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Commercial kitchen design and the required kitchen ventilation system can be difficult to specify. We have designed a range of commercial kitchen ventilation solutions to suit all requirements and budgets.
We are able to custom manufacture any commercial kitchen canopy that may be required. We can manufacture kitchen ventilation canopies that have built in fresh air plenums, commercial island canopies, bespoke high end domestic canopies, even brass and other specialised canopies.
Our commercial kitchen extraction hoods are laser cut which make for a quality product. We have different grades of commercial extraction to suit all budgets and cooking types from full commercial kitchen systems with built in fresh air and energy efficient fans to small self contained extractor hoods that have the fan built in.
We also offer an expert consultancy service that can offer full system design, drawings, DEFRA specification, Noise details and full odour control specification that can be issued to your local council for support of planning conditions and change of use. Please ask for details.
Careful consideration should be given to the design and type of extraction system that is installed.
Ideally this should be done at the planning stage before anything is fitted and it is often a planning condition that a certain standard of extraction unit is installed. Occasionally businesses will find themselves having to consider what they can do to their existing system if, for example, a complaint is made to the Local Authority and it is found that an odour nuisance is being caused.
The aim of any kitchen ventilation/extraction is to ensure that no nuisance, disturbance or loss of amenity is caused by odour, fumes, food droplets or noise, to nearby properties. Additionally, the visual appearance of the flue may be important and the flue itself may require a separate planning permission. Enquiries should be made to the Local Authority Planning Department regarding this matter.
There are many different types of odour abatement available, not all types are suitable for all cooking methods. In each case, grease filters must be installed.
Activated Charcoal Filters These are installed in the extract duct and filter out most of the cooking smell. They are usually disposable and will last for around 6 months to a year, depending on their use. It is essential that they are of adequate size for the volume and type of odour.
Ozone Systems These systems are split into two main types. Ultraviolet lamps, these product ozone by means of specialised lamps. The ozone can be be used either by mounting the unit inside the ductwork or more efficiently by injecting the ozone into the ventilation system, where it can then mix with the dirty air.
Electrostatic Precipitators - These simply use electrostatic energy to scrub the air clean. They are very good where there is a lot of smoke and / or grease.
Air Dilution This method involves diluting the fumes with fresh air, with the mixed air being passed through the exhaust at an increased velocity. Whilst the final effluent itself may smell less strong, the amount of odour within it is the same so this method is only likely to be effective where the problem arises from smells trapped in an enclosed area – e.g. if surrounded by higher buildings and air can not escape. Care should be taken to ensure this method does not just move the problem to another location.
Odour Neutralisation This method works by spraying an odour neutralising chemical into the air stream as it passes along the ductwork. If you are considering either installing an extraction system or making alterations to your existing one then you should contact a suitably qualified and experienced person who has specialist knowledge of ventilation schemes for advice.