RESTAURANT VENTILATION
Ventilation Systems
Restaurants & Kitchens
Remove Heat. Keep Kitchen Air Moving.
Systems planned around cooking stations, ceiling type, and restaurant operations.
Does Your Space Face These Challenges?
Heat from Cooking
Review cooking stations and operating hours.
Steam & Stale Air
Assess kitchen workload and exhaust routes.
Stuffy Kitchen Areas
Plan airflow around the working space.
Ventilation for Cooking Stations
and the Whole Kitchen
Choose a solution that suits your cooking processes.
01
Assess Cooking Equipment & Use
Review food preparation, the number of stoves, and actual use.
02
Review Ceilings, Roofs & Duct Routes
Check openings and installation constraints.
03
Choose a Suitable Ventilation Plan
Account for incoming air and the air to be extracted.
Assess local cooking exhaust alongside general kitchen ventilation.
Solutions for Different Kitchen Layouts
Kitchens with Ceilings
Plan extraction points and duct routes to fit the ceiling void.
Kitchens without Ceilings
Coordinate ventilation points with the roof structure.
Support from Assessment to After-Sales
Site Assessment
Survey the site and discuss the issues to resolve.
System Design
Select the system and equipment for the application.
Manufacturing & Installation
Carry out the work to the agreed specifications.
After-Sales Support
Provide guidance on operation and system care.