Exhaust Ducting: Costing, Importance, and Why It Matters in F&B Takeovers

When F&B operators consider taking over an existing unit, one key technical component often makes or breaks the deal: exhaust ducting.

While location, rental, and layout are obvious considerations, seasoned F&B players know that exhaust infrastructure is a non-negotiable asset — especially for concepts involving cooking with heat, oil, or open flame.

In this article, we break down what exhaust ducting is, why it’s essential, how much it can cost, and why it should be a priority factor in any F&B space takeover.

🔍 What is Exhaust Ducting?

Exhaust ducting refers to the system of metallic ducts, hoods, and fans that extract heat, smoke, steam, grease, and odors from your kitchen and vent them safely outside the building. It's often connected to:

• Kitchen hoods

• Grease filters

• Fire suppression systems

• Roof-level or wall-mounted discharge points

Exhaust ducting is critical to maintaining air quality, fire safety, and regulatory compliance in any commercial kitchen.

💰 Costing: What to Expect

Installing exhaust ducting from scratch can be expensive — and not always feasible depending on the building.

Here’s a general cost breakdown (in SGD):

Component	Estimated Cost
Kitchen hood system	$3,000 – $8,000
Ducting (per foot/metre)	$100 – $300 / metre
Exhaust fan & motor	$1,500 – $4,000
Grease filtration system	$3,000 – $10,000+
Fire-rated ducting (if required)	$200 – $400 / metre
Roof access/scaffolding (if needed)	$5,000 – $20,000

👉 Total estimate: $15,000 – $60,000+, depending on scale and complexity

If structural limitations or landlord restrictions prevent ducting installation, it could render the unit unsuitable for hot food operations entirely.

❗ Why It’s a Crucial Takeover Factor

When taking over a unit from a previous F&B tenant, existing exhaust ducting is a major cost-saving and operational advantage. Here's why:

1. High Cost to Install

If the unit doesn’t have it, you're looking at high capital expenditure upfront — and not all landlords will allow installation.

2. Time and Approval Delays

Retrofitting exhaust ducting requires:

• Structural engineers

• BCA/SCDF/NEA submissions

• Landlord and management approvals

This can delay your launch by 2–6 months or more.

3. Regulatory Risk

If your operations generate smoke or grease without proper exhaust, you risk:

• License rejection

• Fines or shutdowns

• Complaints from neighbors or malls

4. Increased Value in Takeover Deals

Units with functional, well-maintained exhaust systems command higher takeover fees — and rightly so. You’re saving both time and money.

🧠 Key Questions to Ask During a Takeover

Before committing, ask the following:

• Is the exhaust ducting independent or shared?

• Where does the duct terminate (e.g., roof, sidewall)?

• What is the duct size and power capacity?

• When was it last serviced or cleaned?

• Can the system support your specific kitchen equipment?

It’s highly recommended to get a kitchen consultant or licensed contractor to inspect the system before signing the LOI.

💼 Final Thoughts

Exhaust ducting is not just a technical detail — it’s a critical infrastructure that affects your setup costs, timeline, licensing, and long-term operations.

For F&B players, evaluating the quality and availability of an exhaust system should be one of the first steps during any site inspection or takeover discussion.

In a market where speed to launch and cost-efficiency are everything, existing ducting isn’t just convenient — it’s a competitive advantage.