Extraction Canopies
Extraction canopies sit directly above cooking equipment to capture heat, steam, grease and odours before they spread into the kitchen, and are a legal requirement for most commercial cooking operations in the UK. This category is aimed at pubs, restaurants, hotels and dark kitchens fitting out a cookline, and canopy length and extraction rate (m³/h) get matched to the appliances beneath it — undersized canopies leave hot spots and fail inspections.
Key specifications
Canopies are typically fabricated from 304 stainless steel, built in modular sections (commonly 1000-2400mm lengths) with integrated baffle filter racks, and come in island or wall-mounted configurations; extraction rates commonly range from 1,500 to 5,000+ m³/h depending on cookline size.
Extraction Canopies — FAQs
What size extraction canopy do I need for my cookline?
The canopy should overhang the cooking equipment by at least 300mm on open sides, with extraction rate calculated from the total appliance heat load — a specialist survey gives an exact figure, but as a guide allow 250-300 m³/h per linear metre of canopy for medium-duty cooking.
Wall-mounted or island canopy for a commercial kitchen?
Wall-mounted canopies suit cooklines against a wall (the majority of pub and café kitchens), while island canopies extract from four sides and are used where equipment is positioned away from walls, such as in large hotel or dark kitchen production lines.
Do extraction canopies need to be fire-rated?
Yes — canopies handling grease-laden air should be built to withstand high internal temperatures and meet DW172/TR19 fire-safety guidance, which is why 304 stainless steel construction is standard rather than mild steel.
Brands such as Parry and CombiSteel make canopies suited to everything from a small café servery through to a high-output dark kitchen line, with Blizzard also represented.