Commercial Kitchen Hood Installation in Montreal

Opening a restaurant, replacing an aging hood, or fixing a failed inspection? Nadair Ventilation installs commercial kitchen hoods and complete exhaust systems for restaurants, production kitchens and food establishments across Greater Montreal. We are an installation-only commercial contractor — no maintenance contracts, no residential work — RBQ licensed 5844-3979-01.

A hood is a system, not an appliance

A hood alone ventilates nothing. It is one part of an assembly that must be engineered as a whole: the hood captures grease and cooking vapours, the grease duct carries them to the roof, the exhaust fan discharges them, and the make-up air unit replaces the air that leaves the building. If any link is undersized, the hood loses capture, the kitchen goes into negative pressure, and the inspection fails.

The types of hoods we install

Wall-mounted hood

The most common solution in food service. Mounted on the wall above the cooking line, it suits kitchens where equipment runs along one wall. We size it to the width and type of cooking equipment.

Island (center) hood

Suspended from the ceiling over a cooking island, it captures on all four sides. It requires a higher exhaust rate and careful attention to structure and duct routing.

Condensate hood

For equipment that produces mostly steam (kettles, pasta cookers, dishwashers), a Type II hood with condensate drainage is the right choice.

Compensating hood (integrated make-up air)

Make-up air is introduced directly into the hood instead of the room, which improves capture and reduces uncomfortable drafts. Ideal for demanding kitchens.

Custom and industrial hoods

For production kitchens, bakeries, caterers and food processing, we install custom hoods and higher-capacity systems.

How we size a hood

Exhaust rate based on cooking equipment

Each appliance (fryer, grill, griddle, oven, wok) sets a minimum exhaust rate. We add up the cooking line’s requirements to determine hood and fan capacity, with a safety margin.

Duct route to the roof

Length, number of elbows, required clearances and the discharge point all affect sizing. A poorly planned route forces an oversized fan and creates noise and pressure loss.

Make-up air

Exhausted air must be replaced. Without make-up air, the restaurant runs at negative pressure: hard-to-open doors, reversed chimney draft, ineffective hood. We size the make-up air unit to the exhaust rate.

Materials, filters and fire suppression

We install stainless-steel hoods with baffle filters (stainless or aluminium) matched to the cooking type. Kitchens producing grease require code-compliant automatic fire suppression above the appliances. Hoods are also planned for lighting, edges and required access.

What our installation includes

1. On-site assessment of the kitchen and equipment
2. Design and a detailed quote (scope, equipment, schedule)
3. Installation of the hood, ductwork and rooftop exhaust fan
4. Coordination of make-up air, electrical and gas trades
5. Permit and municipal inspection management
6. Air balancing and commissioning, with system documentation

Pricing and lead time

The price of a commercial hood depends on the hood type, required exhaust rate, duct run length to the roof, building access, and whether a make-up air unit is needed. We quote after a site visit: the proposal separates scope, equipment and schedule, with no surprises. Free quote and site visit included.

Frequently asked questions

How much does commercial kitchen hood installation cost in Montreal?

There is no single price — it depends on the cooking line, exhaust rate, duct route and make-up air. We give a precise figure after the site visit, from a free detailed quote.

What is the difference between a Type I and Type II hood?

Type I is designed for grease and cooking vapours; Type II for steam, heat and odours without grease. The choice depends on the appliances under the hood.

Do you install the hood and the duct to the roof?

Yes. We install the complete system: hood, grease duct, rooftop exhaust fan, and we coordinate make-up air.

Can you work while the restaurant is open?

Usually yes, scheduled outside service hours. Some steps, such as roof penetration and final connections, require a short planned closure.

Does MAPAQ certify kitchen hoods?

No. MAPAQ oversees the food permit and food safety. Hood and duct compliance falls under fire-prevention requirements and the fire inspector’s review.

Let’s talk about your kitchen

Nadair Ventilation serves Montreal, Laval, the South Shore, the North Shore and the West Island. Call (514) 213-0626 or email projets@nad-air.ca. For the full overview, see our restaurant ventilation and commercial kitchen hood page.