Home > Blogs
When a commercial kitchen exhaust system stops working, the impact is immediate. Heat builds up, smoke lingers, and safety risks increase fast. Whether you’re dealing with a restaurant exhaust hood not working during service or discovering the issue during prep, knowing where to start can save time and prevent unnecessary downtime. This guide from NAKS,
You arrive early, flip on the lights, and start your prep — then you notice it. A dark liquid dripping from the exhaust hood. Whether it’s water or grease, leaks in a commercial kitchen exhaust system should never be ignored. Leaks are a warning sign that something isn’t functioning as intended. Understanding why your exhaust
When space is limited, ventilation design becomes more complex — and more critical. Commercial kitchens frequently face clearance challenges due to tight building envelopes, structural constraints, or proximity to combustible materials. Selecting the right ductwork solution ensures safety, performance, and code compliance without sacrificing layout flexibility. In this guide, NAKS, Inc. breaks down low-clearance ductwork
Mobile food operations are growing fast, and so is the demand for reliable, code-compliant fire suppression systems tailored to compact, high-heat environments. For dealers, installers, and equipment resellers, food trucks represent a unique opportunity — but also unique challenges. Tight spaces, mixed equipment types, generator setups, and variable ventilation needs mean you must spec the
In commercial kitchen ventilation, certifications aren’t just badges — they’re proof that the equipment you specify, sell, and install is safe, compliant, and ready to pass inspections in the toughest jurisdictions. For dealers, wholesalers, and installers, working with a manufacturer that holds the right approvals reduces risk, speeds up approvals, and prevents costly rework on-site.
In commercial kitchen ventilation, certifications aren’t optional—they’re essential. Dealers, installers, and foodservice operators rely on third-party testing to ensure their equipment is safe, compliant, and approved for use in commercial kitchens. Two certifications appear most often in this industry: UL Certification and ETL Certification. Both are widely recognized by inspectors and authorities having jurisdiction (AHJs),
Commercial kitchen ventilation doesn’t just keep the air clean — it sets the foundation for fire safety. For dealers and installers, the hood system you specify directly affects grease load, fire risk, inspection performance, and long-term client satisfaction. This guide by the experts at NAKS, Inc. breaks down how proper ventilation supports safer kitchens, fewer
Dealers and installers are often the first line of defense when it comes to helping commercial kitchens choose the right ventilation and fire suppression setup. A mismatched hood, an undersized fan, or a poorly integrated fire suppression system doesn’t just create performance problems; it slows down projects, triggers compliance pushback, and creates expensive callbacks. This
MIAMI and ELYRIA, Ohio., Feb. 5, 2026 /PRNewswire/ — Ark MFG and North American Kitchen Solutions (NAKS) today announced a strategic transaction in which Ark MFG has acquired NAKS’ stainless steel custom fabrication division, allowing NAKS to further concentrate on growing its core ventilation platform, including its most recent plant acquisition in Venus, TX in
Commercial kitchens depend on consistent uptime, safe working conditions, and equipment that meets code every single day. For dealers, installers, and service partners, having a reliable fire suppression solution isn’t just about selling a product — it’s about protecting your clients’ operations, reducing liability, and ensuring every install passes inspection the first time. This guide
Fast, Flexible Solutions for Real-World Commercial Projects Commercial kitchen projects rarely unfold exactly as planned. Equipment lists get updated. Ceiling heights don’t match drawings. Plans get rejected during permitting. And when changes happen at the last minute, dealers and installers are the ones who feel the pressure. NAKS, Inc. is built for moments like these.
Selecting the right commercial kitchen hood isn’t just about size or style—it’s about making sure the hood can effectively capture heat, smoke, and grease based on the ceiling height and equipment it serves. These specifications directly impact safety, performance, and code compliance on every project. This guide breaks down the essential ceiling height considerations, common
Call Us Now - 800-854-3267
Text for Sales - 206-690-8429
Text for Support - 202-951-6748
Text for Sales - 206-690-8429
Text for Support - 202-951-6748
Text for Sales - 206-690-8429
Text for Support -202-951-6748
Text for Sales - 206-690-8429
Text for Support -202-951-6748
 | CAPTIVEAIRE | ECON-AIR | VENTILATION DIRECT | ACCUREX | LARKIN | |
|---|---|---|---|---|---|---|
| INDEPENDENT HOOD SAFETY CERTIFICATION LISTING |  |  | | |   | |
| INTEGRATED UL710 HOOD AND FAN SYSTEM | ||||||
| SHORT-CYCLE HOOD WITH INTERNAL MAKE-UP AIR PLENUM OFFERED | ||||||
| MORE EFFICIENT SHORT CYCLE MAKE-UP AIR UP TO 80% UNTEMPERED | N/A | N/A | N/A | N/A | ||
| OFFERS VENTLESS HOODS | ||||||
| CANOPY HOOD CFM PER FOOT EXHAUST AT 700F | 150 CFM/FT | 175 CFM/FT | 175 CFM/FT | 175 CFM/FT | 270 CFM/FT | 300 CFM/FT |
| Please Note: Independent safety certifications available in UL and ETL Listing directories. Integrated Hood and Fan System: Refers to a single preassembled unit. More Efficient Short Cycle Make-Up Air Hood Up To 80% Untempered: Based on data in UL Listing; not offered by CaptiveAire, Econ-Air, and Ventilation Direct; conclusive data unavailable for Larkin. Short-Cycle Hood With Internal Make-Up Air Plenum Offered and Offers Ventless Hoods: Per manufacturers’ websites. Hood CFM Per Foot Exhaust at 700° F: Based on UL 710 (700 deg F) testing of canopy hoods over standard equipment; data available in UL Listing, product label, or manufacturer website. |
