Exhaust Fan for Commercial Kitchen: Contractor Spec Guide

Choosing a commercial kitchen exhaust fan is an engineering decision, not a matter of matching a hood to the largest motor available. The fan must deliver the required airflow against system resistance while fitting the hood, ductwork, make-up air plan, and available electrical service.

This guide organizes the specification process for HVAC contractors, from the first job-site checks through ordering component-based equipment. Start with the commercial kitchen exhaust fan buyer's guide for broader selection context, then use the checklist below to document the details that determine a correct fan selection.

Specification Checklist for Commercial Kitchen Exhaust Fans: What HVAC Contractors Need

A reliable specification starts with the cooking process, not the fan catalog. Confirm the hood classification, exhaust volume, replacement air, duct path, and electrical requirements before selecting equipment. This sequence helps prevent undersized airflow, excessive building pressure, and costly field changes.

What to verify before quoting

• Cooking hazards and code: Identify every grease-producing appliance, including fryers, griddles, ranges, and charbroilers. Confirm the required Type I hood and review the applicable NFPA 96 requirements with the authority having jurisdiction. The final installation also needs appropriate clearances, access, and fire-safety details.
• Hood classification: Use a Type I hood for grease and smoke from cooking equipment. A Type II hood generally serves heat, steam, or moisture without grease capture. Do not substitute a Type II hood where the appliance load requires Type I protection.
• Airflow and make-up air: Record the required exhaust CFM from the hood design and appliance arrangement. Exhaust above approximately 400 CFM typically requires make-up air planning. Balance replacement air with exhaust so doors do not become difficult to open and the hood maintains capture performance. Include the MUA unit, controls, and interlock requirements in the equipment schedule.
• Fan type and placement: An upblast centrifugal roof fan is typical for grease exhaust because it discharges contaminated air above the roof. Confirm roof curb dimensions, discharge clearance, weather exposure, service access, and the fan's required orientation. Check that the selected fan matches the hood and duct system rather than choosing by CFM alone.
• Duct design: Confirm the duct route, equivalent length, elbows, transitions, and termination. The design should maintain the required grease-duct velocity and use listed grease-duct construction suitable for the hazard. Coordinate shaft, roof, and access-panel details before fabrication or installation.

Final checks before the specification is issued

Document the design CFM, expected static pressure, fan motor and electrical configuration, curb details, controls, and MUA balance. Confirm whether the project needs a replacement fan or a complete component-based ventilation package. Also verify delivery access, roof conditions, and who will provide each hood, fan, duct, and make-up air component.

For a broader equipment review, use the commercial kitchen exhaust fan buyer's guide. It can help contractors and owners compare fan types before the final submittal.

CFM and Static Pressure Ratings: How to Read AirSupply Fan Spec Sheets

When you specify an exhaust fan for commercial kitchen use, read the airflow and resistance values together. A CFM number without its operating pressure does not describe delivered performance.

What static pressure means on a spec sheet

CFM measures the volume of air the fan moves. The rating applies at a stated operating condition, including static pressure. Static pressure describes the resistance the fan must overcome, measured in inches of water gauge, or inches w.g.

Duct length, elbows, filters, hood design, roof curbs, and discharge conditions all add resistance. As static pressure rises, delivered CFM usually falls. For that reason, do not select a fan from its maximum free-air CFM alone.

Start with the system's estimated resistance, then review the fan curve. The curve shows how much airflow the fan can deliver at each static-pressure point. Select the intersection of your required CFM and calculated pressure, then confirm the motor and electrical details separately.

The static-pressure method is widely used to assess flow rates in simple hoods, according to the CDC's ventilation guidance. See the CDC static-pressure method and what static pressure commercial exhaust fan data means for additional context.

AirSupply upblast models in one table

These AirSupply models provide a practical starting point for component selection. Confirm the required operating point before ordering, because the listed CFM values do not replace a system calculation.

For comparison, published upblast direct-drive examples commonly span about 950 to 3,400 CFM, depending on motor horsepower. Centrifugal models may also be identified by RPM and CFM capacity, so check both values when comparing spec sheets. The published example data provides useful context.

Finally, document the selected CFM, design static pressure, fan curve point, and electrical requirements in the project file. That record helps prevent substitutions that appear equivalent but deliver less airflow under actual field conditions.

Direct Drive vs Belt Drive Motors for Grease-Laden Kitchen Exhaust

Motor selection affects service access, speed control, operating noise, and long-term reliability. Both designs can support commercial kitchen exhaust when properly sized for airflow and static pressure.

In a direct-drive assembly, the motor connects directly to the fan wheel hub. The design uses fewer moving parts, so there is no belt to tension, align, or replace. Direct-drive upblast fans are common in modern kitchen applications. Available models span useful airflow ranges, including approximately 950 to 3,400 CFM depending on horsepower.¹

A belt-drive assembly places the motor outside the airstream and transfers power through pulleys and a belt. This arrangement gives the installer more flexibility when adjusting fan speed. It also adds service items that require regular inspection, especially in grease-heavy environments.

How grease changes the maintenance decision

Grease-laden air makes contamination control more important than motor type alone. Follow the fan manufacturer's cleaning schedule and keep grease from accumulating on the wheel or housing.

Direct drive can simplify routine service because technicians do not need to tension or replace a belt. Belt drive can still be the better choice when precise RPM changes or external motor access matter more.

Choose by the application, not by motor type alone

Start with hood duty, required CFM, static pressure, electrical configuration, and service access. Then compare direct-drive and belt-drive options against the installation's maintenance plan.

For a direct-drive upblast fan, verify that the selected model meets the required airflow at the design static pressure. Do not select a fan from its maximum CFM label alone.

AirSupply's commercial kitchen exhaust fan buyer's guide provides additional context before you finalize the motor and fan assembly.

Single Phase vs Three Phase Electrical Configuration for Commercial Fans

Electrical configuration affects fan selection, installation, controls, and coordination with the kitchen equipment schedule. Confirm the available service before ordering an exhaust fan for commercial kitchen applications.

Voltage and phase basics for kitchen fans

Single-phase motors are common in smaller restaurants, concession operations, and food trucks. Typical options include 115V and 230V configurations. Smaller setups may use standard wall outlets, but the outlet alone does not confirm that the circuit can support the selected motor.

Three-phase service is more common with larger fans and higher-horsepower motors. Common voltage options include 208V, 230V, and 460V. These systems generally connect through an industrial service panel rather than a standard receptacle.

Three-phase power can affect the control strategy and startup requirements. If the building has single-phase service, a phase converter or variable frequency drive may be considered. The selected equipment must support that control method, and the contractor should confirm compatibility before installation.

What to confirm before you order

An HVAC contractor should verify the following details at the installation site:

• Available voltage: Measure or confirm the service voltage at the intended connection point. Do not rely only on the building's nominal service description.
• Phase availability: Confirm whether the site provides single-phase or three-phase power. Record the available configuration for the fan order and wiring plan.
• Breaker sizing: Coordinate the motor's electrical load with the correct breaker and conductor sizing. The licensed electrical contractor should make the final determination.
• Motor match: Check that the fan motor's voltage, phase, horsepower, and control requirements match the existing service.
• Code compliance: Review applicable electrical, mechanical, and local code requirements. Confirm required disconnects, interlocks, grounding, and service access before installation.

Also coordinate the fan with the hood, make-up air unit, and controls. A correct CFM selection still fails in practice if the motor cannot operate safely on the available electrical service. When site information is uncertain, gather the panel details and motor requirements before placing the order.

Ordering, Pricing, and LTL Shipping for HVAC Contractor Accounts

AirSupply keeps commercial ventilation purchasing component-based, so contractors can match the fan, hood, and make-up air unit to the project specification. The process below helps prevent ordering delays and keeps pricing tied to the actual system requirements.

1. Confirm your specification

   Start with the required CFM at the expected static pressure. Confirm the electrical phase, voltage, motor requirements, mounting arrangement, and hood connection details. Also verify whether the project needs an upblast fan, hood, make-up air unit, or a complete combination. The commercial kitchen exhaust fan buyer's guide provides a useful reference before you finalize the equipment schedule.

2. Request free sizing guidance

   Use AirSupply's free consultation through phone or chat when the airflow, static pressure, or component match needs review. The team also provides hood, fan, and make-up air sizing calculators. Share the hood type, duct layout, operating requirements, and electrical information so the recommendation reflects the installation. This step is especially useful when replacing an existing fan or coordinating several components.

3. Order the fan, hood, and MUA components

   AirSupply's upblast exhaust fan options include 2,050 CFM at $550, 2,500 CFM at $650, and 4,000 CFM at $750. A complete DIY system can run about $900, depending on the selected components and project needs. Browse the upblast exhaust fans collection, then review the commercial kitchen exhaust fan cost guide for budget planning.

   This component-based model can provide a 60-70% price advantage compared with integrated packages. The comparison reflects the purchasing model, not a quote for any specific competitor. There is no minimum order, which helps contractors source a single replacement component or assemble a larger project package.

4. Schedule LTL freight or Houston-area pickup

   Orders ship by LTL freight throughout the continental United States. Coordinate delivery timing, receiving access, and jobsite equipment before the carrier appointment. Houston-area contractors can ask about same-day pickup when local availability meets the project schedule.

   Qualified buyers can also review financing at 0% APR from $45.13 per month. Confirm eligibility and terms before placing the order, since monthly payment availability depends on approval.

For a project-specific review, contact AirSupply through the free sizing support channel before ordering. Clear specifications help your team receive the right components and avoid costly field changes.

Frequently Asked Questions

What size exhaust fan do I need for a commercial kitchen?

Start with the hood type, hood dimensions, cooking equipment, duct layout, and required make-up air. The fan must deliver the needed airflow at the system's actual static pressure, not just its free-air CFM rating. Confirm those inputs before selecting a model or motor configuration.

What is an upblast exhaust fan in a commercial kitchen?

An upblast fan discharges exhausted air vertically above the roof. This configuration is commonly used for grease-laden kitchen exhaust because it directs the discharge away from the building. Verify the hood, duct, roof curb, and local code requirements as one system.

How do you calculate static pressure for a commercial kitchen exhaust fan?

Add the pressure losses from the hood, filters, duct length, elbows, transitions, roof assembly, and other components. Then select a fan that provides the required CFM at that total pressure. The SPh method is widely used to assess flow rate in simple hood systems, as described by the CDC ventilation reference.

What is the difference between direct-drive and belt-drive commercial exhaust fans?

Direct-drive motors connect directly to the fan wheel, which reduces belt maintenance and simplifies the assembly. Belt-drive motors separate the motor from the wheel, giving contractors more flexibility for speed adjustment and service access. Choose after confirming the required airflow, pressure, electrical service, and maintenance plan.

Ready to Specify the Right Exhaust Fan?

Accurate CFM, static pressure, motor, and electrical details make ordering more straightforward and help keep the ventilation system aligned with the project requirements. Request a free commercial kitchen exhaust fan sizing consultation from the AirSupply team. Contact us to schedule your consultation and discuss the specifications you need to confirm before ordering.