Guides
Kitchen Extraction Guides
The standards that govern commercial kitchen extraction are written for engineers, not for the people who have to comply with them. These guides answer the question first and cite the source underneath.
Which standards apply to commercial kitchen extraction?
Two documents do most of the work in a UK commercial kitchen. TR19 Grease is the specification for cleaning the extract system and recording what was done. DW/172 is the specification for how the ductwork and canopy are built in the first place, including the access needed to clean them later.
-
Repair
Gas Interlock Systems in Commercial Kitchens
What a gas interlock does, why it trips, and what the regulations require. Four of the five common causes are ventilation faults, not gas faults.
-
Installation
DW172 Ductwork Standard Explained
What the DW172 specification requires for commercial kitchen extraction ductwork, which edition is current, and why it matters to installers and inspectors.
-
Cleaning
How Often Should Kitchen Extract Ducts Be Cleaned?
TR19 grease duct cleaning frequency by cooking hours: BESA's banding explained, from low-use offices to high-use fast food kitchens.
-
Repair
Why a Commercial Kitchen Gets Too Hot
Why a commercial kitchen runs too hot, what temperature the law actually expects, and the extraction and make-up air faults behind most of it.
-
Repair
Commercial Kitchen Extractor Fan Noise Complaints
A neighbour has complained about your commercial kitchen extract fan. What the council can do, what an abatement notice means, and what fixes extraction noise.
-
Repair
Kitchen Extraction Fan Not Working: What To Do
Extractor fan stopped working mid-service? Quick troubleshooting steps you can do safely from the kitchen floor, and when to call an emergency engineer.
-
Installation
Make-Up Air in Commercial Kitchens
What make-up air is, how much a commercial kitchen needs, where it should enter, and why weak extraction is often a supply problem not a fan problem.
What are these guides for?
Mostly for the conversation that happens before anyone books work. An environmental health officer asks for a record, or an interlock trips on a Friday night and nobody in the kitchen can say why. Each guide should be usable on its own, without a quote attached to the end of it.
Where a guide states a figure, we link the source at the bottom of that page with the date we checked it. If a number circulates widely in this trade and has no primary source behind it, we leave it out.