Exhaust hoods are one of the most common commercial ventilation systems used in commercial kitchens. They are typically installed directly over cooking equipment and capture smoke, heat, and other harmful gases as they are produced. Exhaust hoods can be either ducted or non-ducted, and the type of hood chosen will depend on the kitchen's specific needs.

 Downdraft commercial ventilation systems are another option for commercial kitchens. These systems are typically installed on the countertop or the cooktop and use a fan to pull smoke and other gases downward and out of the kitchen. Downdraft systems are often a good choice for kitchens where a traditional exhaust hood is not feasible due to space or design constraints.