How to choose your commercial kitchen hood

Choosing the right Commercial Range Hood for your restaurant comes down to three practical criteria: the length of your cooking line, the total cooking power under the hood, and the type of motor involved. The Ventilsogood range covers lengths from 1 to 6 metres, in 0.5 m increments, to match the exact width of your cooking line without wasting stainless steel.

The motor is the second decision to make. Three options exist in the range: the double-inlet centrifugal fan built directly into the hood (the quickest solution to install), the remote extraction fan box (motor installed away from the hood, in a false ceiling or outside, for a quieter kitchen), and the roof extract fan (fan mounted on the roof, connected by ductwork). The higher the cooking power, the more it makes sense to move the motor away to increase airflow without adding noise to the dining area.

On the electrical side, most of our integrated centrifugal fans run on 230V single-phase, convenient for a straightforward kitchen connection. More powerful configurations switch to 400V three-phase.

Hood with integrated motor, hood without motor, or pack with remote fan box

The dynamic hood has its motor built directly into the hood canopy: it is the simplest and quickest solution to commission, ideal for a standard restaurant or a food truck. Our dynamic hood packs combine a stainless steel hood, double-inlet centrifugal fan and speed controller already matched to each other.

The static hood, on the other hand, carries no motor at all: it simply captures the air, which is then extracted by a remote fan box or a roof fan installed further away. This is the option to choose if you want to design your own ventilation system, or if your cooking power requires a more powerful motor than an integrated centrifugal fan can accommodate. Our hoods without motor give you that flexibility.

Between the two, the pack with remote fan box combines a stainless steel hood with a separate extraction fan box: the motor operates away from the cooking zone, for a quieter service during busy periods.

The different hood types in the range

• Compact food truck hood: available in short lengths (1 to 2.5 m), this is the best format for the tight spaces of a truck or a small kitchen. Our food truck special pack combines a hood, double-inlet centrifugal fan and speed controller in a format designed to fit into a confined space or under a low ceiling (container, basement).
• Classic hood with valance: the 1 metre valance improves extraction and smoke retention. Ideal for snack bars, kebab shops or small catering outlets.
• Oven hood: fitted with a large valance (up to 1.2 m) designed for pizza ovens, churrasqueiras and cooking ranges, where heat output extends beyond the cooking zone itself.
• Rectangular or island-style hood: wide, flat shape, suited to large kitchens fitted with ovens and tilting pans.
• Island hood: designed for a central cooking island in the middle of the room, with a 2 metre depth to capture air from both sides.
• Make-up air hood: reinjects part of the fresh air directly under the hood, useful for optimising airflow in a large kitchen.
• Condensation hood for dishwashing areas: designed for the humid steam of a plonge or dishwashing area, a different use case to cooking smoke extraction.
• Odour control pack: hood combined with an activated carbon fan box, motor and speed controller, to remove frying odours released towards neighbouring properties.
• Bespoke hood: for non-standard configurations that do not fit a standard length.

Comparison table of some packs in the range

Points to check before ordering

• Exact length of your cooking line: measure your worktop before choosing the hood length, available from 1 to 6 metres in 0.5 m increments across the range.
• Cooking power under the hood (hobs, fryer, oven, plancha): the higher it is, the more a remote motor (fan box or roof fan) becomes worth considering over an integrated centrifugal fan.
• Ductwork diameter: a diameter too small relative to the target airflow increases pressure losses, overpressure and noise. For precise sizing guidance based on your system (duct length, elbows), technical advice remains useful.
• Sufficient fresh air intake into the kitchen: without make-up air, the actual extracted airflow drops and the hood can become noisy.
• Smoke extraction standard: if your kitchen is open to the dining area and your cooking power is high, check with us whether an F400/120 or C4 rating is required for your project. These two ratings are not interchangeable (30 minutes for C4, 120 minutes for F400/120 at 400°C): our F400/120 pack specifically addresses this requirement, to be confirmed against your local regulations.

Complete your order with

Consider the installation kit for hood and fan box (threaded rods and fixings) and the assembly kit for classic hoods if you order a hood in several sections. For a hood without motor, complete your system with a motor and speed controller matched to the length chosen.

All our hoods are fitted with stainless steel grease filters, stainless steel end caps and a drainage system with a stainless steel plug: built to handle a busy service without faltering, and to clean down at the end of service without spending the whole night on it.