Commercial Exhaust Hood Repair in Miami
A hood that has stopped pulling is a fire-code problem and a staffing problem long before anyone calls it a repair.
What we replace most
- Exhaust fan motors and capacitors
- Bearings, shafts and fan wheels
- Belts, pulleys and tensioning
- Makeup air units and balancing
- Dampers and actuators
- Hood switches, controls and wiring
- Hood lighting and ballasts
- Filter housings and drain paths
- Roof-mounted fan servicing
Tell us the make, model and what it is doing when you call. That is what decides which parts go on the truck — and whether this is one visit or two.
Exhaust & Range Hood Repair across South Florida
The hood is the piece of equipment a kitchen notices last and suffers from most. When it stops moving air properly the room fills with heat and smoke, the cooks are working in conditions nobody wants to work in, and grease that should be going up the duct starts settling everywhere else instead.
We repair the mechanical and electrical side: exhaust fan motors, bearings, belts and pulleys, makeup air units, dampers, switches, controls and hood lighting. We are not a hood-cleaning or fire-suppression company — that is separate licensed work, and the certification and inspection intervals attached to it are not ours to sign off. When a job needs those trades we will tell you.
Equipment down right now? Describe the failure, not just the equipment — it decides what we bring.
Call (888) 822-7754Symptoms, and what usually sits behind them
These are patterns our technicians see in the field, not a diagnosis. The point of listing them is so you can describe the fault accurately on the phone — and so you can tell whether a quote you are holding matches the symptom you actually have.
| Symptom | What it usually means |
|---|---|
| Kitchen filling with smoke and heat | Exhaust fan not moving its rated air — belt slipping or snapped, motor failing, wheel loaded with grease, or makeup air out of balance so the hood has nothing to draw. |
| Loud rumbling, squealing or vibration from the roof | Bearings dry or failing, a wheel out of balance from grease build-up, or mounting hardware backed off. Vibration destroys everything it is attached to if left running. |
| Fan motor humming but not turning | Seized bearings, failed capacitor, or a motor at the end of its life. Repeatedly resetting it cooks the windings. |
| Belt dust under the fan housing | Belt slipping and wearing. Cheap to fix now, expensive once it snaps mid-service and takes the ventilation with it. |
| Doors hard to open, air pulling through the dining room | Makeup air not replacing what the hood is exhausting, so the building goes negative. Uncomfortable, and it kills the hood’s ability to capture. |
| Hood lights or switches dead | Ballasts, lamps, switches or control wiring — the least urgent fault on this list and the easiest to fold into another visit. |
| Grease dripping from the hood or duct | Filters overdue or wrong, drain path blocked, or an exhaust rate too low to carry grease up the duct. This crosses into fire-safety territory and needs addressing quickly. |
The repair is rarely the expensive part
Hood failure rarely closes a kitchen immediately, which is why it gets tolerated — and why it becomes expensive. Cooking under a hood that is not capturing puts grease where it should not be, makes the kitchen unworkable in South Florida heat, and creates fire-code exposure. Cleaning frequency for the hood and duct system is set by what you cook, not by preference, and fire-suppression inspection is a separate legal obligation on its own interval.
We say this because the decision most kitchens get wrong is waiting — running a failing machine through one more weekend because the repair feels expensive, when the weekend costs more than the repair would have.
Brands we work on
We are independent, not tied to one manufacturer, so one call covers a kitchen running six different badges. If your equipment is still under manufacturer warranty we will tell you — even though it means we do not get the job.
Written quote before we start
You approve the number on site, in writing, before any work begins.
Ranges, so you can sanity-check any quote
Almost nobody in this market publishes numbers. These are published national industry ranges, shown so you have something to measure a quote against at six in the morning.
| Item | Published industry range |
|---|---|
| Diagnostic / trip fee | $85 – $175 |
| Standard labor | $75 – $150 per hour |
| After-hours surcharge | $100 – $300 |
| Common repairs | $150 – $600 |
| Major components | $400 – $1,200+ |
These are national industry ranges published by trade and cost-guide sources, shown so you can sanity-check any quote you receive. They are not Express Xpert prices — we quote your specific equipment on site, in writing, before any work begins.
See the commercial repair overview for how we handle inspection findings, maintenance scheduling and vendor paperwork.
Get a commercial technician dispatched
Tell us what is down and how fast you need it. Commercial requests go to a dispatcher, not a general queue — and we ask for your service hours so a technician is not arriving in the middle of your dinner rush.
- Technician on site within 2 hours when equipment is down
- Written quote before any work begins
- $5M general liability — COI and W-9 for vendor onboarding
- Net-30 terms available for registered businesses
Equipment down right now? Calling is faster — (888) 822-7754.
Exhaust & Range Hood Repair — FAQ
Do you clean hoods or handle fire suppression?
No. Hood and duct cleaning, and fire-suppression system inspection and certification, are separate licensed specialities with their own required intervals and certifications. We do the mechanical and electrical repair — fans, motors, bearings, belts, makeup air, dampers, controls and lighting. If what you need is cleaning or suppression certification we will say so rather than take the job.
How often does a hood system need cleaning?
It is set by what you cook, not by preference. Solid-fuel cooking sits at the most frequent end, high-volume and around-the-clock operations next, standard full-service kitchens less often, and low-volume or seasonal least of all. It is a fire-code obligation rather than a housekeeping choice — worth confirming your specific interval with the company doing your cleaning and with your local fire authority.
The fan is running but the kitchen is still full of smoke. Why?
Usually makeup air rather than the exhaust fan. A hood can only remove air that is being replaced — if the makeup air unit is down or out of balance, the building goes negative, doors get hard to open, and the hood stops capturing properly even though the exhaust fan sounds perfectly healthy. The other common cause is a fan wheel so loaded with grease it has lost most of its airflow.
Can we keep cooking with the hood down?
Treat that as a question for your local fire authority rather than for us, because ventilation and suppression requirements are enforced by the fire code and the answer depends on your specific setup and jurisdiction. What we can tell you is that it is worth getting the repair moving immediately — this is not a fault to run through a weekend.
We service the whole kitchen, not one machine
Commercial Refrigeration
Reach-ins, prep tables, display cases & bar coolers
Walk-In Coolers & Freezers
Box down, doors, coils, compressors & controls
Commercial Ice Machines
Cubers, flakers, nugget & remote condenser units
Commercial Ovens & Ranges
Convection, combi, deck ovens & the cooking line
Pizza Ovens
Deck, conveyor & brick oven repair
Commercial Dishwashers
High-temp, low-temp & conveyor warewashing
Fryers, Griddles & Steamers
The rest of the hot line
Exhaust & Range Hood Repair — Miami-Dade, Broward & Palm Beach
Call (888) 822-7754. Tell us the make, model and what it is doing — English or Spanish.