RANGE
Use planning ranges carefully
A small single-line system may budget $425–$800; a typical full-service restaurant $800–$1,400; multiple or difficult systems $1,400–$3,200+. These are planning estimates, not binding offers.
INPUTS
Capture the cost drivers
System count, duct access, grease depth, solid fuel, roof conditions, travel and the service window all influence labor and equipment.
- Hood and fan count
- Duct length and turns
- Existing access panels
- Cooking fuel and volume
- Protection and wastewater needs
- Reporting format
COMPARE
Normalize proposals
Ask bidders to identify exclusions and correction work so a low price does not simply omit duct, fan or reporting.
FAQ
Operational questions
Can a photo quote be final?
Simple systems may be estimated from detailed photos, but site verification can be necessary for access and hidden duct conditions.
Is suppression service included?
Usually not. Fire-suppression inspection and service should be quoted by the appropriate qualified provider.