Sectors
Restaurant kitchen extraction and ventilation
From open kitchens in full view of diners to high-volume quick-service lines, restaurant ventilation has to perform, look right and satisfy planning.
What restaurants need
Restaurant menus drive the ventilation. Chargrills, charcoal and wok cooking carry heavy heat and grease loads and a high odour risk, while open kitchens put the canopy and its noise in front of customers. We design for both: capture and odour control sized for the cooking, and finishes and acoustics suited to front of house.
- Front-of-house and open-kitchen canopies
- Extract for chargrills, charcoal and solid-fuel cooking
- Odour control matched to the menu and the neighbours
- Low-velocity supply air that keeps the pass comfortable
- Quiet fans and attenuation
Fitting around a live business
Many restaurant projects are refits on tight programmes. We survey early, fabricate off site and coordinate installation with the fit-out so the kitchen is ready to trade.
Related
Related
Talk to us about your kitchen
Send us the layout and equipment schedule and we will come back with a design and price.