Restaurant Ventilation

Concept Services designs, supplies and coordinates installation of commercial kitchen ventilation for multi-unit restaurant brands across the United States. Hoods, exhaust and make-up air are engineered around your cook line, so we size the system to your equipment schedule once, document it, then adapt it to each site's building, roof and local code.

What we provide

  • Type I grease hoods
  • Type II condensate & heat hoods
  • Exhaust fans
  • Make-up air units
  • Fire suppression systems
  • Hood controls & demand ventilation
  • Grease duct
  • Utility distribution systems
  • Curbs, roof rails & wall packages
  • Hood lights & filters

How we design, spec and standardize

  1. DesignHood lengths, styles and airflow calculated from your equipment schedule and line layout.
  2. SpecifyExhaust, make-up air, suppression and controls documented in submittals for your architect and mechanical engineer.
  3. AdaptEach site is checked for ceiling height, roof structure, duct route and local code before anything is ordered.
  4. StandardizeThe approved system becomes a repeatable package, priced per location and ready for the next opening.

Why standardize ventilation

  • Sized to your lineNo oversized fans or undersized hoods; airflow matches the equipment under it.
  • Fewer permit surprisesComplete submittals ready for plan review at each site.
  • Known cost per openingA package price you can put in your development budget.
  • Coordinated with your equipmentHood, suppression and cook line arrive and install on the same schedule.