesses to demonstrate adequate ventilation as part of basic hygiene compliance. Inspectors check for functional exhaust systems.
- Fire NOC from your local fire department (required for most commercial establishments) mandates exhaust systems that meet National Building Code (NBC) 2016 standards, including fire suppression on equipment with open flames or deep fryers.
- Municipal trade licences in major cities like Delhi, Mumbai, Bengaluru, and Chennai increasingly require proof of proper kitchen ventilation before issuance or renewal.
- Insurance: many commercial kitchen insurance policies require compliant exhaust and fire suppression systems to honour claims.
Beyond compliance, a correctly specified exhaust hood improves working conditions dramatically. Cooking line temperatures drop by 5–10°C with good ventilation, reducing fatigue and improving food safety (fewer heat-related lapses in hygiene). And a well-maintained hood system — cleaned regularly — is the single biggest factor in preventing commercial kitchen fires.
2. Types of Commercial Exhaust Hoods
Wall-Mount Canopy Hood
The most common type in Indian commercial kitchens. Mounted against a wall, the hood extends out over the cooking equipment. One side is the wall (providing a natural capture boundary), so wall-mount hoods are more efficient per unit of airflow than island hoods — they need less CFM to capture the same cooking plume.
Wall-mount hoods suit: tandoor stations, gas ranges, woks, fryers, and griddles placed against a wall. They're simpler to install, require shorter duct runs if the kitchen is designed with exterior walls in mind, and cost 30–40% less than comparable island hoods.
Key sizing rule: The hood should overhang the cooking equipment by at least 150 mm (6 inches) on all open sides. For high-heat equipment like tandoors, a 300 mm overhang is recommended.
Island (Ceiling-Mounted) Canopy Hood
Hung from the ceiling over a central cooking island. Because it's open on all four sides, an island hood needs roughly 20–30% more CFM than a wall-mount hood covering the same equipment to achieve the same capture efficiency. Island hoods are the right choice when your kitchen layout places cooking equipment in the centre of the room — common in modern open-plan commercial kitchens and cloud kitchens with island workstations.
Island hoods are more complex to install (structural ceiling support required, longer duct runs typical) and cost more. They're also harder to clean in the upper reaches. Ensure your duct is internally accessible or can be cleaned via high-pressure spray systems.
Low-Profile Proximity Hood
Positioned close to the equipment rather than high above it. Low-profile hoods work well for equipment that produces steam rather than heavy grease smoke — commercial dishwashers, combi-steamers, and bain-maries. They use significantly less airflow (lower CFM) because they capture contaminants before the plume rises and spreads. Not appropriate for fryers, tandoors, or open-flame cooking.
Backshelf Hood
A smaller, lower-profile hood positioned at the back of a cooking line rather than overhead. Suitable for light-duty cooking in cafés or small QSRs. The low airflow requirement keeps energy costs low, but backshelf hoods are inadequate for any heavy grease-producing equipment.
Make-Up Air (MUA) Integrated Hood
In a sealed commercial space (basement restaurants, fully air-conditioned kitchens, cloud kitchens in office buildings), a standard exhaust hood will exhaust more air than naturally infiltrates. The result: negative pressure, difficulty opening doors, reduced hood capture efficiency, and HVAC system strain. A make-up air hood solves this by supplying tempered fresh air directly into the hood plenum as exhaust air is removed — maintaining pressure balance. MUA hoods are essential in any enclosed kitchen where natural infiltration cannot replace the exhausted volume.
3. Island vs Wall-Mount: Which Is Right for Your Kitchen?
| Factor | Wall-Mount Hood | Island Hood |
|---|---|---|
| Equipment placement | Against a wall | Central island or peninsula |
| CFM requirement | Lower (one enclosed side) | Higher (+20–30% vs wall-mount) |
| Installation cost | Lower — simpler duct run | Higher — ceiling mount, longer ducts |
| Purchase price | ₹20,000 – ₹80,000 | ₹45,000 – ₹1,80,000 |
| Cleaning difficulty | Moderate | Higher (all sides accessible but ceiling area harder) |
| Fire suppression fit | Easier nozzle placement | More nozzle points needed |
| Visual impact | Lower | Higher — can be a design feature |
| Best for | Most Indian restaurants, bakeries, QSRs | Open kitchens, cloud kitchens, modern restaurants |
For the majority of Indian commercial kitchens — especially bakeries, QSRs, and mid-size restaurants — a wall-mount hood is the right choice. It's cheaper, easier to install, and easier to maintain. Island hoods make sense when the kitchen design mandates central cooking equipment, or when the open-kitchen aesthetic is part of the dining experience.
4. CFM Calculations for Indian Commercial Kitchens
CFM (Cubic Feet per Minute) is the standard measure of airflow. Getting this calculation right is critical: too little airflow and the hood fails to capture cooking effluent; too much and you waste energy, over-pressurise the kitchen, and create uncomfortable draughts.
The Basic Formula
The most widely used method in India (aligned with NBC 2016 and ASHRAE 154) is the hood length × exhaust rate per linear foot approach:
CFM = Hood Length (in feet) × CFM/ft factor
CFM per linear foot varies by equipment type:
| Equipment Type | CFM per Linear Foot of Hood (Wall-Mount) | CFM per Linear Foot of Hood (Island) |
|---|---|---|
| Light cooking (steamers, bain-marie) | 150 – 200 CFM/ft | 200 – 250 CFM/ft |
| Medium cooking (gas range, griddle) | 200 – 300 CFM/ft | 275 – 375 CFM/ft |
| Heavy cooking (wok, fryer) | 300 – 400 CFM/ft | 400 – 500 CFM/ft |
| Extra-heavy (tandoor, solid fuel) | 400 – 550 CFM/ft | 550 – 700 CFM/ft |
Worked Example
A wall-mount hood over a 6-foot cooking line with 2 gas burners, 1 griddle, and 1 fryer (heavy cooking category):
- Hood length: 6 feet (equipment + 1 ft overhang each side = 8 ft hood, but 6 ft equipment run)
- CFM factor: 350 CFM/ft (mid-range heavy cooking)
- Required CFM: 8 ft × 350 = 2,800 CFM
Select a fan with at least 2,800 CFM capacity. For redundancy and longevity, most commercial kitchen designers spec the fan at 110–120% of calculated CFM.
Converting to SI Units (m³/hr)
Indian HVAC contractors often work in m³/hr. Conversion: 1 CFM = 1.699 m³/hr
2,800 CFM × 1.699 = 4,757 m³/hr — round up to a 5,000 m³/hr fan.
Velocity Check
The face velocity at the hood opening should be 0.25–0.5 m/s for most applications. Higher velocities waste energy and create turbulence that can actually reduce capture efficiency. If face velocity exceeds 0.5 m/s, increase hood size rather than boosting fan speed.
5. Make-Up Air Systems: When You Need One and How They Work
Every cubic metre of air your exhaust system removes must be replaced from somewhere. In most traditional kitchens with openable windows, gaps around doors, and natural infiltration, this happens passively. But in many modern Indian commercial kitchens — especially those in air-conditioned complexes, basement units, or newly constructed sealed buildings — passive infiltration is insufficient.
Signs You Need a Make-Up Air System
- Doors are hard to open against suction when the hood runs
- The dining area draws smoke from the kitchen (pressure differential pulling smoke the wrong way)
- Hood capture efficiency drops when all cooking equipment runs simultaneously
- Air-conditioning or heating units struggle to maintain temperature
- Kitchen is in a basement, atrium, or sealed building envelope
MUA Design Principles
Make-up air should supply approximately 80–90% of the exhaust volume — the 10–20% deficit maintains slight negative pressure in the kitchen (desirable: keeps cooking odours from migrating to dining areas). MUA air is typically:
- Short-circuit supply: Delivered at the hood face, slightly above cooking equipment. Simple and low-cost.
- Perimeter supply: Ceiling diffusers around the kitchen perimeter. Better temperature comfort but higher installation cost.
- Tempered MUA: In extremely hot Indian summers, supply air above 40°C can increase kitchen heat load. For kitchens in hot climates (Rajasthan, coastal summers), partially tempered MUA (cooled to 28–32°C) reduces working temperatures.
A basic MUA system for a small Indian restaurant costs ₹40,000–₹1,20,000 installed. A fully tempered, ducted MUA system for a large kitchen can reach ₹3,00,000–₹8,00,000.
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6. Fire Suppression Integration
In India, fire suppression systems for commercial kitchens are mandated for any establishment above a certain size, for any kitchen with deep fryers or solid-fuel equipment (including tandoors), and for any establishment in a multi-storey building. The relevant standard is IS 15683 (fire suppression systems for commercial cooking equipment) alongside local fire department NOC requirements.
Types of Fire Suppression Systems for Kitchen Hoods
| System Type | Agent | Best For | Price Range (Installed) |
|---|---|---|---|
| Wet Chemical (ANSUL / UL 300) | Potassium acetate solution | Deep fryers, griddles — most effective on Class K fires | ₹90,000 – ₹2,50,000 |
| CO₂ System | Carbon dioxide gas | Older installations, general cooking | ₹60,000 – ₹1,80,000 |
| Dry Chemical | Dry powder | Mixed hazard kitchens | ₹40,000 – ₹1,20,000 |
| Water Mist | Fine water mist | Moderate heat cooking, ISO-compliant spaces | ₹80,000 – ₹2,00,000 |
How Integration Works
A kitchen fire suppression system includes: detection (fusible links or heat detectors in the hood plenum and over each appliance), agent storage cylinders, nozzles positioned over each protected appliance and inside the exhaust duct, and a control system that activates the system and simultaneously shuts off gas and electricity to cooking equipment when triggered.
The suppression system must be certified by a recognised body (typically UL or equivalent Indian certification) and inspected by your local fire department before issue of the fire NOC. Systems require semi-annual inspection and annual re-servicing.
What Fire Department Inspectors Check
- Suppression system certification and service records
- Nozzle placement per appliance (each fryer, range, and duct section covered)
- Automatic gas/electricity shut-off on activation
- Manual pull station accessible outside the kitchen
- Hood and duct cleaning records (typically required quarterly for fryers)
- Suppression agent type appropriate for cooking medium (wet chemical for fryers)
7. FSSAI & Local Fire NOC Requirements
FSSAI Requirements
FSSAI's Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations require food businesses to maintain "adequate ventilation" and "proper exhaust system to prevent smoke and vapour in work areas." FSSAI inspectors during licence renewal check for:
- Functional exhaust hoods over all cooking equipment
- Grease filters in place and in serviceable condition
- No visible grease accumulation on hood surfaces (cleanliness standard)
- Exhaust duct discharging safely to outside the building
- No odour complaints from neighbours (can prompt further inspection)
Fire NOC Requirements
Most states require a fire NOC for commercial establishments above a defined floor area (typically 200–500 sq m depending on the state, but many fire departments in major cities inspect even smaller food businesses). Requirements vary by state but typically include:
- Exhaust hood installation with documented airflow specification
- Fire-rated ductwork (typically 1.5 mm minimum SS or galvanised steel in India)
- Fire dampers at penetrations through fire-rated walls or floors
- Grease duct access panels every 3–4 metres for cleaning
- Kitchen hood fire suppression system for fryers and solid-fuel equipment
- Building completion certificate with kitchen equipment listed
Practical tip for India: Engage a local MEP (Mechanical, Electrical, Plumbing) consultant who has worked with your city's fire department. Requirements can vary significantly between BMC (Mumbai), NDMC/MCD (Delhi), BBMP (Bengaluru), and smaller municipal corporations. A consultant with local experience dramatically simplifies the NOC process.
8. SS 304 vs Galvanised Construction: Which Should You Choose?
Exhaust hoods in India are made from two primary materials: Type 304 stainless steel (SS 304) and galvanised steel. The choice affects durability, hygiene, maintenance burden, and cost.
| Factor | SS 304 Stainless Steel | Galvanised Steel |
|---|---|---|
| Corrosion resistance | Excellent — handles grease, steam, cleaning agents | Moderate — zinc coating degrades over 5–8 years in humid/grease environments |
| Hygiene | Non-porous, easy to clean, FSSAI preferred | Porous zinc layer can trap grease; harder to sanitise |
| Durability | 15–20+ years with normal maintenance | 5–10 years before visible rust and degradation |
| Initial cost (hood) | ₹20,000 – ₹1,80,000 (size-dependent) | ₹12,000 – ₹80,000 (size-dependent) |
| Maintenance cost | Low — easy to clean, no recoating | Higher — may need recoating or replacement sooner |
| FSSAI compliance | Strongly preferred / required for food-contact surfaces | Acceptable for ductwork, but not ideal for hood body |
| Best application | Hood canopy, grease filters, visible surfaces | Internal ductwork away from direct food contact area |
Our Recommendation
Always specify SS 304 for the hood canopy and grease collection trough. This is the part that directly contacts cooking vapours, requires frequent cleaning, and is visible to FSSAI and fire department inspectors. The cost premium over galvanised (typically 30–50%) is easily justified by longevity and reduced maintenance.
For internal ductwork hidden within building cavities, galvanised steel at 1.0–1.5 mm thickness is acceptable for most applications and significantly reduces installation cost. Use SS 304 ductwork for the first metre of duct above the hood (the highest grease concentration zone) and transition to galvanised beyond that.
Gauge/Thickness Standards
- Hood canopy: minimum 1.2 mm (18 gauge) SS 304 — 1.5 mm preferred for commercial use
- Grease duct (SS): minimum 1.6 mm (16 gauge)
- Grease duct (galvanised): minimum 1.5 mm per NBC 2016
- Standard duct (non-grease): 0.8–1.0 mm galvanised acceptable
9. Price Ranges for Commercial Exhaust Hoods in India 2026
Hood Only (Supply)
| Hood Type & Size | Material | Price Range (INR) |
|---|---|---|
| Wall-mount, 1.2 m wide | SS 304, 1.2 mm | ₹18,000 – ₹28,000 |
| Wall-mount, 1.8 m wide | SS 304, 1.2 mm | ₹25,000 – ₹40,000 |
| Wall-mount, 2.4 m wide | SS 304, 1.5 mm | ₹35,000 – ₹60,000 |
| Wall-mount, 3 m wide | SS 304, 1.5 mm | ₹50,000 – ₹80,000 |
| Island hood, 1.5 m wide | SS 304, 1.2 mm | ₹40,000 – ₹65,000 |
| Island hood, 2.4 m wide | SS 304, 1.5 mm | ₹65,000 – ₹1,10,000 |
| Island hood, 3.6 m wide | SS 304, 1.5 mm | ₹1,00,000 – ₹1,80,000 |
| MUA integrated hood, 2.4 m | SS 304, 1.5 mm + MUA plenum | ₹1,20,000 – ₹2,20,000 |
| Hood with fire suppression (installed) | SS 304 + wet chemical system | ₹1,50,000 – ₹3,00,000+ |
Fan/Exhaust Unit (Centrifugal/Axial)
| Fan Capacity | Type | Price Range (INR) |
|---|---|---|
| 1,000 – 2,000 m³/hr | Centrifugal (grease-rated) | ₹8,000 – ₹18,000 |
| 2,000 – 4,000 m³/hr | Centrifugal (grease-rated) | ₹15,000 – ₹30,000 |
| 4,000 – 8,000 m³/hr | Centrifugal (grease-rated) | ₹28,000 – ₹55,000 |
| 8,000 – 15,000 m³/hr | Centrifugal (grease-rated) | ₹50,000 – ₹1,20,000 |
Installation Costs
Installation cost depends on duct run length, building complexity, and city. Typical ranges for a complete installation (hood + fan + ductwork, excluding fire suppression):
| Kitchen Size | Scope | Installation Cost (INR) |
|---|---|---|
| Small (1–2 hoods, <10 m duct run) | Hood + duct + fan | ₹25,000 – ₹60,000 |
| Medium (2–4 hoods, 10–25 m duct run) | Hood + duct + fan + basic MUA | ₹60,000 – ₹1,80,000 |
| Large (4+ hoods, 25+ m duct run) | Full system with MUA | ₹1,80,000 – ₹5,00,000+ |
| Add fire suppression (any size) | Wet chemical system | ₹80,000 – ₹2,50,000 |
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10. Top Exhaust Hood Suppliers in India 2026
National / Pan-India Suppliers
- Kanzler (Delhi/NCR, Pan-India) — specialises in SS kitchen ventilation systems for hotels and large restaurants; custom fabrication capability
- SS Kitchen Systems (Mumbai) — large commercial kitchen exhaust specialist; supply and installation
- Faber India (Bengaluru) — primarily residential but has a commercial range; good for small QSRs and cafés
- Franke (Mumbai, National) — premium commercial SS kitchen systems; Swiss brand, India distribution
- Halton Group (Bengaluru) — European brand, high-end MUA integrated systems for large hotel kitchens
- Genco Engineering (Delhi NCR) — ventilation systems for food service; competitive pricing on custom SS hoods
Regional Fabricators (Often Best Value)
For most Indian food businesses, a local SS fabricator who specialises in commercial kitchen equipment will offer the best combination of price and customisation. Key markets for SS kitchen equipment fabrication:
- Delhi/NCR (Wazirpur, Kirti Nagar): Large concentration of SS kitchen equipment fabricators; competitive pricing
- Mumbai (Bhiwandi, Navi Mumbai industrial areas): Strong commercial kitchen fit-out ecosystem
- Bengaluru (Peenya industrial area): Growing market, several specialist fabricators
- Chennai (Ambattur, Guindy): Well-established SS fabrication industry
- Hyderabad (IDA Jeedimetla): Good for Telangana/Andhra Pradesh-based businesses
How to Evaluate a Supplier
- Ask for IS or BIS certification on materials (verify SS 304 grade with material test reports)
- Request a previous project reference in a similar establishment
- Confirm they can provide documentation for fire NOC applications
- Ask if they coordinate with MEP consultants or fire suppression companies
- Check warranty terms (typically 1 year for fabrication, 2–3 years for fans)
11. Maintenance Checklist for Commercial Exhaust Hoods
A neglected exhaust hood is a fire waiting to happen. Grease-laden ductwork is the leading cause of commercial kitchen fires in India. Maintain your system religiously.
Daily Maintenance
- Wipe down exterior hood surfaces with a degreasing solution and clean cloth
- Check grease collection troughs/cups — empty if more than half full
- Inspect filters for obvious blockage or damage
- Confirm exhaust fan is running normally (check for unusual noise or vibration)
- Verify fire suppression fusible links are in place and undamaged
Weekly Maintenance
- Remove and soak grease filters in hot water and degreaser (minimum 20 minutes)
- Scrub filter frames and replace in hood once thoroughly clean and dry
- Clean interior hood surfaces, grease baffles, and light lenses
- Inspect duct connection at hood for grease drips or build-up
- Check fan motor for noise or vibration; inspect belt tension if belt-drive fan
Monthly Maintenance
- Inspect first metre of grease duct via access panel for grease accumulation
- Clean grease duct access panels and re-seal after inspection
- Check hood suspension bolts and ceiling mounts for tightness
- Inspect fan housing exterior for grease drips (indicates internal accumulation)
- Log inspection in maintenance record (required for fire NOC renewal)
Quarterly Maintenance (Professional Clean)
- Professional high-pressure hot-water duct cleaning for fryer hoods
- Fan wheel and housing cleaning by qualified technician
- Fire suppression system visual inspection by certified technician
- MUA filter replacement if applicable
Annual Maintenance
- Complete duct cleaning for all ductwork with post-clean inspection report
- Fire suppression system full service (agent check, nozzle inspection, control system test)
- Fan motor service (bearing lubrication, belt replacement if due)
- Hood structural inspection (welds, mounts, corrosion check)
- Update maintenance log for fire NOC renewal documentation
Cleaning Frequency by Equipment Type
| Equipment Under Hood | Duct Cleaning Frequency |
|---|---|
| Deep fryers (24-hour operation) | Monthly |
| Deep fryers (limited hours) | Quarterly |
| Tandoor / solid fuel | Quarterly |
| Gas range, wok | Quarterly |
| Griddle, charbroiler | Quarterly |
| Light cooking (steamers, bain-marie) | Semi-annually |