Extraction Hoods and Canopies are vital parts of any commercial kitchen and should be fabricated from Stainless Steel for best safety. They are also legal requirements, to control the environment and guarantee everyone’s health and safety.
Commercial kitchens generate large amounts of heat from their burners, especially when working at full capacity and the ventilation system has to be able to cope with this. Canopy hoods are designed to work efficiently in different positions in the commercial kitchen. Wall hoods are used where cooking equipment is set against a wall. Where equipment is situated in an island set up, then single island hoods are used. All appliances generating fumes in a commercial kitchen should each have a canopy. Canopies deal with a lot of heat; and stainless steel is an excellent material when used as part of an overall system for managing this heat safely. An effective canopy should also discourage condensation because that will lead to the accumulation of particles inside the hood. The duct needs to be well insulated to allow the system to discharge hot air at the outlet, not within the building.
The extracted air needs to be replaced with fresh air to restore what is removed and to maintain atmospheric pressure. Replacement air systems can obtain air both from outside, for instance, a rooftop unit, or internally, perhaps from the dining area. The air is filtered and then heated or cooled to the correct standard.
Filters in the canopy hood remove grease residues and particulates from the air inlets. However, grease can still get through and build up in the ducts, if the system is not cleaned regularly. This can cause a fire hazard. Access is important for commercial kitchen ventilation systems. They need regular cleaning to maintain safety; and good access is vital for this work to be carried out. It’s also needed for maintenance, inspection and component replacement.
Get expert advice on your kitchen extraction needs in Northern Ireland and on commercial kitchen outfitting from http://stainlesscateringsupplies.co.uk/
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.