Commercial Kitchen Exhaust Hoods

Commercial exhaust canopy systems serve a number of functions in your kitchen. First and most importantly, they’ll help reduce the chances of fires by extracting ambient smoke, steam, airborne oil and heat from your kitchen. This is especially crucial for kitchens with deep fryers, large cooking equipment and even commercial dishwashers. They’re so essential that they’re compulsory for any appliance outputting 8kW or more, cooking equipment and dishwashers alike.

Along with reducing the risks of fires, exhaust canopies also help to keep the kitchen at a more ambient, consistent temperature, making for more comfortable cooking conditions for your kitchen staff. They’ll also reduce the amount of cleaning you need to do by filtering particulates in the air into filters, keeping your food prep and kitchen space cleaner for longer.

Depending on the models of cooking appliances you have, some may come with in-built steam extraction, reducing the need for exhaust hoods in certain areas of your kitchen.

Ducted exhaust canopies are the most common option. However, ducting isn’t compulsory, and you can get models without it. Ducting serves to remove oil-carrying air from the kitchen and vents it outside the building. By contrast, ductless exhaust canopies will filter and recirculate air from the kitchen within the unit, removing the need for cutting holes in the walls or ceiling. Both model types will still require regular cleaning though the ways in which you maintain them differ slightly.

Depending on the configuration and size of your kitchen, you may be better off with one or the other. For large kitchens with high levels of food turnover or inadequate ventilation, ducted models are a great choice. However, for buildings or establishments that are smaller, or are unable to be altered due to heritage listings, ductless options can still do a good job of keeping your kitchen’s air clearer, cleaner and safer.

There are a few key differences between the various commercial kitchen exhaust systems. The first difference is whether they’re ducted or internally vented and filtered. Ducted models will extract air from the kitchen and remove it to be expelled to the outside of the building, while ductless models will circulate the air internally within filters to remove airborne particulate matter like smoke and oil.

The next key difference between models is the kind of fans and motors they feature. Commercial exhaust canopies are designed to whisk away higher volumes of air than residential models and, as such, have powerful fans and motors. You can find models with single-speed motors, while others will have different speed settings to suit the needs of your kitchen, depending on what you’re cooking and in what kind of volume.

At REO, we have different types of exhaust hood to suit different venues, including ductless standing filters for sites where external ventilation simply can’t be brought in.

There are a number of factors to consider when you’re choosing the best commercial exhaust canopy for your industrial kitchen. The first is to calculate what kind of capacity you’ll need to properly ventilate your space.

To start, you’ll want to consider what kind of appliances you have in your kitchen and how much steam, smoke or oil they’ll generate during peak hours. Your exhaust canopy needs to be properly placed to cover the appliance itself but also cover the full footprint of the oven or dishwasher when it’s in use. For deck or combi ovens, ensure you’re choosing an option that covers the door area when they’re in use to properly vent away steam or smoke. We have a range of sizes available, and canopies can be combined and placed where you need them through the kitchen. Keep in mind that oversized fans aren’t the best route to take as they’ll use more power and generate more noise than necessary, getting the right fit for your space is important.

Next, you’ll want to look at the capacity of air your fan can move. Each product will have different types of fans and fan settings, allowing you to choose what kind of volume of air you can filter or remove from your kitchen at any given time.

Finally, the design and the materials of your commercial exhaust canopy are important to look at. We recommend opting for 304-grade stainless steel models as these are resilient against rust, are easier to clean and are exceptionally hard-wearing. When it comes to design, look for models with filters that are either easy to maintain or can be replaced with ease, depending on whether you get a ducted or non-ducted model. The air filters are a crucial part of ensuring the safety and air quality of your kitchen, so choosing a model with high-quality parts is essential.

How frequently you need to clean your exhaust canopy will depend on what you’re cooking and how dirty it gets as a result. Oil will attract more dust and dirt, meaning more frequent cleans are needed, while steam cooking and using a dishwasher will mostly just generate steam.

Generally speaking, you’ll want to clean it at least once a month. For establishments using high volumes of deep frying and oil for their menu items, like fish and chip shops, you’ll likely need to do it at least once a week.

In order to choose the right size, you’ll need to account for the footprint of your appliances, along with the total space they take up while in use. You’ll want around one metre of overhang across each appliance to ensure proper ventilation and coverage.

Equally, you’ll need to account for how rapidly they can operate and what kind of volume of air they can move. The best way to find the perfect size for your kitchen is to contact the team at REO, and we can come and measure it for you. From there, we can recommend a setup that suits your kitchen, your hygiene requirements and your safety obligations.

There are four key components you’ll need to clean in order to keep it operating to the highest possible standards. First, you’ll need to clean the baffle filters. This part will likely need to be cleaned the most frequently as it’s directly in the line of where smoke, oil, and steam will hit. Slide them out and, if they’re especially greasy, scrub them by hand first before putting them in the dishwasher for proper cleaning and sanitisation.

Next, you’ll want to regularly check, maintain and clean the grease trap. Empty any oil that’s been captured into the bin or into a designated tub. Clean your traps thoroughly, soaking them for a few hours in a degreaser if they’re especially dirty.

Ensure you’re also periodically checking the fan itself. You may want to get a professional to service this part for you. Otherwise, you’ll need to disassemble the fan before cleaning it. Similarly, if you have a ducted model of exhaust canopy, check the duct itself for any built-up oil both inside and outside the duct.

If you’re properly maintaining your exhaust canopy, cleaning it properly and ensuring the filters are kept in good condition, they can last a lifetime. Choosing high-quality models made from hard-wearing materials like 304-grade stainless steel will also help to ensure you get the best possible return on investment for years to come.

You will see commercial exhaust hood, commercial kitchen hood, commercial extractor hood, commercial vent hood, kitchen hood extractor and restaurant hoods 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 commercial kitchen exhaust hoods range to see every option side by side.