When running a restaurant in Singapore, efficiency, safety, and compliance are key to success. One crucial yet often underestimated part of kitchen design is the commercial kitchen exhaust system. This system plays a vital role in maintaining a clean, safe, and comfortable cooking environment — and choosing the right one can make a world of difference for your operations.
With Singapore’s humid climate, tight urban spaces, and strict safety regulations from the Singapore Civil Defence Force (SCDF) and National Environment Agency (NEA), your kitchen’s exhaust system must be designed for both performance and compliance. This article will help you understand how to choose the ideal commercial kitchen exhaust system for your restaurant, café, or food business in Singapore.
Understanding the Purpose of a Commercial Kitchen Exhaust System
A commercial kitchen exhaust system serves three essential functions:
- Ventilation: It removes smoke, heat, and odours produced during cooking.
- Grease Extraction: It traps grease and oil particles before they accumulate in the ducts.
- Air Quality Management: It ensures fresh air circulation, creating a safe and comfortable kitchen for staff.
In short, the exhaust system is the lungs of your kitchen. It keeps air clean, prevents fire hazards, and ensures compliance with building and fire safety codes. A poor or improperly installed system can lead to discomfort, higher maintenance costs, and even operational shutdowns by authorities.
Key Components of a Commercial Kitchen Exhaust System
Before selecting a system, it’s important to understand its core components and how they work together:
- Exhaust Hood:
The hood sits directly above the cooking equipment and captures smoke, grease, and heat. The hood’s size and shape must match the cooking appliances below it. - Grease Filters:
Filters trap grease particles and prevent them from entering the duct system. Regular cleaning is required to maintain efficiency and prevent fire risks. - Ductwork:
The ducts transport contaminated air from the hood to the outside. They must be made of fire-resistant materials and properly sealed to prevent leaks. - Exhaust Fan:
The fan draws air through the hood and ducts, expelling it outdoors. A properly sized fan ensures sufficient airflow for your kitchen’s volume and heat load. - Make-up Air System:
As air is exhausted, fresh air must enter to maintain balance. The make-up air system introduces filtered air into the kitchen to replace what’s been removed.
Each of these components plays a role in ensuring effective ventilation, energy efficiency, and compliance.
Factors to Consider When Choosing a Kitchen Exhaust System
Selecting the right commercial kitchen exhaust system isn’t just about buying a hood and fan. You’ll need to consider various operational and environmental factors unique to your business and location.
1. Kitchen Size and Layout
The size and layout of your kitchen determine the type and size of the exhaust system you need.
- Small kitchens (e.g., cafés, bistros) may only require a compact hood and fan setup.
- Large kitchens (e.g., hotel or central kitchens) need multiple hoods and ducting systems strategically placed to cover all cooking zones.
Also, consider ceiling height, cooking equipment placement, and available wall or roof venting space. A professional exhaust designer can help map airflow patterns to ensure optimal performance.
2. Type of Cooking Equipment
Different cooking methods produce varying levels of heat, grease, and smoke.
- Heavy grease production (e.g., deep frying, wok cooking, grilling): Needs a heavy-duty Type I hood with baffle filters.
- Light cooking or baking (e.g., ovens, steamers): May require a lighter Type II hood for moisture and odour control.
In Singapore’s restaurant scene — especially for cuisines such as Chinese, Indian, or Malay that use high-heat cooking — it’s crucial to select a system capable of handling intense grease and smoke levels.
3. Airflow and Fan Capacity
Proper airflow ensures effective ventilation. If your exhaust fan is underpowered, smoke and odours linger; if it’s overpowered, it can cause negative air pressure, pulling hot air into dining areas.
Your fan’s airflow rate (measured in cubic feet per minute, or CFM) should be matched to the hood’s capture area and the type of cooking performed. A professional engineer or contractor can perform calculations to determine the ideal capacity.
4. Compliance with Singapore’s Regulations
In Singapore, all commercial kitchens must adhere to strict codes and regulations to ensure safety and hygiene.
- SCDF Fire Code: Requires that exhaust ducts and hoods be constructed of non-combustible materials, with access panels for cleaning.
- NEA Environmental Guidelines: Mandate regular maintenance and cleaning to prevent odour nuisance and pest attraction.
- Building and Construction Authority (BCA): Enforces design standards for ventilation systems in commercial buildings.
Failure to comply can lead to fines, business suspension, or insurance complications. When choosing a system, ensure it meets SCDF and NEA standards and is installed by certified professionals.
5. Noise Level
Restaurant kitchens are already busy and noisy. An improperly designed exhaust system can add to the disturbance.
Choose a fan that operates quietly without compromising performance. Noise can be reduced using sound-dampening ducts or vibration isolation mounts.
6. Energy Efficiency
Singapore’s electricity costs can be significant for food businesses. An energy-efficient exhaust system helps control utility bills.
Look for features such as:
- Variable-speed fans that adjust to cooking intensity
- Heat recovery systems
- LED lighting within hoods
- Proper insulation to reduce heat loss
These features lower operational costs while maintaining effective ventilation.
7. Ease of Cleaning and Maintenance
Grease and oil accumulation are inevitable. Systems with easy-to-remove baffle filters, accessible duct panels, and washable surfaces simplify cleaning.
A good design also allows professional cleaners to reach every part of the ductwork, which is essential for fire prevention and regulatory compliance.
8. Space Constraints and Venting Options
In many urban Singapore restaurants, especially in malls or shophouses, space is limited.
Some premises lack external walls or roofs for direct venting. In these cases, recirculating hood systems with carbon filters or electrostatic precipitators (ESPs) can be used to purify and recycle air indoors while meeting NEA odour standards.
Always consult with your building management and ventilation engineer to confirm what’s allowed within your lease and property layout.
Types of Commercial Kitchen Exhaust Systems
To make the right decision, it’s helpful to know the main types of systems available:
1. Wall-Mounted Canopy Hoods
Mounted against the wall above cooking equipment. Ideal for stoves, fryers, or grills positioned along a wall.
Pros: Efficient smoke capture, relatively easy installation.
Cons: Requires ducting to the exterior wall or roof.
2. Island Canopy Hoods
Suspended from the ceiling, suitable for cooking equipment located in the middle of the kitchen.
Pros: Great for open kitchen designs and large cooking stations.
Cons: More expensive and complex to install due to ducting requirements.
3. Proximity Hoods
Placed closer to the cooking surface to capture heat and grease directly.
Pros: More efficient airflow and energy savings.
Cons: May require precise positioning and frequent cleaning.
4. Ventless (Recirculating) Hoods
Contain built-in filters (including charcoal and HEPA) to clean and recirculate air indoors — suitable for locations without outdoor exhaust options.
Pros: No need for ductwork, easier installation.
Cons: Not ideal for heavy grease cooking and requires frequent filter replacement.
The Design and Installation Process
A proper kitchen exhaust design involves multiple steps to ensure safety, compliance, and efficiency.
1. Site Assessment
Professionals assess your kitchen’s layout, cooking volume, and equipment. This determines the exhaust hood type, fan size, and duct placement.
2. System Design
Engineers create a detailed design plan that includes airflow rates, fan capacity, duct routing, and access panels for cleaning. Compliance with SCDF and NEA guidelines is incorporated at this stage.
3. Installation
Certified technicians install the system, ensuring all components — hoods, fans, ducts, and filters — fit seamlessly. Safety features like fire dampers or automatic shut-offs may also be added.
4. Testing and Commissioning
Once installed, the system is tested to verify airflow, noise levels, and proper operation. Documentation and drawings are often required for submission to building management and authorities.
5. Ongoing Maintenance
After installation, routine maintenance is vital. Professional cleaning companies should inspect and clean ducts and filters regularly to ensure continuous performance.
Common Mistakes to Avoid
- Choosing a System Based on Price Alone
Cheaper systems may fail to meet Singapore’s fire or hygiene standards, leading to expensive retrofits later. - Ignoring Make-Up Air Requirements
Without fresh air replacement, negative pressure can pull smoke into dining areas or cause kitchen doors to slam. - Improper Duct Design
Poorly designed ducts reduce airflow and cause grease buildup. Ducts should be straight, properly sized, and include cleaning access points. - Lack of Professional Maintenance
Even the best system will fail if not cleaned regularly. Neglecting maintenance increases fire risks and reduces equipment lifespan.
The Cost of a Commercial Kitchen Exhaust System in Singapore
Pricing depends on several factors:
- Kitchen size and layout
- Type of hood and fan
- Material and ducting length
- Fire suppression and filtration systems
On average, small restaurant installations may start from $5,000 to $8,000, while large or complex systems can exceed $20,000. Always choose a supplier who offers comprehensive design, installation, and maintenance packages for long-term value.
Why Work with a Professional Exhaust Contractor
Hiring an experienced commercial kitchen exhaust specialist ensures you get:
- Custom design solutions that suit your menu and space
- SCDF and NEA-compliant systems
- Professional documentation and drawings for building submission
- Post-installation service support and cleaning
Professional contractors also coordinate with other trades such as interior designers, M&E engineers, and fire safety officers to ensure a smooth setup and approval process.
Long-Term Benefits of the Right Exhaust System
Investing in a well-designed and properly maintained kitchen exhaust system provides long-term advantages, including:
- Improved kitchen comfort and staff productivity
- Reduced fire hazards and insurance risks
- Lower energy costs and equipment maintenance
- Enhanced reputation for cleanliness and professionalism
Your exhaust system directly affects your restaurant’s efficiency, compliance, and success — it’s not just a piece of equipment but an essential investment in safety and sustainability.
Conclusion
Choosing the right commercial kitchen exhaust system for your restaurant in Singapore requires careful planning, technical knowledge, and strict adherence to safety standards. The ideal system balances performance, energy efficiency, and regulatory compliance, all while ensuring a comfortable and safe cooking environment.
Partnering with an experienced contractor guarantees your system meets SCDF and NEA requirements, protects your investment, and keeps your kitchen running smoothly for years to come.
If you’re ready to design, install, or upgrade your commercial kitchen exhaust system in Singapore, contact the experts at:
https://commercialkitchenexhaust.sg/
for professional consultation, installation, and maintenance services tailored to your kitchen’s needs.