Ducting
Ducting carries extracted air, grease particles and heat away from a commercial kitchen canopy to the outside or to rooftop plant, and forms the connecting backbone of any catering ventilation system. It’s specified by pubs, restaurants and dark kitchens fitting or extending kitchen extraction, with fire-resistant construction (typically galvanised steel or 304 stainless) and a correctly matched diameter needed to avoid restricting airflow.
Key specifications
Standard commercial ducting diameters run from 150mm up to 500mm, joined with flanged or slip-in fittings and rated for grease-extract fire resistance.
Ducting — FAQs
What diameter ducting do I need for a kitchen extraction system?
Ducting diameter should be sized to the canopy’s extraction rate — small servery extracts often use 150-250mm ducting, while full commercial cooklines need 315-500mm risers to avoid excessive static pressure loss.
Stainless steel or galvanised ducting for grease extraction?
304 stainless steel ducting is the safer long-term choice for grease-laden extraction as it resists corrosion and is easier to clean to TR19 grease-extract standards; galvanised is a lower-cost option for lighter-duty runs.
Do commercial kitchen ducts need regular cleaning?
Yes — TR19-compliant grease extract ducting should be professionally cleaned at intervals set by risk (typically 3-12 months) to reduce fire risk and maintain insurance compliance.