A commercial kitchen’s extraction system must capture cooking emissions while allowing chefs to work comfortably. We coordinate the hood, grease filtration, duct route, fan, replacement air and discharge treatment with the actual cooking line. Restaurant opening hours, neighbouring spaces and access for cleaning shape the design from the start.
Capture is a hood-design problem
Hood size and position should follow the cooking equipment, cooking intensity and rising plume. Increasing extract volume cannot compensate for every capture problem. Side draughts, replacement-air jets and gaps between the hood and appliances can let emissions escape. We review the equipment arrangement and the work area together, including changes that may be planned to the cooking line or the restaurant’s daily operating schedule.
Grease, particles and odour need different treatment
Grease filters form an initial stage; electrostatic filtration may be evaluated for fine particles, while activated carbon can be considered for suitable odour components. A water-wash arrangement has its own operating and maintenance requirements. These stages do not perform the same function and are not interchangeable. The selected combination depends on the emissions, discharge route and maintenance capability, with access to clean or replace each stage included in the layout.
Air balance between kitchen and dining room
Replacement air should support capture without disturbing the cooking plume or creating an uncomfortable draught. We review pressure relationships between the kitchen, dining room and adjacent spaces. Heating or cooling the incoming air can be relevant to comfort and operating cost. Exhaust outlets are coordinated with the building envelope, nearby intakes and surrounding properties rather than placed solely according to the shortest duct route.
Cleaning and fire-system coordination
Grease deposits affect airflow and create a maintenance issue throughout the hood and duct route. We plan cleaning access, fan service access and filtration maintenance. Where a hood-suppression system is required, its nozzles, detection and energy-isolation sequence are coordinated with the ventilation arrangement and cooking appliances. Routine extract ventilation and dedicated fire suppression remain distinct systems with an agreed interface.
Technical points we check
- Cooking equipment list, hood capture geometry and expected operating intensity.
- Grease filtration, optional particulate or odour stages and pressure loss.
- Replacement-air distribution and pressure relationship with the dining area.
- Duct-cleaning access and coordination with hood fire suppression.
From site survey to handover
We start by recording the space layout, occupancy, operating hours and existing equipment. We then coordinate air volumes, pressure losses, duct routes, intake and discharge positions, power supplies and maintenance access. After installation, we check the actual air distribution and control response against the agreed design. We explain filter access, operating schedules and maintenance responsibilities to the building team, so the installation can be managed after handover.
Frequently asked questions
Does a carbon filter remove grease?
Activated carbon and grease filtration have different roles. Grease and particle stages protect downstream equipment; suitable carbon media may address selected odour components and must be maintained for its intended duty.
Can the existing hood be kept during a kitchen upgrade?
We compare its geometry, airflow, filters and condition with the new cooking equipment. A retained hood may require changes to extraction, replacement air, cleaning access or suppression nozzles.
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