Commercial kitchen extractors keep your kitchen clean, fire-safe, and free of infestation. They can extract at an impressive rate of up to 30,000 m³/h and pack plenty of punch, keeping people protected, comfortable, and cool. They do this exceptional work through three important components.
1. Canopy
The canopy is one of the most important elements of commercial kitchen extraction. It captures airborne contaminants and hazardous gases before sending the effluent outside via your ducts. The hood is placed above cooking and food preparation areas to collect contaminants before they circulate. Companies such as www.targetcatering.co.uk/kitchen-extraction/commercial-kitchen-extraction will handle your canopy installation, ensuring your system is compliant with the latest regulations.
2. Ductwork
Your ductwork moves heat, steam, and contaminated air outside for safe dispersal, keeping your kitchen environment clear and cool. By moving grease away from the heat of your kitchen, your ducts reduce fire risk while maintaining adequate ventilation; what’s more, your diners won’t have their experience ruined by a humid, smoky environment.
3. Extractor fan
Your fan collects contaminated air and heat through your hood and moves it through your ducts so that it can disperse outside. Evacuated air is removed, and clean air is distributed back into your kitchen, often with the help of ceiling diffusers. If you keep your extraction system maintained and clean, it will resist pests and microbial transfer while helping you meet your fire codes.
All commercial kitchens are required by law to use an adequate extraction system, and all three components are essential for keeping you up to code.
