Why this ducting earns its place
200 mm is the entry point for modular extraction ducting. It's sized for smaller kitchens, staff canteens, food prep rooms, and any light-duty cooking environment that needs fume extraction but doesn't run high-intensity grills or fryer banks. The 1000 mm length is one module; build longer runs by connecting multiple sections with slip couplers.
At 2 kg per section, these are genuinely lightweight—easy to maneuver during installation and they don't need extensive bracing to stay supported. The aluminium construction won't corrode in a steam-heavy environment, and the smooth bore resists grease trapping better than corrugated alternatives. Because these sections are modular, replacing a damaged section is straightforward: unclamp, swap, re-clamp, and you're done.
200 mm works well for spaces where extraction volume is modest. A small cafe, a hotel pastry section, a butcher's prep room—these run fine on 200 mm if the hood is matched to the diameter. Where it struggles is over long runs (more than 5–6 meters) or paired with a hood specced for a larger diameter, which would create backpressure and reduce extraction efficiency.
