A 10-foot commercial kitchen hood is a restaurant-scale canopy — ten linear feet of stainless steel built to capture the heat, smoke, and grease rising off a full cooking line. It isn't an appliance you plug in; it's one part of an engineered, code-regulated exhaust system, and it belongs in a foodservice kitchen. If that's what you're building, this guide covers the sizing, CFM, and cost; for the full picture of how these systems work, see our commercial range hood guide.
If you landed here shopping for a home kitchen, though, a 10-foot hood is the wrong product entirely — no home range is anywhere near ten feet wide. What you actually need is a residential range hood sized to a 30- or 36-inch cooktop, and we'll point you to the right home option at the end.
A 10-foot commercial kitchen hood spans ten linear feet and typically needs 1,500 to 2,500 CFM — 150 CFM per foot for light-duty cooking, 200 for medium, and 250 for heavy-duty — plus grease-rated duct, make-up air, and (for grease-producing equipment) fire suppression. It's restaurant equipment; a home kitchen needs a 30- or 36-inch residential hood instead.
What Is a 10-Foot Commercial Kitchen Hood?
"Ten foot" refers to the length of the canopy — ten linear feet of hood running along the wall above a row of commercial cooking equipment. A single 10-foot hood might cover a range, a griddle, and a fryer side by side on one line. Like all commercial hoods, it comes in two code-defined types, and which one you need depends on what's cooking underneath:
| Hood type | When a 10-foot version is used |
|---|---|
| Type I (grease hood) | Over grease- and smoke-producing equipment — ranges, fryers, griddles, charbroilers. Requires fire suppression and listed grease duct. |
| Type II | Over heat- and steam-only equipment. A 10-foot commercial oven hood over non-greasy ovens or a dishwasher is usually a Type II. |
Commercial hoods at this length are sized and installed to codes such as IMC Section 507, NFPA 96, and ASHRAE 154 — not to a spec sheet you pick off a shelf. That's the first sign you're looking at restaurant infrastructure rather than a kitchen appliance.
How Many CFM Does a 10-Foot Exhaust Hood Need?
Airflow for a commercial canopy is calculated from its length and the cooking duty beneath it. For a UL 710-listed Type I hood, the common rule is a set number of CFM per linear foot of hood, rising with how greasy and hot the cooking is. Multiply that rate by ten and you get the airflow a 10-foot exhaust hood needs:
| Cooking duty under the hood | CFM per linear foot | Total for 10 feet |
|---|---|---|
| Light (ovens, steamers) | ~150 | ~1,500 CFM |
| Medium (fryers, griddles, ranges) | ~200 | ~2,000 CFM |
| Heavy (charbroilers, high-grease) | ~250 | ~2,500 CFM |
An unlisted canopy is sized differently — by the exposed hood area, often around 75 CFM per square foot on a three-sided open canopy. A 10-by-3.5-foot hood works out to roughly 2,625 CFM that way. Either method lands a 10-foot hood in the 1,500–2,600+ CFM range — several times what the most powerful home range hood moves, and a clear signal of how much cooking this equipment is built to serve.
Duct, Make-Up Air, and Fire Safety for a 10-Foot Hood
Moving 2,000-plus CFM takes a large, grease-rated duct and a roof-mounted exhaust fan sized to the whole system — not the 6- to 10-inch round duct a home hood uses. Because the fan pulls so much air out of the building, a 10-foot commercial hood must be paired with a make-up air unit that feeds replacement air back in; without it, the kitchen goes into negative pressure, doors slam, and the hood can't capture properly. Energy codes in some states add further rules once a kitchen's combined hood exhaust passes 5,000 CFM.
If the hood is a Type I over grease-producing equipment, it also needs a wet-chemical fire-suppression system (NFPA 17A) with appliance interlocks, listed grease duct, and a regular grease-cleaning schedule. All of this is why a 10-foot hood is quoted, permitted, and inspected as an engineered system — the canopy is only the start of the cost. Between the hood, the fan, the make-up air unit, the ductwork, fire suppression, and permits, a 10-foot commercial installation runs into the thousands and is priced as infrastructure, not as an appliance.
Do You Need a 10-Foot Hood? (Not in a Home Kitchen)
A 10-foot hood implies about ten feet of commercial cooking line — the kind of setup found in a restaurant, not a house. Home ranges are 30 to 48 inches wide, so even a generous residential kitchen is covered by a 30- or 36-inch hood. If you're cooking at home and want restaurant-level power, you don't need a 10-foot canopy; you need a high-CFM residential hood matched to your cooktop. For a 30-inch range, start with our guide to what size hood a 30-inch range needs.
ROBAM's residential hoods deliver that power without any commercial system behind them: the R-Max 3 moves up to 1,400 CFM and the CleanAir Pro 86H1S reaches 1,300 CFM, both on a standard 120V outlet with washable 304 stainless baffle filters. For the widest home coverage, step up to a 36-inch range hood — the largest size a typical home kitchen needs, and the closest a house gets to "restaurant-grade" without a restaurant.
FAQ: 10-Foot Commercial Kitchen Hoods
How many CFM does a 10-foot commercial hood need?
Roughly 1,500 to 2,500 CFM for a UL-listed Type I hood — about 150 CFM per linear foot for light-duty cooking, 200 for medium, and 250 for heavy-duty. An unlisted canopy sized by area can land near 2,600 CFM. Always confirm against local code.
Can I get a 10-foot hood for a home kitchen?
No — and you wouldn't want one. Home ranges top out around 48 inches, so a ten-foot canopy has nothing to cover. A 30- or 36-inch residential range hood is the right size for a house.
What size duct does a 2,000+ CFM hood need?
A large, grease-rated commercial duct sized by the system designer, far bigger than a home hood's 6- to 10-inch round duct, and carried to a roof-mounted exhaust fan.
Does a 10-foot commercial hood need make-up air?
Yes. At these airflow levels, a make-up air unit is required to replace the air the hood removes and keep the building from going into negative pressure.
Can a commercial hood's CFM be too high?
Yes. Oversized airflow causes negative pressure, drafts, and wasted energy unless it's balanced with matching make-up air — which is why commercial systems are engineered as a whole.
What's the difference between a Type I and Type II 10-foot hood?
A Type I grease hood goes over grease- and smoke-producing equipment and requires fire suppression; a Type II handles heat and steam only, such as a 10-foot commercial oven hood over non-greasy ovens.
