Commercial kitchen extraction by sector
Who We Work With
Does kitchen extraction differ by type of kitchen?
The system is the same in every commercial kitchen: canopy, grease filters, ductwork, fan and the make-up air that replaces what leaves. The failures are the same four as well. What changes between a restaurant, a pub and a hotel is what that system is up against, how far the duct has to travel, and when anyone is allowed near it. Those three things decide which service a given kitchen needs first, and how often it needs it.
What the four services mean in different kitchens
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Repair
The same four failures in every kitchen. What changes by sector is how long you can wait: a hotel breakfast and a pub Friday night are not the same deadline.
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Clean
The methodology does not change. The duct length, the number of access points and the window you can give us do, and those are what move the price.
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Install
Sized from the appliance line, not from the room. This is where a retrofit either gets a sensible duct route or spends the next decade paying for a bad one.
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Maintain
Worth most where booking the visit is harder than doing it, which in practice means anywhere the kitchen cannot simply close for an afternoon.
What each kitchen usually needs first
Not a rule, and not a diagnosis. It is where we would start if you rang and told us nothing except what kind of kitchen you run.
| Kitchen | Usually needs first | Why |
|---|---|---|
| Restaurants | Cleaning on a fixed schedule | A fixed appliance line and a predictable grease load. The interval can be set from a measurement and then held. |
| Pubs and bars | A survey, then access panels | A kitchen fitted into a building never meant to have one. Until the duct can be opened, nothing about it can be measured. |
| Hotels | A maintenance contract | Several kitchens on different duty cycles and a riser through occupied floors. The constraint is finding the night, not doing the work. |
| Schools | Cleaning booked into the holidays | Heavy use in a short window, then nothing. The system ages by term rather than by month, and faults surface on the first day back. |
| Care homes | Maintenance planned around service | Cooking runs all day at a lower intensity and the kitchen cannot stop, so work is planned around service rather than dropped into it. |
| Dark kitchens | Installation, or clear ownership | Several operators sharing one extract system and running longer hours than a restaurant. The heaviest grease load, and the least clear ownership. |
Restaurants, Pubs and bars, Hotels, Dark kitchens have pages of their own, written around the three questions that actually differ: what the extract is up against, what tends to fail, and when the work can be done without stopping trade. Schools, Care homes are covered the same way in practice, and their pages are being written. We would rather name them here than link you to something that is not finished.
Restaurants Pubs and bars Hotels
The part that is the same everywhere
Grease collects, filters load, bearings wear and the interlock reacts to all three. Gas work is Gas Safe registered work and we do not carry it out; everything the interlock is reacting to sits on the ventilation side, and that is our side. If you are not sure which of the four services you need, describe what the kitchen is doing and we will tell you which one it is.