Ventilation & Extraction

Do you have an extraction system above your cooking equipment?

All types of cooking create fumes and steam in varying degrees, If this is not captured and expelled from the kitchen it will condense onto walls and surfaces increasing cleaning time and effort.

However more importantly if you use gas as the fuel, there are products of combustion left over, namely carbon monoxide and carbon dioxide etc,

Most modern cooking appliances 6 burner cookers, fryers ovens etc discharge the fumes left over from combustion directly into the air in the kitchen and therefore are known as open flue appliances. These fumes are harmful to health and need to be ventilated to the outside. Just as important fresh air needs to be introduced to the kitchen to make up the extracted air,  and both the extract fan and input fan need to be linked to the gas supply to ensure that gas can't be used unless the fans are active.

This is why we now design canopies to be fitted over the cooking appliances to extract these fumes. Nowadays all extract systems should be designed to BS 6173 and DW172, These lay down quite strict guidelines , for a summary of these please visit the  www.HSE.gov.uk  and check out the Catering information sheets 10 and 23.