Exhaust hood systems
Ventilation that passes inspection and keeps your kitchen safe
Your hood pulls grease, smoke and heat out of the kitchen, and it is one of the first things an inspector checks. We help you get it right.
How we help
- Size the hood to your cooking line and the equipment under it
- Plan for make-up air so the kitchen stays balanced
- Plan for fire suppression alongside the hood
- Supply new hoods, plus used hoods when we have them in stock
- Coordinate with the third-party installers and service companies we work with closely on your project
Why it matters
Commercial cooking produces grease, smoke and heat that have to leave the building safely. Hoods over fryers, griddles and charbroilers are usually paired with a fire suppression system, and inspectors look at both performance and fire safety. We would rather plan it carefully up front than have it fail an inspection before opening.
QREM does not install or service hoods. Installation and service are handled by our third-party partners.
Need a hood for a new line or a new location?
Tell us what you’re cooking and the size of the line.