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Extraction Canopy

Killer Gas

Industrial and commercial kitchens can produce carbon monoxide, a colourless, odourless gas, which can be a killer! They can also produce dust that can exacerbate or induce respiratory illnesses. A extraction hood or canopy is a legal necessity in many countries and not only removes grease, dust and fumes produced during cooking but also makes the environment safer and more pleasant to work in for staff and customers. The canopy improves air flow in the commercial kitchen, cooling the kitchen: and venting brings in fresh air for those working there. (The air replaces that removed by the canopy: the air can come from outside, or from the dining area.)

Commercial Canopies

Commercial Canopies have hoods with extended edges so that all fumes and grease produced by cooking stoves and processes are caught and dealt with. Filter systems remove the grease to stop any build up in the ducting but of course, they need cleaned regularly. Skilled regular cleaning is suggested, because of the fire threat from a fat and grease build up. This may also be an an insurance requirement. A grease-laden atmosphere is a common cause of commercial kitchen fires, especially in cooking areas where lots of frying or wok use occurs. More information is available from


How An Extraction Canopy Is Built

Animation Of How An Extraction Canopy Works

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VinceSummers wrote on March 30, 2018, 6:16 PM

Fires in restaurants are quite common. And as you say, grease can be a major causative. It reminds me of the old days in chemistry laboratories and perchloric acid explosions. Not to mention creosote chimney fires.

MegL wrote on March 30, 2018, 7:10 PM

Some restaurants don't clean out their canopies - asking for trouble!