Contents:

Introduction: Page 1 Canopy sizing: Page 12

Common misconceptions. 1 Height above finished floor level. 12
The facts. 1 Depth. 12
Overhangs. (Above & around appliances.) 12
Risks to be assessed: Page 1 Special shapes. (Physical restrictions.) 12
Special shapes. (Aesthetic qualities.) 12
Fire. 1
Health & hygiene. 1
Occupational health. 1 Calculation of air duties: Page 13
Commercial. 2 Face velocity. 13
Air change rate. 13
How to minimise the risks: Page 2 Cooking equipment values. 13
Other considerations. 13
Fire. 2
Health & hygiene. 2
Occupational health. 2 Treatment of extract air: Page 15
Contaminants in the air. 15
Canopy construction: Page 3 Baffle grease filtration. 15
Mesh grease filtration. 15
Materials. 3
Ultra violet grease & odour filtration. 16
Method. 3
Electrostatic precipitation. 16
Finishes. 3
Carbon filtration. 16
Drainage points. 3
HEPA filtration. 17
Water mist filtration. 17
Canopy configurations: Page 3 Odour Neutralising. 18
Conventional - extract only. 3 Heat recovery. 18
Peripheral - extract only. 3 Recirculation of extracted air. 19
Conventional – extract & supply air. 4 Point of discharge to atmosphere. 19
Peripheral – extract & supply air. 4 Extract air treatment choices. (Tabulation.) 20/21
Induction – a special note. 5
High level bakery oven – extract only. 5 Page 22
Calculation of supply air duties:
Dishwash – extract only. 5
When & when not to have powered supply air. 22
Condense only. 5
Supply air volume calculation. 22
Low level / Pass over / Backbar – extract only. 5
Introduction of powered supply air. 22
Re-circulation. 6
Introduction of non-powered supply air. 22

Ventilated ceilings: (General comment.) Page 7

Page 23
Treatment of supply air:
Cassette type. 7
Filtration. 23
Plenum type. 8
Heating and / or cooling. 23
What certain recognised bodies’ state. 8
Summary. 9
Fans & accessories: Page 23
The ‘Canopy-ceiling’: Page 9 General. 23
Fan blade types. 23
Fan enclosures. 25
Lighting: Page 10 Temperature ratings & insulation. 25
General. 10 Motor drive types. 25
Types & design. 10 Fan speed control. 26
Emergency. 10 Motor protection. 27
Noise attenuation. 27
Fire suppression systems: Page 11 Wiring. 27
Carbon dioxide. 11
Dry powder / chemical. 11 Extract ductwork: Page 28
Foam. 11 Sizing. 28
Fine water particle / fog systems. 11 Construction. 28
Wet chemical. 11 Routes to atmosphere. 28
Fire resistance. 28
Access for cleaning & maintenance. 28
Insulation. 28

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
i
Supply ductwork: Page 29
Sizing. 29
Construction. 29
Routes to atmosphere. 29
Fire resistance. 29
Access for cleaning & maintenance. 29
Insulation. 29

System safety features & considerations: Page 30

Gas shut-down interlock. 30
Noise levels. 31

Splashbacks: Page 32
Why have splashbacks? 32
Materials & construction. 32

Services distribution units: Page 32

Why have a service distribution unit? 32
Configuration. 32
Construction & materials. 33
Separation & compartmentation of services. 33
Gas & electrical knock-off. 33

Site work: Page 34

Surveying. 34
Installation. 34
Commissioning. 34

C.D.M. & design risk assessment: Page 35

System maintenance: Page 37

Care & maintenance of stainless steel: Page 39

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
ii
 Introduction
Common Misconceptions of Kitchen Ventilation:
In commercial kitchens the prime concern of owners, designers
and managers is, more often than not, the ability to produce as
much food product, as quickly and efficiently as possible, with
as little “up-front” capital cost as can be achieved and all with
the minimum of running costs.
Cooking appliances and food production machinery directly
produce saleable products and therefore revenue; so they are
nearly always at the top of a list of priorities.
A ventilation system on the other hand, does not directly earn
money and so is usually at the bottom of a list of priorities. For
these reasons, kitchen ventilation systems are often perceived
as a “necessary evil” to be provided in their cheapest form to
“satisfy” the planning application or Environmental Health
Officer because in the eyes of the proprietor, they serve no
other purpose!
All too often a kitchen ventilation system is left to be “fitted”
into a scheme with little or no physical space allowed in the
building and with an unreasonably low budget allocated.
These are potentially very dangerous ideas.
The Facts:
In reality, a kitchen cannot operate without a properly
designed and functioning ventilation system. A poorly
ventilated kitchen will expose the owners, operatives and
customers to very real and life threatening risks. In addition to
these obvious hazards, the risks of commercial losses are
potentially enormous.
As we have now established that every kitchen must have a
properly designed and manufactured ventilation system, it
follows that every building containing a kitchen must be
designed with sufficient space to accommodate such a system
with all of its components. A proper budget should therefore
be allocated to reduce unnecessary future “accidents” and
costs.
Consultants, designers, suppliers and owners have a ‘duty of
care’ to ensure that and kitchen ventilation system is fit for
purpose. This encompasses not only the original design but any
design alterations.
Owners also have a ‘duty of care’ to ensure that the ventilation
system is properly cleaned and maintained as appropriate.
(Failure to undertake this may render them liable for any third
party claims following an incident.)
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
-1-
Risks to be Assessed & Addressed
Fire Risk:
The fuel for most kitchen fires is cooking oil and meat fat,
which emit greasy vapours during the cooking process. These
vapours condense upon surfaces with which they come into
contact, creating a highly flammable coating. In a kitchen
without a canopy this coating would cover most of the walls
and ceiling and in the event of a flash fire or flare up the
consequences would certainly be disastrous. This risk affects
any user of the building in which the kitchen is situated e.g.
customers, employees and probably the general public.
Health & Hygiene Risks:
This same greasy coating of condensed vapours covering
kitchen walls, ceilings and other surfaces also creates the ideal
habitat and food source for bacteria.
Occupational Health Risks for Operatives:
A working kitchen is a dangerous place at the best of times. It
is essential that kitchen staff are provided with an
environment which allows them to carry out their jobs in the
most efficient and safe way possible. Comfort is a key factor in
achieving this and the greatest discomfort in a kitchen is the
heat and humidity build-up created by the cooking process
itself. Radiant heat is particularly difficult to deal with and it
cannot be removed; only its effect on operatives can be
relieved.
The other major risk to occupational health is of an
epidemiological nature caused by long term exposure of
operatives to the fumes given off by both the cooking process
and from the burning of fuel within the appliances themselves.
Further information concerning the risk from cooking fumes is
available in the form of the Health and Safety Executive Sector
Information Minute SIM 5/2001/18 ‘Importance of good
ventilation in commercial kitchens and industrial cooking
areas’. This document states within its conclusions “it is
important that fume extraction systems to current standards
are provided and maintained” and refers to HSE Sheet 10
‘Ventilation of kitchens in catering establishments’ for
guidance.
Additional information on this matter is available in the form
of research into Wok cooking and lung cancer carried out by
the Shanghai Cancer Institute (National Cancer Institute 1995;
87: 836-841), domestic gas appliances and respiratory illness
(Lancet report 1996).
 Commercial Risks: How to Minimise the Risks
In the event that any of the above risks were actually to occur, To combat all of these problems effectively, a kitchen must
the list of potential commercial losses is almost endless and have a means of containment for the fumes given off in the
many of them would probably result in the closure of a cooking process. (ie: a canopy or similar system.) This system
business. must then have both powered extract and supply air.
Here are a few broad examples: The extract volume should be large enough to create fume
capture and to remove the amount of fumes given off from the
1. Loss of management time.
specific range of cooking appliances it serves.
2. Loss of profit through temporary closure.
The supply air volume should be 85% of the total extract so as
3. Permanent closure through loss of income. to leave a negative pressure in the room, thus restricting
cooking odours and fumes to the kitchen.
4. Loss of man hours through illness.
Fire Risk:
5. Legal costs to defend law suits brought by disgruntled
or injured employees (or ex-employees). A canopy will reduce the amount of damage caused by fire
because it will retain greasy fumes in a fire-resistant
6. Legal costs to defend law suits brought by dissatisfied compartment. (ie: the canopy itself.) Flames are restricted to
or injured customers of the business (or consumers). an area where they can do little damage and a kitchen could
conceivably re-open after a little redecoration. At worst the
7. Drastically increased insurance premiums. fire will be contained for the maximum achievable period,
affording the occupants of the establishment valuable extra
8. Commercial fines imposed by safety enforcement time to escape.
authorities.
Health & Hygiene Risks:
9. Legal costs to defend criminal negligence charges
brought by health and safety enforcement A canopy with integral grease filtration will capture and retain
authorities. grease, thus confining the breeding ground for bacteria to an
easily cleaned and sterile environment.
10. Possible imprisonment for upper management
following criminal proceedings. Occupational Health Risks for Operatives:

The majority of air extracted from any kitchen is drawn out via
the canopy, removing fumes and convected heat. A well
designed ventilation system will help cool the operatives in
such a way as to relieve the effects of radiant heat.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
-2-
 Canopy Construction
Materials:
Stainless steel is now generally acknowledged as the only
material whose properties are suited for use within a kitchen.
The minimum grade of stainless steel should be type 304 and
for special applications, type 316 or higher should be
considered. Type 304 stainless steel is extremely durable with a
long life span retaining its aesthetic finish throughout. It has
excellent fire resisting properties due to its extremely high
melting point and is recognised as a food safe substance due
to its relatively inert nature.
Canopy Configurations
Conventional Extract Only, Wall or Island Canopies:
These are the most basic form of extract canopy, for use where
the replacement air into the kitchen is being supplied by other
means and where there is no requirement to introduce air
through the canopy. Lower in cost, due to basic design, this
canopy is less efficient in terms of performance and running
costs compared with other canopy configurations. It is
regularly used in schools and Local Authority type projects
where there is a limited budget, or for use as a second canopy
(e.g. Fryer canopy) in a large kitchen.

Method:
CONVENTIONAL EXTRACT-ONLY, WALL OR ISLAND CANOPIES:

As kitchen specifications have become more stringent with

regard to cleanliness it is no longer acceptable to use canopies
with an external framework and / or visible fixings, all of
which are potential dirt traps. Canopies should have a fully
folded construction incorporating as few joints as possible and
have no visible fixings. Any visible joints should be internal and
hidden. This leaves a smooth easily cleaned surface as well as
being aesthetically superior to the “old-fashioned” riveted or
framed canopies.

Finishes:

A satin polished “brush” finish (sometimes referred to as “dull

polish”) is generally applied to stainless steel sheet and
sections for use in a kitchen environment. It is probably the
most practical and cost effective finish available. However,
there are a range of other brush polishes as well as “Mirror”
finishes available usually at additional cost. Stainless steel can
also accept polyester powder coating or other heat-applied
paint finishes for special aesthetic applications where
necessary.
Canopy Drainage Points:
Drain points within the condensate collection channels, are
not normally necessary. If extract rates are properly calculated,
water vapour will have very little chance to condense on the
canopy surfaces before being extracted. Any condensation that
does collect in the channels will evaporate as fast as it
accumulates. It is also an unsightly component of the canopy
and the thread or fixings of the drain point will protrude
within the channel, providing a snagging point upon which
cleaning cloths or fingers can be caught.
____________
Peripheral Extract Only, Wall or Island Canopies:
The peripheral design has the filters mounted along the
outside edge of the canopy rather than in the centre as with
the more conventional style, giving greatly improved fume
capture and collection. Reduced extract volumes, mean lower
running costs and reduced ductwork sizes. Another benefit is
that the filter panels are ideally positioned for easy access and
maintenance. (Important when considering CDM regulations)
The kitchen equipment layout must be known in order to
calculate the extract rate and in some instances, more duct
connections may be required to the filter housings. Ideal for
use in virtually every situation due to its efficiency and
reasonably low capital cost.
PERIPHERAL EXTRACT-ONLY, WALL OR ISLAND CANOPIES:

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
-3-
 Conventional Extract & Supply Air, Wall or Island
Canopies:
These are the most basic form of extract canopy where
replacement air into the kitchen is required to be supplied
from the canopy. It has the addition of a 300mm wide
insulated supply plenum chamber fitted to the front face of a
wall canopy (or the long edges of an island canopy), to provide
total ventilation from one unit. The supply air enters the
kitchen via diffuser panels fitted with filter media to prevent
atmospheric contaminants entering the cooking area. The
incoming air is delivered at a low velocity to diffuse with and
displace the air being extracted. It also reduces the need for
extensive ductwork runs in the ceiling void. It does however
increase the total plan area required for the canopy.
CONVENTIONAL EXTRACT AND SUPPLY-AIR, WALL OR ISLAND CANOPIES:
____________
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
-4-
Peripheral Extract & Supply Air, Wall or Island
Canopies:
The peripheral design arranges filters along the outside edge of
the canopy rather than in the centre as with conventionally
styled canopies. This produces much more efficient collection
of fumes. Reduced extract volumes, mean lower running costs
and reduced ductwork sizes. Another benefit is that the filter
panels are positioned where they can be easily accessed for
maintenance and cleaning (important when considering CDM
regulations). It has the addition of a 300mm wide insulated
supply plenum chamber fitted to the front face of a wall
canopy (or the long edges of an island canopy), to provide total
ventilation from one unit. The supply air enters the kitchen via
diffuser panels fitted with filter media to prevent atmospheric
contaminants entering the cooking area. This reduces the need
for extensive ductwork runs in the ceiling void. It does
however increase the total plan area required for the canopy.
PERIPHERAL EXTRACT AND SUPPLY-AIR, WALL OR ISLAND CANOPIES:
____________
 Induction Canopies – A Special Note:
Induction canopies are considered to be out-dated these days.
They are expensive to fabricate and not as efficient as
perceived when originally introduced. They are still
occasionally used but special rules are to be applied for
calculating the volumes and many designers use the wrong
figures and methods. Whilst it does provide good edge capture
for fumes, it does cause complications and is less cost
effective because larger plant and duct sizes are required.
Supply air is still required from another source within the
kitchen. In short, a less expensive and more efficient option is
the Peripheral Extract canopy.
INDUCTION CANOPIES, WALL OR ISLAND CANOPIES:
____________
High-Level Bakery Oven Extract Only Canopies:
These canopies are built specifically to suit the dimensions and
output of ovens within a commercial bakery area and can be
designed to incorporate flues and vents for direct steam
removal from the oven assisting in the overall extraction
requirements. They sit directly over the front edge of an oven
so as to extract from directly above the opening door and
capture the rapidly rising plume of steam. Unfortunately, high
level positioning can make maintenance a little more difficult
but this is a pre-requisite of the cooking method.
HIGH LEVEL BAKERY-OVEN EXTRACT ONLY CANOPIES:
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
-5-
Dishwash Extract Only Canopies:
These are small, simple and stand-alone canopies specifically
designed for powered extract from dishwasher and steriliser
sink areas. Air is extracted with ductwork and fan via an
extract grille positioned within the canopy to suit ductwork
requirements.
Condense Only Canopies:
These are not recommended for use. At best, condense
canopies only protect wall and ceiling finishes from
deterioration caused by the condensation and steam arising
from appliances but will do nothing to evacuate that steam
from larger dishwash machines.
DISH-WASH EXTRACT-ONLY CANOPIES: CONDENSE ONLY CANOPIES:
____________
Low Level / Passover / Back-Bar Extract Only
Canopies:
These canopies are designed to extract within close proximity
of the cooking or servery equipment whether through design
or site restraints. Low level servery canopies allow an
unobstructed view into the cooking area as there is rarely any
ductwork running vertically from the hood. Low level canopies
are extremely useful where low structural ceiling heights
preclude the use of conventional canopies which hang down
from the soffit.
LOW LEVEL / PASSOVER / BACK BAR EXTRACT-ONLY CANOPIES
 Recirculation Canopies:

Re-circulation canopies are applicable where there is a need to

create either temporary cooking areas or where it is simply not
possible to get a clear ductwork route from the kitchen area to
outside. The canopy should provide a means of drastically
reducing the amount of steam, grease and odours, as well as
some smoke, from the air to be returned. As such each of these
canopies will contain a fairly comprehensive bank of filter
types including primary baffle filters for grease reduction,
secondary mesh panels for further grease and dust removal,
bag filters for removal of smaller particulates and high quality
impregnated carbon filters for odour reduction. However, the
principle of re-circulating air has two main draw backs: Firstly
no gas appliances can be served as the canopy and filters
cannot remove the Carbon Monoxide and other exhaust gases
created. Secondly, heat build-up can potentially be a problem
so it would be necessary to allow for a suitable cooling system
to be fitted in the kitchen, or the cooking area must be of
sufficiently large volume.

Refer to ‘Recirculation of extracted air’ on page 19 for further

details and information.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
-6-
 General Comment on Ventilated Ceilings
Over the past five to ten years, the use of “ventilated ceilings”
as an alternative to canopies has become increasingly
common. The following information has been compiled from
reports upon actual installations and from discussions with:
• Designers of ventilated ceilings
• People who have sold ventilated ceilings
• People who have project engineered ventilated ceilings
• Installers of ventilated ceilings
• Customers of ventilated ceiling manufacturers
• End-Users of ventilated ceilings
Cassette Type Ventilated Ceilings
These are the type of ceilings which have been most commonly
used. In simplest form they consist of a suspended ceiling grid
retaining shaped tiles. Some of these tiles are grease filter
panels, some are supply air panels and some are blank panels.
They are generally arranged within the grid to cover the
various items of cooking apparatus below.
The various manufacturers’ guidelines indicate that the grid
can be installed as low as 2400mm affl and as high as
3500mm affl although there seem to be no firm statements or
instructions.
The void area above the ceiling is then left largely for the Main
Contractor to sort out and sub-divide into extract and supply
sections with few guidelines actually offered, as to how or
with what materials this should be achieved.
Aesthetics:
It has become apparent that the main reason for the
popularity of ventilated ceilings lies in the perceived high
aesthetic value of the completed product. Whilst this is a
wholly subjective topic and is a matter of individual taste, it is
clear that many of the individuals involved in making the
decision to specify on these grounds, have been comparing
ventilated ceilings with canopies of poor quality and design or
in extremely old installations.
It is also considered aesthetically pleasing not to have down-
stands or intrusions into the kitchen from above. This then
gives a “clear line” of sight across the kitchen area.
In kitchens where ventilated ceilings have been installed for
long periods of time, it has been seen that even with regular
cleaning the cassettes & grid accrue a difficult-to-remove
coating of baked-on grease, giving an unsightly brown tinge in
patches where high out-put cooking is situated below.
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
-7-
Fume Collection & Containment Capability:
Because of the nature of all ventilated ceilings currently
marketed, it is not possible for any localised capture or
containment of cooking fumes to occur. These systems rely
upon the extremities of the room in which they are installed to
contain all contaminants. For example, in the event of one or
more steamers being opened, the plume of steam caused will
erupt upwards and then drift around the ceiling area until
either it is eventually extracted or until it cools, condenses and
falls to low level. This problem is obviously exacerbated where
said plume of steam drifts into the locality of a supply air
section where it will be more quickly condensed and blown
around. This effect has been witnessed at several installations.
Grease Filtration Efficiency:
The principle of filtration employed in all cassette type
ventilated ceilings is bafflement of airflow. This relies upon air
moving at high velocity through a series of turns and
restrictions forcing grease particles to be thrown out of the air
stream and then impinge upon adjacent surfaces. It is known
that whilst baffle type filtration is the best system for grease
removal, it is incapable of reaching efficiencies of more than
80 to 90%, at absolute best and will more likely be around 50
to 70% dependant upon the combination of types of cooking
process, food and oils being used.
What Then Happens To The Grease & Contaminants
Which Will Inevitably Be Carried Through The Filtering
System?
The Area Above The Visible Façade Of The Ceiling:
As previously mentioned, the void area above the cassette grid
is sub-divided to create extract and supply plenums. This is not
usually part of the ventilated ceiling contract and is generally
left for the main contractor to provide. This obviously raises
many questions over design responsibility. The divisions and
plenums are usually formed by the building structure together
with plasterboard down stands. Open-ended ducts are brought
through the void to terminate in their respective extract or
supply plenum without direct connection to the filter system.
How Can The Vast Array Of Services, Which Run Through
Most Ceiling Voids, Be Accommodated Without Being
Subjected To The Extremely High Temperatures
Associated With Kitchen Extract & A Coating In Grease,
Steam & Other Deposits?
How Can Fully Airtight Connections & Seals Be Created
To The Standards Required by H.V.C.A., C.I.B.S.E., N.F.P.A.
& Other Recognised Bodies?
Fire Risk:
Due to the problems of containment and those caused by the
ceiling void, Fire Risk is greatly increased. In the event of a
“flare-up”, there are no skirts or valances of a canopy to
contain the spread of Flame at high level. Fire will be free to
spread across the underside of a ceiling without restriction.
Although manufacturers claim otherwise, no baffle type filter
can form a 100% barrier to flame and therefore, fire is able to
pass into the ceiling void.
What Happens When Fire Passes Through the Grid
System Into A Grease Soaked Plenum, Or Void, With
Unprotected Services & Structural Members Running
Through It?
Hygiene Risk:
For the same reasons that cause the increased fire risk, hygiene
is an area of extreme concern. As unfiltered grease exits the
rear of the filter section, it will then deposit itself upon the
building structure, partitions & services within the void. (This
event is precisely what modern canopies were invented to
avoid). Over a period of time, a greasy coating will cover all
exposed surfaces. Being of mostly porous materials, building
fabric does not lend itself to ease of cleaning. Coupled with
the fact that it is hidden from view almost permanently, it will
rarely be inspected and even more rarely cleaned. This coating
of grease then creates the ideal breeding ground for bacteria
and vermin and will eventually be the point from which
unpleasant odours can emanate.
All Of This Is Situated Immediately Above An Area Where
Fresh Food Is Supposed To Be Prepared & Cooked.
Maintenance & CDM Implications:
Another main selling point of ventilated ceilings is the idea
that they create a low maintenance alternative to
conventional canopy. This is clearly not the case as most of
these ceilings are designed on the basis of using multiple
cassettes. It is then simple to see how having to remove all of
these cassettes from a mounting height of between 2400 and
3500 mm affl and then wash them individually, is going to be
vastly more time consuming than the cleaning of
comparatively few filters and flat surfaces of a conventional
canopy. The cassettes are often of such a design, that they are
difficult to handle and are of quite a flimsy and easily
damaged construction. In addition to these problems, there
remain the large grease soaked areas within the void itself.
This clearly contravenes the Food Safety Act.
Low Flexibility:
Once again, a prime selling point of ventilated ceilings is that
they are highly flexible in the event of a redesign of cooking
equipment layout below. From the information gained, this is
clearly not true nor is it often applicable.
How Often Is A Kitchen Layout Changed So Radically
That It Does Not Require A New Ventilation System
Anyway?
How Can A Ventilated Ceiling Be More Flexible Than A
Canopy When It Is Sub-Divided Into Extract And Supply
Plenums Above The Ceiling Grid?
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
-8-
Extract Volumes:
It is claimed that extra low running costs can be achieved with
a ventilated ceiling, which cannot be attained by a canopy.
However, this cannot possibly be so if the designer of the
ventilated ceiling has ventilated the equipment according to
the recognised formulae as stated in "HVCA's DW/172", “CIBSE
Guide”, “BS6173:2001” and all other proven calculation
methods.
Plenum Ceilings
Plenum ceilings generally suffer from the same symptoms as
cassette ceilings with the disadvantage of having the
aesthetics spoiled by downward protrusions into the clear line
of vision. Usually the ductwork connects directly to the back of
the filter systems and so the risks associated with the cassette
ceiling’s void would be removed.
What Certain Recognised Bodies State In Their
Publications:
The National Fire Protection Association:
In “NFPA96 Standard for Ventilation Control and Fire
Protection of Commercial Cooking Operations 1994 Edition”,
reference is made only to Canopies and their components as
an accepted method of Kitchen Ventilation.
Ventilated Ceilings are not recognised or referred to in any way
in "NFPA96" and although “nothing in the standard is intended
to prevent the use of other methods or devices” it goes on to
say “provided that sufficient technical data is submitted to
demonstrate that the proposed method or device is equivalent
in quality, strength, fire endurance, effectiveness, durability
and safety to that prescribed by this standard”.
Upon reading the standard, it is obvious that a ventilated
ceiling can meet very few of the mandatory criteria lain down.
Defence Estate – Ministry of Defence:
The Defence Estates “Design & Maintenance Guide 18 –
September 1999 Edition” under the heading of “Choice of
Ventilation System” states “For new build and major
refurbishments, the provision of a fully integrated
demountable ventilated ceiling, comprising air supply / extract
modules and lighting is the preferred system.”
However, the standard gives no specification or design criteria
for the ceiling.
Summary:
There is very little in the way of documentation or track record
to suggest that Ventilated Ceilings are either a good or bad
idea in principle. In practice, they do not perform to the
generally accepted and recognised standards of the industry
and actually fall far short in almost all respects, of the
performance of properly designed canopies.
The current standard of ventilated ceiling installations seems
to allow systems which are potentially hazardous to health due
to unacceptably high fire and hygiene risks.
These points together with the aforementioned problems are
broadly speaking, probably the result of the systems currently
available, having been developed on the continent, where
cooking methods vary greatly from those employed in the UK
and the USA.
However, It is clear that there are several advantages to a
ventilated ceiling system and it would seem logical that an
alternative design should be sought which encompasses all of
the aesthetic advantages of a ventilated ceiling combined with
the functional advantages of canopies.
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
-9-
The ‘Canopy Ceiling’
A ventilated ceiling system has been developed which provides
a clean aesthetic line within the kitchen environment, total
fume capture, efficient grease filtration, full containment of
greasy fumes from the kitchen to the point of discharge,
carefully controlled supply-air delivery and most importantly;
all of this is based upon proven and used technology.
This system is referred to as a ‘Canopy-Ceiling’. There are many
of these systems installed and running to the satisfaction of
their users.
The filtration, lighting, plenum systems and containment are
all components common to both conventional canopies and
the ‘Canopy-Ceiling’. Extract and supply-air volume design
criteria remain essentially the same as that for canopies.
The main differences between conventional canopies and the
new Canopy-Ceiling are to do with mounting heights,
equipment coverage and infill supply-air sections between
extract compartments. The typical mounting height of a
Canopy-Ceiling would be from 2200mm to 2400mm affl to the
underside giving a more spacious and airy feel to the kitchen
in general. Thus to compensate for the added distance from
the equipment to the point of capture, and therefore the
greater dissipation of the plume of fumes, peripheral
overhangs for extract compartments should between 450 and
700mm.
Fire suppression systems can be fitted in the same way as they
would within a conventional canopy.
THE CANOPY CEILING
 Lighting
General:
Kitchen lighting should be designed to achieve levels of 500
lux at the work surface in any food preparation areas and 300
lux in other areas such as walkways and store areas. This is in
addition to any natural light which although beneficial should
not be included when calculating lighting levels.
Emergency lighting should also be provided within the kitchen
and this topic is covered separately within this guide.
Types of Lighting and Design:
Fluorescent lighting is the most common option due to its
economic advantages and can consist of a number of different
configurations, such as ceiling grid fittings, surface mounted
fittings and recessed units. Tungsten fittings are less common
within the main kitchen area but are used within kitchen
canopies, often mounted in bulkhead units to save cost.
Where used above food preparation areas the following criteria
should be met:
• The light fittings should be housed in an easily cleaned
housing with no gaps or crevices where dirt or grease
can collect, ideally the unit should be recessed into the
ceiling.
• The light housing diffuser should be constructed from a
shatter proof material such as toughened glass or
polycarbonate.
• Easy access should be provided to replace consumable
components such as tubes and starters.
Additionally, where the light fitting is within a kitchen canopy
or ventilated ceiling above cooking appliances, the following
criteria also apply:
• The light housing should be sealed against the ingress of
grease and moisture and should be constructed to meet
the levels of protection described by IP rating 55 –
protection against dust and jets of water from all
directions. In the case of recessed units this IP rating
applies to the visible/cooking side of the unit.
• The light housing should be capable of operating at the
high temperatures generated by the cooking appliances,
for this reason a toughened glass diffuser is
recommended.
• Wiring and connection to the light unit should be hidden
and suitably heat rated and protected within the canopy,
surface mounted wiring should be avoided.
• Where canopy lighting is being provided as part of the
canopy by the canopy manufacturer, lights should be
pre-wired to a light connection box mounted at an
agreed position on the canopy for final wiring to a
switched electrical supply by others.
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 10 -
Emergency Lighting
General:
Emergency lighting is required to illuminate a safe exit route
from within the kitchen should the normal means of lighting
fail.
Emergency lighting should normally be provided by the
contractor responsible for designing the general kitchen
lighting system, however, there are exceptions. Ventilated
ceilings, plenum ceilings and kitchen extract canopies that
occupy a large part of the kitchen should also include
emergency lighting.
Emergency lighting systems must comply with BS5266-
1:1999.
Design:
Emergency lighting should be powerful enough to provide a
minimum of 1 lux along the entirety of the escape route from
the kitchen, the lighting should activate within five seconds of
the normal lighting failing. Due to the possibility of failure, it
is advisable to use a number of lower powered units rather
than a few high power units. The emergency lighting should be
capable of operating for at least one hour. This duration should
be increased if the kitchen forms part of a large building when
other areas may need to evacuate through the kitchen.
Types:
Where the kitchen is occupied by operatives that are familiar
with their surroundings, a non maintained emergency lighting
system may be used. This consists of separate light units to the
normal lighting scheme that are not normally powered. An
automatic monitoring and switching system is used to switch
on the separate emergency lights if the normal supply is cut
off.
This system is not suitable if the general public, who will not
be familiar with their surroundings, are likely to be within or
passing through the kitchen. In this case a maintained
emergency lighting system should be used. This system
requires that in the event that the normal electrical supply
cuts off, the emergency lighting utilises the same lamps that
were being powered by the normal supply. This means that the
emergency lighting lamps are always being tested under
normal operation and any failure can be noted and repaired at
normal times.
 Fire Suppression Systems
There are two significant changes in commercial food
preparation that have had a huge impact on kitchen fire
protection in recent years, namely vegetable cooking oils and
‘energy efficient’ cooking equipment. Whilst vegetable oils are
a more healthy option compared with animal fats, they burn at
a higher temperature and create fires that are more difficult to
extinguish. Energy efficient equipment is highly insulated to
reduce fuel consumption but this means they keep cooking oils
and appliances hotter, longer and make the extinguishing of
fire more difficult. It also potentially increases the risk of a re-
flash once the initial fire has been put out. Therefore, in the
interests of personal safety, as well as good business sense, it
is important that kitchen equipment and the canopy above it
are covered by a good fire suppression system.
At the end of December 2002, European Union Legislation
came into force preventing the fitting and re-filling of Halon
in fire suppression systems, except in critical situations as part
of the fight against the destruction of the Earth’s ozone layer.
As a result, this leaves five options for Fire Suppression
systems available:-
Carbon Dioxide:
Not recommended for use due to the Health & Safety issues
surrounding it. As CO2 is dangerous when used in ‘total flood’
situations, it can not be discharged once the fire has been
detected as time is required to allow personnel to escape. It
must have between 40-70% atmospheric saturation to be
effective, which displaces oxygen in large amounts. In a deep
seated fire (ie: a fire with a long burn life), it is not effective as
once oxygen is allowed back in, the risk of re-ignition is high.
Carbon Dioxide is also regarded as a ‘greenhouse gas’ and as
such, its usage has become less acceptable.
Fine Water Particle Systems:
Water in conventional form is not suitable to extinguish or
control oil and fat based fires. In fact, usually it is extremely
hazardous because the penetration of water and the resultant
expansion of water into steam will cause a fat explosion,
resulting in the immediate spreading of the fire with
considerably more violent fire consequences. This effect is
avoided by using a fine water mist system, because water is
applied in atomised form onto the surface of the oil and
equipment, removing heat and preventing oxygen from aiding
the fire. This process ensures that only negligible amounts of
water penetrate the fat, oil and surrounding areas, causing
rapid cooling to help prevent re-ignition. Being water based,
usually pure water in a kitchen environment, it is easy to clean
after discharge, contaminant free and therefore the kitchens
operational ‘down time’ is low. Initial installation can be
expensive.
Wet Chemical:
Strictly speaking, this type of suppressant is not foam. It is
supplied like a water mist suppressant from a nozzle, but on
contact with grease, oil and hot surfaces saponifies into a
foam gel, not only reducing the heat but starving the fire of
oxygen. It is an inexpensive agent supplied via an inexpensive
system. It has a good flame knock down, average clean up
time and a twelve year storage life before recharging. A
distinct disadvantage is that there is an array of visible pipe
work hanging down from canopy ceilings so as to target
nozzles on specific items of equipment. This is unsightly and
makes cleaning very difficult.

Dry Powder / Chemical:

Like Carbon Dioxide, dry powder is not effective on deep

seated fires as the risk of re-ignition is high. It can often
compact in storage which can cause unreliability when
discharge is required. Whilst having very good flame knock
down properties, it can put a kitchen out of action for long
periods post discharge due to clean up and down time. Also
like Carbon Dioxide, there are Health & Safety issues over dry
powder as it is corrosive to numerous materials and is toxic.

Foam:

Ordinary foam suppressants have a slower flame knock-down,

work by smothering fires and can only extinguish efficiently
where the fire is on a horizontal surface to allow pooling of
foam over the fuel. Generally the least expensive system and a
reasonable clean up time after discharge, resulting in low
down time for a kitchen. Foam fire suppressants do contain
high water contents and as such are extremely dangerous on
electrical and high oil content equipment (eg: fryers)

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 11 -
 Canopy Sizing
The dimensions, overhangs, mounting height, location and air
movement of a canopy are all inextricably linked; if one is
altered, then another must change to compensate for the
initial alteration.
The following are what have now become the accepted
standards for these design parameters of conventional
overhead type canopies, having been proven by many years of
practical application:
Height above Finished Floor Level:
The height of a canopy should be between 2000 and 2100mm
to underside of lowest point of the canopy from finished floor
level. This is based upon a taller than average chef with a
reasonably sized hat on.
Depth:
The canopy depth dimension is defined as the dimension from
the top edge to the underside. 400mm internal depth is
considered suitable; any deeper and the filters and lights can
become inaccessible for maintenance, any shallower and
containment of fumes will be compromised.
Overhangs above and Around Cooking Equipment:
In plan, the overall length and width dimensions of the canopy
should allow for minimum overhangs of 300mm for work-top
cooking and 600mm for coverage of combination steamers and
certain types of baking ovens. To maximise fume capture from
any front face opening oven, the overhang must be equivalent
to the door opening arc size plus 100mm. This should be
sufficient to allow for plume expansion and the draw on the
plume created when the door is opened.
CANOPY OVERHANG PLAN
300
600
300
Consideration should also be given to the distance between
the cooking surface and the bottom of the grease filter
housing. DW/172 recommends a minimum allowance of
450mm to avoid the risk of excessive temperatures or fire in
the filters.
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 12 -
Where salamander grills are mounted in close proximity to the
grease filter housing the manufacturer of the appliance should
provide a deflector cowl to encourage products of combustion
to be directed away from housing and cool before being drawn
through the filters. This will also help to prevent the potential
of fire-flares being drawn into the grease filters and possibly
ignite grease and oil deposits beyond.
Special Shapes to Incorporate Physical Restrictions of
Building Structure:
Canopies should be positioned away from structural intrusion
from the building it serves wherever possible. However this is
often not achievable especially in refurbishments and so it is
necessary to incorporate a beam, column or down-stand. In
such a case, the canopy should be fully worked around the
obstacle so as to encase it in a fire resistant and easily cleaned
enclosure of stainless steel to the same specification as the
canopy itself.
Special Shapes to give Improved Aesthetic Qualities:
There is a move these days to bring much of the cooking of
speciality foods to the “front of house” for the customer to
enjoy the entire process. It is therefore becoming a more
regular requirement that canopies become even more of an
architectural feature. Special shapes such as straight hipped
(tent shaped), pyramid shaped, curved in plan (to fit circular
wall layouts), cylindrical, conical and even elliptical canopies
are all now regularly requested by designers and end users. Use
of these special shapes does not preclude the requirement to
manufacture to the standards laid down for standard canopies
and extra care should be taken not to forego function for
aesthetics as it is possible to combine the two quite
adequately.
 Calculation of Extract Air Duties
Calculation of the extract duty for any kitchen canopy is
probably the most critical part of the design process. There are
more variables to be considered at this point and it is also the
area which is least understood by people who have an
influence over design. It is also critical, because it has a very
direct effect; both on cost and physical space. Often extract
duties are “trimmed” to fit a budget for plant or to save space
in a plant room or void. There are definite right and wrong
ways to calculate extract duties and below is a summary of the
methods most commonly referred to. The rules and figures for
calculation given below all assume that the preceding design
criteria for canopy sizing have been followed.
It represents an air movement specific to each item of
equipment, which encompasses the amount of expanded air
given off, the quantity of carbon monoxide produced and the
amount of smoke and steam generated together with a factor
for diversity of usage. The calculation then is a simple matter
of multiplying the surface area of each item of equipment
under a canopy, by its specific velocity coefficient. The
individual equipment volumes should then be added together
to provide a Total Equipment Volume for the canopy. This
however is not the Total Extract Volume. The Total Equipment
Volume is a figure which accounts for all of the fumes and
contaminants given off by the equipment but it does not
necessarily mean that the canopy will collect all of those
contaminants efficiently.

The Total Extract Volume is then gained by applying the figures

Face Velocity Method:
In the first instance, this is really only a guide calculation for
preparing approximate budget costs for canopies and plant. It
is utilised by applying a velocity across the face (plan area) of
the canopy of 0.35m/s. The combined area (m2) and velocity
(m/s) will give an extract volume. (m3/s)
given in the second table of “correction factors for canopy
types”: Take the Total Equipment Volume, choose the extract
rate factor for the canopy type being used and add the two
together to give the Total Extract Volume.
Other Considerations:

eg: 0.35m/s (face velocity) x ?m2 (canopy plan area) = When calculating kitchen extract duties there are always other
considerations to be made which are too complex to be
?m3/s (extract volume)
incorporated in the simple calculations above. For instance, in
The figure of 0.35m/s originally derives from the average kitchens with low ceiling heights (up to 2400 affl) there is a
velocity required across the face of a canopy in order for fumes good chance of an excessive build-up of heat because there is
at the outer edge to be entrained and collected thus avoiding too little head room for convected heat to dissipate. In such an
over-spill into the room area. This is actually still very relevant instance, a little extra air movement should be allowed – say
and applicable to modern canopies of conventional 15% to 20% more depending upon the actual ceiling height.
configuration where the filter bank is situated along the centre
Canopies which are too shallow (less than 350mm overall), or
of an island canopy or at the rear edge of a wall mounted
mounted higher than 2100mm for some reason, will require a
canopy. Therefore strictly speaking, it should still be applied if
correction factor to allow for the reduced containment or
any other form of volume calculation provides a lower figure.
fume-capture capability.
However with the advent of more efficient peripheral extract
Specialist applications in food factories for instance will need
canopies where the point of extract is concentrated at the
special considerations because equipment sizes will be vastly
point of possible overspill, the necessary capture velocity is
increased and as such will create their own set of unique
easily achieved without the need for a high average across the
problems.
entire canopy face area.
There are many other variations which do not fit the rules
Air Change Rate Method: perfectly and each must be considered on its own merits.
This is an old calculation method and is virtually irrelevant
these days for the purposes of calculating kitchen extract
duties, because it takes no account of the type or quantity of
cooking equipment to be covered nor does it consider cooking
methods or equipment usage. The old rule used to be that a
kitchen should have 30 to 40 Air Changes per Hour. However it
would not be unusual these days, to find air changes in the
region of 70 to 120 when applying the correct equipment
calculations.

Cooking Equipment Values:

This is the most accurate and safe method to use and relies
upon a list of cooking equipment output figures as compiled in
the table overleaf, “velocity coefficient” listed in the fifth
column from the left is the most important figure.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 13 -
 Extract Duty Calculation Sheet

Equipment Calculation to DW/172 Canopy Reference:

Co-efficient: Extract
Plan dimensions: (m3/s per m2) No. of items to volume
Items of equipment covered by canopy
(mm) be covered. for item
Gas Elec (m3/s)
Miscellaneous
Benches / Infills / Work-tops: 0 800 0.03 0.03 0 0 0.000
Sink: 0 500 0.15 0.15 0 0 0.000
Pass-through Dish-Washer: 600 600 0.30 0.30 0 0 0.000
Pan-Wash / Utensil-Washer: 800 800 0.40 0.40 0 0 0.000
Rack / Flight Dish-Washer: 2000 800 0.30 0.30 0 0 0.000
Heating / Water
Coffee Maker: 500 400 - 0.03 - 0 0.000
Microwave Oven / Toaster: 600 600 - 0.03 - 0 0.000
Bains Marie / Hot Cupboard: 1600 800 0.20 0.15 0 0 0.000
Servery Counter / Heat Gantry: 1600 800 0.24 0.24 0 0 0.000
Water Boiler / Still / Beverage Unit: 400 400 0.25 0.20 0 0 0.000
Light Duty Boiling Pan / Tilting Kettle: 500 500 0.30 0.25 0 0 0.000
Refrigeration Unit: 800 800 - 0.15 0 - 0.000
General Cooking
Induction Hob / Ceramic Stove: 600 600 - 0.10 - 0 0.000
Pastry / Bakery Oven: 900 900 0.25 0.20 0 0 0.000
Heavy Duty Boiling Pan: 800 800 0.35 0.25 0 0 0.000
Pasta Cooker: 500 800 0.30 0.20 0 0 0.000
Steamer / Pressure Cooker: 800 800 0.30 0.20 0 0 0.000
Steaming / Roasting Oven: 800 800 0.35 0.30 0 0 0.000
Combination Steaming Oven: 900 800 0.35 0.30 0 0 0.000
Tandoori Oven: 900 900 0.35 0.30 0 0 0.000
Pizza Oven: 1200 1000 0.38 0.30 0 0 0.000
Convection Oven: 900 800 0.38 0.30 0 0 0.000
Bratt Pan / Tilting Skillet: 800 800 0.32 0.26 0 0 0.000
Boiling / Hob Top / Stock-pot Stove: (no oven) 800 800 0.35 0.25 0 0 0.000
Open Top Range & Oven: 900 800 0.35 0.25 0 0 0.000
Deep Fat Fryer: (Low / Med Duty) 600 600 0.45 0.35 0 0 0.000
Toasting Grille: (Low / Med Duty) 700 450 0.50 0.30 0 0 0.000
High Output / Flame Cooking
Griddle: (Mild Steel) 900 800 0.30 0.25 0 0 0.000
Griddle: (Chrome) 900 800 0.45 0.40 0 0 0.000
Deep Fat Bratt Pan: 900 800 0.55 0.45 0 0 0.000
Conveyor Pizza Oven: 1200 1000 0.45 0.40 0 0 0.000
Heavy Duty Fryer / Frying Range: 900 600 0.50 0.45 0 0 0.000
Rotisserie: 900 600 0.75 0.55 0 0 0.000
Solid Top Range & Oven: 900 800 0.60 0.51 0 0 0.000
Chain Broiler: (Burger Conveyor) 800 800 0.75 0.55 0 0 0.000
Salamander / Steak Grille: 800 500 0.75 0.55 0 0 0.000
Chargrille / Charbroiler: 900 800 0.95 0.52 0 0 0.000
Wok Range: 1800 800 1.10 - 0 - 0.000
Wok Range: (Induction) 1000 800 - 0.40 - 0 0.000
Mesquite Grille: 900 900 1.20 - 0 - 0.000

TOTAL EXTRACT RATE FOR EQUIPMENT: 0.000 m3/s

Extract Rate
Correction factors for canopy type: Factor
Option (1 or 0)

Open both ends: 15% 0 0.000

Low level / pass-over canopy Open one end: 10% 0 0.000
Closed both ends: 5% 0 0.000

Open both ends: 25% 0 0.000

Overhead wall mounted conventional canopy Open one end: 20% 0 0.000
Closed both ends: 15% 0 0.000

Open both ends: 50% 0 0.000

Overhead single sided island conventional
Open one end: 40% 0 0.000
canopy
Closed both ends: 30% 0 0.000

Open both ends: 35% 0 0.000

Overhead double sided island conventional
Open one end: 25% 0 0.000
canopy
Closed both ends: 15% 0 0.000

TOTAL EXTRACT RATE FOR CANOPY: 0.000 m3/s

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 14 -
Treatment of Extract Air before Discharge
Emissions from commercial kitchens have contributed to local
environmental problems for many years; these problems are
more prominent in urban areas where the restaurants and hot
food shops are situated in close proximity to dwellings.
To tackle this issue, The Environment Protection Act 1990
makes allowances for nuisance caused by commercial cooking.
To minimise the complaints or concerns from the public and
other commercial establishments, the Local Planning Authority
needs to approve extract ventilation system and odour control
equipment.
Effluents from cooking processes need to be treated allowing
for clean air to be discharged in to the atmosphere. Proprietors
and operators of restaurants and food business need to take
necessary actions to minimize the emissions and prevent odour
nuisances to residents or other commercial premises in close
proximity of the catering establishment.
Grease needs to be taken out at the source point to minimise
the risk of fire from dirty ductwork. It should be removed from
the air stream to prevent accumulation of grease in the
ductwork. There have been many losses of buildings due to
duct fires aided by accumulation of grease deposits.
There are several ways of treating cooking emissions and
effectiveness of these control measures are governed by the
particle sizes of contaminants.
Contaminants in the Air Extracted from Kitchens:
The most common contaminants in air extracted from kitchens
are:
• Smoke
• Products of combustion from direct-fuelled appliances
such as gas, oil and charcoal.
• Steam
• Grease
• Odours resulting from the cooking process.
The exhaust from cooking process produces two phases of
contaminants, particulate and gaseous. The above pollutants
are a major source of particulate matter, polycyclic
hydrocarbons (A broad class of compounds that is formed
primarily from combustion, and is present in the air in
particulate form), and other organic compounds in ambient air
as a direct result of emissions from commercial cooking.
Contaminants such as carbon monoxide (CO) and nitrogen
oxides (NOx) are also emitted from the cooking appliances.
The nature and quantities of the pollutants emitted depend on
cooking stuffs, styles of cooking, cooking oils used and on the
cooking fuel.
Particles are commonly measured in microns, which is a metric
unit of measurement. Approximately 98% of all air particles
are 5 microns or less. The majority of harmful particles are 3
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 15 -
microns or less in size. Particles of 1 micron or less adhere to
surfaces by molecular adhesion.
For comparison the eye of a needle is 1230 microns, where as
oil smoke is 0.03 to 1 micron.
Baffle Grease Filtration:
The most common type of filters used at the point of
extraction for the removal of grease and vapours are baffle
type panels. Principles of baffle filtration are also applied to
achieve the same objectives where the baffles are fitted as
integral part of the extract plenums in non conventional
canopies such as the water wash and water mist systems.
Baffle filters consist of a number of interlocking vanes. These
work by the centrifugal force of the air travelling through a
series of turns and restrictions. As the grease laden air passes
through the filter, airflow is disrupted by a series of forced
changes in direction and velocity; as a result the grease
becomes separated in the air stream and is deposited on the
vertical vanes. The grease is drained off through weep holes on
the bottom of the vanes and flows into collection drawers.
They have reasonable self-balancing properties for airflow and
are approximately 65 to 80% efficient.
The efficiency of filters is dependent on the size of particles
being filtered. For example particle sizes for meat fat may be
heavier compared to fine vegetable fats, which is completely
different from the water vapour and grease released as a result
of frying frozen chips. Filter efficiencies which may be quoted
at 90 to 95% may be true for one particle size range but not
for a whole range of particle sizes experienced in practical
cooking.
DW/172 includes an expanded section on grease filtration and
makes reference to filter testing to the UK standard of
LPS1263. This test provides a ‘GF’ rating for the filter tested
and is based on both grease removal efficiency and flame
resistance. (The relevant tests are based on procedures that are
already in place – American UL1046 (F Class) for flame
arrestance and German VDI2052 (G Class) for grease extraction
efficiency.)
Baffle type filters are positive flame barriers which drastically
reduce the chances of fire passing through to the ductwork
however their effectiveness is dependent on exact design of
the interlocking of baffles.
Panels should be manufactured from type 304 (minimum
grade) stainless steel.
Mesh Grease Filtration:
Mesh filters are really only useable in a kitchen extract system
as a secondary filter media. They work by impingement of
airborne particles upon the woven mesh media of the panel.
These will handle high volumes at low resistance but will clog
up with congealed grease, putting stress on plant and
increasing fire risk. They are approx. 40 to 60% efficient.
They are more effective in filtering dust than grease, and are
poor fire barriers. These should not be used as primary filters
but are an effective source of secondary filtration to protect
further filtration elements. They also need to be cleaned or
replaced regularly.
Ultra Violet Grease & Odour Filtration:
This relatively new concept of filtration uses special UV lamps,
for the treatment of organic compounds, principally grease
laden and odorous extract air, by the processes of photolysis
and ozonolysis
Operation of the UV system is automatically linked to the
starting of the extract fan. The UV lamps operate in the UV-C
band and produce ozone under controlled conditions by special
gas discharge tubes. As ozone is a more powerful oxidising
agent than oxygen at normal temperatures, it oxidises and
essentially destroys bacteria, mould, viruses and organic
materials such as fats. The end products of the continuous
destruction to these organic compounds are carbon dioxide
and water vapour. The air stream leaving the UV module will
also contain a degree of ozone. Normally this small level of
ozone will either be destroyed prior to leaving the duct or
safely discharged at high level. In some instances, where there
are short duct runs and/or low level discharge areas, a catalyst
unit may be added further downstream in the ductwork to
ensure that all excess ozone is eliminated prior to discharge, as
ozone vented into the atmosphere at low level can be a
nuisance smell. Ozone is not discharged into the working area,
because the ventilation system operates under negative
pressure.
The grease laden and odorous air will firstly be pre filtered by
high efficiency baffle filters to remove as much of the larger
particles of grease as possible prior to the extract air entering
the UV module, therefore increasing the efficiency and
preserving the life expectancy of the system. Within the
module, the grease compounds are broken down, oxidised and
removed from the air stream.
Whilst the initial capital costs are comparable with other
systems available, the UV Grease and Odour Destruction
System has significantly lower operating costs, maintenance
costs and fuel / power consumption. Other benefits of the
system include a constant overall pressure drop, (In carbon
systems the pressure drop is higher as allowance needs to be
made for the pressure drop when the system is dirty) reduced
nuisance from kitchen extraction, reduced fire risks and it
virtually eliminates the need for duct cleaning. Compliance
with local environmental issues of high residential and
occupational areas is easily met.
UV grease and odour control is a very effective method in
extracting grease and odours from medium to high output
operations, although is not effective in removing smoke
particles. In these circumstances, the UV module should be
used in conjunction with an electro static precipitator.
However, for more effective filtration, UV modules can be used
in conjunction with other filtration components. For example,
in an ideal scenario, the grease laden and odorous air would be
pre filtered (using primary baffle filters), followed by water-
mist then secondary baffle filtration.
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 16 -
At this point, the UV module would be incorporated, followed
by an electro-static precipitator and then carbon filtration.
Alternatively, the electro-static precipitator could be replaced
by a HEPA filter after the carbon filtration.
As with all gases, there are occupational exposure standards
(OES). According to COSHH and the HSE (guidance sheet EH38
revised), it is important to protect the eyes with special
goggles against UV rays, of which UV-C is the most severe.
Where UV-C is used to produce ozone, in kitchen ventilation
systems, safety features are incorporated to ensure that the
tubes can not be operated where they are seen, either directly,
by reflection or during unauthorised opening of the lamp
housing. This is achieved by safety interlocks, micro switches
and pressure switches that even prevent the lamps from
running without airflow.
The size and number of UV-C modules required in the extract
system depends upon the Total Extract Volume required for the
cooking range, as well as other factors including duct size and
even the type of food to be cooked. All criteria, relating to
feasibility of the system, including the effective and safe
discharge and local authority requirements must be considered
at the design and survey stage.
Electrostatic Precipitation:
Electrostatic precipitators can achieve high collection
efficiency for oily fume or smoke, however they are limited to
the removal of grease and other considerations should be
given if odour control is a major priority.
Electrostatic precipitators are composed of two sections, a
charging section and a collection section. The charging section
uses ionizer wires to impart a positive charge to the incoming
smoke, fume, and other contaminants. The charged particles
are then drawn into a secondary electric field where they are
collected on a series of metal plates. Clean air is then
discharged into the atmosphere or re-circulated back into the
general air stream.
Electronic air cleaners create low-pressure drops, which
greatly minimize fan requirements, which translate into energy
savings as compared to other types of air cleaning systems.
Lower fan power requirements also translate into quieter
operation. The primary filters are cleanable, an important
factor in considering routine maintenance costs and disposal
issues.
This filtration method is ideal as pre filters before carbon
filtration to protect the carbon from grease contamination.
Initial capital and maintenance costs are high.
Carbon Filtration:
Conventional ventilation filters only remove particulate matter
and therefore some other means must be employed to treat
and remove gases, odours and vapours. A commonly used and
readily available product to achieve this goal is activated
carbon.
Active carbon has proved useful for separation (adsorption) of
air impurities in the form of gases and vapours that have
harmed the environment with their toxicity and odour and can
be harmful to people, animals and plants.
Activated carbon can come in many shapes, sizes and forms. It
is produced from organic materials such as coal, coconut
shells, peat, sugar that are thermally processed to produce an
“air- filter- quality” activated carbon. It is treated with steam
to open up tiny pores between the carbon atoms. Special
manufacturing techniques are used to achieve highly porous
carbons that have surface areas of 300-2000 square metres
per gram. They are excellent at adsorbing odours or coloured
substances from gases or liquids. This extraordinary large
adsorption area has an excellent degree of separation and an
ability to accumulate harmful substances.
Activated carbon filters are available in two forms; “virgin
non-impregnated carbon and impregnated carbon”. A virgin
non-impregnated activated carbon is useful in the removal of
general volatile organic compounds (VOC’s) or hydrocarbons.
Its uses are widespread, and are frequently applied as a general
purpose catch all material for non-critical applications. For
more specific and critical gas phase control, activated carbons
are impregnated with speciality chemicals. This is done to
enhance the removal efficiency and capacity for a specific
contaminant that is not effectively captured by the virgin non-
impregnated activated carbon.
Activated carbon works by adsorbing impurities through
chemical attraction. The huge surface areas of the carbon give
countless bonding sites. When certain chemicals pass next to
the carbon surface, they attach to the surface and are trapped.
Activated carbon is good for filtering out organic (carbon
based) impurities and a few other chemicals, but certain
impurities will not be removed, as they are not attracted to the
carbon. Once all the bonding sites are filled, an activated
carbon will be ineffective at which point, it must be replaced.
As carbon removes odours by physical absorption, grease
accumulation on the carbon face causes “blinding” of its open
pore structure and so reduces performance. In kitchen
applications it is essential that pre-filters are used to protect
the carbon and efforts should be made to prevent grease
particles from reaching the carbon filters. Large particulates
need to be removed prior to carbon filtration. The better the
pre-filtration, the more efficient and longer lived the carbon
filters will be. In kitchen ventilation applications, activated
carbons filters are used to adsorb odour from cooking and are
normally installed inside the work system as from the canopy
as possible. They should be easily accessible to allow for
regular replacement.
In an ideal set up, there would be primary filtration through
baffles, followed by mesh filtration, then either UV or ESP
filtration, see below, or a combination of both, then finally
carbon filtration.
Use of carbon filtration is an expensive process, where not only
the initial capital costs are high but also the maintenance
costs. Installation of such filtration adds cost to plant due to
increased system resistances.
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 17 -
Maintenance costs are high because filters need replacing
regularly. Time intervals of the maintenance are dependant on
the cooking process and also the types of carbon filters being
used.
Efficiency of the removal of the odour is also dependent on the
dwell time in the carbon cells; in order to achieve this the
exhaust air needs to be slowed down to a velocity of 1 to 1½
seconds dwell time. In order to reduce the velocity, duct or
plenum sizes need to be increased which in turn will require a
larger physical space to accommodate the carbon filtration
plant.
It is important to note that the high humidity encountered in
many food processing / cooking operations can be damaging to
activated carbon.
Local Authority approval is required before carbon filtration is
used in kitchen extract systems.
HEPA Filtration:
HEPA filters are rarely used in commercial kitchen
applications; however they are effective in the removal of
smoke, and other tiny airborne contaminants.
These filters are rated at 99.99 percent efficiency for particles
0.3 microns in size. Developed by the Atomic energy
Commission during World War II to remove radioactive dust
from industrial exhaust, they are paper-like filters made of
randomly positioned fibres that create narrow passages with
many twists and turns. As the air passes through, particles are
trapped, clogging holes and making the grid smaller, which
enables the filter to be even more efficient with ongoing use.
Due to the high efficiency of these filters, they need to be
protected by pre filters to prevent grease reaching them. They
have higher resistance to air flow thus requiring more
powerful plant.
For these filters to be effective in kitchen ventilation they
should be fitted at the end of the duct run, i.e. it should be the
last form of filtration.
Most HEPA’s use a woven glass material that does not rot or
retain moisture.
Water Mist Filtration:
There is confusion over the purpose and abilities of water wash
and water mist systems; water wash systems do not contribute
to the filtration process, but cater for routine cleaning of
internally inaccessible surfaces and sometimes fire protection,
where as water mist filtration contributes directly to the
filtration process.
By passing cooking fumes through a wall of cold-water mist,
which runs continuously throughout the cooking process,
higher efficiency of grease removal can be achieved. A mixture
of water and grease makes the removal of grease easier. Hot
vapour passing through the mist is cooled, causing the grease
particles to condense and increase in size.
As a result they drop out of the air stream more easily when
passing through the air turns of baffle filtration. This means
that for a properly designed system, the air must be thoroughly
filtered after the introduction of water-mist to the airflow and
before entering the ductwork.
This tertiary filtration must remove sufficient moisture to
prevent leakage from ductwork joints further downstream in
the system often in other less accessible parts of the building
before the point of discharge.
The efficiency of water mist systems when incorporated with
baffle pre and post filtration can be as much as 90 to 98% in
the removal of certain sizes of grease particle.
A major disadvantage with water mist is that nozzles and
drainage are susceptible to clogging up due to calcium build
up, hence efficiency is drastically reduced unless a strict
maintenance regime is implemented and high quality water
treatment is applied.
Initial capital expenditure, as well as maintenance and day to
day running costs of water mist systems are high compared to
conventional filtration and extract methods.
Odour Neutralising:
The ideal method of reducing cooking odours is to destroy or
remove as much of the contaminant particles from within the
extract airflow as possible.
As an addition to filtration, some manufacturers offer an odour
neutralising product. This product generally operates by
pumping a chemical agent into the extract air flow, combined
in some cases with a small degree of electrostatic filtration to
encourage the chemical vapour to combine with the
contaminants within the extract duct. The chemical itself has
an odour designed to mask that of the cooking odour, the aim
being to reduce the perceived level of nuisance odours
detectable to the human nose at the point of discharge to
atmosphere.
The product has the advantage of being relatively low cost to
install compared with the cost of installing fine particulate
filtration systems and does not add significant resistance to
airflow.
The down side to this system is that it does not remove
contaminants from the airflow and therefore does not provide
any protection from fire or reduce cleaning intervals. The
system can also suffer from balancing problems as the amount
of chemicals being pumped into the airflow must be closely
matched to the air being extracted. Too much chemical can
cause a nuisance smell of it’s own, whilst too little will not
mask the contaminant odour. This problem can also occur
where there is not a constant or similar range of odours
throughout the cooking process.
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 18 -
Heat Recovery:
Recovery of heat energy that would otherwise be lost or
removed from a specific space can be beneficial and its
conservation is very important. Heat recovery systems for
commercial and institutional buildings are often complex, and
involve many related factors which need to be seriously
considered for proper operation. Initial capital and
maintenance cost are high, and may outweigh the benefits of
lower utility bills.
The two most common ways of recovering heat from kitchen
areas are by ‘air to air’ or ‘air to water’ transfer. ‘Air to air’
transfer removes heat from the exhaust air and transfers to
the incoming supply air whereas in the ‘air to water’ method
the heat is transferred to a domestic water pipe.
The most common heat recovery ventilation (HRV) devices are
as follows:
Plate heat Recuperator - the exhaust air and supply air pass
on each side of a number of plates. Heat is transferred through
the plates with no cross contamination between the exhaust
and supply air, however in practice there are leakages. Heat
recovery can be regulated by a by-pass valve which controls
the exhaust intakes and allows fresh air to by-pass the
recuperator. They have high efficiency (50 to 80%).
Rotary Recuperator (Heat Wheel) – Heat is transferred by
rotating wheel between exhaust and supply. The wheel
consists of segments packed with coarsely knitted metal mesh.
They have a high efficiency (75 to 85%).
Battery heat Recuperator – Water or water / glycol mix
circulates between the water battery in the exhaust air duct
and the water battery in the supply duct. Heat is transferred
from the exhaust air duct to the water battery in it and
transferred to the water battery in the supply duct, and hence
the supply air is heated by it. In this system there is no risk of
contamination as the liquid circulates in a closed system. One
of the disadvantages of this system is its low efficiency (45 to
60%). They can be regulated by increasing or decreasing the
water flow.
Heat pipes – These are self contained units, which consist of a
closed system of pipes filled with a liquid that vaporises when
it is heated by the exhaust air. They operate on a vaporising /
condensing cycle; hot exhaust air causes the fluid in the lower
part of the pipes to vaporise and the heat is transferred to the
supply air passing over the upper section. As the supply air
passes over the pipes, the vapour condenses back into liquid
again transferring heat energy, and the cycle starts again.
There is no cross contamination in this process but it has low
efficiency (50 to 70%).
For kitchen ventilation systems, a heat recuperator in any
form, acts as highly efficient grease filter and as such will need
a high level of maintenance. If heat recovery is to be employed,
upstream filtration must be as efficient as possible to give the
recuperator the best chance of working. A combination of
baffle and UV filtration should be utilised at the very
minimum.
Recirculation of Extracted Air, back into the Kitchen:
Designing a kitchen ventilation system can pose considerable
challenges depending on the building structure. Although rare
in commercial kitchen environments, re-circulation canopies
may be the only option in tackling certain problems.
Systems of this type can be free standing, semi-mobile and not
be part of a building structure, and as such can be used in the
following circumstances:
• Where the duct discharge to atmosphere is not possible,
in say a basement or kitchen without external walls.
• Where there are planning restrictions over external
duct/discharge points
• In temporary sites.
• In Sports stadia, shops and exhibitions.
• Where there is a requirement to use only fire rated
ductwork through a building.
The system has a series of filtration levels as listed overleaf;
the filtered air is then re-introduced into the canopy via an
integral supply air plenum, which distributes the air through
the front face diffuser panels.
The standard filtration components of a re-circulating system
could include:
• Baffle grease filters
• Mesh grease filters
• Bag filters (varying grades)
• Activated carbon filters or UV filtration
• HEPA filters
• A high efficiency, low noise fan & control system.
• Supply air diffusers and cooling jets
With a re-circulating system it should be noted that gas
cooking appliances cannot be used as there is no reliable
method of removing carbon monoxide in practical application.
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 19 -
Point of Discharge to Atmosphere:
A properly designed discharge system can often reduce the
need for other filtration methods. Therefore positioning of the
exhaust outlet is a top priority to avoid causing or contributing
to local air pollution and to minimise any cross contamination
with the supply system. The following points should be
considered when deciding upon the point of discharge:
• The outlets should be positioned where ventilation is
good and emissions are dispersed without any
hindrance.
• Sufficient separation distance should be provided
between potential receptors in the vicinity of the
catering establishments to minimise odour nuisance.
• Exhaust outlets must be directed vertically, unless it
can be demonstrated that it would be more
advantageous to direct the outlet in other directions.
• Efforts should be made to minimise any deflection or
restrictions of the emissions, by the use of plates or
caps.
• It is recommended that ‘China-man’s hat’ type of
cowls should not be used, as these results in higher
static pressure, noise and the potential re-entry of
the exhaust due to downdraught.
• Sufficient distance should be allowed between the
exhaust point and any supply air intakes.
• Discharge points should be positioned at least
1000mm above any opening window.
• Where possible, the ductwork and discharge points
should be located such that it is not aesthetically
offensive.
The best method of discharging kitchen extract is by use of a
high velocity outlet utilising a terminal air speed of 12 to 15
m/s. The terminal device should include a bird guard mesh of
no more than 1 inch squared grid and a drainable elbow joint
below.
 Tabulation of Extract Air Treatment Choices:

To define different cooking establishments, the types of food

they cook, the way they cook that food and the intensity with
which they produce their product, is a little bit subjective.
However, it is necessary to do this in order to give at least
some guidance upon how filtration methods should be chosen
and the following tables are designed for this purpose. Each
therefore, must be utilised with awareness of other
considerations such as proximity to neighbouring buildings and
domestic property and adjustments to selection must be made
accordingly.

CATEGORY DESCRIPTION

Pub & Bar Food, small cafes, coffee/tea

LIGHT
shops.

Government institutions
LIGHT/MEDIUM (schools/hospitals/elderly person’s homes),
office and workplace kitchens.

Italian/French restaurants, hotel restaurants,

MEDIUM family pub restaurants, pizza restaurants,
supermarket restaurants.

Small low output fast food restaurants, steak

MEDIUM/HIGH
houses, kebab/chip shops.

Large, high output fast food restaurants,

HIGH Mexican restaurants, Oriental & Asian
restaurants.

VERY HIGH Food factories.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 20 -
 Cooking Establishment Categories:

Filtration / Establishment Application:

Establishment Category
Filter Type Light Light / Medium Medium Medium / High High Very High
Option Option Option Option Option Option Option Option Option Option Option Option
‘A’ ‘B’ ‘A’ ‘B’ ‘A’ ‘B’ ‘A’ ‘B’ ‘A’ ‘B’ ‘A’ ‘B’
Baffle Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes
Mesh No No Consider No Consider No Yes No Yes No Yes Yes
Electrostatic No No Consider No Consider No Yes No Yes No Yes Yes
Carbon No No No No Consider No Yes No Yes No Yes Yes
Ultra Violet No Consider No Consider No Consider No Yes No Yes Yes Yes
HEPA No No No No No No No No Consider Consider Consider Consider

Note: This table assumes that all discharge will be at high level. If high level discharge cannot be achieved, all categories from Light
to Medium / High should be moved up to the next category. The table has been designed for a worse case scenario where the kitchen
is in close proximity to other buildings and / or a dwelling, if this is not the case it may be possible to reduce the filter requirement.

Filtration Types & Abilities:

Filter Ability
Filter Type
Flame Barrier Grease Filtration Smoke Filtration Odour Filtration Installation notes Maintenance

Positive flame Will filter

Slight reduction in Clean in
barrier will prevent approximately 65 Will not filter
Baffle odour but not Primary filter. commercial
flames entering to 80% of large smoke effectively.
effective. dishwasher.
ductwork. grease particles.

Will filter up to Used as a

Not a flame barrier, 50% of large Slight reduction in secondary filter to Clean in
Will not filter
Mesh use as secondary grease particles. odour but not protect commercial
smoke effectively.
filtration only. Will clog up effective. electrostatic and dishwasher.
frequently. carbon.

Must be protected Regular swap out

Will filter up to Slight reduction in
Not a flame barrier, Will filter smoke by primary and of collection
Electrostatic 99% of fine odour but not
pre-filter required. effectively. secondary filters, media to
grease particles. effective.
see above. manufacturer.

Must be protected
Will filter grease Will not filter
by primary, Carbon cells must
Activated Not a flame barrier, but will clog smoke effectively Effective odour
secondary and be disposed of and
Carbon pre-filter required. quickly - pre- and pre-filters will reduction.
electrostatic replaced regularly.
filters required. be required.
filters, see above.
Not a flame barrier, Should be
pre-filter required. protected by Wipe down
Will destroy up to
Drastically reduces Will not filter Effective odour primary filters, components
Ultra-violet 99% of large
fire risk in smoke effectively. reduction. efficiency regularly. Replace
grease particles.
downstream increased if used tubes.
ductwork. after water mist.
Only to be used in
Will filter grease extreme situations
Very effective Slight reduction in HEPA media must
Not a flame barrier, but will clog and only after full
HEPA smoke particle odour but not be disposed of and
pre-filter required. quickly - pre- grease removal
filtration. effective. replaced regularly.
filters required. upstream in
system.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-
ventilation.co.uk
- 21 -
 Calculation of Supply Air Duties
When & when not to have Powered Supply-Air Input:
Whilst there is no legislation dictating the requirements of
supply air into kitchen areas, to help combat the problems of
radiant heat, fire and hygiene risks, and in order for the extract
system to function correctly, a kitchen, or canopy, should have a
supply air system. Logically, it makes sense that you need to
replace the air you extract, without affecting other areas of the
building. In reality, this matter is occasionally overlooked in the
initial building design stages. Each kitchen should be looked at
individually to decide whether powered supply is required or not,
but for a general guideline, if the total air change rate exceeds
20 per hour, then powered supply is required.
Any form of filtration, is likely to restrict the ventilation
and this must be considered when selecting grille sizes.
Any naturally ducted airways should be as short in length
as possible and at high level. Where make up air is being
drawn via a serving hatch or counter, the HSE recommend
that the air velocities do not exceed 0.25m/s to avoid
complaints of draughts and cooling effects on food.
Whilst door transfer grilles may be used in conjunction
with other input devices, there is usually insufficient
space to accommodate enough grilles to handle the
supply required. These grilles do however help minimise
the pressure on opening and closure of the doors.

Supply Air Volume Calculation:

In accordance with recommendations from DW/172 and the HSE

Catering Sheet 10, where powered input is required, the system
should ‘provide 85% of the total extract volume, with the
remaining 15% infiltrating naturally into the kitchen from
surrounding areas’ dependant on the construction of the building.
Infiltrated air is naturally drawn into the area from open serving
hatches, corridors and adjoining rooms. This arrangement keeps
the kitchen under negative pressure to prevent the escape of
cooking odours. It is important to get the balance right as too
much negative pressure can affect doors and windows within the
kitchen area, ‘drawing in’ the in swinging doors and creating a
vacuum against the out swinging doors, causing issues with
health and safety and fire legislation.

Powered Supply-Air:

The powered supply system is the preferred method of

introducing air into the cooking environment for a number of
reasons. There is more control over the air flow regardless of
filters, there is a reduction in cross drafts and vacuums due to the
reduction in negative pressure and there is less strain on the
extract fan unit as it is no longer extracting and pulling in make
up air from other areas at the same time. Powered supply air can
either be delivered at the perimeter of the canopy through an
integral plenum, or at another location within the kitchen to suit
the end users needs. The supply fans can be roof or wall mounted
with preliminary and secondary filtration. The supply air plenums
can be fitted with ‘spot coolers’, as well as diffuser panels to
assist with the directional requirements of the supply air. Where
supply air is delivered through permanent diffusers, there needs
to be an allowance of between 1.0 and 1.5m/s air flow velocity,
to avoid unpleasant draughts.

Non-Powered Supply-Air:

Where incoming air is drawn in naturally, whether in the form of

a natural ducted airway or grille, there should be some means of
filtration. In the same way, it is imperative that any doors and
windows should be fitted with fly screens or similar. The naturally
supplied air is likely to contain contaminants and pests from
either outside or other areas of the building.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 22 -
 Treatment of Supply Air Fans & Accessories:
Filtration: General:

All supply air into the kitchen environment needs to be filtered to
remove the risks of airborne contaminants, pests, insects and the
bacteria they carry, from entering the controlled area. Ideally,
there should be a filter between the outside and the fan to
prevent large particles clogging up the fans mechanism, with a
secondary filter between the fan and the kitchen area for the
removal of finer particles. According to DW/172, “these filters
should be made of a synthetic material and have a minimum
efficiency of F6”. Glass fibre products must not be used.
The main design considerations for kitchen extract fans
are; volume, resistance, noise level, size and cost. The
three main fan types generally found within kitchen
extract systems are; axial, mixed flow and centrifugal, as
described below.
Fan Blade Types:
Axial

Heating and / or Cooling: The most commonly found fan type in existing and
especially older kitchen extract systems. This type of fan
The following applies to installations in Britain and countries of consists of a propeller mounted in a cylindrical housing.
similar climate.
Axial fans are simple, cheap, easy to fit and come in a
The balancing of incoming and extracted air should help prevent variety of formats such as plate mounted, duct mounted
the kitchen from becoming too hot although in most cases the or circular flanged units with a straight through air flow
outside air is colder than the required temperature for the supply pattern. They have an additional advantage over other fan
air. As such, it is sometimes necessary to warm the air before it types discussed here in that they can run in reverse to
enters the building. This would require the use of a heater change the direction of flow, although only at
battery, of which there are two types, an electric heating battery approximately 60% volume.
or a water heating battery.
The disadvantage with axial fans is that they are not
The electric heating battery is made up of enclosed metal particularly efficient, especially where high resistance is a
filaments, which create electrical resistance and convert the factor, such as the resistance from canopy baffle filters. In
energy to heat. Electric heater batteries are cheap to install and practice this means that a much larger axial fan is
have a low pressure drop although the battery has to be fitted required in place of a more compact centrifugal or mixed
with overheating protection due to the considerable heat inertia flow unit. A larger axial fan will produce higher noise
of the metal filaments. Electric heating batteries have a low levels, often a problem encountered in well ventilated
resistance to air flow and are cheap to buy and install, but have kitchens. Axial fan blades have a tendency to load with
expensive running costs. grease / contaminants becoming unbalanced and so
making the fan vibrate and create noise.
Water heating batteries are fitted with pipes and fins running
through the air stream (similar to a vehicles radiator) to maximise
the surface area. The water is conducted from below and flows
upwards through the battery, allowing any bubbles to collect at
the highest point and be easily drained off. Water heating
batteries need to be protected against ice and freezing
temperatures to save the pipes from cracking. Most water
heating batteries have frost protection which prevents the intake
of air when there is a risk of freezing. Because still water freezes
faster than flowing water, it is also usual to fit an internal pump
to keep the water flowing through the battery. In contrast to the
electric heating battery, these have a high resistance to airflow
and are quite expensive to install, however the running costs are
relatively low.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 23 -
Mixed Flow
The design mixed flow impellor is halfway between an axial and
centrifugal blade pattern. The air flows in an axial direction but is
then deflected 45o by the impellor. The resultant centrifugal force
allows the fan to handle higher resistance when compared to an
axial fan.
Mixed flow fans are usually mounted in straight duct sections
with straight through air flow although plate mounted versions
are available but less common. When compared to an axial fan, a
mixed flow fan is generally more efficient and will cope with a
higher level of resistance.
Mixed flow fans cannot be electrically reversed to change the
direction of airflow although however, this is not usually a
requirement of kitchen extract systems.
____________
Centrifugal
A centrifugal fan (often known as a radial fan) is similar in shape
to a drum, where the end of the drum is solid and the sides
consist of blades. The air is drawn into the rotating drum and
thrown out through the blades. There are different formats of
centrifugal fan based on the type of blades fitted; the two types
generally used are as described below:
• Forward curved: many tightly packed, small, forward curved
blades.
• Backward curved: fewer, larger backward curved blades.
Forward curved centrifugal fans are cheaper and smaller than
backward curved centrifugal fans, but are not as well suited for
kitchen extract when compared to backward curved fans for the
following reasons:
• Not as efficient.
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 24 -
• Blades collect grease and are difficult to clean.
• Sharper performance curve.
• Minimum amount of system resistance required or
unit will over speed/over heat.
Centrifugal fans can be mounted as straight through duct
fans but are more efficient when used to turn the airflow
through 90o. Plate mounted centrifugal fans are also
available. Backward curved centrifugal fans are of similar
efficiency to mixed flow fans but at a far higher
resistance level. This makes them ideal kitchen canopy
fans.
Centrifugal fans cannot be electrically reversed to change
the direction of airflow although this is not usually a
requirement of kitchen extract systems.
(Forward Curved Centrifugal)
____________
In summary, although axial fans have been the most
popular fan type for small to medium kitchen extract
systems in the past, mixed flow and centrifugal are now
more and more commonplace as they are better suited to
cope with the higher resistance levels caused by baffle
filters and secondary filtration such as carbon or U.V.
 Fan Enclosures:
Roof Fans
Roof fans are designed to fit on to a timber or steelwork curb and
either discharge vertically or downwards by means of a
mushroom shaped cowl. No roof mounted ductwork is required so
installation is straightforward. Ideally these fans should be
mounted horizontally so if the roof is pitched the curb should be
built up to provide a horizontal mount for the fan.
Vertical discharge fans are suitable for extract only but
mushroom (side intake / discharge) cowls are often supplied with
a fan that can be fitted either way to allow them to be installed
for extract or supply usage. Where supply and extract roof fans
are located nearby, vertical discharge cowls should be used for
extract and mushroom cowls for supply in order to reduce cross
contamination.
Plate Fans
Plate fans can be fitted to a wall opening and are useful for
simple wall mounted extract canopies with rear or end extract.
They are usually limited to axial type fans although small
centrifugal plate fans are available. The fan can be fitted either
way round for extract or supply but cross contamination will
occur if supply and extract fans are too close to each other. This
type of fan is only really suitable for smaller systems with low
volumes, resistances and contamination levels such as dish-wash
extract or very low out-put “bar meals” type catering.
Duct Fans
Duct mounted fans consist of a fan mounted within a section of
ductwork which is normally flanged at each end to allow
connection into a duct run. The fan can be used either way round
for supply or extract and can often be fitted with the motor out
of air stream. These motor-out of air stream models are known as
bifurcated fans because the air passage is split and transported
around either side of the motor.
Adaptable Box Fans
Adaptable box fans consist of a centrifugal type fan mounted in a
box shaped framework with removable panels. By re-arranging
panels the fan can be used either as a straight through fan or can
be used to form a bend by turning the air through 90o. The
performance of the fan is actually slightly better when used in
the 90o arrangement due to the characteristics of the centrifugal
impellor.
Custom Housings & Air Handling Units
Where the extract or supply volume is too high for ‘off the shelf’
fans, an air handling unit may be required, this can be custom
built to accommodate a larger motor and impellor than found in
standard fan ranges and may well require belt drive. If speed
control is required this type of fan will usually require the use of
an inverter.
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 25 -
Temperature Ratings & Insulation:
Where a fan is likely to be subject to high temperatures
and levels of grease, such as fast food restaurants and
other high output establishments, the motor should be
mounted out of the air stream. In cases such as schools
where the usage and temperatures are usually lower, a
standard configuration motor may be used providing the
Motor is suitably insulated; Class F insulation is
recommended for temperatures up to 155oC and should
be considered in most cases or Class B for up to 130oC
may be suitable for a wash up or other low risk area.
It should be noted that whilst fans fitted with motors out
of the air stream are generally more expensive, they tend
to require less maintenance and have a longer motor life.
Motor & Drive Types:
Squirrel Cage Motors
Most fan motors are traditional ‘squirrel cage’ type
motors, these are the most common type of commercial
AC motor available and generally consist of a casing
housing all the motor internals sealed from the outside to
prevent the ingress of dust and moisture. The casing is
usually cast with external heat-dissipating fins along the
length and in some cases a small fan blows air along the
fins to further cool the motor. This type of motor can be
used on either belt driven or direct drive fans (see below).
External Rotor Motor
A more recent type of fan motor, the ‘external rotor’
motor works on the same principal as the traditional
motor discussed above but the stator and the motor have
swapped places, the rotor is on the outside and the stator
on the inside. This means that the fan blades can be
attached directly to the outside of the rotor and the
whole motor is then an integral part of the fan. This
newer type of motor has some distinct advantages, it is
more compact than a traditional fan and motor
combination and the motor is cooled by the transported
air, making it more suitable for speed control. Due to the
nature of its integral construction, this type of motor is
only suitable for direct drive fans (see below).
Direct Drive Fans
Direct drive is where the motor is connected directly to
the fan, either by the drive shaft on a conventional motor
or integrated in the case of an external rotor motor. This
type of fan is more compact and usually cheaper than a
belt driven fan and is well suited to most small to medium
sized kitchen ventilation systems.
Belt Drive Fans
Belt drive fans consist of a separate motor and fan unit
connected to each other by a fan belt and pulleys. This allows for
a more powerful motor to be connected to a fan with blades of a
steeper pitch. The advantages of this type of drive are that more
air can be moved at a lower and quieter motor speed, the belt
absorbs vibration from the motor and reduces noise levels and
the pulleys can be adjusted to change the fan speed.
• Can cause fan noise problems by creating harmonic
vibration in the motor and should be avoided where
noise is an issue.
• Life expectancy of motor bearings is reduced when
operating at lower speeds.
• One controller should not be used for more than one
fan unless the motor cases are shielded.

This type of fan is generally used on larger kitchen ventilation Transformer Speed Controllers
systems and is often mounted in air handling units.
• Does not cause noise problems from the fan motor.
Fan Speed Controllers:
• Multiple fans can be connected to one transformer
Speed control is essential to allow accurate commissioning of the without special consideration.
system and adjustment of fan speed as secondary filters become
dirty. Where fitted, controls should be mounted either in a • Motor protection available when one transformer
lockable, ventilated control cabinet or in a supervisor’s office. used per fan.
Alteration of the fan settings by the kitchen staff should be
avoided because it could imbalance the extract to supply air • Easy to wire by an experienced electrician.
ratio, or if turned down too low could reduce the extract to a
point where it is not ventilating the combustion fumes properly. • More expensive than electronic controllers.
Too little or too great an air movement for the canopy design will
result in a serious decrease in grease filtration efficiency as filter • Large and heavy compared with electronic
size and quantity are determined by a single air movement duty controllers.
at the optimum efficiency of the filter. For these reasons, once a
system is set up and commissioned, it should not be altered • Have steps, usually five, so not infinitely variable.
outside of predetermined parameters.
• Life expectancy of motor bearings is reduced when
Small to medium sized kitchen ventilation fans may be controlled operating at lower speeds. (Usually speeds 1 and 2.)
by a simple on/off switch, an electronic speed controller, a
transformer or a frequency inverter. Larger fans usually require a Frequency Inverter Speed Control
frequency inverter. Each of these control methods are described
• Controls speed by adjusting frequency.
in brief below:
• Can cause noise problems from the fan, harmonics,
On/Off Switch
this may be reduced by changing set-up on the
• The simplest method of fan control. inverter.

• Very easy to wire and cheap. • Motor protection available.

• No form of speed adjustment so system cannot be tuned • Infinitely variable speed control. (Usually digitally
when commissioned. from 1 to 100%.)

• No form of motor protection (TK). • Most expensive type of control compared to the
others listed here.
Electronic Speed Controllers
• More difficult to wire.
• The cheapest form of speed control.
• Complex controls, should not be adjusted by un-
• Easy to wire by an experienced electrician. trained personnel.

• Small and unobtrusive. • Requires an un-switched electrical supply.

• Infinitely variable, step-less, speed control, although there

is a minimum start speed. Control usually 60-100% of
rated voltage.

• Tends to get hot and makes a humming noise.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 26 -
 Motor Protection (TK)

Without motor protection, a fan motor will cut out when it

overheats and automatically start again when it cools down. If
motor protection (TK) is utilised, then when the fan motor cuts
out it sends a signal to the controller. The fan motor will not start
again until it cools down and the controller is re-set. This is
advantageous as it indicates to the operator that there is a
problem with the motor overheating whereas without TK
protection the fan could be tripping out and re-starting for some
time without the operator being aware, possibly leading to failure
of the fan.

Noise Attenuation:

Attenuation in the form of conventional silencers is often used to

reduce low frequency noise created by ventilation fans. These
silencers usually consist of a rectangular or circular length of
flanged duct which is fitted with internal baffles. The duct and
baffles are fitted with a perforated metal liner, the area between
the liner and the outer skin is filled with a sound absorbing
material such as inorganic glass fibre.

Due to their construction, the use of silencers should be avoided,

when possible, on kitchen extract ducts. The sound absorbing
material is also an excellent grease absorbing material, causing a
fire and health hazard as the lining becomes saturated.
Furthermore, the effectiveness of the material to absorb sound is
reduced as it becomes saturated, to the point where it not longer
effectively reduces noise. It is therefore necessary where possible,
to ensure that the fan selection meets the specified noise criteria
without the use of silencers.

A further point to be aware of when considering duct silencers is

that they restrict the airflow thereby increasing duct pressure.
This may require a larger and possibly noisier fan to be selected.

DW/172 states that “Where in-line attenuators are used, they

shall be constructed so that there is no grease impregnation into
the acoustic media. A protective membrane shall be specified for
this purpose, this will reduce the design performance of the
attenuator. This should be taken into account when selection is
made.”

Wiring:

It is essential to ensure that any electrical connection to a fan or

fan controller is carried out by a qualified electrician who has
experience of this type of installation. Incorrect wiring can easily
destroy a fan, controller or both at great expense. Where an axial
fan will reverse the airflow if wired the wrong way round, a
mixed flow or centrifugal will not so there is no obvious
indication that the wiring is incorrect.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 27 -
 Extract Ductwork Any vertical sections of ductwork should have a drain
opening at the bottom and some means of grease
collection under the drain.
Sizing:

The sizing of ductwork is generally a trade off between overall
dimensions and noise / resistance levels. Ductwork should be
sized to allow a velocity of 6m/s where connection to the canopy
occurs and 8m/s in general extract duct runs. Higher velocities
will increase noise and resistance levels. Increased resistance
levels require more powerful, and expensive, fans.
Construction:
Kitchen extract ductwork that discharges straight to atmosphere
and does not pass through fire compartments should be
constructed from galvanised or stainless steel with a minimum
thickness of 0.8mm. Longitudinal joints should be air tight and
leak proof, ideally fully welded or formed by a grooved or lock
seam with sealant applied afterwards. Longitudinal joints should
not be sited at the bottom of the duct. Cross joints should be air
tight and leak proof. Again, an ideal solution is to fully weld the
joint but this is not always practical, therefore a separate flange
can be fitted to the duct providing that the flange corners are
either fully welded or in the case of proprietary duct flange
systems, corner cleats are fitted. These joints should be fully
sealed with a silicone type sealant or fitted with a gasket.
Adjustable joints, often referred to as telescopic or slip joints, can
be used to connect the duct to the canopy spigot. Adjustable
joints should be sealed with a silicone sealant and the duct
should be reinforced within 200mm of the joint, reinforcement
can be achieved using formed angle or channel sections secured
to the duct. Flexible connections should be constructed from a
material with a suitable half hour fire rating; ‘off the shelf’
flexible connections supplied with most fans are rarely adequate.
Routes to Atmosphere:
Fire Resistance:
Ductwork within the fire compartment of the kitchen that
does not pass through other fire compartments has no
special requirements to that stated above (under
‘Construction’), where extract ductwork passes through
fire compartments such as floors or walls, the duct itself
should either be constructed so that its fire resistance is
at least as high as the compartment it passes through or,
alternatively, conventional ductwork may be used
providing it is suitably clad in fire rated material.
Additionally, the ductwork should be externally insulated
so that in the event of a fire outside the duct,
temperatures within the duct will not become high
enough to ignite any grease build up. Fire dampers must
not be used within extract ductwork. For further
information concerning this matter refer to BS 5588-
9:1999.
Access for Cleaning & Maintenance:
All internal surfaces of the extract duct must be
accessible for cleaning. For further information regarding
this we would suggest referring to HVCA documents
DW/144 and DW/172.
Insulation:
Where extract ductwork runs through cold areas of a
building externally mounted insulation should be
considered to prevent condensation forming within the
ductwork.

Where possible, the ideal route of any kitchen extract duct should
be straight to atmosphere as directly as possible without passing
through any other rooms or breaching any fire compartments.
(See ‘Fire Resistance’ below.) The minimum quantity of bends
should be used and all internal surfaces should be smooth and
clear of obstructions.

Fire dampers should not be fitted to kitchen extract ductwork.

(See ‘Fire Resistance’ below for further information.)

Backdraught shutters should not be used.

Volume control dampers and turning vanes should be avoided

where possible as they form grease traps. Swept bends may be
substituted for turning vanes.

The extract outlet should be positioned to ensure the extracted

fumes cannot be pulled back into the building by any nearby
intake fans. The extract point should also be well clear of and
ideally above any unprotected openings or windows where fumes
or smoke may be drawn back into the building. The extract point
must be clear of external fire escapes.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 28 -
 Supply-Air Ductwork Fire Resistance:

Ductwork within the fire compartment of the kitchen that

Sizing:
does not pass through other fire compartments has no
The sizing of ductwork is generally a trade off between overall special requirements to that stated above (under
dimensions and noise / resistance levels. Ductwork should be ‘Construction’).
sized to allow a velocity of 5m/s where connection to the canopy
Where ductwork passes through fire compartments such
occurs and 7m/s in general extract duct runs. Higher velocities
as floors or walls between other rooms, fire dampers must
will increase noise and resistance levels, increased resistance
be fitted within each penetrated structure to prevent the
levels require more powerful, and expensive, fans.
spread of fire.
Construction:
Access for Cleaning & Maintenance:
Kitchen supply air ductwork should be constructed from
All internal surfaces of the extract duct must be
galvanised or stainless steel with a minimum thickness of 0.8mm.
accessible for cleaning. For further information regarding
Longitudinal joints should be air tight and leak proof, ideally fully
this we would suggest referring to HVCA documents
welded or formed by a grooved or lock seam with sealant applied
DW/144 and DW/172.
afterwards. Longitudinal joints should not be sited at the bottom
of the duct. Cross joints should be air tight and leak proof. Again,
Insulation:
an ideal solution is to fully weld the joint but this is not always
practical, therefore a separate flange can be fitted to the duct To prevent condensation forming on the external surfaces
providing the flange corners are either fully welded or in the case of the duct, non tempered supply ductwork should be
of proprietary duct flange systems, corner cleats are fitted. These insulated wherever the duct passes through an area where
joints should be fully sealed with a silicone type sealant or fitted the temperature outside the duct is warmer than the air
with a gasket. Adjustable joints, often referred to as telescopic or within the duct.
slip joints, can be used to connect the duct to the canopy spigot.
Adjustable joints should be sealed with a silicone sealant and the All tempered supply air ducts should be insulated to
duct should be reinforced within 200mm of the joint, prevent internal condensation and heat loss.
reinforcement can be achieved using formed angle or channel
sections secured to the duct.

Routes to Atmosphere:

Where possible, the ideal route of any supply duct should be as

short and straight as possible without passing through any other
rooms or breaching any fire compartments. (See ‘Fire Resistance’
below.) The minimum quantity of bends should be used and all
internal surfaces should be smooth and clear of obstructions.

The supply air inlet point should be positioned well clear of any
contaminated air extraction points and known polluted areas
such as low level on a busy street. The prevailing winds should be
considered to avoid cross contamination from any extracted
fumes.

A mesh should be fitted to the input point of sufficient density to

prevent small birds from being drawn into the duct. A fine mesh,
such as insect mesh, should not be used as it is likely to become
blocked. Disposable filter panels should be fitted within the
ductwork in a position where they are not open to the elements
but can be easily accessed for inspection and replacement.

Alternatively, disposable filter media should be fitted to the

supply air diffusers within the building; again, these should be
easily accessible for maintenance and replacement.

Any vertical sections of ductwork should have a drain opening at

the bottom.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 29 -
 System Safety Features & Considerations
Gas Shut-down Interlock:
A gas supply system must be interlocked with the ventilation
systems in accordance with BS6173:2001 (Specification for
Installation of gas-fired appliances for use in all types of catering
establishments (2nd and 3rd family gases)): “The gas supply system
shall be interlocked with any mechanical ventilation supply or
extract system, and this will normally require the fitting of an
automatic valve”.
Interlocks should be provided for both the powered supply air and
extract air. This is to ensure that the products of combustion
from gas and oil fired appliances are removed efficiently. It is also
to make certain that sufficient air is provided for complete
combustion at burning appliances and to enable the occupants to
breathe adequately and provide comfortable working conditions.
The requirements of the standard apply in full under the
following circumstances:
• If there is a completely new kitchen installation.
• If there is a completely new kitchen ventilation system
installation.
• If there is a substantial alteration to the existing
ventilation system or part replacement of an existing
system.
• If there is a substantial alteration to the existing cooking
equipment line up.
Currently, the standard does not apply in full if parts of the
ventilation system are modified or if there is a like for like
replacement of the existing cooking appliances, as it will not be
deemed as a new installation. There is however another
regulation, namely Regulation 27(4) of the Gas Safety
(Installation & Use) Regulations (GSIUR) that needs to be
complied with in conjunction with BS6173:2001.
GSUIR applies where kitchen appliances (e.g. some types of deep
fat fryers and convection ovens) with dedicated flue systems are
installed. The regulation (GSUIR) states that interlocks should be
provided for power operated flues, however many manufacturers
permit the installation of their appliances without the use of the
flue, provided there is a powered extract and the appliances are
under a canopy. As the extract system is performing the same
function as a flue system, GSUIR would consider this as a “power
operated flue”.
Application of the above requirements has presented many
difficulties with regards to the installation of new cooking
equipment and maintenance work in existing kitchens. Many
existing kitchen installations do not comply with the current
requirements and in order to avoid major modifications, risk
assessments should be carried out to health and safety arising
from the current installation not complying with BS6173:2001.
Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 30 -
After carrying out the risk assessments, recommendations
should be given to the person responsible for the kitchen
with regards to the requirements of the regulations and
the feasibility of upgrading the installation.
The ultimate objective of introducing BS6173:2001 is to
make the kitchen a safer place to work and to reduce the
risk of fire, injury and death.
Airflow in the ductwork should be monitored and signal
sent to the gas solenoid valve in the event of the
ventilation system ceasing. There are two types of
switches, paddle and pressure differential, which are
commonly used to monitor air flows within ducts and
provide a switched output on detection of air flow or air
flow failure. Pressure differential switches should be used
in preference to paddle type, as it is more efficient due to
the fact that paddle switches encourage accumulation of
grease and dirt. If used switches should be inspected and
cleaned regularly by a competent person as part of the
maintenance schedule for the building.
Duct pressure switches must be fitted on straight runs of
the ductwork where there is minimal turbulent air, thus
providing more accurate readings. The pressure switches
are fitted to verify that there is air movement within the
ducts. The switches make part of the circuit with the
electrical control panel, which in turn switches on the gas
solenoids. The gas supply should not come on until the fan
is running. Duct pressure switches are used, so there is
confirmation that there is a definite air movement. This is
a fail-safe means of monitoring airflow.
In preference to fan pressure switches fan power
monitors, which provide positive confirmation that the
fans are running. The monitors use the current draw from
the fan motors as a means of positive proving of the
operation of the fans. A fan current set point, adjustable,
is set into the power monitor and, when the fan is
switched on, the power monitor will only activate the gas
valve interlock when the set point is reached. If the
current level falls below the set point during the fan’s
operation, the gas valve interlock will open and the power
to the gas will be switched off.
In the majority of installations, the mechanical or
ductwork contractor will cover all aspects of “Emergency
Isolation Systems”; however on occasions where a whole
new system is to be installed, i.e. installation of new fans
and ductwork as well as the canopy, it is the duty of the
building designer and building owners / users to ensure an
interlock is fitted to comply with BS6173:2001.
 Noise Levels:

Whilst no agency has overall control or responsibility for all

aspects of environmental noise policy and legislation, external
noise levels, from roof mounted plant etc., could be subject to
the guidelines of a local authority and dependant on the
surrounding environment. There is no single piece of legislation
that makes it clear what noise levels are allowed within the
commercial kitchen environment.

There are two standard methods for rating the acceptability of

indoor environments for the purposes of hearing preservation,
speech communication and annoyance - Decibels (dB) and Noise
Rating (NR). Whilst decibel recordings are a straight forward
measurement of sound, noise ratings are measured in octave
bands and dependant on frequency. High frequency noise, where
the ear is more sensitive, is given a higher noise rating than a
lower measurement. It is unreasonable to specify by Noise Rating
instead of Decibels, unless a full analysis of the frequencies is
carried out by a suitably qualified person, and when stating a
specific noise rating, it is important to state the frequency of the
desired rating. According to the 5th Edition of the Woods
Practical Guide to Noise Control, the recommended level for
kitchens is 40 to 50 NR (up to 73dB max).

There are a number of considerations that must be taken into

account when specifying fans and plant for the commercial
kitchen environment. Information and advice on sound levels is
readily available from fan manufacturers to inform your decision.
The plant location and positioning within the building, as well as
the structure of the building must also be considered. Where
plant has to remain in the working area, it could be a
consideration enclosing it within a sound insulating enclosure.
For further information on noise reduction within the industry,
please refer to HSE Food Information Sheet No. 32.

As a general rule, noise levels should play a very important part in

the selection of fans and ancillaries. However, the more usual
levels specified of 40 to 50NR are extremely low for a working
kitchen and in most cases will compromise the performance of
the system if adhered to.

The first difficulty is in the practicality of designing bespoke

installations each time to these levels. The second is then to
verify each design by measurement after commissioning. Because
of the inherent complexity of the NR scale it almost becomes a
separate discipline for design and commissioning.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 31 -
 Splashbacks Services Distribution Units
Why have Splashbacks? Services distribution units, otherwise known as SDU’s are
a means of distributing electrical and mechanical services
Some local authorities no longer permit the use of ceramic tiles in a covered sealed void from the point of entry in to the
to the rear of the cookline as these may crack and provide an kitchen space, to the range of cooking equipment.
area for grease ingress as well as a potential harbour of vermin
and bacteria.

Stainless steel splashbacks provide an ideal wall covering within

food preparation areas where washable surfaces are not only
essential but also a pre-requisite of UK health regulations. A
properly manufactured and installed stainless steel splashback is
extremely easy to keep clean, durable and provides an attractive
finish to the kitchen.

Materials & Construction:

Splashbacks should be manufactured from folded and braced

stainless steel sheet and the structure behind should be of a
suitably fire rated material. The splash-backs should start at
approximately 100mm above the floor level, the exact distance is
subject to the depth of the floor coving, and should extend up to
ceiling level or, up to the underside of a kitchen canopy, where
installed. Visible fixings should be kept to the minimum and,
where possible, avoided altogether. Openings for electrical or
mechanical services may be cut into the splashback to agreed
positions. Once installed, gaps between the panels and the
building structure should be fully sealed with food grade silicon Why have a Services Distribution Unit?
sealant.
SDU’s are ideal for separating and enclosing mechanical
and electrical services in a stainless steel housing which is
aesthetically pleasing. Mechanical and electrical services
can be provided to the cooking equipment with ease as
they can be designed to accommodate services entry
points from high or low levels. From an installation point
of view SDU’s are ideal because they can minimise co-
ordination problems on site, especially if the services are
integrally fitted in the factory prior to delivery.

From a health and safety aspect, they provide easily

cleanable surfaces and easier access between cooking
equipment, minimising collection of dirt and grease
between or behind the cooking appliances.

They can be also be used to house local an electrical

distribution board and components of fire suppression
systems.

Configuration:

SDU’s can come in a variety of shapes and forms, but

normally comprise two vertical columns known as risers
and a horizontal run known as a spine running between
them. One riser should house the electrical services, while
the other should house the mechanical services. Likewise
the spines normally consist of two compartments, one for
the electrical and the other for the mechanical services
runs. The top section of the spine is usually reserved for
the electrical services and the lower one for the
mechanical services.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 32 -
SDU’s should be configured to suit site constraints and service Gas & Electrical Knock-off:
entry points as well as the equipment layouts. The majority of the
SDU’s are specified to be fitted to house the electrical and If service distribution units are fitted out ‘Knock off’
mechanical services where the kitchen appliances are set out in buttons should be positioned, at both ends, in an
an island configuration, however occasionally they may be accessible position near the exit from the catering areas
required to serve wall mounted ranges. including the risers. This is to comply with DW/172 and
BS6173:2001.
The most common configuration is the rugby goal post type, ‘H’
shape, where the services entry point is from high level, followed
by the football goal post type, inverted ‘U’ shape, where the
services entry points are from ground level.

The SDU’s can also be designed to have both services risers on

one end and a supporting leg on the other. Individual risers are
also sometimes required to house either the mechanical or
electrical services or both.

Construction & Materials:

SDU’s should be manufactured from folded and welded type 304

grade stainless steel. If joints are required in the horizontal
spines, they should be formed with internal standing seam joints
and fitted with stainless steel nuts and bolts. External seams
should be sealed with food grade sealant.

The horizontal spine should have a removable lid for access to the
electrical compartment fitted with cable trays for installation of
electrical wiring. The mechanical services compartment should be
fitted with pipework support grid to provide support for the
mechanical services. (ie: Gas and water pipes.)

Access panels, screw fixed, should be provided to gain access to

the risers and spines as per customer requirements. One hinged
access door with quick release latches should be fitted on the
mechanical riser to gain access to the gas shut-off valve for
maintenance purposes.

Services risers should be provided with adjustable telescopic feet

to allow for any discrepancy in floor to ceiling heights or the
canopy mounting height as well as uneven floor finish.

In cases where services are required to be fitted out; these should

be carried out in the factory to save time and problems on site.
Competent persons or a specialist company must be employed to
carry out the gas and electrical work to comply with the relevant
regulations.

Separation & Compartmentation of Services:

In accordance with BS7671, electrical and mechanical services

must be separated and must be water tight. In cases where
fitting of mechanical services within the electrical spine or riser is
unavoidable, special enclosures must be fitted to completely
separate the services.

For riser compartments containing gas services, ventilation grilles

should be installed both at high and low level in order to prevent
any potential gas build-up.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 33 -
 Site-Work
Surveying:
Important information for design input comes from the survey of
the particular site itself. This site survey usually takes place after
preliminary design and prices are agreed and the purposes of the
survey are as follows:
• To determine the access route from the offloading point
where the goods will be delivered and to ascertain the
maximum sizes of components which can be transported /
carried to the point of installation.
• To check the physical dimensions of the building structure
and confirm that the canopy as designed will fit to those
constraints. If for some reason the structure to which the
canopy or other components of the system fit is not built or
incomplete, then it will be necessary to agree and confirm
the intended finished dimensions with the customer and
builder.
• To confirm that the intended method of fixing to the
building structure is suitable for the application.
• To generally liaise over and confirm the delivery,
installation and completion programmes with the customer
and main contractor.
For this reason it is necessary to carry out the process
three times over and take an average of the three results
for the final commissioning figures. However this is only
necessary after the process of balancing airflow with
dampers and fan speed regulation has been carried out.
The following details should be measured and recorded as
applicable:
• Total extract volumes through each system and
relative percentage of design.
• Total supply-air volumes through each system and
relative percentage of design.
• The control knob positions for any fan speed
regulators should be recorded and clearly marked on
the controller or a notice placed adjacent to the
control noting the optimum settings for
performance.
• Total light out-put level at the working plane.
• Noise level within the work-space.
• Noise level at the point of discharge or adjacent to
plant if outside.

• To confirm site plant requirements for lifting, access,

handling etc.

• To carry out the necessary site safety plan risk assessments

and method statements in accordance with current
legislation on Health & Safety.

Installation:

The process of installation must be carried out by trained

personnel who are fully conversant with the health and safety
requirements of working on a building site. They must be trained
in the use of any plant required to assist in the process of
installation and work in conjunction with other trades in the
area. Regular reference to the site specific instructions and a site
safety plan will be necessary.

Commissioning:

Commissioning of the kitchen extract system is the point at

which all of the aforementioned design information is finally
pulled together and made to function as per the original intent
and specification.

Extract and supply airflows should be measured at the face of the

filters or diffusers using a timed averaging method. This process
is notoriously difficult for gaining accurate results because of the
many factors which influence airflow readings such as air
temperature, humidity barometric pressure, cross-drafts, internal
room pressures and the very sensitive nature of the instrument
used for the job.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 34 -
 C.D.M. & Design Risk Assessment
CDM is an abbreviation for the “Construction (Design and
Management) Regulations 1994. CDM is an ongoing process in
any project which must start at the point of initial design but
which can only be confirmed at the point of survey. The Intention
of the regulations in this situation is to make designers of
products and areas of a building site, consider the ramifications
of their designs on the Health Safety and Welfare of those who
not only have to build and install the product on site but also
those who must later use, maintain and replace or dispose of the
product at a later date.

To quote from the HSC booklet entitled Designing for Health &
Safety in Construction – a guide for designers on the
Construction (Design and Management) Regulations 1994:

“The CDM Regulations are needed because of the

unacceptably high rate of death, injury and ill health associated
with all types of project ranging from new works through to
subsequent maintenance, repair, refurbishment and eventual
demolition.

To really cover and consider these issues properly, a

design risk assessment must be carried out. To give an indication
of some of the considerations in the context of Kitchen canopies,
the following is a “typical” CDM risk assessment.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 35 -
 Britannia Kitchen Ventilation Ltd. ~ DESIGN RISK ASSESSMENTS.
Project Title: Project reference number:
Risk Assessments carried out by: Ian Levin, Jim Dixon, Birendra Shrestha & Steve Mason. Date of assessment:
NOTES ON THE SCOPE OF THIS DESIGN RISK ASSESSMENT: Our product is designed and manufactured to meet or exceed the requirements current standards, guides and codes of practice. We offer many configurations and types of
product but the choice of which product is used on a project is usually pre-determined by either the written specification and drawings of others or the budgetary constraints placed on the project by the client. For these reasons the
scope of our design input is limited by retractions which are outside our control and therefore design assessments for our products should also be sought from the major decision makers on each project. The assessments below only cover
areas where we have some decision making power to alter design.

Risk rating with considerations and

Activity / element to Considerations made and actions taken at design
Ref no. Risk of… Due to… Who is at risk? Recommended control options to be utilised.
be assessed stage. Probability x Severity = Risk

1 Offloading and Muscle strain / Difficulty in Installation team. Full site survey to be undertaken taking into account Positions of canopy "site joints" to allow module
positioning canopy cuts / crushing handling large where delivery vehicles can be parked, state of ground sizes to be easily handled in prevailing site
components. or trapping. components in to be covered, points of access into building, conditions. Roller pallets / dolly wheels and lift
site availability of lifts / stairs to higher floors if required trucks to be used. All site installation staff to be
conditions. and size of doorways / corridors. trained in; manual handling, use of site handling
aids. Use of formal site safety plan.

3 7 21%
2 Installation of canopies Crushing / Collapse of Installation team and Full site survey and collaboration with other Positions of canopy "site joints" to allow module
over fixed immoveable trapping. canopy and/or any other tradesmen contractors to be undertaken. Try to arrange removal or sizes to be easily handled in prevailing site
obstacles such as dwarf lifting in area during delay of installation of obstacles or arrange for scaffold conditions. Use of formal site safety plan.
walls. equipment installation. platform upon which to build canopy up to be supplied
during by others.
positioning.
3 10 30%
3 Fixing / suspension of Crushing / Collapse of Installation team any Proposal of fixing type to customer for written Training of installation staff in correct use of
canopy from structure. trapping. canopy due to other tradesmen in approval from main contractor or structural engineer of approved fixings.
failure of area during it's use in the building structural materials.
fixings. installation and
cooking operatives
after installation.
3 10 30%
4 Removal of grease filters Muscle strain / Positioning of Cleaning & Filter design to allow for reasonably easily handled size Full instructions and recommendations on
from canopy for cuts to hands filter panels in maintenance and weight with minimum sharp edges and fitted cleaning and maintenance of grease filter panels
maintenance. or digits. awkward operatives post- handles. Canopy configuration design to position banks to be forwarded as a part of the operations and
location installation. of filters as low down and as near the periphery as maintenance manual for the project.
within canopy. possible to reduce need for use of ladders and avoid
reaching over cooking equipment.
4 6 24%
5 Cleaning of grease filter Dermatitis Contact with Cleaning & Design of panels and trays to allow size and robustness Full instructions and recommendations on
panels and collection cleaning maintenance for cleaning in typical commercial dish-washer. cleaning and maintenance of grease filter panels
trays substances operatives post- to be forwarded as a part of the operation and
installation. maintenance manual for the project. End user
must produce own risk assessments and safe
systems of work.
3 4 12%
6 Maintenance of light Muscle strain Positioning of Maintenance Light unit design to allow easy access through the Full instructions and recommendations on
fittings. light units in operatives post- diffuser. Design to incorporate retention wires for cleaning and maintenance of Light fittings to be
awkward installation. diffuser and components are to be easily removed. forwarded as a part of the operation and
location maintenance manual for the project. End user
within canopy. must produce own risk assessments and safe
systems of work.
2 5 10%
7 Use of glass in light Minor cuts or Shattering of Cooking, cleaning & Diffuser glass to be of 4mm toughened stypolite. Full instructions and recommendations on
diffusers. ingestion. glass diffuser maintenance Diffuser frame to have safety retention wires fitted. cleaning and maintenance of Light fittings to be
whilst being operatives post- forwarded as a part of the operations and
maintained or installation and maintenance manual for the project. End user
whilst customers of the food must create own risk assessments and safe
cooking. facility. systems of work.

2 8 16%
8 Changing of supply-air Muscle strain / Inaccessible or Cleaning & Canopy design to incorporate its own supply-air Full instructions and recommendations on
inlet filters falls from difficult to maintenance filtration behind input diffusers. Diffuser design to accessing & replacing supply filtration to be
height remove panel operatives post- incorporate easy-to-remove lift and pull design. Panels forwarded as a part of the operation and
design. installation. to be designed in easily handled sizes maintenance manual for the project.

2 5 10%
9 Cleaning of extract Fire / hygiene Grease build Cleaning & Canopy design to incorporate adequately sized and Full instructions and recommendations on
plenums. risk up on maintenance positioned cleaning access panels or doors into plenum cleaning cycles to be forwarded as a part of the
inaccessible operatives post- areas if fitted. Materials from which canopy is operation and maintenance manual for the
surfaces installation & users of manufactured to have high fire resistance. project. End user to create own risk assessments
building and safe systems of work.
3 10 30%
10 Dismantling and Muscle strain / Difficulty in Dismantlers at time of Canopy originally designed in reasonably handled Dismantling contractor / team to carry out own
disposal of product cuts / crushing handling large demolition. sections for installation. Canopy manufactured from risk assessments and develop safe working
when redundant. or trapping. components in recyclable stainless steel. As installed drawings procedure.
site supplied with O & M manuals.
conditions.
3 10 30%
11 Mounting heights. Bodily impact Insufficient Cooking, cleaning & Utilise minimum recommended mounting height of End user to create own risk assessments and
to head. headroom. maintenance 2000mm affl. To be increased as operational safe systems of work.
operatives post- requirements dictate
installation. 2 4 8%
12 Cleaning of canopy Cuts / Snagging of Cleaning & Canopy design to utilise easily cleaned and robust Full instructions and recommendations on
surfaces. abrasions sharp edges. maintenance material I.E. type 304 stainless steel. All fixings to be cleaning methods and cycles to be forwarded as
operatives post- hidden or shrouded. All edges to be deburred or have a part of the operation and maintenance manual
installation. safety edges applied. for the project. End user to create own risk
assessments and safe systems of work.
3 6 18%
13 Insulation of canopy Hygiene risk Condensation Cooking, cleaning & Canopy design to incorporate thermal insulation behind Evaluation of effected areas / surfaces to be
surfaces. and slips, trips build-up from maintenance horizontal surfaces and where cold supply-air and carried out at drawing stage.
& falls temperature operatives post- warm, moist extract air pass either side of a single skin
differentials at installation and of canopy surface.
high humidity customers of the food
facility.

4 6 24%
14 Use of silicone sealant. Hygiene risk. Silicone seals Cooking, cleaning & Specification and use of food safe sealant. Full instructions and recommendations on
degrading maintenance cleaning methods and cycles to be forwarded as
with time and operatives post- a part of the operation and maintenance manual
use. installation and for the project. End user to create own risk
customers of the food assessments and safe systems of work including
facility. silicone replacement timetable.
2 6 12%
0% to 20% risk = TRIVIAL RISK 21% to 45% risk = ADEQUATELY CONTROLLED 46% to 70% = NOT ADEQUATELY CONTROLLED 71% UPWARDS =
DANGEROUS CONDITION: STOP WORK IMMEDIATELY!!!

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 36 -
 System Maintenance
We always recommend that if there are no specially trained staff,
who are experienced at maintenance of these sorts of system
available on site, that a specialist sub-contractor be engaged and
retained for the purpose. In the case of specialist odour removal
systems such as UV, ESP or Carbon Cells, a specialist should
definitely sought and if in-house staff members are to be used,
they will require special training in monitoring, testing and
handling of the various components. However, for general
guidance we suggest the following:
To define establishments, the types of food they cook, the way
they cook them and the intensity with which he produce their
product is a little bit subjective. However, it is necessary to do
this in order to give at least some guidance upon how
maintenance should be carried out and the following table is
designed for this purpose but it must be utilised with awareness
of other considerations such as proximity to other buildings and
domestic property.
The cleaning cycle for a canopy and its components will depend
not only upon the regularity and duration of cooking below but
also upon the type of cooking and the ingredients used. The
following tables give an indication as to how often certain types
of installation should be cleaned.
No grease filtration is 100% efficient and therefore there
will always be a certain amount of grease carried through
the filters and deposited on the internal surfaces of the
filter housings, plenums and ductwork. Once again, the
amount of grease carried through any filtration system
will depend very much on the type of cooking and
ingredients used. If left unattended, this layer of grease on
the non-visible surfaces of the canopy creates both
hygiene and fire risks. For these reasons it is necessary to
have a deep clean operation carried on a maximum of a
six-monthly cycle and even as often as three-monthly in
extreme situations.
Deciding upon when cleaning should take place and how
often, is mostly subjective and responsibility is ultimately
with the manager of the facility. However, the simplest
guide to follow is that if a surface or component looks
dirty, then it needs cleaning.
The final point to remember is that regular inspections
must take place of all surfaces but especially non-visible
ones – what is out of sight is often out of mind and is
therefore neglected. Inspections of this nature should be
included in the maintenance schedule for any kitchen
installation.

Grease filters and grease collection drawers should be designed,

sized and constructed to be robust enough to withstand regular
washing in a commercial dishwasher as this is the most thorough
and labour-efficient method of cleaning them.

When re-installing filters, always make sure that they are the
right way around i.e. with any framework drain holes at the front,
lowest edge.

When handling any components of a canopy, it is imperative that

operatives wear proper, gripping, cut-resistant work-gloves for
protection against metal edges, as well as the detergents and
cleaning agents used. No matter how well finished a filter panel
may be, it is easy to cut soft water-soaked skin during the
cleaning process. Grease filters by their very nature will have a
coating of grease and therefore will be slippery and difficult to
handle. Suitable gloves can be obtained easily through most
suppliers of personal protective equipment. Access to filters for
removal & replacement will often mean reaching above head
height and as such, suitable access equipment and or safe
working procedures may be required.

It is strongly recommended that an in-house, site specific risk

assessment of these hazards should be carried out.

Canopies and their components must be designed to be easy to

clean. Providing that cleaning intervals are not left too long,
washing with soap or mild detergent and warm water, followed
by a clear water rinse is usually quite adequate for our
equipment. When too long a period is left between cleans, grease
will become baked-on and require special attention. An enhanced
aesthetic appearance will be achieved if the cleaned surface is
finally wiped dry.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 37 -
Establishment Categories:

Category Description

Light Pub & Bar Food, small cafes, coffee/tea shops.

Government institutions
Light/Medium (schools/hospitals/elderly person’s homes),
office and workplace kitchens.

Italian/French restaurants, hotel restaurants,

Medium family pub restaurants, pizza restaurants,
supermarket restaurants.

Small low output fast food restaurants, steak

Medium/High
houses, kebab/chip shops.

Large, high output fast food restaurants,

High Mexican restaurants, Oriental & Asian
restaurants.

Very High Food factories.

Component Cleaning Cycles:

Establishment Category
Filter Type
Light Light/Medium Medium Medium/High High Very High

Baffle filter wash cycle 7 Days 7 Days 5 Days 3 Days 1 Day 1 Day

Mesh filter wash cycle - 7 Days 5 Days 5 Days 5 Days 5 Days

Electrostatic filter – - 6 Months 6 Months 5 Months 3 Months 3 Months

Maintenance swap out

Carbon filter replacement - - 6 Months 5 Months 3 Months 3 Months

UV Tube wipe down - 2 Months 6 Weeks 4 Weeks 2 Weeks 1 Week

UV Tube replacement - 8000 Hours 8000 Hours 8000 Hours 8000 Hours 8000 Hours

Grease drawers clean 7 Days 7 Days 5 Days 3 Days 1 Day 1 Day

Ductwork clean* 12 Months 12 Months 8 Months 6 Months 4 Months 3 Months

Note! Regular visual inspection should be carried out on all components. *If there is UV in system, increase cleaning interval by 3 times

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 38 -
 Care & Maintenance of Stainless Steel usually quite adequate for domestic and architectural
equipment. An enhanced aesthetic appearance will be
achieved if the cleaned surface is finally wiped dry.
Introduction
Where stainless steel has become extremely dirty with
All grades of stainless steel will stain and discolour due to surface
signs of surface discolouration (perhaps following a period
deposits and can never be accepted as completely maintenance
of neglect or misuse) methods of cleaning are detailed on
free. In order to achieve maximum corrosion resistance the
the chart overleaf.
surface of the stainless steel must be kept clean. Provided the
grade of stainless steel and the surface finish are correctly
selected and cleaning schedules carried out on a regular basis,
good performance and long service life are assured. PROBLEM CLEANING AGENT COMMENTS

Factors Affecting Maintenance Routine Soap or mild After application, use a

cleaning, all detergent and water sponge or clean cloth to
Surface contamination and the formation of deposits must be finishes (such as fairy liquid) rinse with warm, clean
prevented. These deposits may be minute particles of iron or rust water and then wipe dry
from other sources used on the building of new premises and not if necessary
removed until after stainless steel items have been fixed.
Fingerprints, Soap and water or After application, use a
Industrial and even naturally occurring atmospheric conditions
all finishes organic solvent such sponge or clean cloth to
can produce deposits which can be equally corrosive e.g. salt as Acetone or rinse with warm, clean
deposits and marine conditions. Alcohol water and then wipe dry
if necessary
A working environment which offers more aggressive conditions,
e.g. hot humidity, such as in a swimming pool, increases the
speed of discolouration and therefore requires the maintenance Stubborn Mild cleaning After application, use a
to be on a more frequent basis. Modern processes use many stains, solutions such as sponge or clean cloth to
cleaners, sterilizers and bleaches for hygienic purposes. discolouration abrasive free rinse with warm, clean
all finishes stainless steel water and then wipe dry
All these proprietary solutions, when used in accordance with cleaning creams. if necessary
makers instructions are safe but not if incorrectly used, (e.g.
warm surface of any quality of stainless steel). Strong acid Oil/Grease Soap and water or After application, use a
marks, all organic solvent such sponge or clean cloth to
solutions are sometimes used to clean masonry and tiling of
finishes as Acetone or rinse with warm, clean
buildings but they should never be permitted to come into Alcohol water and then wipe dry
contact with metals, including stainless steel. If this should if necessary
happen the acid solution must be removed immediately by
copious applications of water. Rust and Oxalic Acid. The May continue using mild
other cleaning solution cleaning cream to give a
Maintenance Programme corrosion applied with a swab, final clean After
products, all allowed to stand for application, use a
finishes 14-20 minutes sponge or clean cloth to
With care taken during fabrication and installation, cleaning
before being washed rinse with warm, clean
before handing over to the client should present no special away with water. water and then wipe dry
problems, although more attention than normal may be required if necessary
if the installation period has been prolonged. Where surface
contamination is suspected, immediate attention to cleaning Scratches on Slight scratches- Do not use ordinary steel
after site fixing will encourage a trouble free product. Food brush satin impregnated nylon wool. Iron particles can
handling, pharmaceutical, aerospace and certain nuclear finished finish pads. Polishing with become embedded in
applications require extremely high levels of cleanliness scurfs dressed with stainless steel and cause
applicable to each industry. Advice is often sought concerning iron free abrasives. further damage.
Deeper scratches -
the frequency of cleaning stainless steel and the answer is quite
apply in direction of
simple 'clean the metal when it is dirty in order to restore its polishing
original appearance'. This may vary from one to four times a year
for external applications or it may be once a day for an item in
hygienic or aggressive situations. Frequency and cost of cleaning
is lower with stainless steel than with any other materials and
will often outweigh the initial higher cost of this superior
product.

General Cleaning Methods

Stainless steel is easy to clean. Washing with soap or a mild

detergent and warm water followed by a clear water rinse is

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 39 -
 Precautions
Acids should only be used for on site cleaning when all other
methods have been proved unsatisfactory. Rubber gloves should
be used and care taken to see that acid cleaners are not spilt over
adjacent areas. Special precautions are necessary with oxalic
acid. Solvents should not be used in enclosed places. Smoking
must be avoided when using solvents. In all instances follow the
manufacturer’s safety instructions.
In general, cleaning is carried out to restore the original surface
appearance to prevent corrosion and maintain hygienic
conditions.
Stainless steel is easy to clean, and washing with soap or a mild
detergent and warm water, followed by a clear water rinse is
usually quite adequate for domestic, architectural and
commercial catering equipment. If the water is hard, the steel
should then be dried with a soft cloth to prevent water spotting.
Hygiene
Disclaimers
Whilst every care is taken in ensuring the information
contained herein is accurate, no responsibility implied, or
otherwise, is accepted for loss or damage incurred due to
this information. It is the responsibility of the reader to
ensure the methods and designs used are suitable for any
particular application and he should satisfy himself before
proceeding with a product or system not designed, verified
manufactured and supplied by Britannia Kitchen
Ventilation Limited.
____________
The information in this publication may not be regarded
as a guarantee for the proprieties of materials or products
dealt with or of their processing.

Thorough cleaning is particularly important in catering and

medical applications where cleanliness is required not only for
aesthetic purposes but also for hygiene. Stainless steel's smooth
and pore-free surface does not harbour bacteria and is easily
cleaned, if necessary using the most vigorous techniques.

Cleaning Catering Equipment

When the steel has become extremely dirty, perhaps following

periods of neglect or after being subjected to a particularly
aggressive environment, mild abrasion only, such as scrubbing
with a nylon or other non-scratching scourer, my be necessary.
Ordinary steel wool soap pads should never be used as they may
leave particles of mild steel on the surface of the stainless steel
which may cause localised areas of rusting. Stainless steel soap
pads, however, are quite suitable.

A bright annealed of 2B finish will be permanently marked by the

use of abrasives which therefore should be avoided at all costs.
Discolouration, heavy dirt or rust which may resist normal
cleaning methods can be removed using a proprietary stainless
steel cleaner followed by a clear water rinse.

Some deposits and stains encountered in catering and medical

applications can be difficult to remove.

It should be noted that nearly all abrasive cleaners will scratch

the bright annealed or 2B finish of stainless steel. On other
finishes the cleaner should be used in the direction of the polish.

A clean dust and grit free cloth should be used to avoid

scratching. In all cases, the mildest cleaning procedure that will
do the job efficiently should be used.

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 40 -
 NOTES:

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 41 -
 NOTES:

Britannia Kitchen Ventilation Ltd • Phone: 01926 811300 • Fax: 01926 811484 • E-mail: sales@kitchen-ventilation.co.uk • Web: www.kitchen-ventilation.co.uk
- 42 -