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500mm Centrifugal Fan

500mm Centrifugal Fan
500mm Centrifugal Fan
  • Model: 500mm Centrifugal Fan
  • Weight: 40.00kg
  • Dimensions: 800.00mm x 800.00mm x 800.00mm
£1,010.00
Price in reward points: 750

Commercial Kitchen 500mm Centrifugal Extraction Fan

High temperature kitchen rated fan, continuous operation
Multi-functional use, e.g. for kitchen exhaust air
Modular system - easy to maintain, easy to service
Pre-assembled rotary isolator as standard
Low sound level for high volume kitchen extraction applications
Easy to maintain centrifugal type blade,ÿreliable and non clogging
High efficient IE2 motors
Speed-controllable via energy efficient frequency control system
Motor outside the air stream to extend service intervals and trouble free operation.

All MUB/T fans have impellers with backward curved blades, manufactured from aluminium, and IEC standard motors outside the air stream with efficiency class IE2 for all 400V three phase motors from 0.75 kW. The MUB/T fans are suitable for medium temperatures up to 120øC continuously. Motor protection by cold conductors or thermal contact, to be connected to an external motor protection device.
The casing consists of an aluminium frame with fibreglass reinforced plastic corners and double skin, galvanised steel panels with a 20 mm mineral sound absorbing wool insulation. Panels are removable, allowing flexible ventilation solutions - the air direction can easily be changed. With quick lock access door. The MUB bottom panel is shaped as a grease tray and incorporates a pre-mounted 1" drain plug for easy cleaning and constant draining application in to a suitable receptor.. An isolator switch is mounted on the casing to satisfy electrical safety regulations.

Several filter modules like f.e. activated carbon- or aluminum filters are available, calculated individually on the working point of the fan, please ask for us details on specification of these.

Casing
Self supporting aluminium frame construction with highly impact resistant PA6 corners. 20 mm glass wool acoustic and thermal insulation. Integrated condensation tray with built-in 1? drain plug.

Motor
Depending on the version, equipped with voltage controllable IEC standard motors or frequency inverter controllable IE2 standard motors.

Impeller geometry
Radial impeller with backwards curved blades.

Output control
Speed controllable via voltage reduction using a transformer, or controllable with a frequency inverter.

Motor protection
Integrated thermal contacts or PTC thermistors with cables for connection to a motor protection switching device.

ELECTRICAL
Voltage400V Three Phase
Amps4.2A per phase
TECHNICAL
Air Flow PressureWorking Static Pressure 732 Pa
Air Flow Volume11,700 m3/hr
Sound Pressure Level (dBA)55 dB(A)

Q. Is it a legal requirement in the U.K to have extraction in a commercial kitchen?

A. In the UK, it is indeed a legal requirement to have extraction and ventilation in commercial kitchens. This requirement is governed by the Workplace (Health, Safety and Welfare) Regulations 1992, which mandate employers to provide effective and appropriate ventilation in every enclosed workplace, including kitchens. Mechanical extraction is recommended as a means of achieving effective kitchen ventilation​. This regulation ensures the safety, health, and comfort of kitchen staff and patrons by controlling odours, reducing airborne grease, and minimizing fire risks. Compliance with these regulations is crucial for commercial kitchen operators in the UK.


Q. How often should commercial kitchen extraction be cleaned in the U.K?

A. In the UK, the frequency at which commercial kitchen extraction systems need to be cleaned is outlined by the TR19 guidelines, which are widely recognized within the industry. According to these guidelines, the cleaning frequency is determined by the amount of usage the kitchen sees:

  • Heavy use (12-16 hours a day): Every 3 months.
  • Moderate use (6-12 hours a day): Every 6 months.
  • Light use (2-6 hours per day): Annually.

These intervals are recommended to ensure that grease accumulation is managed effectively, reducing the risk of fire and ensuring that the ventilation system works efficiently​. Compliance with these guidelines not only helps in maintaining hygiene and safety standards but also in adhering to legal requirements.

Q. Do I need planning permission for a commercial extractor fan?

A. In the UK, whether you need planning permission for installing a commercial extractor fan can depend on several factors, such as the location of your property, the size of the extraction system, and its potential impact on the surrounding area (e.g., noise and odors). Generally, if the installation of an extractor fan involves significant changes to the building's exterior or affects the local environment, you may need to obtain planning permission.

For properties located in conservation areas or listed buildings, there are stricter controls, and planning permission is more likely to be required for any external changes, including the installation of commercial extractor fans.

It's essential to consult your local council's planning department before installing an extractor fan in a commercial kitchen. They can provide specific guidance based on your situation and the local regulations. This step ensures that you comply with the necessary planning permissions and building regulations, avoiding potential legal issues or fines.





What is a commercial kitchen canopy hood

A commercial extraction canopy hood, often found in commercial kitchens, is a crucial component designed to remove heat, smoke, grease, and other airborne contaminants generated during cooking. It ensures a safe, comfortable, and regulatory-compliant working environment by providing ventilation. These hoods typically feature advanced filtration systems, including grease filters and sometimes additional fire suppression systems to enhance safety. Made from durable materials like stainless steel, they are designed for easy cleaning and maintenance. The use of such hoods is vital for maintaining air quality, reducing fire risks, and complying with health and safety regulations in commercial food preparation areas.When selecting a commercial extraction canopy hood for your kitchen, the choice depends on your kitchen's size, layout, cooking volume, and the types of appliances used.


Here are the important types of canopy hoods and key considerations for selection:

1. Wall-mounted Canopy Hoods Description: Installed against a kitchen wall, ideal for ranges, griddles, and fryers placed along walls.

    Selection Criteria: Choose if your cooking equipment is against the wall and you need effective smoke and grease removal from that specific area.

2. Island Canopy Hoods Description: Free-hanging units designed for kitchens with central cooking areas. They capture contaminants from all sides.

    Selection Criteria: Opt for island hoods if your cooking stations are in the kitchen's center, requiring a 360-degree capture zone.

3. Low Ceiling Hoods Description: Specifically designed for kitchens with height restrictions, ensuring efficient ventilation without the need for high ceilings.

    Selection Criteria: Ideal if your kitchen has low ceilings but requires efficient extraction.

4. Heat and Condensate Hoods Description: Specialized hoods for high-moisture environments, capturing steam and condensate along with smoke and grease.

    Selection Criteria: Necessary for kitchens with heavy steam-producing appliances, like dishwashers or pasta cookers.

5. Make-Up Air Hoods Description: These hoods introduce fresh air back into the kitchen to replace the air extracted, ensuring a balanced environment.

    Selection Criteria:  Choose if your kitchen requires a steady flow of fresh air to combat negative pressure issues.


Selection Tips:

  Volume and Type of Cooking:  Heavier cooking volumes and greasier foods need more powerful extraction. Space and Layout: The kitchen's size and equipment layout determine the hood type and size.

  Local Regulations:  Ensure the chosen hood meets all local health, safety, and building codes.

  Energy Efficiency:  Consider models that offer energy savings without compromising on performance.

  Professional Assessment:  Consulting with a ventilation expert or engineer can provide customized advice based on your specific needs. Selecting the right type involves balancing your kitchen's operational needs with health and safety regulations while also considering the physical constraints of your space.