Extraction & Air Input Systems
"Why do I need an Extraction System?"
A kitchen extraction system, incorporating extract and input air is not an optional extra anymore, but a legal requirement. Legislation regarding health & safety in the workplace insist on kitchens being well ventilated and comfortable to work in.
It is now a requirement to comply with BS-6173 to have the gas supply interlocked with both the extract and air input systems. This automatically switches off the gas supply should the extraction system stop working for any reason and a fire occur in the extraction canopy.
The system to fit depends on the nature of the kitchen operation, the available space and the nature of the cooking.
"What filters are used?"
One of the variable features of a kitchen extraction is the type of filtering system used to remove food debris, notably grease. Grease is not just an unwanted smell, it is also a high fire risk within the system.
The best filters are ‘baffle’ filters. Highly efficient, they work by making the air change direction and velocity which separates the grease from the air stream with the deposited grease running off into grease collection trays. These filters are made from stainless steel and can be easily cleaned in a commercial dish washing machine.
What type of extraction do I need?
Depending on the layout of your kitchen and the type of cooking equipment you have, this would determine the size of your hood. There are two types of extract duct – through the wall at the rear or above through the roof.
Depending on if your supply is gas you will need to consider air replacement and a gas interlock system.
When should I clean my system?
This is essential on both hygiene and fire safety grounds. If there is a high level of frying within the kitchen the essential cleaning may be as frequent as once or twice a week. Frequent inspections would be required and the cleaning of the canopy hood and ducting (including the fan) should be carried out as part of a deep clean operation.