Colin Hill design a whole host of different types of commercial kitchen extraction canopies systems which cater for a wide range of requirements. Depending on different kitchen layouts, sizes of kitchens, planning issues governed by your council, environmental health officer stipulations etc and the list goes on.
For a ventilation system to be effective, air balance needs to be calculated correctly otherwise if too much air is taken out without replacing it with the correct amount, the kitchen staff can complain of headaches etc. When operating gas equipment, legislation insists we install mechanical air input (make up air also called), which needs to replace 80% of the air we take out. With this it also needs a gas interlock system integrated which ties both extract and intake air in to a safety system which if the fans are not on or turned up high enough the gas interlock system will stop the gas from coming through and cut the system off. Other parts of the ventilation system to bear in mind is odour control and sound attenuation (noise control) .
Odour control is often stipulated by environmental health due to the surrounding properties which are residential and would complain regarding strong smells etc coming from the extract system. These systems reduce odour emissions and can be designed in to the system in a variety of ways.
This often becomes included if the fans can’t be mounted out of the property (kitchen) due to grade listings and other reasons which effect the fan locations.
Please find below a list of parts used within the commercial kitchen ventilation design;
stainless steel extractor canopy or hood
carbon filtration systems
fan sensor control system (automated speed control)
grease mesh filters or baffle filters
variable speed controller
air input systems – make up air systems( for gas cookline legislation)
fire suppression systems
bulk head lighting
odour control units
You can have a fire suppression system installed into an existing extraction system or have one installed from scratch. These below are the most cost effective and easy to maintain systems in today’s marketplace.
Amerex Kitchen Fire Suppression Systems
Amerex KP Restaurant Fire Suppression System – This option has an appliance-specific coverage that typically offers lower initial cost. However, this option leaves very little room for adjustment. Assuming you have the flow of your kitchen to its maximum potential the option of changing the cook line would not be necessary.
Amerex ZD Restaurant Fire Suppression System – This option offers a greater amount of flexibility by allowing you to reconfigure the kitchen layout and moving appliances and still providing full coverage. The nozzles are equally spaced and are situated high out of the way of kitchen staff. This option offers the most cost effective solution over the lifetime of an ever adapting kitchen.
Ansul also offer 2 different options when it comes to commercial kitchen fire suppression.
R-102 Restaurant Fire Suppression System – Overlapping – This version of the Ansul fire suppression is very similar to the overlapping method mentioned previously. Allows for changing of equipment and also flexibility to change and reconfigure the cook line.
PIRANHA Dual Agent Restaurant Fire Suppression System – Increased Nozzle Heights – This is the same as above with a more aesthetically pleasing look, almost hiding the nozzles in the height of the canopy to appear invisible. This would typically be an option for a theatre or open kitchen.
Call us direct on 01462 659 100 to discuss your needs, or fill out our contact form to have us call you back at a time that’s convenient to yourself.
If an installation pre-dating September 2001 does not have an interlock fitted, the installation must be assessed by the gas engineer to establish whether an unacceptable risk is likely to arise. If there is a possibility that the gas could be consumed without adequate ventilation to ensure the safety of personnel, this would be an unacceptable risk.
An interlock is required to ensure the safety and comfort of the kitchen staff. If the ventilation system is not operating correctly, gases including carbon monoxide and nitrogen dioxide can build up to dangerous levels. These two gases give most concern to the Health and Safety Executive (HSE).
A gas proving system prevents potentially dangerous situations occurring by preventing the gas supply from being turned on until all appliance isolation valves are closed. This prevents unintentional escapes of gas.
Colin Hill have provided the Bar & Catering Industry with quality, dependable products and services for nearly 40 years.
As one of the UK’s leading independent operators, we are able to provide a complete solution to meet all of your individual requirements giving unrivalled value for money and choice.
Colin Hill are the UK’s leading independent operator, We have provided the Bar & Catering Industry with quality, dependable products and services for nearly 40 years. We provide complete solutions to meet all of your individual requirements giving unrivalled value for money and choice.
Looking for great offers on Bar and Catering equipment, then look no further. Colin Hill Online is our Catering Equipment Superstore where you can find anything from large industrial appliances like ovens and glass washers to knives, chefs clothing and pots & pans.