Commercial kitchen exhaust systems in Maryland are required in every food service facility. Without a properly designed system, your restaurant risks delays, smoke issues, or even failure during a kitchen fire.
Why Hire an Experienced Contractor
In Maryland counties such as Howard, Prince George’s, Baltimore, Harford and Anne Arundel, the rules are strict. Choosing a skilled design/build contractor ensures your exhaust hood systems meets all codes and works as intended.
A trusted contractor will deliver a system tailored to your budget and needs. Systems can be as simple as a Type II hood for a bakery oven, or as complex as a dual system for standard cooking and wood- or coal-burning equipment.
How Exhaust Hood Design Starts
The design process begins with your menu and the cooking equipment you plan to use.
First, contractors calculate the hood size to cover the cooking surfaces. Next, they determine the ventilation rate to provide enough capacity.
In addition, the design must align with your HVAC system. Proper integration balances air flow and keeps your restaurant comfortable.
Key Factors in Commercial Kitchen Exhaust Systems in Maryland
- Compliance with NFPA 96
When designing commercial kitchen exhaust systems in Maryland, contractors must consider both NFPA standards and local building codes. Your system must follow the National Fire Protection Association’s Standard 96. These rules cover ventilation and fire protection for commercial kitchens. NFPA 96 Code Standards - Local Building Codes
Each county enforces codes for installation, materials, and performance. An experienced contractor helps you navigate approvals and inspections. - Permits and Inspections
Exhaust system design plays a role in securing permits. After installation, inspectors confirm compliance through follow-up checks. - Hood Type and Sizing
The food and equipment you use to determine the hood type. For example, Type I hoods handle grease vapors, while Type II hoods remove heat and moisture. - Ventilation Rate and Balance
Proper ventilation is essential for restaurant safety, which is why Maryland regulations require commercial kitchen exhaust systems to be designed by qualified experts. Designers calculate the exhaust rate in cubic feet per minute (CFM). They also balance it with conditioned air from the HVAC system to ensure comfort and efficiency. - Grease Filters
Approved grease filters are required. They must be cleaned regularly for safety and performance. - Fire Suppression
Type I hoods need a fire suppression system, such as an Ansul system. This automatic system shuts off appliances and starts an exhaust sequence to contain smoke. - Ductwork and Exhaust Fans
Ductwork must meet fire-rating requirements and proper clearances. Exhaust fans should be strong enough to remove smoke, grease, and odors effectively. - Makeup Air
Exhaust systems must provide replacement air. This step is vital for indoor air quality and system performance. - Health Department Regulations
County health departments require certifications such as Underwriters Laboratories (UL) and National Sanitation Foundation (NSF). Before you receive a food service license, they test the system’s ability to contain smoke during a fire.
Work with a Proven Team
Northstar Commercial Construction has over 20 years of experience designing and building commercial kitchen exhaust systems in Maryland.
Contact us for a no-cost consultation for your project in Anne Arundel, Baltimore, Howard, Harford, Prince George’s, or Charles County. Contact