Commercial Kitchen HVAC & Exhaust Systems in Surrey

Purpose-built commercial kitchen exhaust, makeup air, and ventilation systems for Surrey restaurants, food halls, ghost kitchens, and cafeterias. We design and install exhaust hoods, MUA units, and grease duct systems that meet BC Fire Code.

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Restaurant kitchen HVAC is nothing like standard commercial HVAC. The loads are higher, the grease fouling is constant, and a code violation during a health inspection can shut you down. Our team understands the full ventilation stack: exhaust hood capture velocity, makeup air tempering, grease duct clearances, and fire suppression interlock requirements.

What We Handle

Exhaust hood sizing and installation (Type I and Type II)
Makeup air unit (MUA) design, supply, and commissioning
Grease duct installation to NFPA 96 and BC Fire Code
Kitchen ventilation balancing — exhaust and supply matched to prevent negative pressure
Walk-in cooler and reach-in refrigeration coordination
Rooftop condensing unit installation for kitchen split systems
Seasonal filter and coil cleaning on kitchen exhaust fans
Re-commissioning after kitchen renovations or hood additions

Signs You Need Us Now

These are the warning signs our technicians see most often in the field. If any of these sound familiar, don't wait for the full failure.

Grease deposits visible on exhaust fan blades or ductwork exterior
Hood is not capturing steam, smoke, or odour at the cooking surface
Doors are hard to open or air rushes in when doors open (negative pressure)
Kitchen staff complain of heat and stuffiness during peak service
Fan is running but airflow feels low at the hood face
Condensation is forming on walls or ceiling near the exhaust penetration

Equipment & Brands We Work With

We work with Captive-Aire, Accurex, Halton, and Greenheck kitchen ventilation equipment. For makeup air, we supply and service direct-fired and indirect-fired units from Cambridge, Reznor, and Nortek. All grease duct work uses listed 16-gauge black steel with liquid-tight welded seams — no shortcuts.

How We Work

We start every kitchen HVAC project with a load calculation and hood capture velocity check. We coordinate with your fire suppression contractor and building inspector from day one so there are no surprises at occupancy. After installation we balance the system and walk your kitchen manager through filter schedules and hood cleaning intervals.

Surrey Commercial HVAC Services doesn't sub out to random crews. Our own licensed technicians handle every step. When the job is done, you get a complete handover package: equipment manuals, warranty registration, service records, and a direct line to your account technician.

Common Questions

Do I need a makeup air unit with my exhaust hood?

Yes. BC building code requires makeup air to replace exhausted air. Without it, negative pressure causes backdrafting, door problems, and code violations. We design and install matched exhaust and MUA systems.

Can you tie into my fire suppression system?

We coordinate all hood installations with your fire suppression contractor. Our work meets the clearances and shutdown interlocks required by the suppression system manufacturer.

My kitchen is always too hot. Why?

Usually it's an undersized hood capture velocity, blocked makeup air, or a unit that can't keep up with summer loads. We diagnose the root cause before recommending any equipment.

How often should commercial kitchen exhaust fans be cleaned?

NFPA 96 requires inspection quarterly for high-volume cooking, semi-annually for moderate, and annually for low. Most Surrey commercial kitchens fall into the quarterly or semi-annual category. We can build a cleaning schedule into a PM agreement.