A hood is a calculation before it’s a piece of steel: cookline duty, capture area, CFM, duct velocity. We do the math, hang the hood, weld the duct, and meet the inspector.
From the drawings to the signed inspection card.
Hood dimensions and exhaust rates calculated from your actual equipment lineup — over-sizing wastes tempered air, under-sizing fails inspection.
Canopy set to code height above the cooking surface, seismic and structural attachment done right the first time.
Liquid-tight welded duct, properly sloped, cleanouts placed for the fire-code cleaner — not for the installer’s convenience.
The hood arrives as a system: makeup air interlocked, exhaust fan matched, Ansul coordination with licensed suppression contractors.
Measure the line, check the duct path to the roof.
One number: hood, duct, fan, MUA, permits.
Set, weld, wire, interlock.
We meet the inspector. Card gets signed.
Three offices — Houston HQ, Lorena (Waco), Weatherford (DFW). Same crews, same spec, same-day standard.