The single biggest mistake we see in kitchen fit-outs is an exhaust hood that doesn't match the cooking equipment underneath it. Too small, and smoke and grease escape into the kitchen. Too large, and you're paying for extraction capacity — and make-up air — you don't need.
The starting point is always the equipment line itself: how many burners, griddles, fryers or grills sit under the hood, and how much heat and grease-laden vapour each one produces. A four-burner range needs a very different hood to a charcoal grill or a deep fryer bank.
From there we look at the hood's overhang — generally 150-300mm beyond the equipment on open sides — and the extraction rate needed to capture that vapour before it escapes past the hood's edge. Ceiling height and any nearby doors or air conditioning outlets can also pull air in ways that disrupt capture, so we check the room, not just the equipment list.
Every hood we fabricate is sized against the actual equipment going underneath it, not a generic size chart. If you're planning a new kitchen or replacing an old hood, send us your equipment layout and we'll size it properly before we cut any steel.