Commercial Kitchen Extraction

Fire suppression is a system which is connected to your ventilation system which is activated only when there is a fire. A chemical agent is stored within the system is released along the distribution pipework. It is important that a full Fire Risk Assessment is carried out by an Operator.

Heavy fines and, in some extreme cases, custodial sentences have already been served on operators who fail to observe and comply with this requirement.

Electrostatic Precipitator (ESP) can be used in kitchen extract systems or industrial applications. They are used for the efficient removal of grease, smoke, and airborne oil/coolant mist. ESP’s can be either duct mounted or free hanging for the recirculation of air.

Heat Recovery Systems (or HRS) in the kitchen has many forms. One particular HRS system will turn your wasted heat into hot water. Stored in a separate indirect hot water cylinder. Various designs and finishes are available like the gunmetal finish we used at Nandos to compliment the overall interior.

The HRS will result in a significant saving in your energy consumption costs.

The flow rates are used to determine the size of fan required for your ventilation system. There are various calculations we use, like the thermal convection method. Size of your duct, bends and various other factors play a part in the overall flow rate of your system.

This is the ratio of volumetric air supply or extract to a space related to the volume of that space. It is usually measured in air changes per hour (ach) and normal relates to the fresh air change rate.

Kitchen ventilation systems require make-up-air of no less than 75% and no more than 95% of the total extracted volume.

It is also a legal requirement for Gas or solid fuel cooking appliances. For systems with ALL electrical equipment it only becomes a none legal requirement when the air volume is below 0.9m³.s.

There are many requirements and we will ensure your system is designed to meet these requirements.