Tips for Choosing the Right Commercial Extraction Hood - Ganna Magazine Blog

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Tips for Choosing the Right Commercial Extraction Hood

Although there are still many homes in the UK without cooker hoods or kitchen extractors, modern air quality and building regulations are making them a necessity. Without them, homes can fill with harmful fumes and damaging humidity. They also provide some fire protection if anything ignites on the hob. Without them, grease and soot will gradually destroy the decoration and fabrics in the kitchen and throughout the house.

In commercial premises these factors are multiplied. Not only are heat and pollution a health threat to your team, but they put you at risk of falling foul of UK and EU regulations on health and safety, employment legislation and the
Environmental Protection Act.

Inspectors will consider the impacts on the health of your workers and also on the restaurant’s customers and your neighbours. The heat, smell and noise of a busy kitchen can be a significant environmental nuisance, and you can’t seal your doors and windows to protect your neighbours without making conditions worse inside.

Commercial catering suppliers like provide a range of extraction hoods designed to stand up to the heavy usage of commercial food outlets as well as meet the air quality and noise emission targets set by the regulators. They will also be designed with fast, easy access in mind, because fire and health and safety regulations require you to replace their air filters regularly and check that all ducts are free of dangerous build-ups of grease.


A “Type 2” hood is sufficient above appliances that don’t produce a lot of grease. A “Type 1” hood is better sealed and often contains fire prevention measures. Hoods should extend beyond cooking appliances by at least 225mm. In other words, a 60cm cooker would require a 70cm hood. This practice is rarely followed in domestic kitchens - a mistake commercial kitchens should avoid. A larger hood provides better extraction more quietly than a narrow one that has to be set to maximum speed to cope. Wall cupboards should not crowd into the cooking area.


Short, straight, round ducts are more efficient, save energy and can operate more quietly. You may want access hatches for cleaning. Outside, expelled air should be pumped to the eaves of the house or higher. Any additional fans and motors may need anti-vibration mounts to minimise noise.
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