Why this extraction canopie earns its place
This induction box is purpose-built for the specific demands of commercial induction cooking. Unlike traditional ranges, induction cooktops generate less fume but more radiant heat and steam — this extraction box is engineered to manage that thermal load effectively across a 2.4-metre cooking line. The 1300 mm depth pulls air and steam down and away from the cooking surface, keeping heat out of the operator's workspace and off the ceiling.
Constructed from stainless steel 430, it combines durability with the hygiene standards required in professional kitchens. The material resists salt corrosion and wipes clean between services, an essential feature in kitchens running back-to-back covers. At 550 mm in height, it provides clear sightlines for the kitchen team to work safely beneath — critical in high-pressure cooking environments where visibility matters.
Weighing 110 kg, this is a substantial installation that demands properly engineered wall fixings and a dedicated extraction circuit. Pair it with an appropriately sized fan system (your extraction contractor will calculate this based on thermal output) and ductwork routed to external discharge. The investment in extraction engineering here pays dividends in staff comfort and regulatory compliance.
