Commercial range hoods and kitchen exhaust hoods — canopies, island and wall-mounted units, fans and ductwork that clear heat, smoke and grease and keep a kitchen to code.
A kitchen exhaust hood pulls heat, smoke and grease off the line and keeps the room to ventilation code — cooking equipment can't run safely without extraction.
Yes — the canopy, island, wall-mounted and downdraft range hoods here run from compact 120 cm units up to 6000 m³/h extraction; send us your equipment list and we'll size the canopy and airflow.
Both are on this shelf — ducted systems pair canopy, fans and ductwork, while ductless and ventless units recirculate through ESP fume purification or ESP plus HEPA filtration.
A commercial extraction canopy over the line, a commercial kitchen exhaust fan sized to it, ductwork, filters and make-up air. An air extraction system without make-up air pulls the doors shut and starves the burners, which is the most common fault we see.
A korean bbq exhaust system runs a duct down to each table rather than a canopy overhead. A fume extraction system with carbon filtration handles frying and smoke where the building has no route to the roof, and an industrial ventilation system covers production rooms where the whole space, not one line, has to be cleared.
