Why this extraction canopie earns its place
Wall-mounted extraction hoods need to work hard and look permanent. This 2400mm unit delivers both. At 2400mm wide and 1100mm deep, it blankets a full cooking line—think range tops, char grills, or wok stations where steam and heat rise fast. The shallow 1100mm depth is the commercial standard for wall-mounting: deep enough to capture rising vapour, close enough to the wall that it doesn't intrude into the kitchen's working depth.
Built from stainless steel grade 430, it resists the corrosive environment of a working kitchen: heat cycling, acidic fumes from cooking, steam, cleaning chemical exposure. At 132kg, this is a serious installation—it's engineered to clamp to the wall and handle years of vibration from the extraction fan pulling at full load. The substantial weight reflects the gauge and construction required for a hood that won't flex or rattle once mounted.
Commercial kitchens, takeaways, pubs, and restaurant pass-throughs all choose this width when they're covering a primary cooking station. It's the hood that coordinates with your line layout and earns its space on the wall.
Check the narrowest clear opening, then every corner, landing, step and lift from the kerb to the room.
Stated machine geometry while kept upright. Allow handling room and confirm the complete route.
Measure the clear opening
Enter the usable gap with the door fully open.
This checks straight stated geometry only.
