PROTECT YOUR KITCHEN.
PROTECT YOUR BUSINESS.

Apex works across the full spectrum of commercial foodservice facilities. This includes independent and franchise restaurants, hotel banquet kitchens, ghost and commissary kitchens, catering facilities, university and hospital cafeterias, food truck commissaries, and commercial industrial baking plants. Whether you operate a compact cookline or a 40-foot institutional cooking battery, systems are tailored to your appliances.

Yes. We provide complete commercial kitchen hood solutions, including Type I grease hoods (for fryers, ranges, charbroilers, and woks) and Type II condensate/heat hoods (for dishwashers, steam kettles, and baking ovens). Our scope includes layout review, custom fabrication coordination, canopy hanging, grease duct integration, make-up air unit configuration, and rooftop upblast fan mounting.

Yes. Commercial kitchen fire suppression systems are a core focus. We design, install, test, and service wet chemical fire suppression systems specifically engineered to protect commercial cooking appliances, hood plenums, and exhaust ducts. Systems feature automatic thermal fusible link detection, manual remote pull stations, and automatic gas and electrical interlock shutoffs.

Yes. Commercial kitchen fire suppression systems require regular professional inspection and testing (typically semi-annually / every 6 months under standard safety codes). We inspect detection lines, test manual pull stations, verify mechanical gas shutoff valve trips, inspect and replace fusible links, verify cylinder pressures, and tag the system with certified inspection documentation.

Yes. We provide scheduled preventative maintenance and responsive troubleshooting for hood ventilation fans, drive belts, bearings, vibration issues, duct access gaskets, fire suppression cylinders, and electrical interlocks. Preventative maintenance keeps equipment running efficiently and prevents unexpected kitchen shutdowns during peak dining hours.

You can request a consultation directly through the form on this website, or by calling our team. We will discuss your cooking equipment lineup, facility location, project timeline, and specific needs. For existing facilities, an on-site walkthrough can be scheduled to inspect the existing hood and suppression setup.

Yes. We frequently work with existing commercial kitchen hoods. Whether you are replacing old cooking equipment, expanding your cookline, upgrading an outdated dry chemical system to a modern wet chemical fire suppression system, or addressing safety deficiencies flagged by a local fire marshal or insurance provider, we can inspect and retrofit your existing system.

Absolutely. We regularly collaborate with restaurant owners, general contractors, mechanical engineers, and kitchen equipment dealers from early design stages through final inspection. Early involvement ensures proper hood sizing, adequate CFM exhaust and make-up air balance, compliant duct clearances, and smooth permit sign-offs.