Why this extraction canopie earns its place
At 2000 mm wide, this Combisteel hood covers the full width of a working cook line. A chef working against a dual-burner cooker and a solid-top griddle, or a fryer and a bain-marie, gets the heat and smoke pulled straight up and away. The 900 mm depth sits deep enough to intercept cooking fumes at source, while the 450 mm height keeps the hood fitted tight to the wall without becoming a head-banger's nightmare for tall kitchen staff.
The AISI 201 stainless steel casing is engineered for the grease and steam of professional cooking. This grade offers dependable corrosion resistance in the heat-and-humidity gauntlet that restaurant extraction systems endure. At 60 kg net, this hood is a proper piece of equipment—not lightweight, but still manageable for a two-person install crew. Every joint is factory pressure-tested; you receive a complete hood ready for ductwork connection and wall mounting.
Installation is straightforward: bolt to the wall, run your ductwork, wire in your fan. If you're opening a new restaurant, expanding an existing kitchen, or upgrading an ageing extraction system, a hood this size bridges small-scale and mid-size operations without overbuilding. The footprint is efficient; the construction is robust; the result is a kitchen where your cook can actually breathe.
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.
