Why this extraction fan earns its place
This is serious extraction in a self-contained unit. At 6500 cubic metres per hour, it handles the air demands of large commercial kitchens, busy takeaways, and high-volume cooking operations where smoke and odour have to be pulled immediately and completely. The unit comes ready to install — no custom ducting, no canopy fabrication, no design guesswork. Position it, connect power and exhaust, and extraction starts working.
At 2050 mm wide and 1220 mm deep, it's a substantial piece of equipment that demands dedicated floor or wall space, but that footprint delivers industrial-grade extraction performance. At 175 kg, it's built to sit on a solid floor or mount securely on a wall. The extra depth compared to smaller units accommodates more filtration stages and larger motor capacity, which is what buys you that 6500 m³/hour rating and keeps it running efficiently through a full service shift.
Filtration is multi-stage, trapping both grease particles and cooking odours. You're not masking smoke — you're actively removing contamination from your air. For kitchens running hard, this is the difference between a tolerable working environment and one where staff are uncomfortable and customers can smell cooking from the street. The capacity is there because you need it.
