Kitchen Hood Installation · Los Angeles
The hood, the duct route, the fan and the makeup air are one system, and they have to agree with each other and with the plan that was approved. We build commercial systems only, and we hand the job over ready to be looked at.
Tell us the kitchen and what is going under the hood. We size the system and price the whole job.
Kitchens we already service
Commercial kitchens only. A clear price before work starts, and a photo record when the work is done.
A commercial hood is not a product you pick off a shelf. Four things decide what yours has to be, and getting any of them wrong is the kind of mistake that surfaces at inspection rather than at handover.
The first decision
Type I is built for grease-laden vapour and is what a fryer, a charbroiler or a wok range needs. Type II handles heat and steam only, for a dishwasher or an oven that produces no grease. Putting a Type II over a grease line is the single most expensive mistake on this list.
Set by what you cook
The air volume
Sizing follows the appliances underneath, not the length of the hood. Undersize it and smoke rolls back into the kitchen at full service. Oversize it and you pull conditioned air out of the room and pay for it every month the kitchen is open.
Set by what you cook
Makeup air
Air taken out of the kitchen has to come back in deliberately. Where it does not, the room goes to negative pressure and takes it from wherever it can - a back door that will not close, a pilot light that will not stay lit, a hood that stops pulling at the worst moment.
Set by the building
The duct route
The run has to clear everything it passes, stay reachable for cleaning, and get through the roof without becoming a leak. Access panels go in where the code requires them, not where they happen to be convenient once the ceiling is closed.
Set by the building
Phone footage from the crew. Vertical because that is how somebody standing on a roof holds a phone.
A bad install gets paid for twice: once when it goes in, and again after somebody with a clipboard has been through it. The sequence below is aimed at not needing the second one.
What is going under the hood, how high the ceiling is, where the duct can run, and where a fan can actually sit on that roof.
Type I or Type II, the air volume the line needs, the makeup air to match it, and a duct route that clears what it has to clear.
Hood set and sealed, duct run and supported with its access panels, fan mounted and wired, and the makeup air balanced against the exhaust rather than guessed at.
Photographs through the install, the equipment specifications, and the licence number of the contractor who signed the work off.
Commercial kitchens only. A residential range hood is a different product with a different code behind it, and it is not what this crew builds.
Choose the offer that fits, then mention it when we call to confirm your visit.
With a scheduled hood and exhaust cleaning.
Available to veterans on eligible commercial kitchen service.
First-time clients.
“Great service. Very professional company, the job been done on time, fast and clean. Highly recommended”
AM PM City Market · via Yelp
I would like to recommend Hec as a very good company to deal with. Great customer service and a very professional workers. Definitely the best cleaning company I know.
Natali B. · Google
Very good company and great customer service! Thank you guys for amazing hood cleaning work
Jacob E. · Google
Filters, hood, plenum, duct and the fan on the roof, photographed as we go.
Fans, motors, belts and makeup air, put right by a licensed contractor.
Type I and Type II systems sized, installed and left ready to inspect.
A local crew rather than a national dispatcher, working commercial kitchens across the county.
Not on the list? Ask. The route usually reaches further than the cities we name here.
Tell us the kitchen and the equipment going into it. We size it, quote it, and install it.