Smoke trapped in cooking area
Excessive kitchen heat
Grease stains on ceiling and walls
Strong odour spreading to dining area
Difficulty passing health or fire inspections
We provide complete kitchen exhaust solutions — from exhaust hood design to ducting, fan selection, and installation — customised according to your kitchen layout and cooking load.
Includes:
Our commercial kitchen exhaust hood system is engineered as a complete, integrated solution, covering hood selection, airflow calculation, ducting design, filtration, and exhaust fan integration. Each system is tailored to the kitchen layout, cooking load, and operational requirements to ensure consistent performance, safety, and long-term reliability. It is specifically designed for restaurants, central kitchens, and high-load commercial cooking environments in Malaysia.
If you are still evaluating design principles, airflow requirements, or system fundamentals, you can learn how commercial kitchen exhaust systems work in our complete technical guide before proceeding with system selection.
Installation video of kitchen exhaust hood system with cool fresh make-up air using CrystalAir Fixed Type Air Cooler for restaurant.
Our systems are designed with practical installation constraints, service access, and long-term operation in mind — not just theoretical airflow targets.
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Our approach focuses on designing exhaust hood systems that work as part of a balanced ventilation strategy. Rather than treating the hood, ducting, and fan as separate components, we engineer the system as a coordinated airflow path — from capture at the hood to final discharge at the exhaust fan.
This ensures stable airflow, effective grease capture, and reduced heat build-up while avoiding common issues such as smoke spillage, excessive noise, and premature equipment wear.
A well-designed exhaust hood system is part of a complete kitchen ventilation strategy. You can read our detailed guide on commercial kitchen ventilation systems for industrial use to understand how hood design, airflow, and ducting work together.
A commercial kitchen exhaust system consists of multiple components working together to remove smoke and grease efficiently. Learn more about the key components of kitchen exhaust systems, including hoods, ducting, and exhaust fans.
Proper coordination between these components is essential to maintain airflow efficiency and comply with fire safety and hygiene expectations in commercial kitchens.
To better understand hood types, airflow design, and compliance requirements, you may also refer to our complete guide on kitchen exhaust hood systems in Malaysia.
Cost depends on kitchen size, cooking equipment, ducting length and airflow requirements. A site assessment is recommended before quotation.
Every kitchen layout and cooking load is different, which affects hood size, ducting, and airflow requirements. You may also refer to our kitchen ventilation buying guide for restaurants to better understand how the right system is selected.
Our systems are designed for commercial kitchen use and hygiene requirements.
The size of the exhaust hood depends on the size and type of cooking equipment used. A general rule is that the hood should extend 6 inches beyond the cooking surface on all sides for optimal ventilation.
An exhaust hood and a vent hood perform similar functions, but an exhaust hood is typically used in commercial settings and is designed to handle larger volumes of smoke, grease, and heat, while a vent hood is more common in residential kitchens.