Existing restaurant space scenario
Second-generation restaurant hood cost calculator
Use this template before assuming an existing restaurant space is hood-ready. Some shaft, curb, fan, or duct work may be reusable, but missing inspections can still change the budget.
Scenario scope
| Existing assets | Prior hood, shaft, curb, or fan components may lower scope only after inspection confirms they can remain. |
|---|---|
| Hidden cost risk | Older suppression tags, damaged duct, missing access panels, or changed equipment can erase assumed savings. |
| Bid review focus | Ask which existing pieces are reused, replaced, cleaned, tested, balanced, permitted, and included in closeout. |
Line-item estimate
Hood package
Grease-rated hood shell, baffles, lights, controls, and typical install hardware.
$10,000 - $18,000
Welded ductwork
Welded grease duct or code-appropriate exhaust duct with access panels where required.
$1,600 - $4,050
Exhaust fan and curb
No new exhaust fan or curb allowance selected.
$0 - $0
Makeup air
No dedicated makeup-air allowance selected.
$0 - $0
Fire suppression
Wet-chemical suppression system, nozzles, cylinder, pull station, and inspection allowance.
$2,500 - $8,500
Electrical and mechanical labor
Electrical hookup, controls, gas interlock coordination, balancing, and mechanical labor.
$1,500 - $6,000
Permits, design, and inspection
Plan review, permit drawings, and standard fire or mechanical inspection coordination.
$1,500 - $3,500
Planning contingency
10% planning contingency for second generation conditions.
$1,700 - $4,000
Bid items to verify
- A lease listing that says hood included does not prove the system fits the new menu or passes current inspection.
- Changed appliance layouts may require nozzle changes, fuel interlocks, balancing, or revised drawings.
- Reuse assumptions should appear in the bid as explicit inclusions or exclusions.
Second-generation restaurant hood cost calculator FAQ
Is a second-generation restaurant hood cheaper?
It can be cheaper when existing components pass inspection and match the new cooking line, but the savings depend on duct condition, suppression status, fan capacity, and permit review.
What should I verify before signing a second-generation lease?
Ask for inspection history, suppression tags, cleaning records, fan details, duct access, equipment compatibility, and a contractor walk-through that names what will be reused or replaced.