Zephyr offers pro hoods.

The definition of Pro-Style, or Prosumer hood is very much a moving target depending on manufacturer, because most residential buyers wouldn't want a true commercial hood that Pros have to cook under. That said, if you select a hood with baffle filters, enough entry aperture to overlap the cooking zone, some space below the baffles and above the entry aperture to accommodate plume transients, a means internal, in-line, or external to incorporate a blower capable of pulling 90 CFM per square foot of hood entry aperture when constricted by the pressure losses of the baffles, ducting, and imperfect pressure compensating make-up air, then you will have achieved the requirement of column 2 (Medium) of Figure 4 of the Greenheck guide, and this seems to be enough for most residential cooking activities.

Make-up air (MUA) is not a function of the hood system, but is necessitated by the hood system. Some commercial ventilation units parallel the path of the exit air to bring MUA into the kitchen where it may be dumped below the cooking unit, or directed across the ceiling, but this is for roof-top curbing convenience. In any case, the MUA intake should be upwind and at least 10 ft from the hood exhaust, or brought into the residence somewhere else. Note commercial systems almost invariably use up-blast exhaust blowers, so this alone tends to direct the exhaust away from the MUA intake.

Instead of being a part of the ventilation hood system, the MUA system has its own ducting and filtering (minimal or as desired) and blower (in some cases). How it is introduced into the kitchen is a topic all in itself. Fantech has various sized units and their website may be instructional. Search MUA here and read about some of the issues and solutions.

As always that’s extremely helpful kaseki. I’ll read up on make up air systems!