Commercial Kitchen Hood Size Chart: Width and Depth Guide

A hood that is too narrow or shallow can let heat, smoke, and grease escape before the exhaust system captures them. Start with the cooking equipment footprint, then account for appliance duty, open sides, and the hood's required overhang.

Width and depth are not merely aesthetic choices. They shape how effectively the hood captures rising heat and contaminants, especially over high-heat appliances. For broader guidance on coordinating the hood, exhaust fan, and make-up air, see our commercial kitchen ventilation hoods buyer's guide. First, consider how hood geometry affects capture velocity.

Get a free hood sizing consultation and confirm the right width and depth for your exact cookline before you order.

How Hood Width and Depth Affect Capture Velocity

Hood dimensions control whether rising heat, smoke, and grease-laden air stay inside the capture zone before the exhaust system pulls them away. A hood that is too narrow or shallow can allow emissions to spill into the kitchen, even when the exhaust fan has a high CFM rating. Width and depth must be planned together with the equipment layout and cooking duty.

Width must cover the entire cookline

Start with the total side-to-side width of the appliances beneath the hood. The canopy should cover the complete cookline, not just the appliance that produces the most smoke. Include gaps between appliances when they are part of the same cooking station, then provide an overhang beyond the equipment. A common sizing rule is at least 6 inches beyond the cooking equipment on every open side. This gives the rising plume room to enter the hood instead of escaping at the edges. See the restaurant hood sizing guide for the cited overhang rule.

Depth depends on placement and appliance depth

Depth should reach far enough over the front and rear of the cooking equipment to contain the plume. A wall-mounted hood is enclosed by the wall on one side, so its open-side overhang requirements differ from an island hood. An island canopy is exposed on all sides and must provide coverage around the full perimeter. Measure the deepest appliance, including handles or other parts that project into the cooking zone, before selecting the hood depth.

AirSupply's standard hood depth is 36 inches, but the correct dimension still depends on the equipment arrangement and installation location. A shallow hood over a deep range, griddle, or fryer can lose containment at the front edge. Conversely, adding depth without matching the exhaust design does not replace proper airflow calculations.

Match airflow to cooking duty

Capture velocity requirements increase as cooking intensity increases. Use the appliance duty class when estimating exhaust: light-duty equipment generally requires 150-250 CFM per linear foot. Medium-duty equipment 250-400 CFM per linear foot, and heavy-duty equipment 400-600 CFM per linear foot. These ranges are applied across the hood length, so a longer hood requires more total airflow at the same duty level. Final sizing should account for the hood style, appliance arrangement, and local code requirements.

Commercial Kitchen Hood Size Chart by Equipment Type

Use the equipment beneath the hood to set the starting airflow range, then size the hood around the full cookline. The chart below is a planning reference, not a substitute for a code review or a final exhaust-fan calculation. Duty class reflects the heat, grease, smoke, and cooking intensity produced by the equipment.

How to calculate the hood width

Add the widths of every appliance that will sit under the hood. Next, allow an overhang at the exposed edges so the canopy captures rising heat and effluent instead of letting it escape into the room. A common sizing rule is at least 6 inches beyond the cooking equipment on each open side. Some layouts may require up to 12 inches, depending on the equipment and local review. Add the overhang to the cookline total, then round the result to the nearest whole foot. For example, a 6-foot cookline with 6 inches added at each end produces an 84-inch starting width, or a 7-foot hood.

Airflow is separate from width. Multiply hood length by the applicable CFM-per-linear-foot range, then confirm the result against the appliance listing, local requirements, duct design, and exhaust-fan selection. Heavier equipment needs more capture velocity, even when the cookline has the same overall width.

Choose the correct hood type first

Type I hoods are required over appliances that produce grease or smoke. Type II hoods are intended for dishwashers and light-duty equipment producing heat or moisture without grease or smoke. Review the Type 1 vs Type 2 ventilation hoods guide before finalizing the chart row for your equipment. The correct hood type affects the code path, ducting, and system design, not just the canopy dimension.

Wall-Mounted vs Island Hood: Overhang Requirements

Hood placement changes how much cooking equipment is exposed, so it directly affects the width and depth you need. A common sizing rule is to extend the hood at least 6 inches beyond the cooking surface on every exposed side. That overhang helps capture heat, grease, and smoke before they escape into the kitchen.

Wall-mounted hood requirements

• Three exposed sides: A wall-mounted hood sits against a wall, so the rear edge is enclosed. Plan for at least 6 inches of overhang across the front and both ends of the cookline.
• Width: Add the required overhang to each side of the equipment line. If the appliances span 8 feet, the hood should extend beyond that footprint rather than stopping flush with the equipment.
• Depth: The wall can reduce the rear exposure, which may allow a shallower configuration when the hood is properly positioned over the appliances. Confirm the final dimension against the equipment depth and local requirements.

Island hood requirements

• Four exposed sides: An island hood has no wall to contain the plume. It needs the minimum overhang at the front, rear, and both ends.
• Width and depth: The same cooking line may require a larger island hood than a wall hood because both dimensions must cover open sides. Do not size an island hood by width alone.
• Clearance: Center the hood over the equipment so the 6-inch overhang is maintained on each open side. A small shift can leave one edge under-covered.

A typical commercial canopy depth is about 36 inches, but the correct choice depends on the appliance footprint and placement. Measure the actual cooking equipment, add overhang on every exposed side, and then verify the hood, exhaust, and clearance requirements together. For a reliable commercial kitchen hood size chart calculation, use the placement as well as the appliance dimensions.

What Type C Hood Sizes Does AirSupply Offer From 4 to 12 Feet?

AirSupply Type C ventilation hoods are available in lengths from 4 feet through 12 feet, giving food trucks. Trailers, restaurant lines, and ghost kitchens a practical way to match hood coverage to the cooking line. Each hood uses a standard 36-inch depth and a low-profile 18-inch height, a combination that works well where ceiling clearance and interior space are limited.

Low-profile hoods for food trucks and trailers

For a compact mobile kitchen, the 4-foot, 5-foot, and 6-foot sizes can cover a shorter cookline without using more ceiling and floor space than necessary. The 18-inch profile helps preserve overhead clearance, while the 36-inch depth provides room for the hood to capture cooking vapors over the equipment below. Choose the hood length based on the total width of the appliances. Then account for the recommended overhang on exposed sides rather than sizing only to the footprint of the griddle, fryer, or range.

AirSupply Type C hoods are built from 201 stainless steel and include baffle filters, a grease trough and container, and built-in lighting. They are designed as Type I ventilation equipment for grease-producing cooking applications and are NFPA 96 compliant. Confirm the required hood classification and installation details with your local authority having jurisdiction before finalizing a mobile-kitchen layout.

Full-size Type C hoods for restaurant lines

The 7-foot through 12-foot sizes suit longer cooklines and multi-appliance restaurant configurations. A longer hood can provide continuous coverage across adjacent appliances, but the exhaust fan must still be sized for the cooking duty and total hood length. Heavy-duty appliances such as charbroilers or wok ranges require more exhaust capacity than light-duty ovens or steamers, so width alone does not determine the complete ventilation specification.

AirSupply sells the hood, exhaust fan, and make-up air unit as separate components. That approach lets operators size each part to the actual kitchen instead of paying for a bundled system that may not fit the equipment or budget. Review the available widths and construction details in the Type C ventilation hoods collection, then use the product dimensions and cooking-line measurements to narrow the appropriate size before requesting sizing guidance.

How to Measure Your Kitchen for the Right Hood Size

Accurate measurements help you select a hood that captures cooking effluent without paying for unnecessary capacity. Measure the equipment first, then size the hood, depth, exhaust fan, and make-up air as one coordinated system.

Measure the cookline width

Account for placement and make-up air

1. Measure every appliance beneath the hood. Record the width of each range, fryer, griddle, oven, charbroiler, wok, or other cooking appliance. Add those measurements together to get the total cookline width. Measure the deepest appliance too, because the hood must cover the actual cooking surface rather than only the front edge.
2. Add the required overhang. Extend the hood at least 6 inches beyond the cooking equipment on every exposed side. For an open-sided or island installation, account for the overhang on both sides of the width and on the front and back where applicable. This minimum helps capture grease and smoke that can escape beyond the appliance footprint. See the six-inch overhang sizing guidance.
3. Round to a standard hood length. If your calculated width falls between standard sizes, select the next practical standard length rather than choosing a hood that is too short. For example, a cookline needing roughly 8 feet 6 inches of coverage should generally be evaluated against a 9-foot hood. Subject to the equipment layout and local approval requirements.
4. Choose the correct depth and placement. A wall-mounted hood can use the wall as one containment boundary, while an island hood needs coverage on all open sides. A 36-inch canopy depth is a common starting point, but deeper equipment may require additional coverage. Confirm the final depth against equipment dimensions and clearance requirements.
5. Match exhaust CFM to cooking duty. Classify the line as light, medium, or heavy duty, then size airflow based on hood length and the heat, grease, and smoke produced. Do not select a fan by hood width alone. The appliance duty rating is the key input for a safe, effective commercial kitchen hood size chart.
6. Plan make-up air before installation. Make-up air is typically required when exhaust exceeds 400 CFM. The system should replace about 80% to 90% of exhausted air while maintaining slight negative pressure in the kitchen. Review the make-up air sizing guidance before finalizing fan capacity.

AirSupply offers a free sizing consultation to review your measurements, appliance duty, hood placement, exhaust fan, and make-up air requirements together. Contact the AirSupply team for free hood sizing help before ordering components.

Frequently Asked Questions

How do you calculate the size of a hood for a commercial kitchen?

Start by adding the total width of the cooking equipment, then add at least 6 inches of hood overhang on every exposed side. Check the appliance duty level next, because light, medium, and heavy cooking equipment require different airflow rates. A common planning method multiplies hood length by a CFM-per-linear-foot factor, but the final exhaust fan selection should also account for hood style, ductwork, and static pressure. For code context, see the commercial kitchen hood plan review checklist.

What are the standard sizes for commercial exhaust hoods?

Commercial hoods are commonly specified by length and depth rather than one universal standard size. Length should match the cookline plus the required overhang, while a 36-inch depth is a practical starting point for many canopy applications. AirSupply Type C hoods are available from 4 to 12 feet wide. Allowing operators to select a size that fits a compact food truck or a larger restaurant line.

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

A Type I hood is designed for appliances that produce grease or smoke, such as fryers, ranges, and charbroilers. A Type II hood is intended for heat or moisture without grease or smoke, such as some dishwashers and light-duty equipment. The Philadelphia code checklist states that Type I hoods are required over grease- or smoke-producing appliances, while Type II hoods serve heat- or moisture-producing equipment without those emissions.

Does a food truck need a specific commercial kitchen hood size?

A food truck does not use one universal hood dimension. Size the hood to the actual cooking line, include the overhang, and select the Type I classification when the equipment produces grease or smoke. Compact layouts often benefit from a 36-inch-deep hood, but equipment arrangement, ceiling clearance, duct routing, and local requirements still need to be checked before ordering.

When does a commercial hood need make-up air?

Make-up air replaces air exhausted by the hood and helps keep the kitchen pressure balanced. AirSupply guidance identifies exhaust above 400 CFM as a threshold to evaluate make-up air. A common design target is to replace about 80% to 90% of exhaust airflow, with the final balance determined by the building and ventilation design. This calculation should be coordinated with the exhaust fan and duct system.

Ready to Size Your Commercial Kitchen Hood the Right Way?

Choosing the right hood width and depth does not have to be guesswork. AirSupply's ventilation specialists help food truck owners, restaurant operators, and ghost kitchens confirm their hood size. Match the correct exhaust fan CFM, and plan make-up air, all from component-based pricing that typically runs far below full integrated packages. Get a free sizing consultation and a recommendation built around your exact cookline before you spend on the wrong hood. Contact AirSupply for a free hood sizing consultation and skip the costly rework of a hood that is too small to contain the smoke and grease your equipment produces.