Cooking load
Appliance type, duty, fuel, diversity and cooking process determine the plume to be captured.
Commercial kitchen ventilation
Commercial kitchen extraction hoods & restaurant ventilation
Capture cooking fumes, vapour, grease aerosols and odours while maintaining a comfortable, quiet kitchen with correctly balanced make-up air.
CaptureFilterBalance
EXPERTISE AIRPROBalanceda system engineered from the canopy to the outdoor discharge
COOKING ASSESSMENT
The real plume determines capture.
Before setting an airflow, AIRPRO assesses appliances, duty, cooking processes, diversity and air movement through the kitchen.
This prevents an oversized hood that still fails to capture, or excessive extraction that harms comfort and building balance.
Canopy overhang
The capture zone must extend beyond the appliances and account for doors, draughts and staff movement.
Make-up air
Extracted air is replaced without blowing into the plume or creating excessive negative pressure.
Outdoor discharge
Discharge velocity, location and height are assessed to reduce recirculation, odours and neighbourhood nuisance.
Separate grease aerosols, provide drainage and maintain easy access for cleaning.
Technology selection
Select a geometry, not merely an airflow.
The hood, filters, optional induction and make-up air operate as one system selected around the station, building and use.
01
HOOD SELECTION
Wall-mounted canopy
PERTINENT POUR
Cooking line against a wall
RÔLE DANS LA CHAÎNE
Located against a wall, with back panel and front overhang sized for an in-line appliance arrangement.
POINT DE VIGILANCE
Front overhang and wall effect
02
HOOD SELECTION
Island canopy
PERTINENT POUR
Central island, multi-sided capture
RÔLE DANS LA CHAÎNE
Captures from several sides above an island and requires particular control of cross-draughts.
POINT DE VIGILANCE
Sensitivity to cross-draughts
03
HOOD SELECTION
Induction canopy
PERTINENT POUR
High-heat-load kitchen
RÔLE DANS LA CHAÎNE
A controlled air stream assists the plume inside the canopy without compromising containment.
POINT DE VIGILANCE
Induction/extract ratio requires balancing
04
HOOD SELECTION
Ventilated ceiling
PERTINENT POUR
Open kitchen or large floor area
RÔLE DANS LA CHAÎNE
Suitable for selected open or extensive kitchens and designed as an integrated extract-and-supply system.
POINT DE VIGILANCE
Cleaning, condensate and airflow zoning
AIRFLOW ARCHITECTURE
Balance is determined across the kitchen and building.
Even a capable hood can spill if extracted air is not replaced correctly. AIRPRO coordinates extract, outdoor air, transfer air and discharge.
Capture
Contain the plume as close to its source as practical.
PERFORMANCE CHAINFilter
Separate grease aerosols and allow safe drainage.
PERFORMANCE CHAINConvey
Keep the duct system accessible, sealed and cleanable.
PERFORMANCE CHAINBalance
Introduce make-up air without disrupting capture.
PERFORMANCE CHAINSystem diagnosis
What the symptoms reveal.
Observations during service guide useful airflow, pressure and velocity measurements.
Fumes escape the hood
Check overhang, mounting height, airflow, filters, cross-draughts and make-up air.
Doors are difficult to open
Excessive negative pressure often indicates inadequate or poorly distributed outdoor air.
Grease in the ductwork
Review filtration, velocity, low points, leakage and cleaning frequency.
Neighbourhood odours
Check discharge position and velocity, nearby air intakes and rooftop obstacles.
These signs guide diagnosis; they do not replace an air balance and tests under representative conditions.
DESIGN INPUTS
Information needed for sizing.
AIRPRO converts kitchen data and building constraints into airflow balances, design diagrams and technical specifications.
Describe my project or call +33 7 57 69 08 40- 01Dimensioned kitchen plan and available height
- 02Appliance list, dimensions, duty and fuel
- 03Operating scenarios and diversity
- 04Possible duct route and discharge position
- 05Existing restaurant ventilation rates
- 06Acoustic, fire-safety and neighbourhood constraints
TECHNICAL QUESTIONS
Avoid mistakes that affect daily operation.
Performance depends on the cooking plume, capture geometry, extract airflow, make-up air and the behaviour of the room.
01Can a hood be sized from cooking area alone?
No. Appliance duty and type, plume geometry, overhang, layout and cross-draughts must be assessed together.
02Why do fumes spill into the kitchen?
Insufficient airflow, loaded filters, excessive duct resistance or inadequate make-up air can break plume containment.
03Must all extracted air be replaced?
The balance includes the kitchen and adjoining rooms. Make-up air preserves the intended flow direction without over-pressurising the building.
04How can energy use be reduced?
Zoning, demand-based modulation, controlled pressure losses and grease-compatible heat recovery can reduce demand.
AIRPRO service
AIRPRO designs your commercial kitchen ventilation.
A complete study connects cooking appliances, hoods, grease ductwork, make-up air and outdoor discharge.
The scope may cover surveys, airflow calculations, plans and schematics, equipment selection, acoustic and maintenance specifications, and support during testing.
- Restaurant extract and make-up air balance
- Sizing of hoods, ducts and fans
- Drawings, specifications and acceptance protocol
Your project
Tell us about your industrial requirement.
Describe your installation, issue or objective. An AIRPRO engineer will provide an initial technical assessment.