Pizza Extract Hoods

Pizza Extract Hoods
Commercial grade pizza extraction hoods made from full stainless steel construction. Commercial pizza extraction ovens are different from standard commercial kitchen extraction in that they have two separate baffle filter housings that are at each end of the extractor hood. The two baffle filter housings provide a much larger amount of extracted air to be removed over standard extraction hoods. They require a powerful fan, usually a contra-rotating fan in order to provide the correct volume of extracted air. However the temperature of the extracted air can be very high and therefore we recommend an out of air fan be fitted. In particular backward curved centrifugal fans are well suited to the volumes and air temperatures involved in pizza cooking.
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1800mm Pizza Extraction Hood

COMMERCIAL Kitchen Extraction Hood 1800 mm   Dimensions: 1800 mm (L) x 1950mm (Depth)  H..

£950.00

Commercial Pizza Oven Extraction Canopy 3000mm x 2000mm

Commercial Pizza Oven Extraction Canopy 3000mm x 2000mm  Dimensions: 3000mm (L) x 2000mm (Depth..

£1,240.00

Commercial Pizza Extraction Oven Canopy Hood 3000mm Kit

Pizza Extractor Oven Hood - Commercial Kitchen Extraction 3000mm Kit  Dimensions: 2950mm (L) x ..

£3,860.00

Commercial Kitchen Ventilation Regulations

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.