Fast Food Kitchen Ventilation Design

I’m opening a small fast-food outlet with a kitchen footprint under 500 sq ft that will run heavy on grills and fryers. Before I can pull permits or get firm quotes from my contractors, I need a complete set of ventilation drawings that satisfies local commercial‐kitchen code and captures every detail a hood installer or HVAC engineer would expect.

The drawings should show hood location and clearances, duct routing, exhaust and make-up air sizing, fan selection, airflow and capture velocity calculations, plus any notes a plan reviewer will look for (fire suppression tie-ins, access panels, roof penetration details, etc.). Use whatever you’re most comfortable with—AutoCAD, Revit, or similar—but deliver both the native file and a clean, scaled PDF ready to be stamped once reviewed.

Acceptance will be based on:
• Code-compliant layout and calculations for a grill-and-fryer line under 500 sq ft
• Clear, labeled drawings that a fabricator can quote directly
• Native CAD file and printable PDF provided within the agreed timeline

If you have recent examples of small quick-service kitchen ventilation plans, feel free to share links or screenshots when you respond.