Ductless Exhaust Canopies

It does the same job as a standard extractor, but without a vent leading outside the kitchen or the building. Grease and carbon filters inside the unit take out the steam, grease, odours and smoke particles, and the cleaned air goes back into the room.

The kitchen stays cooler and clearer as a result. Regulations vary from state to state in Australia, but generally any appliance outputting 8kW or more needs an exhaust hood over it. That applies to cooking equipment and dishwashers alike.

Grease, oil, smoke and odours, in stages. Taking that out of the air keeps the kitchen cleaner, because what is not filtered out settles on the surfaces instead, and it is better for the people working under it.

Depending on the brand and model you choose, you get grease filters plus activated carbon (or charcoal) filters for the odours. Higher-powered models add a HEPA filter for the finer particles, which gives you three stages.

Yes, and that is the main reason to buy one. Ducted commercial exhaust canopies draw the air out of the building entirely rather than filtering it, so they need drilling and piping. A ductless unit does not, which means it can go in spots a ducted hood cannot and you can lay the kitchen out the way you want. That covers restaurants in enclosed food courts, pop-up kitchens and heritage buildings where the structure cannot be altered.

Ductless goes in where ductwork is not possible: a kitchen that shares a common wall, or one with no easy access to the outdoors. It costs less to install and takes less time to set up, and it is easier to move or take out again, which suits a leased or temporary space.

What ducted does that ductless does not is take the air out of the building altogether rather than filtering it and putting it back. If you have the run for a duct and the cooking is heavy, that is still the stronger option. Ductless keeps a kitchen more comfortable to work in either way.

Two things decide it. First, the space you have to put it in. Second, the equipment going underneath it: the more power those appliances draw, the more smoke and grease they put into the air, and the higher the extraction rate the canopy needs. Extraction rate is usually given in cubic metres per hour, and a heavy cooking line needs a more powerful unit than a single benchtop appliance.

If you are not sure, contact us with what you are cooking on and we will work out which model fits.

It can, depending on the size and model. Because it filters the air and puts it back rather than throwing it outside, your heating and cooling is not working to replace the air that left the building. What that is worth depends on how much you run it, and it only holds if the filters are kept on top of — clogged filters make the unit work harder.

It depends on the canopy, how much you cook and what you cook — grease and smoke clog filters faster than anything else. As a rule, grease filters need cleaning or replacing every few weeks, and carbon or HEPA filters every three to six months. The manufacturer's guidelines for your model are the figure to go by.

Mostly cleaning, and mostly the filters. Wash or replace the grease filters often enough that they do not clog and choke the airflow, and check the carbon and HEPA filters and swap them when they stop pulling the odours and smoke. Look over the rest of the unit for blockages while you are in there, and check the fan is running as it should.

Two main types, and neither needs ducting.

Benchtop ventilation systems come in a range of sizes and sit above your cooking space. They can go over a commercial oven to keep the air clear of cooking odours, and some are rated for appliances like deep fryers — check the specification on the model.

Worktop canopies include the workspace as well, take up to four benchtop cooking appliances, and have storage underneath while clearing the oil, steam and smoke off whatever is on top. Across our ducted and ductless ranges there are hoods for most venue types, including ductless standing filters for sites where external ventilation cannot be brought in at all.

Stainless steel, which takes the steam, oil and heat, does not rust and wipes clean. The filtration is carbon, HEPA and polyester filters, and many of those can go through the dishwasher so you get more use out of them before they need replacing.

We do not install ourselves, but we can arrange it. We use installation partners who can take care of the whole job, including anything going in underneath the canopy at the same time, like a deep fryer or a Bratt pan.

You will see commercial kitchen hood ductwork, ductless commercial kitchen hood, commercial ductless range hood, commercial ductless hood, commercial ductless vent hood, commercial kitchen exhaust duct, commercial exhaust ducting and commercial kitchen extractor fan ducting used for the same kind of equipment. The name changes with the supplier and the region, not the job it does. Compare models on capacity, construction and the specification on each product page, and check the full ductless exhaust canopies range to see every option side by side.