Commercial Kitchen Engineering in Racine, WI

Hoods, grease duct & suppression

Type I hoods over every grease-producing cooking surface and Type II hoods over heat and steam, all UL 710 listed and sized per IMC Chapter 5. Grease duct is liquid-tight welded steel with cleanout access at every change of direction and no fire dampers — per NFPA 96. UL 300 wet-chemical suppression covers hoods, ducts, and plenums, with automatic gas and electric shutoff interlocks and fire alarm monitoring, so the system fails safe and passes the fire final.

Make-up air & gas piping

Exhausted kitchens need replacement air: dedicated make-up air units sized per IMC 508, transfer air from dining rooms where the code allows, and tempering in cold climates so the cook line doesn't become a wind tunnel. Gas piping per IFGC — sediment traps, accessible shutoffs, listed appliance connectors, combustion air for gas-fired equipment — coordinated with the hood interlock so gas dies when exhaust or suppression trips.

Grease interceptors & health department

Grease interceptors (outdoor interceptors or listed indoor traps) sized to the fixture load and the local FOG pretreatment rules, backflow prevention on every water connection, sloped floors to floor drains, and NSF/ANSI-listed equipment. Most jurisdictions require health department plan check before the building permit — we deliver a plan set that satisfies the building department, the fire marshal, and the health inspector in one pass.

Backed by licensed PEs

All commercial kitchen engineering is backed by Apex Grid Engineering: 10+ PEs licensed across 49 states.

Project types

• Heavy equipment manufacturing
• Corporate HQ and R&D
• Mount Pleasant industrial parks
• Downtown adaptive reuse
• Lakefront mixed-use
• Agricultural-equipment plants

Everything else your project needs

Commercial Kitchen Engineering nearby

Appleton · Beloit · Brookfield · Caledonia · De Pere · Eau Claire · Fitchburg · Fond du Lac · Franklin · Green Bay · Greenfield · Janesville