Kitchen Extraction and Range Hoods for Commercial Kitchens

Kitchen exhaust for catering, canteens and commercial kitchens: stainless steel extraction hoods, kitchen exhaust boxes and blowers, fans for hot exhaust air and safety devices for operating a fireplace together with an extractor. Manufacturers are InoxAir, Fischbach and Erich Huber.

Extraction hoods for commercial kitchens

The design depends on the cooking appliances: InoxAir wall hoods for appliances against the wall, ceiling hoods for free-standing cooking blocks, induction wall hoods and induction ceiling hoods with internal supply air, the combi steamer hood for combi steamers, dishwashers and tunnel pizza ovens and the THV and THU counter hood. According to InoxAir, the hoods are divided into a collection and an extraction chamber and have a grease channel with grease drain cock. Spare parts include flame protection filters and hood lighting.

Kitchen exhaust boxes and fans

For the exhaust duct there are the Fischbach EasyBox FEB (according to the manufacturer up to 100 °C, vertical or horizontal mounting), the Fischbach FMBT thermal exhaust module with motor outside the air stream, the CEK kitchen exhaust blower and the InoxAir kitchen exhaust box of the VRBAC-ECO, VRK-EC and VRK series. Fischbach units are available with AC motor or with EC motor and controller. For very hot exhaust air, for example from charcoal grills, there are fire gas fans such as the BRB, BRQ and BRK fire gas fan box.

Exhaust air cleaning and odour

Where exhaust air cannot be routed over the roof or odours are a problem, the InoxAir activated carbon box and the ECF and ALR exhaust air cleaning units help. For flue gas scrubbers of wood-fired ovens there is the matching RGW1 cleaning agent.

Operating a fireplace and extractor together

If an exhaust system extracts air from the room of a room-air-dependent fireplace, negative pressure can occur. The Huber P4 Multi pressure monitor compares the room pressure with the outdoor pressure, the Huber ZP4 draught monitor measures the differential pressure between flue pipe and installation room. If the value falls below the switching threshold, the exhaust is switched off. Accessories are listed under Huber accessories for P4 Multi and ZP4.

Planning and standards

Ventilation of commercial kitchens is described in DIN EN 16282 and VDI 2052, requirements for aerosol separators in DIN EN 16282-7. Size, overhang and exhaust air flow of the hood depend on the appliances and the kitchen and are defined during planning. More in the guides planning a commercial kitchen and flame protection filters in commercial kitchens.

Frequently asked questions about kitchen exhaust

Wall hood, ceiling hood or induction hood?

Wall hoods suit appliances against the wall, ceiling hoods free-standing cooking blocks. Induction hoods feed part of the air into the hood as supply air, which can help where supply air in the kitchen is limited. The right design and size results from planning to DIN EN 16282 or VDI 2052.

Do I need flame protection filters in the hood?

Commercial extraction hoods are operated with aerosol separators; DIN EN 16282-7 describes the requirements. According to the manufacturer, InoxAir hoods are fitted with type A or type B flame protection filters. More in the guide flame protection filters in commercial kitchens.

AC motor or EC motor?

Fischbach kitchen exhaust boxes and blowers are available with AC motor (voltage controllable) or with EC motor and controller (speed controllable via 0 to 10 V). EC drives integrate well into demand-controlled systems.

Operating a stove and an extractor hood at the same time: what is needed?

For room-air-dependent fireplaces a safety device is usually required, for example the Huber P4 Multi or the ZP4. Whether and which device is needed is assessed by the responsible chimney sweep.