Request Commercial Quote - FREE SHIPPING on Qualifying Order!
Soon stocks will run out
Dont miss this opportunity while supplies last.
Halifax Advanced Ventilation Canopy Systems
Halifax Hoods builds industrial-grade kitchen ventilation systems featuring advanced box-style canopy structures and MIG-welded leak-proof frames to deliver high-velocity air purification solutions for commercial culinary layouts. Engineered specifically for grease-producing American commercial kitchens, fast-food concessions, and school commissaries, this safety-driven manufacturer eliminates grease-laden vapor fires and stagnant back-of-house odors by delivering heavy-gauge, UL-listed airflow infrastructure.
This digital catalog highlights the heavy-duty Halifax Kitchen Hoods for superior smoke capture, alongside complete package Type 1 Hood Systems and space-saving modular Ventless Hood assemblies built for low-ceiling layouts. All heavy-duty ventilation setups strictly comply with national NFPA 96 fire codes, operate on flexible standard utilities (115V/230V), and guarantee immediate domestic access to genuine structural mounting hardware and certified field assistance.
Why Choose Halifax Technology
- Liquid-Tight MIG-Welded Seams: All canopy joint segments feature continuous automatic internal welding to completely block grease droplets from escaping into ceiling gaps.
- Back Return Plenum (BRP) Circuits: Specialized makeup air setups introduce untempered air below the cooking line, preventing cold air from blowing down onto line chefs.
- Heavy 18-Gauge 430 Stainless: Exposed structural surfaces use thick industrial steel plates that resist high-heat warping and enable quick chemical wipe-downs.
- Integrated Grease Trough Channels: Built-in perimeter drain slopes force captured oils toward a removable stainless steel grease cup for fast, sanitary waste disposal.
- High-Velocity Baffle Filters: Pre-installed commercial wire mesh and baffle plates extract up to 95% of airborne grease particles before exhaust air enters the duct.
Frequently Asked Questions (FAQ) — Halifax
Q: Why is an 18-gauge MIG-welded hood frame critical for commercial kitchen code compliance?
A: Poorly sealed hoods allow volatile grease vapors to leak into wall frames, causing severe fire hazards. Halifax uses continuous MIG welding to form a seamless, liquid-tight box canopy that locks grease inside.
Q: Does a Halifax Type 1 hood package come complete with the required exhaust fans?
A: Yes, full Halifax packages include both the box canopy structure and a matched 115V/230V direct-drive or belt-driven rooftop upblast exhaust fan built for exact CFM guidelines.
Q: How do restaurant owners install and wire Halifax kitchen hood lights within the US?
A: All Halifax canopies arrive with pre-installed, heat-resistant light fixtures wired to an internal junction point, requiring a certified local electrician to complete final hardwire hookups.
Showing 1–32 of 282 resultsSorted by latest
Halifax VHSNF35FT Utilizing a high-voltage hardwired infrastructure, this 39" interior width ventless system isolates heavy grease plumes efficiently inside busy restaurant kitchens.
- 1,125 CFM limits smoke collection.
- 87 3/16 Inches height fills vertical spaces.
- 34 3/16 Inches depth matches workspaces.
- 208/240 Volts system runs high power.
- Hardwire setups isolate permanent technical systems.
Halifax VHSFN48 Spanning a 52 5/8 Inches exterior width frame, this fire suppression ready ventless hood system uniformizes commercial air flow within high-volume hotel banquet kitchens.
- 1,500 CFM accelerates heavy vapor clearing.
- 48 11/16 Inches interior width clears layouts.
- 720 lb. mass anchors freestanding installations.
- Hardwire connections eliminate loose cord hazards.
- Stainless Steel panels resist heavy impact.
Halifax VHSFP24 Featuring an integrated Ansul fire protection assembly, this specialized 24" fryer hood system optimizes localized frying vapor containment inside busy resort buffet lines.
- 750 CFM delivery isolates airborne particles.
- 40 3/8 Inches depth captures frying columns.
- 28 5/8 Inches length fits tightly.
- With fire suppression maximizes operator safety.
- Hardwire links stabilize permanent technical lines.
Halifax VHSFN24C Operating with an efficient 18 Gauge stainless countertop profile, this fire suppression ready ventless canopy streamlines localized extraction across space-restricted food courts.
- 750 CFM extraction boosts air exchange.
- 24 11/16 Inches interior width aligns racks.
- 61 3/4 Inches height clears low bounds.
- 208-240 Volts inputs optimize recovery paths.
- 1/Each quantity fulfills immediate layout footprints.
Halifax VHSF48 Spanning a 52 5/8 Inches exterior width frame, this integrated Ansul ventless hood system uniformizes commercial air quality within high-volume hotel banquet kitchens.
- 1,500 CFM accelerates heavy vapor clearing.
- 48 11/16 Inches interior width clears layouts.
- 750 lb. mass anchors floor model setups.
- With fire suppression maximizes operator safety.
- Hardwire setups isolate permanent technical systems.
Halifax VHSFN24 Utilizing an efficient 18 Gauge stainless steel design, this 24" interior width ventless system isolates heavy grease plumes efficiently inside space-restricted food courts.
- 750 CFM extraction boosts air exchange.
- 40 3/8 Inches depth captures cooking plumes.
- 87 3/16 Inches height fills vertical spaces.
- Without fire suppression meets baseline approvals.
- Hardwire connections eliminate loose cord hazards.
Halifax VHSF24C Featuring a compact countertop profile with an integrated Ansul protection assembly, this 18 Gauge stainless structure optimizes localized vapor containment inside small roadside catering vans.
- 750 CFM delivery isolates airborne particles.
- 24 11/16 Inches interior width aligns racks.
- 61 3/4 Inches height clears low bounds.
- 208-240 Volts inputs optimize recovery paths.
- 1/Each quantity fulfills immediate layout footprints.
Halifax VHSF24 Utilizing an integrated Ansul protection assembly, this 24" interior width ventless model isolates heavy grease plumes efficiently inside space-restricted food courts.
- 750 CFM delivery isolates airborne particles.
- 40 3/8 Inches depth captures cooking plumes.
- 87 3/16 Inches height fills vertical spaces.
- With fire suppression maximizes operator safety.
- Hardwire paths isolate electrical path variations.
Halifax VHSF42 Spanning a 43 5/8 Inches exterior width chassis, this high-capacity freestanding ventless system uniformizes commercial air quality within high-volume hotel banquet kitchens.
- 1,125 CFM limits smoke collection.
- 39 11/16 Inches interior width clears layouts.
- 208/240 Volts system runs high power.
- Hardwire links stabilize permanent technical systems.
- 700 lb. mass anchors heavy layouts.
Halifax SCHO848 Package features an 8-foot Type 1 ventilation layout utilizing a 115/230V mechanical fan combination to extract heavy grease and cooking smoke dynamically.
- Captures airborne vaporized grease using bafel filters.
- Supplies short-cycle makeup air through internal plenums.
- Operates with a 1/2 hp motor system.
- Connects via direct hardwired single-phase electric circuits.
- Accommodates ceiling clearances of 10 feet over.
Halifax SCHO948 Package extracts high-volume cooking smoke behind a 9-foot horizontal steel frame structure. It routes heavy grease exhaust patterns automatically to protect kitchen air balances during shifts.
- Traps grease vapor streams through filtration banks.
- Introduces fresh makeup air to balance ventilation.
- Uses 1,127 watts of electrical line utility.
- Allows localized integration with optional fire suppression.
- Fits deep operational footprints measuring 48 inches.
Halifax SCHO748 Package controls hot oil micro-particles using a 1/2 horsepower mechanical fan configuration. It utilizes advanced single-phase electrical loops to clear kitchen vapors safely during active cooking lines.
- Extracts heavy frying grease from cooking stations.
- Supplies fresh outside air to counter vacuums.
- Draws up to 9.8 electrical system amps.
- Features full hardwire connection plug line types.
- Structures compact boundary clearances via 7-foot lengths.
Halifax SCHO648 Package features a 6-foot Type 1 ventilation layout utilizing a 115/230V mechanical fan combination to extract heavy grease and cooking smoke dynamically.
- Captures airborne vaporized grease using bafel filters.
- Supplies short-cycle makeup air through internal plenums.
- Operates with a 1/4 hp motor system.
- Connects via direct hardwired single-phase electric circuits.
- Accommodates ceiling clearances of 10 feet over.
Halifax SCHO548 Package extracts high-volume cooking smoke behind a 5-foot horizontal steel frame structure. It routes heavy grease exhaust patterns automatically to protect kitchen air balances during shifts.
- Traps grease vapor streams through filtration banks.
- Introduces fresh makeup air to balance ventilation.
- Uses 667 watts of electrical line utility.
- Allows localized integration with optional fire suppression.
- Fits deep operational footprints measuring 48 inches.
Halifax SCHO1848 Package controls hot oil micro-particles using a 1 1/2 horsepower mechanical fan configuration. It utilizes advanced single-phase electrical loops to clear kitchen vapors safely during active cooking lines.
- Extracts heavy frying grease from cooking stations.
- Supplies fresh outside air to counter vacuums.
- Draws up to 13 electrical system amps.
- Features full hardwire connection plug line types.
- Structures extensive ventilation boundaries via 18-foot lengths.
Halifax SCHO2048 Package features a 20-foot Type 1 ventilation layout utilizing a 115/230V mechanical fan combination to extract heavy grease and cooking smoke dynamically.
- Captures airborne vaporized grease using bafel filters.
- Supplies short-cycle makeup air through internal plenums.
- Operates with a 1 1/2 hp motor system.
- Connects via direct hardwired single-phase electric circuits.
- Accommodates ceiling clearances of 10 feet over.
Halifax SCHO448 Package extracts high-volume cooking smoke behind a 4-foot horizontal steel frame structure. It routes heavy grease exhaust patterns automatically to protect kitchen air balances during shifts.
- Traps grease vapor streams through filtration banks.
- Introduces fresh makeup air to balance ventilation.
- Uses 667 watts of electrical line utility.
- Allows localized integration with optional fire suppression.
- Fits deep operational footprints measuring 48 inches.
Halifax SCHO1648 Package controls hot oil micro-particles using a 1 1/2 horsepower mechanical fan configuration. It utilizes advanced single-phase electrical loops to clear kitchen vapors safely during active cooking lines.
- Extracts heavy frying grease from cooking stations.
- Supplies fresh outside air to counter vacuums.
- Draws up to 13 electrical system amps.
- Features full hardwire connection plug line types.
- Structures extensive ventilation boundaries via 16-foot lengths.
Halifax SCHO1448 Package features a 14-foot Type 1 ventilation layout utilizing a 115/230V mechanical fan combination to extract heavy grease and cooking smoke dynamically.
- Captures airborne vaporized grease using bafel filters.
- Supplies short-cycle makeup air through internal plenums.
- Operates with a 1 hp motor system.
- Connects via direct hardwired single-phase electric circuits.
- Accommodates ceiling clearances of 10 feet over.
Halifax SCHO1248 Package extracts high-volume cooking smoke behind a 12-foot horizontal steel frame structure. It routes heavy grease exhaust patterns automatically to protect kitchen air balances during shifts.
- Traps grease vapor streams through filtration banks.
- Introduces fresh makeup air to balance ventilation.
- Uses 1,495 watts of electrical line utility.
- Allows localized integration with optional fire suppression.
- Fits deep operational footprints measuring 48 inches.
Halifax SCHO1148 Package controls hot oil micro-particles using a 1 horsepower mechanical fan configuration. It utilizes advanced single-phase electrical loops to clear kitchen vapors safely during active cooking lines.
- Extracts heavy frying grease from cooking stations.
- Supplies fresh outside air to counter vacuums.
- Draws up to 13 electrical system amps.
- Features full hardwire connection plug line types.
- Structures extensive ventilation boundaries via 11-foot lengths.
Halifax SCHO1048 Package features a 10-foot Type 1 ventilation layout utilizing a 115/230V mechanical fan combination to extract heavy grease and cooking smoke dynamically.
- Captures airborne vaporized grease using bafel filters.
- Supplies short-cycle makeup air through internal plenums.
- Operates with a 3/4 hp motor system.
- Connects via direct hardwired single-phase electric circuits.
- Accommodates ceiling clearances of 10 feet over.
Halifax PSPHO948 Package extracts high-volume cooking smoke behind a 9-foot horizontal steel frame structure. It routes heavy grease exhaust patterns automatically to protect kitchen air balances during shifts.
- Traps grease vapor streams through filtration banks.
- Introduces fresh replacement air through a PSP design.
- Uses 1,127 watts of electrical line utility.
- Allows localized integration with optional fire suppression.
- Fits deep operational footprints measuring 48 inches.
Halifax PSPHO748 Package controls hot oil micro-particles using a 1/2 horsepower mechanical fan configuration. It utilizes advanced single-phase electrical loops to clear kitchen vapors safely during active cooking lines.
- Extracts heavy frying grease from cooking stations.
- Supplies fresh outside air via perforated supply plenums.
- Draws up to 9.8 electrical system amps.
- Features full hardwire connection plug line types.
- Structures extensive ventilation boundaries via 7-foot lengths.
Halifax PSPHO648 Package features a 6-foot Type 1 ventilation layout utilizing a 115/230V mechanical fan combination to extract heavy grease and cooking smoke dynamically.
- Captures airborne vaporized grease using bafel filters.
- Supplies fresh makeup air via perforated plenums.
- Operates with a 1/4 hp motor system.
- Connects via direct hardwired single-phase electric circuits.
- Accommodates ceiling clearances of 10 feet over.
Halifax PSPHO548 Package extracts high-volume cooking smoke behind a 5-foot horizontal steel frame structure. It routes heavy grease exhaust patterns automatically to protect kitchen air balances during shifts.
- Traps grease vapor streams through filtration banks.
- Introduces fresh replacement air through a PSP design.
- Uses 667 watts of electrical line utility.
- Allows localized integration with optional fire suppression.
- Fits deep operational footprints measuring 48 inches.
Halifax PSPHO448 Package controls hot oil micro-particles using a 1/4 horsepower mechanical fan configuration. It utilizes advanced single-phase electrical loops to clear kitchen vapors safely during active cooking lines.
- Extracts heavy frying grease from cooking stations.
- Supplies fresh outside air via perforated supply plenums.
- Draws up to 5.8 electrical system amps.
- Features full hardwire connection plug line types.
- Structures extensive ventilation boundaries via 4-foot lengths.
Halifax PSPHO2048 Package features a 20-foot Type 1 ventilation layout utilizing a 115/230V mechanical fan combination to extract heavy grease and cooking smoke dynamically.
- Captures airborne vaporized grease using bafel filters.
- Supplies fresh makeup air via perforated plenums.
- Operates with a 1 1/2 hp motor system.
- Connects via direct hardwired single-phase electric circuits.
- Accommodates ceiling clearances of 10 feet over.
Halifax PSPHO1848 Package extracts high-volume cooking smoke behind an 18-foot horizontal steel frame structure. It routes heavy grease exhaust patterns automatically to protect kitchen air balances during shifts.
- Traps grease vapor streams through filtration banks.
- Introduces fresh replacement air through a PSP design.
- Uses 1,495 watts of electrical line utility.
- Allows localized integration with optional fire suppression.
- Fits deep operational footprints measuring 48 inches.
Halifax PSPHO1648 Package controls hot oil micro-particles using a 1 1/2 horsepower mechanical fan configuration. It utilizes advanced single-phase electrical loops to clear kitchen vapors safely during active cooking lines.
- Extracts heavy frying grease from cooking stations.
- Supplies fresh outside air via perforated supply plenums.
- Draws up to 13 electrical system amps.
- Features full hardwire connection plug line types.
- Structures extensive ventilation boundaries via 16-foot lengths.
Halifax PSPHO1448 Package features a 14-foot Type 1 ventilation layout utilizing a 115/230V mechanical fan combination to extract heavy grease and cooking smoke dynamically.
- Captures airborne vaporized grease using bafel filters.
- Supplies fresh makeup air via perforated plenums.
- Operates with a 1 hp motor system.
- Connects via direct hardwired single-phase electric circuits.
- Accommodates ceiling clearances of 10 feet over.
Halifax PSPHO1248 Package extracts high-volume cooking smoke behind a 12-foot horizontal steel frame structure. It routes heavy grease exhaust patterns automatically to protect kitchen air balances during shifts.
- Traps grease vapor streams through filtration banks.
- Introduces fresh replacement air through a PSP design.
- Uses 1,495 watts of electrical line utility.
- Allows localized integration with optional fire suppression.
- Fits deep operational footprints measuring 48 inches.