Why this extraction canopie earns its place
At 1600 mm wide and 950 mm deep, this hood sits in the middle ground: larger than a single-burner station, properly proportioned for two or three cooking positions, or a dual-use space where you're running both hot cooking and prep. The 400 mm height positions the intake right above your cooking line—high enough to give working clearance, low enough to catch the rising heat efficiently.
Stainless steel 430 construction means this hood handles sustained heat, steam and the daily abuse of a working kitchen. At 36 kg, it needs solid wall fixings but is manageable on standard commercial kitchen walls. The 950 mm depth is the sweet spot for extraction: far enough from the wall to catch vapour from deep fryers and griddles, but not so deep that you lose counter space underneath or create an awkward overhang.
This width-to-depth ratio works well in kitchens where you're balancing extraction performance with practical space constraints. You get good capture across multiple cooking positions without the footprint or weight of a full 2400 mm unit. Paired with properly sized ducting and a proportionate extraction fan, it delivers reliable extraction for continuous service.
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.
