Commercial Kitchen HoodSystems

For over 35 years, Hood Builder has engineered, installed, and maintained commercial ventilation systems for restaurants and food service facilities

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Large-scale stainless steel commercial exhaust hood system above a full restaurant cook line with active chefs

100's ofHappy Clients

4.3

Hood Builder's experts for design, build, and maintenance services.

Across Denver, Boulder, and Fort Collins. We build systems that keep your kitchen safe, compliant, and running from open to close.

Expert Ventilation for Commercial Kitchens

Kitchen ventilation is complex. The wrong system means poor air quality, fire risk, failed health inspections, and uncomfortable staff. Hood Builder matches the right system to your facility — factoring in cooking volume, equipment, duct runs, makeup air, and local code requirements.

A well-performing ventilation hood delivers:

A cleaner, healthier working environment for your staff
A comfortable atmosphere for your guests
Reduced fire hazard and grease buildup
Measurable savings on energy costs

Whether you already operate a restaurant or are building out a new facility, Hood Builder's specialists will inspect your space, take key measurements, and engineer a ventilation system that is the right match for your kitchen — not a one-size-fits-all solution.

We Install Both Type I & Type II Hood Systems

When evaluating hood systems, the first question is always Type I or Type II. The answer depends entirely on what cooking equipment is in your kitchen. Our specialists review your appliance list before making any recommendation

Type I — Grease & Smoke Hoods

Designed for equipment that produces grease-laden vapors and smoke — fryers, griddles, char-broilers, woks. Includes an integrated fire suppression system. Required by code wherever open flame or high-heat cooking occurs.

Best for: Full-service restaurants, fast-food kitchens, food trucks, ghost kitchens

Type II — Heat & Steam Hoods

Designed for equipment that produces heat and steam but no grease — dishwashers, steamers, ovens, coffee equipment. Handles condensation and odor without requiring a fire suppression component.

Best for: Bakeries, cafeterias, coffee shops, support kitchen areas

Everything Your Hood System Needs

Hood Cleaning

Regular degreasing of hoods, filters, ducts, and fans is required by NFPA 96 and most local health codes. We clean to the bare metal — no shortcuts. Frequency is determined by your cooking volume and equipment type.

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Exhaust Fans

Rooftop and inline exhaust fans sized and installed to match your hood's CFM requirements. We handle replacement, repair, balancing, and belt changes. A properly sized fan is critical — undersized fans create negative pressure and smoke rollout.

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Hood Installation

Full-service design-to-installation. We handle facility measurements, custom fabrication, duct routing, electrical tie-in, and final inspection sign-off. Every installation is performed by NFPA-certified technicians and designed to pass on the first visit.

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Make-Up Air

As your exhaust hood removes contaminated air, clean replacement air must enter the kitchen. Improper makeup air causes negative pressure, smoke rollout into the dining room, and strain on your HVAC. We engineer the complete air balance — not just the hood.

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Grease Filters

Baffle filter supply, sizing, and replacement. Properly sized and maintained grease filters are your first line of defense against grease fire. We stock commercial-grade baffle filters and can schedule regular swap-outs as part of your maintenance plan.

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Commercial kitchen hood systems installed across Colorado restaurants and food service facilities

Hood Systems We've Built Across Colorado

Project	System Type	Location
Westside Smokehouse Expansion	Type I — Custom Island Hood	Denver, CO
University of Denver Dining Hall	Type II — Multi-Unit Installation	Denver, CO
Summit Burger — New Build	Type I + Make-Up Air System	Fort Collins, CO
Zoe's Mediterranean Kitchen	Type I Replacement + Fan Upgrade	Boulder, CO
Marriott Convention Center Kitchen	Type II — High-Capacity Dishwasher Hoods	Denver, CO
Rocky Mountain High School Cafeteria	Type I + Fire Suppression Integration	Aurora, CO

What OurClients Are Saying

We measure success by the relationships we build and the results we deliver. See what clients say about working with our team.

Blake Rienhardt — Hood Builder client testimonial

“As you say, you are a one-stop shop. Had our duct repaired and had our system checked with our hood cleaning. We had everything done in one day”

Blake Rienhardt

“As you say, you are a one-stop shop. Had our duct repaired and had our system checked with our hood cleaning. We had everything done in one day”

Blake Rienhardt

“They put me a new Air Extractor. What a difference ! Thank you (Original) Me pusieron un nuevo Extractor de Aire. Que diferencia ! Gracias”

Thomas Lozoya

“Been with Massoud's companies for years. Didn't realize they also did construction work. I had my duct system upgraded by hoodbuilder...”

Jamie Robertson

“They are well professionals. Thanks for fixing my hood and duct. (Original) Son bien professionals. Gracias por arreglar me campana y ducto”

Graciela Matta

“They put me a new Air Extractor. What a difference ! Thank you (Original) Me pusieron un nuevo Extractor de Aire. Que diferencia ! Gracias”

Thomas Lozoya

“Been with Massoud's companies for years. Didn't realize they also did construction work. I had my duct system upgraded by hoodbuilder...”

Jamie Robertson

“They are well professionals. Thanks for fixing my hood and duct. (Original) Son bien professionals. Gracias por arreglar me campana y ducto”

Graciela Matta

“They put me a new Air Extractor. What a difference ! Thank you (Original) Me pusieron un nuevo Extractor de Aire. Que diferencia ! Gracias”

Thomas Lozoya

“Been with Massoud's companies for years. Didn't realize they also did construction work. I had my duct system upgraded by hoodbuilder...”

Jamie Robertson

“They are well professionals. Thanks for fixing my hood and duct. (Original) Son bien professionals. Gracias por arreglar me campana y ducto”

Graciela Matta

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Hood System FAQs

Type I hoods are required for equipment that produces grease-laden vapors and smoke — fryers, griddles, charbroilers, and woks. Type II hoods are for heat and steam only — dishwashers, steamers, ovens, and coffee equipment. Hood Builder reviews your appliance list and local code requirements before recommending a system.

Most standard installations are completed in 1–3 days. Larger projects involving custom fabrication, long duct runs, or multi-unit installs may take up to a week. We provide a detailed project timeline before work starts and coordinate around your schedule to minimize kitchen downtime.

NFPA 96 sets cleaning intervals based on cooking volume — from monthly for high-volume solid-fuel or wok cooking to annually for low-volume operations. Most full-service restaurants require quarterly cleaning. We assess your kitchen and provide a compliant schedule.

Yes — when designed and installed to NFPA 96 and local AHJ requirements. Hood Builder handles measurements, fabrication, duct routing, electrical tie-in, and final inspection sign-off. Every installation is performed by certified technicians with first-pass approval as the goal.

Makeup air replaces the air your exhaust hood removes from the kitchen. Without balanced makeup air, negative pressure pulls smoke into the dining room, strains HVAC equipment, and creates uncomfortable working conditions. We engineer complete air balance as part of every hood system — not just the hood itself.