How to Choose the Right Industrial Kitchen Exhaust System for Your Facility

In every large-scale kitchen—whether a central kitchen, hotel, food factory, or institutional canteen—the exhaust system forms the backbone of safety, comfort, and efficiency. The right industrial kitchen exhaust system doesn’t just remove smoke and odours—it keeps your kitchen compliant, reduces fire risk, and ensures your staff work in a healthy environment.

Choosing the correct exhaust setup, however, can be complex. Each facility has unique requirements depending on its layout, cooking volume, and regulatory constraints. In Singapore, getting it wrong can mean poor ventilation, energy waste, or even fines from NEA or SCDF.

This article will walk you through how to choose the right industrial kitchen exhaust system for your facility—covering key considerations from design and material selection to maintenance and compliance.

1. Understanding the Function of an Industrial Kitchen Exhaust System

An industrial exhaust system is engineered to handle the heavy-duty cooking operations found in large kitchens. It consists of:

Exhaust hood: Captures heat, smoke, and grease-laden vapour at the source.
Filters: Trap grease before it enters ductwork.
Ducting: Channels contaminated air to external discharge points.
Exhaust fans/blowers: Provide the necessary airflow to expel air efficiently.
Make-up air unit: Replaces exhausted air to maintain proper balance and prevent negative pressure.

When all components are properly designed and installed, the system ensures clean, cool, and odour-free air within the workspace.

2. Assessing Your Facility’s Requirements

Before selecting a system, it’s crucial to understand your kitchen’s operating conditions. The type of cooking and the volume of activity largely dictate the exhaust system’s configuration.

A. Cooking Type and Intensity

Heavy-duty cooking: Wok frying, deep frying, grilling, and roasting release high volumes of smoke and grease. You’ll need a high-velocity exhaust system with grease filters and frequent maintenance cycles.
Medium-duty cooking: Typical of Western kitchens or canteens, these require moderate suction rates.
Light-duty cooking: Baking and steaming generate minimal fumes and can be served by smaller systems.

The exhaust rate should match the cooking load. Overdesigning wastes energy, while underdesigning leads to insufficient ventilation and odour problems.

B. Kitchen Size and Layout

The size of the kitchen, ceiling height, and equipment positioning affect airflow design. A long, narrow kitchen may require multiple hoods with separate ducts, while a large open plan might use a single central hood connected to a powerful fan system.

C. Operation Hours

A kitchen operating 24/7, like in a hotel or food manufacturing plant, requires durable components and energy-efficient fans to minimize electricity costs.

D. Building Structure

In multi-storey buildings, exhaust ducts must navigate complex routes while maintaining fire safety. Ensure ducts are fire-rated and sealed to prevent leakage between floors.

3. Material Selection: Durability and Compliance

A. Stainless Steel Construction

Industrial exhaust systems must withstand heat, moisture, and corrosion. Stainless steel—especially grades 304 or 316—is preferred due to its resistance to grease and ease of cleaning. Avoid aluminum or mild steel, which deteriorate quickly in high-heat conditions.

B. Fire-Rated Ductwork

SCDF requires that ducts passing through different fire compartments be made from fire-rated materials or encased in fire-resistant enclosures. Compliance is critical for safety and insurance coverage.

C. Sealed Welds and Smooth Interiors

All joints should be welded airtight, with smooth internal surfaces to prevent grease buildup. This enhances airflow efficiency and simplifies maintenance.

4. Sizing the Exhaust Hood and Fan Capacity

A. Hood Dimensions

The hood should extend beyond the cooking surface by at least 150mm on all sides to effectively capture rising fumes. Undersized hoods lead to smoke escaping into the workspace.

B. Capture Velocity

This refers to the speed at which air moves into the hood. Heavy cooking requires higher capture velocity—usually between 0.5 to 0.75 m/s—to ensure proper containment.

C. Airflow Volume (CFM)

The total exhaust airflow rate is calculated based on hood size, type of cooking, and equipment layout. Oversized systems cause unnecessary power consumption; undersized ones reduce performance.

D. Fan Power and Noise Level

Fans must be powerful enough to maintain airflow across long duct runs while keeping noise levels manageable. Centrifugal fans or mixed-flow fans are commonly used for industrial applications.

5. Filter Systems: The First Line of Defence

Filters prevent grease particles from entering the ducts, reducing the risk of fire. Different kitchens require different types of filters.

A. Baffle Filters

Made of stainless steel, these are durable and easy to clean. They are suitable for heavy-duty operations such as frying or grilling.

B. Cyclonic or Centrifugal Filters

These use centrifugal force to separate grease from air and are highly effective in reducing buildup inside ducts.

C. Cartridge or Mesh Filters

Common in smaller setups, these are suitable for low to medium grease production.

D. Regular Maintenance

Even the best filters lose efficiency if not cleaned regularly. Most industrial kitchens clean filters weekly or bi-weekly depending on activity.

6. Energy Efficiency Considerations

Running large exhaust fans continuously consumes significant power. To control costs, modern systems incorporate energy-saving technologies:

A. Variable Air Volume (VAV) Controls

These sensors automatically adjust fan speed based on cooking activity—running at full power only when needed, saving energy during idle hours.

B. Heat Recovery Systems

These reclaim waste heat from exhaust air and use it for preheating water or air, improving sustainability.

C. Demand-Control Ventilation

Integrating temperature and smoke sensors allows systems to automatically modulate airflow, optimizing comfort and reducing electricity bills.

D. Low-Noise Motors

Energy-efficient motors often produce less noise, which contributes to a quieter and more comfortable working environment.

7. Compliance with Singapore Regulations

Singapore enforces stringent standards for ventilation and fire safety in commercial and industrial kitchens. Choosing a compliant system protects your business from penalties.

A. National Environment Agency (NEA)

Requires kitchens to minimize air pollution and odour emissions.
Exhaust outlets must discharge above roof level and away from air intakes.
Grease traps and filters must be maintained to prevent environmental contamination.

B. Singapore Civil Defence Force (SCDF)

Sets fire safety codes under the Fire Code 2018.
Requires exhaust ducts to be made of fire-rated materials or encased properly.
Enforces installation of automatic fire suppression systems in hoods.

A certified exhaust specialist ensures all designs and installations meet these national standards.

8. Installation: Getting It Right from the Start

Improper installation can lead to airflow imbalance, noise issues, and maintenance nightmares. Always work with an experienced exhaust contractor who provides:

Site assessment and airflow calculations
Hood placement and duct routing design
Fan selection based on distance and static pressure
Proper sealing of ducts and joints
Testing and commissioning before handover

Professional installation ensures optimal performance and longevity, reducing maintenance costs later.

9. Maintenance and Servicing: Protecting Your Investment

Even the most advanced exhaust systems require regular maintenance to stay reliable.

A. Cleaning Schedule

Heavy-use kitchens: Clean hoods and filters weekly, ducts quarterly.
Medium-use kitchens: Clean monthly, ducts every six months.
Light-use kitchens: Clean quarterly, ducts annually.

B. Inspection

Technicians should inspect fan bearings, belts, and motor condition during each maintenance cycle to ensure consistent performance.

C. Documentation

NEA and SCDF may request maintenance logs during inspections. Keeping records demonstrates compliance and helps avoid fines.

D. Professional Maintenance Contracts

Partnering with a licensed exhaust maintenance provider ensures consistent servicing, faster response times, and professional-grade cleaning.

10. Signs You’re Using the Wrong Exhaust System

Choosing the wrong system often reveals itself through telltale symptoms:

Persistent smoke or odour in the kitchen
Excessive noise or vibration from fans
Heat accumulation and poor air circulation
Grease dripping from hoods
Frequent clogging or fires in ducts

If you notice these issues, it’s time to consult a professional to redesign or upgrade your system.

11. Why Professional Consultation Matters

Designing an exhaust system isn’t just about buying powerful fans. It requires balancing airflow, acoustics, energy consumption, and fire safety. A professional consultant helps by:

Performing airflow analysis and CFM calculations
Designing for optimal capture efficiency
Ensuring compliance with NEA/SCDF standards
Providing customized solutions for your cooking volume and layout

Working with a reputable Singapore-based contractor ensures your system is tailored, efficient, and compliant.

12. The Long-Term Benefits of Choosing Right

A well-designed industrial kitchen exhaust system provides long-lasting benefits that outweigh the upfront investment:

A. Enhanced Fire Safety

Effective grease filtration and ventilation reduce fire risks.

B. Cleaner and Healthier Environment

Proper air exchange minimizes smoke, odours, and airborne particles, improving staff health.

C. Lower Energy Bills

Smart airflow controls reduce power consumption and maintenance costs.

D. Stronger Regulatory Compliance

Avoid costly penalties and ensure smooth NEA or SCDF inspections.

E. Longer Equipment Lifespan

Well-ventilated kitchens prevent overheating of appliances, reducing wear and tear.

13. Case Example: Optimizing a Central Kitchen’s Exhaust

A central kitchen in Singapore’s east region operated 16 gas stoves but faced frequent smoke and odour complaints. After consultation, engineers discovered its system was undersized—fans lacked sufficient static pressure, and hoods didn’t cover the cooking area fully.

A redesign introduced larger stainless-steel hoods, centrifugal fans, and VAV controls. Airflow improved by 40%, electricity costs dropped by 25%, and odour complaints ceased completely. The project proved how the right design can transform kitchen operations.

14. Conclusion

Selecting the right industrial kitchen exhaust system requires a balance of engineering, compliance, and practical experience. Factors like cooking volume, hood size, fan capacity, and maintenance frequency all affect performance. Most importantly, partnering with an experienced Singapore exhaust specialist ensures your investment pays off in long-term safety, efficiency, and reliability.

A properly designed and maintained exhaust system doesn’t just protect your facility—it empowers your business to operate smoothly and sustainably.

Find out more at https://commercialkitchenexhaust.sg/