Commercial kitchen HVAC
Heating, cooling and ventilation planned for hot, high-demand kitchens and comfortable dining rooms.
RESTAURANT HVAC · HOODS · FIRE SUPPRESSION · TORONTO & GTACall 647-808-9522
COMMERCIAL KITCHEN MECHANICAL
The systems behind a safe, comfortable restaurant.
Restaurant HVAC, exhaust hoods, make-up air, fire suppression and essential trades coordinated from drawings through inspection.
Kitchen ventilationHood installationFire suppressionComplete fit-outs
01Equipment review
02Mechanical coordination
03Installation & testing
04Inspection support
KITCHEN SYSTEMS
Ventilation and life safety, properly connected.
Critical restaurant systems delivered as part of the wider construction sequence—not treated as an afterthought.
Type I & Type II exhaust hoods
Supply and installation coordination for grease, smoke, heat and condensation hood applications.
Make-up air systems
Balanced replacement air designed to support hood performance, comfort and building pressure.
Fire-suppression systems
Kitchen hood suppression installation coordinated with cooking equipment, gas shutoff and required inspections.
Exhaust ductwork & fans
Commercial grease duct, welded connections, rooftop exhaust fans and access coordination.
Equipment & trade coordination
Mechanical, gas, electrical, plumbing and kitchen equipment requirements aligned before installation.
EXHAUST HOOD INSTALLATION
A complete path from cooking line to rooftop.
Successful hood installation depends on more than hanging equipment. We plan the hood position, supports, grease duct route, exhaust fan, make-up air, clearances and utility interlocks around the actual cooking line.
- Type I grease and smoke hoods
- Type II heat and condensate hoods
- Rooftop and inline exhaust fans
- Welded grease duct systems
- Make-up air units and distribution
- Equipment interlocks and controls
Balanced ventilation
Capture heat and contaminants while replacing exhausted air for better comfort and reliable hood performance.
FIRE SUPPRESSION
Protection integrated with the cooking line.
We coordinate commercial kitchen fire-suppression systems with the hood, appliances, fuel shutoff and electrical interlocks. Installation and required testing are completed with qualified fire-protection partners and applicable inspections.
Nozzle layout
Protection positioned for the specified appliances and hazard zones.
Automatic fuel shutoff
Gas and electrical cooking equipment interlocked with system activation.
Manual pull station
Accessible emergency activation located for restaurant staff.
Testing & documentation
System commissioning coordinated for inspection and turnover.
From kitchen drawings to final startup.
Review the cooking line
We verify equipment types, duty classifications, dimensions and utility requirements.
Coordinate the building
Roof penetrations, structure, clearances, electrical, gas and controls are planned together.
Install in sequence
Supports, hood, ductwork, fans, make-up air and suppression are installed around construction milestones.
Test and turn over
Startup, balancing, interlocks and inspection items are completed before opening.
RESTAURANT HVAC FAQ
Plan ventilation early.
Do you install complete restaurant hood systems?
Yes. We coordinate hood supply and installation, exhaust ductwork, fans, make-up air, controls and related fire-suppression requirements.
Why does a restaurant need make-up air?
Kitchen hoods exhaust large volumes of air. A properly planned make-up air system replaces that air to support capture, comfort and balanced building pressure.
Can you coordinate the fire-suppression system?
Yes. We coordinate qualified fire-protection installation, appliance coverage, fuel shutoff, interlocks, testing and inspection requirements.
Can this be part of a complete restaurant build?
Yes. SteelLine can combine kitchen mechanical systems with framing, plumbing, gas fitting, FRP and the wider restaurant fit-out.
REQUEST A RESTAURANT HVAC QUOTE
Send your kitchen plan and equipment list.
Tell us about the location, cooking equipment, hood requirements and target opening date. We’ll review the project and follow up.
647-808-9522