Did you know that commercial kitchens can produce carbon monoxide – a lethal colourless odourless gas? (It’s important to have a carbon monoxide monitor to keep checking for this. I was just glad we had one in our house today – the glass fronted fire started putting out carbon monoxide and we would not have known if it hadn’t been that the monitor started beeping loudly. I was already asleep and it woke me up. We opened all the windows and got fresh air running through the house.) Or that they can release particles that can trigger respiratory illnesses? An industrial extractor fan is not just for improving the working environment; it is a necessity for safety and the health of your staff and customers. Kitchen ventilation in a commercial kitchen environment is crucial as well as a legal requirement. A Commercial Kitchen Extraction Canopy contains a hood with edges that extend beyond the cooking area, so the canopy catches the contaminated air at source, preventing it from moving elsewhere. The kitchen extract canopy contains filters to remove particles and grease, to avoid any buildup in the air inlets. The ventilation system also has ducts for fume discharge and to allow fresh air into the kitchen. Fans move fumes from the hood to the ducts.
It’s also important to maintain your kitchen extraction canopy because if you have a fire and your ventilation system has not been maintained, your insurance company will contest any claim you make. Professional cleaning for commercial extraction canopies is recommended, as the canopy extracts grease from the air, making it a fire hazard if not regularly cleaned.
As well as collecting fumes and poisonous gases, commercial kitchen extraction canopies filter out carbon and grease from the air. This is another health and safety feature, as grease-filled air is a common cause of commercial kitchen fires. These are especially common in kitchens where a lot of frying or wok cooking is done.