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Most contractors order a hood and hope it fits. Daily Giants designs and fabricates complete commercial kitchen exhaust hoods from scratch in our own Daily Work Shop — stainless or galvanized — then installs the hood, welded grease duct, rooftop curb, exhaust fan and make-up air unit as one balanced system. New restaurants, cooking-line changes, hood repairs and modifications, across Chicago and the suburbs.
A site survey and cooking-line layout; hood sizing and design for your equipment and overhang requirements; fabrication of the hood in stainless steel or galvanized; welded grease duct; the rooftop curb and exhaust fan; a make-up air unit matched to the exhaust; installation, gas and electrical connections; and air balancing so the hood captures properly and the dining room stays comfortable.
Hood type, length, overhang, CFM and make-up air sized to your cooking line and code.
Built from scratch in Daily Work Shop — stainless or galvanized, custom lengths, filter tracks, lights.
Liquid-tight welded black-iron or stainless duct with cleanouts.
Curbs, exhaust fans, hinge kits and grease containment fabricated and installed.
Tempered make-up air units so the hood captures and doors open normally.
Hood repair, modifications for new equipment, fan and motor service, lighting and filter tracks.
Type I (grease) hoods are required over any equipment that produces grease-laden vapor — fryers, ranges, griddles, charbroilers, most ovens — and need welded grease duct, listed filters and fire suppression. Type II (heat/steam) hoods serve dishwashers, steamers and some ovens that produce heat and moisture but not grease. We specify the right type and size for each line.
| Hood type | Used over | Requires |
|---|---|---|
| Type I — grease | Fryers, ranges, griddles, charbroilers, woks, most ovens | Grease filters, welded grease duct, exhaust fan, make-up air, fire suppression |
| Type II — heat/steam | Dishwashers, steamers, kettles, some ovens | Condensate hood, standard duct, exhaust fan |
Because we fabricate in-house, you pay for the hood you need — not a catalog size plus a markup. Cost depends on length, material, duct run, roof work and make-up air. We survey the kitchen and quote the complete system as one number; building a hood from scratch is often less than buying a standard hood and modifying the kitchen to fit it.
Yes. Exhaust fan and motor replacement, belts and bearings, hood lighting, filter tracks and filters, grease-duct cleanouts, hinge kits, hood extensions when a cooking line grows, and make-up air repairs. If a health or fire inspection flagged your ventilation, we correct it.
Yes. Daily Work Shop fabricates hoods to the exact length, depth and configuration your cooking line needs — wall, island or low-proximity styles.
Yes. Every Type I hood project includes a make-up air unit sized to the exhaust, installed with the rooftop curb and connected in-house.
Yes — we fabricate the curb, set the upblast exhaust fan, add hinge kits and grease containment and connect the welded duct.
Fabrication typically takes one to two weeks; installation of hood, duct, fan and make-up air is usually completed in two to four days depending on roof access and duct run.
Yes. We coordinate the fire-suppression system installer so the hood, nozzles and inspections are completed together.
Yes. We fabricate matching extensions and rebalance exhaust and make-up air for the added equipment.
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