Industrial Exhaust Systems vs Commercial Exhaust Systems: What’s the Difference?

When it comes to kitchen ventilation, not all exhaust systems are created equal. While both industrial and commercial exhaust systems serve the same fundamental purpose—removing smoke, heat, grease, and odours from cooking areas—their design, capacity, and performance requirements are vastly different.

Understanding these differences is crucial for kitchen operators, engineers, and business owners in Singapore who want to choose the right system for their facility. Whether you operate a small restaurant, a central kitchen, or a food manufacturing plant, installing the correct exhaust system ensures efficiency, safety, and compliance with NEA and SCDF standards.

In this article, we’ll break down the key distinctions between industrial and commercial exhaust systems, explain how each functions, and help you determine which one is right for your needs.

---

1. The Purpose of an Exhaust System

At its core, an exhaust system serves three essential functions:

1. Remove contaminants such as smoke, grease, heat, and odours.

2. Maintain air quality for kitchen staff and surrounding areas.

3. Prevent fire hazards caused by grease accumulation and poor ventilation.

Both industrial and commercial systems achieve these goals—but the scale and intensity of operations dictate how robust and complex the system must be.

---

2. Defining Commercial vs Industrial Kitchens

Commercial Kitchens

Commercial kitchens typically include restaurants, cafés, food courts, hotel kitchens, and catering outlets. These kitchens:

• Operate for several hours daily.

• Handle moderate cooking volumes.

• Use standard commercial-grade stoves, fryers, and ovens.

• Focus on serving customers directly rather than mass production.

Industrial Kitchens

Industrial kitchens are large-scale facilities such as:

• Central kitchens for catering companies.

• Food processing and manufacturing plants.

• Institutional kitchens in hospitals, military camps, or airlines.

They often:

• Operate 16–24 hours daily.

• Handle heavy-duty cooking involving multiple stoves and fryers.

• Require advanced ventilation to handle high heat and grease output.

• Have stricter fire safety and compliance requirements.

Understanding this distinction is key because exhaust system design must match the kitchen’s workload and environmental demands.

---

3. System Capacity and Airflow Requirements

A. Commercial Exhaust Systems

• Designed for medium-duty operations.

• Airflow rates range between 500–2,000 cubic feet per minute (CFM) per hood.

• Suitable for smaller ducting and moderate cooking volumes.

B. Industrial Exhaust Systems

• Built for heavy-duty operations.

• Airflow rates exceed 3,000–10,000 CFM depending on kitchen size.

• Equipped with large fans and wide ducts to move higher volumes of air efficiently.

In Singapore’s humid environment, industrial exhaust systems must also account for higher moisture and oil content in the air, demanding stronger suction and filtration.

---

4. Hood Design and Filtration Systems

A. Commercial Kitchen Hoods

• Typically stainless-steel canopies with baffle filters.

• Capture moderate grease and smoke levels.

• Easier to clean and maintain but not built for continuous heavy-duty use.

• Often combined with odour control filters or small electrostatic precipitators (ESPs) in food courts.

B. Industrial Kitchen Hoods

• Larger, custom-engineered canopies designed to cover multiple cook lines.

• Incorporate multi-stage filtration systems (baffle + centrifugal + ESP + UV-C).

• Designed to handle high grease loads and extended operation hours.

• Integrated with automatic wash systems or grease collection trays for easier maintenance.

Industrial hoods also support fire suppression integration, a mandatory requirement for high-capacity kitchens under SCDF regulations.

---

5. Ductwork and Material Durability

A. Commercial Systems

• Use galvanized steel or stainless steel ducts suitable for moderate heat and grease exposure.

• Duct runs are relatively short and confined to single-storey setups.

B. Industrial Systems

• Constructed with heavy-gauge stainless steel (Grade 304 or 316).

• Fire-rated ducts are mandatory when passing through multiple compartments or floors.

• Include access panels for cleaning and inspection every 3 metres.

• Feature grease drain points and insulation to prevent condensation and heat transfer.

Industrial ducts are engineered for safety, longevity, and ease of maintenance under continuous operation.

---

6. Exhaust Fan Types and Power

A. Commercial Fans

• Typically smaller centrifugal upblast fans mounted on rooftops or walls.

• Designed for intermittent or 12-hour operation.

• Lower static pressure (less than 1,000 Pa).

• Ideal for smaller kitchens with straightforward duct layouts.

B. Industrial Fans

• Heavy-duty centrifugal or mixed-flow fans with variable-speed control.

• Operate continuously for 16–24 hours daily.

• Handle higher static pressures (1,500–3,000 Pa) due to long or complex duct networks.

• Equipped with vibration isolators, noise dampers, and thermal overload protection.

The increased fan capacity in industrial systems ensures consistent suction and ventilation even under extreme cooking loads.

---

7. Fire Prevention and Safety Features

A. Commercial Exhausts

• Basic baffle filters act as grease traps to reduce fire risk.

• May include manual fire suppression above cooking lines.

• Rely on periodic cleaning to remain safe.

B. Industrial Exhausts

• Integrated automatic fire suppression systems triggered by temperature sensors.

• Ducts made of fire-rated materials to prevent flame spread.

• Include fire dampers and access panels for safety inspections.

• Regularly serviced under SCDF fire safety requirements.

Industrial systems are designed to prevent and contain fires, ensuring compliance and safety for large facilities.

---

8. Odour and Smoke Control Capabilities

A. Commercial Exhaust Systems

• Basic odour control using activated carbon filters.

• Suitable for restaurants or cafés located away from sensitive areas.

• Some may incorporate small-scale ESP units for light smoke removal.

B. Industrial Exhaust Systems

• Advanced multi-stage filtration and air treatment including:

  • Electrostatic Precipitators (ESP) for fine smoke particles.

  • UV-C grease and odour control systems.

  • Activated carbon filters for VOC absorption.

  • Ozone treatment for odour neutralization.

• Necessary for kitchens in mixed-use buildings or densely populated areas.

Singapore’s NEA regulations require large kitchens to control emissions effectively to avoid complaints from nearby residences or businesses.

---

9. Energy Efficiency and Smart Controls

A. Commercial Systems

• Operate at fixed speeds, often running fans at 100% capacity regardless of demand.

• Suitable for smaller operations with consistent workloads.

B. Industrial Systems

• Integrated with Variable Air Volume (VAV) controls to adjust fan speed based on cooking activity.

• Equipped with temperature and smoke sensors to automate energy consumption.

• Can reduce electricity costs by up to 50% during off-peak hours.

• Include smart monitoring systems for real-time performance tracking.

The integration of smart technology makes industrial exhaust systems more efficient, sustainable, and cost-effective.

---

10. Maintenance Requirements

A. Commercial Systems

• Easier to clean and maintain.

• Recommended cleaning frequency: every 3–6 months.

• Maintenance involves filter washing and fan inspection.

B. Industrial Systems

• Require more extensive maintenance due to their size and complexity.

• Cleaning frequency: every 1–3 months depending on cooking intensity.

• Involves professional cleaning of ducts, fans, filters, and ESP units.

• Maintenance logs must be kept for NEA and SCDF inspections.

Industrial systems are built for longevity, but regular professional servicing is crucial to sustain safety and performance.

---

11. Cost and Installation Complexity

A. Commercial Exhaust Systems

• More affordable upfront.

• Installation typically takes a few days to a week.

• Lower maintenance and operational costs.

• Ideal for small to medium F&B businesses.

B. Industrial Exhaust Systems

• Higher initial investment due to larger capacity and added safety features.

• Installation involves extensive ductwork, fireproofing, and compliance checks.

• Requires professional design and engineering approval.

• Long-term operational savings offset the upfront cost through energy efficiency and durability.

For large facilities, the benefits of reliability and compliance far outweigh the initial expense.

---

12. NEA and SCDF Compliance Standards

Both systems must meet local regulations, but industrial exhaust systems face stricter standards due to scale and risk.

Adhering to these standards ensures operational safety and helps avoid costly penalties during inspections.

---

13. Typical Applications

Commercial Exhaust Systems

• Restaurants

• Cafés and bakeries

• Hotel kitchens

• Hawker stalls

Industrial Exhaust Systems

• Central kitchens

• Food factories and processing plants

• Institutional kitchens (airlines, hospitals, military)

• Large-scale catering operations

Selecting the right system depends on kitchen size, cooking intensity, and daily operational hours.

---

14. Choosing Between Industrial and Commercial Systems

When deciding which system suits your facility, consider these factors:

• Cooking Volume: The higher the volume, the more industrial-grade the system must be.

• Operating Hours: Continuous operations require heavy-duty fans and ducts.

• Regulatory Compliance: Multi-storey or mixed-use buildings require fire-rated, industrial-grade systems.

• Budget: Commercial systems are cheaper upfront; industrial systems save more long-term.

• Space Constraints: Industrial ducts require more ceiling space and structural planning.

Consulting an experienced exhaust specialist ensures that your chosen system meets performance, safety, and compliance needs efficiently.

---

15. Conclusion

While both industrial and commercial kitchen exhaust systems serve the same core purpose, their differences lie in scale, durability, safety, and regulatory compliance.

• Commercial exhaust systems are ideal for small to medium kitchens with moderate cooking loads and limited operating hours.

• Industrial exhaust systems are engineered for continuous operation, heavy grease output, and strict fire safety compliance.

Choosing the right system not only protects your staff and equipment but also ensures smoother operations, lower maintenance costs, and full compliance with Singapore’s NEA and SCDF standards.

Before installation, always engage a professional exhaust contractor who understands the unique ventilation demands of your kitchen environment. A properly designed and maintained system is the foundation of a safe, efficient, and compliant kitchen.

Find out more at https://commercialkitchenexhaust.sg/