Well, John, notwithstanding my view that commercial hoods have, for various reasons, the most efficient hood design, there are some aspects that may be "deletes" in your purchase order, although I am guessing here, and perhaps your cooking style is sufficiently "commercial" to justify more than I think. (Do I correctly recall that you are a pro cook?) Also, if the existing setup is OTR microwave oven, then I'm guessing the range is a standard 30-inch unit and you don't intend to change it.

You probably won't need the fire suppression.

Usually, the four-foot front to back size is good at seven feet, particularly when MUA is being introduced into the hood, but a 9-foot ceiling is needed at that height, as these things are typically two feet base-to-top. Depending on your height, and your ceiling, there might be a need to duck under it (and wear a bicycle helmet).

Their MUA design is claimed to be superior, but the comparison is against the short-circuit design that has been depreciated for years. This design looks like it pushes some of the air down (onto you - hope you live in Pago Pago and not Green Bay unless you heat the air) and some of the air is still seemingly short-circuited. I would want to see a schlieren image of this design in operation against, say, a hot grill.*

Hoods this big can do a lot with the asserted air flow rate of 1925 CFM over 20 square feet of aperture, or 95 ft/min (given the baffle space is less than half the aperture). If you scale down the length to four feet (3 ft wide at seven feet high is too narrow), you can lower the blower speeds to 80 percent of the listed baseline, at least for the exhaust. Noise will then be lower too.

The MUA flow rate seems to be a little low, but in a restaurant some of the total building MUA has to go to the seating area to keep its pressure positive relative to the cooking area. If the listed flow rate is to be the only MUA in your kitchen, then I would scale down the exhaust blower flow to match the width, but keep the MUA blower flow rate as listed.

Given unlimited modification permission, I'd drill holes in the front panel to spill some MUA across the kitchen ceiling and around to the floor to ensure that MUA from the floor area was available to keep the plume flow above the cooking area constrained. (As noted, schlieren imagery would be very valuable here.) In a restaurant, the seating area MUA can supply this additional air and such holes would be unnecessary, I guess.

These commercial hoods are typically operated at full power so all the exhaust and all the MUA can be easily balanced without a complex control system. (Also this ensures that the baffles do their job removing the larger end of the grease particle spectrum even for modest cooking tasks.) But in a residential kitchen where sometimes the flow rate needed is much lower and you are not expecting to have your exhaust duct cleaned and inspected each year, variable exhaust is desirable. This then demands variable MUA.

It would be possible to do that manually with a differential pressure readout in the kitchen for tuning, but most would find that an annoying prospect depending on cooking style. Perhaps one induction motor control powering both blowers in parallel could provide a quasi balanced system. Or the exhaust is controlled, and the MUA duct has a balanced damper that dumps excess air back outside. This is all non-trivial, but the commercial world may have schemes ready to apply to this issue.

Commercial hood lighting may not be adequate for some.

I'm not sure why it has a 3-inch standoff at the back to move it out from the wall.

At the moment the only other thing I can note is that it would be good to take advantage of their design offer. While they list blower flow rates at a respectable pressure loss, we don't know if that is the pressure loss of the hood alone, or some larger value intended to be typical of hood plus ducting.

kas

*Most of the schlieren images I've seen related to finding the correct exhaust blower flow rate have been taken in labs where the MUA is supplied from an opposing perforated wall.

We had a commercial hood, and roof top exhauster from '80 to '93 - worked well. It was an older home and it fit right in with our Garland stove.