We installed a new commercial catering extract fan, a specialised process which involved a series of steps to ensure proper ventilation and safety. These fans remove smoke, steam, grease, and odours from a commercial kitchen, preventing the buildup of flammable residues and maintaining a comfortable working environment.
Key Components and Installation Steps
The installation process began with the survey and design phase, where we assessed the kitchen's layout, size, and cooking equipment to determine the appropriate fan size, ductwork, and canopy hood needed. This ensures the system is powerful enough to handle the workload.
The next step was to install the canopy hood, placed directly over the cooking area. This hood acts as the primary capture point for airborne contaminants. Once the hood was in place, the ductwork was installed. This is a series of metal pipes that run from the canopy to the fan, and then to the outside of the building. The ductwork was properly sealed and insulated to prevent heat loss and ensure efficient airflow.
