Restaurant
No hood, no cooking. Your kitchen ventilation system pulls smoke, heat, and grease laden vapor out of the building, protects your staff, and keeps the fire marshal and health inspector happy. Without an approved hood and suppression system, you can't legally run a fryer or a charbroiler in most jurisdictions.
A hood project is also one of the costliest parts of opening or remodeling a restaurant, because it combines equipment, ductwork, roof work, permits, and inspections. Financing lets you spread that cost out and open on schedule. MissionFund compares options from 60+ lending sources to find a fit.
Type I hoods capture grease and smoke over fryers, ranges, and grills, while Type II hoods handle heat and steam over dish machines and ovens that don't produce grease. Full service restaurants, food halls, and ghost kitchens need hoods sized to the cookline, with enough overhang on each end. Wall canopy, island, and proximity styles fit different layouts. Most hoods are custom built for the space, so new is the norm, and the ductwork and roof fan are part of the project.
A wet chemical fire suppression system sits inside the hood and discharges automatically when it senses a fire over the cooking surface. It also shuts off gas and electric to the appliances below. Every commercial kitchen with a Type I hood needs one. When you buy, confirm the system meets current standards, covers every appliance on the line, and comes with inspection service. Moving or adding appliances often means reworking the nozzles.
When your exhaust fan pulls air out, a makeup air unit brings fresh air back in so doors don't slam, pilot lights stay lit, and the dining room doesn't turn into a wind tunnel. Many codes require one above a certain exhaust volume. Tempered units heat or cool the incoming air, which costs more but keeps the kitchen comfortable through cold winters and humid summers alike. Size it to match your exhaust fan.
Grease management covers grease traps, grease interceptors, and rooftop grease containment. Traps and interceptors keep fats and oils out of the city sewer, and many municipalities require them by permit. Rooftop containment keeps grease from damaging your roof around the exhaust fan. Small restaurants often use an indoor grease trap, while high volume kitchens may need a large underground interceptor. Automatic grease removal units cut down on pump outs and odors.
A complete hood project can cost as much as the rest of your cookline combined. Paying cash can leave you short on money for opening inventory, staff training, and marketing right when you need it most.
Financing keeps cash in the bank and your credit lines open for other needs. It also lets you install the right system now instead of settling for a smaller hood that limits your menu later. Hood equipment may qualify for Section 179 deductions; check with your tax professional.
Depending on the lender, your financing can cover much of the full hood project:
Make lease payments, then own your hood system for one dollar at the end. Hoods stay in place for a long time, so ownership makes sense.
You own the system from day one and make fixed payments.
New restaurants can apply for equipment financing from day one, which is often when a hood matters most. Established operators can finance a replacement, an expansion for a new menu, or a code upgrade. Pair your hood with new ovens and ranges, or browse all restaurant equipment financing options.
For requests under $150K, the application alone is often enough. For larger build outs, financial statements can strengthen your request. Funding can often finalize with just your driver's license and the contractor's invoice.
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Often, yes. Depending on the lender, financing can cover installation, ductwork, roof work, and permits. Ask your hood contractor for a detailed quote so we can present the full project cost.
A hood is custom built and attached to the building, so a lender can't easily resell it. That's why some lenders ask for a stronger file or extra collateral. We know which lending sources are comfortable with these projects.
Yes, many restaurants finance hoods in leased buildings. Some lenders may want to see your lease, and your landlord may need to approve the roof work. Plan for both early.
It can. If your current system needs to be replaced or expanded to cover new appliances, you can finance that project by itself, depending on the lender.
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