Sector

Commercial kitchen ventilation: standards, airflow rates and equipment

In a commercial kitchen, the ventilation has to capture the vapours, grease and heat above the cooking appliances and discharge them outside. The reference calculation method is NF EN 16282-1 (derived from VDI 2052), which determines the airflow from the sensible and latent heat released by each appliance. Where no detailed calculation is available, a minimum of around 100 m³/h per m² of cooking surface is used, and in practice a kitchen under 20 m² commonly needs at least 1,500 m³/h, while a 20 to 50 m² kitchen needs between 2,500 and 4,000 m³/h. NF EN 16282-2 puts the lower edge of the canopy between 2.0 m and 2.5 m above floor level. Finally, the extracted air must be replaced by make-up air: without it, the canopy never reaches its design airflow.

Calculating the extraction airflow for a canopy

The airflow is not picked from a catalogue: it is calculated from the appliances actually installed under the canopy. A fryer, a gas range and a salamander grill release neither the same heat nor the same amount of water vapour.

Standard method: NF EN 16282-1, based on the rating and type of each cooking appliance (sensible heat + latent heat).
Simplified method: around 100 m³/h per m² of cooking surface, to be treated as a floor.
Benchmarks by kitchen size: under 20 m² → from 1,500 m³/h; 20 to 50 m² → 2,500 to 4,000 m³/h.
Possible reduction: canopies with integrated air induction can cut the extraction airflow by up to around 30 %.

Make-up air: the most expensive mistake

A canopy can only extract the air it is given. If the kitchen is not supplied with fresh air it goes into negative pressure: the actual airflow collapses, vapours spill back into the dining area, doors become stiff and, with gas appliances, the flue draught can be disturbed. You therefore provide a supply of fresh air covering most of the extracted airflow, with a deliberate slight imbalance in favour of extraction so the kitchen stays very slightly negative relative to the dining area — which keeps odours from migrating towards customers.

What a complete installation contains

A stainless steel canopy (wall-mounted, island or with integrated ventilation) fitted with metal baffle grease filters and a grease collection tray.
Extraction ductwork in galvanised or stainless steel, grease-tight, with access hatches for degreasing.
An extract fan box or roof unit sized for the airflow and the system pressure, with a motor suited to hot, greasy airstreams.
A supply fan box delivering filtered and, where appropriate, tempered fresh air.
Controls: speed control to match the airflow to service periods and cut energy use outside the rush.

Fire safety and cleaning

Kitchen extract ductwork accumulates grease: that is a major fire risk and the leading cause of losses in catering. Periodic degreasing of the ductwork and regular cleaning of the baffle filters are not optional.

Cleaning the baffle filters at short intervals (depending on how heavy service is).
Full degreasing of the extract duct and the fan unit by a specialist contractor.
Checking the ductwork for leaks and inspecting the grease tray.
Verifying the actual airflow in service and that the make-up air is working properly.
Keeping records of every visit — something hygiene and safety inspections expect to see.

AZ Ventilation in commercial kitchens

We equip restaurants, staff canteens, hotels and central production kitchens in Casablanca and across Morocco: airflow calculation from your appliance list, supply of the canopy and filters, extraction ductwork, fan box or roof unit, make-up air, commissioning and a maintenance contract.

Frequently asked questions

What extraction airflow does a commercial kitchen canopy need?

The reference method is NF EN 16282-1, which calculates the airflow from the sensible and latent heat released by each cooking appliance. As a first approximation, a minimum of around 100 m³/h per m² of cooking surface is used: a kitchen under 20 m² commonly needs at least 1,500 m³/h, and a 20 to 50 m² kitchen between 2,500 and 4,000 m³/h.

At what height should a commercial canopy be installed?

NF EN 16282-2 puts the lower edge of the canopy between 2.0 m and 2.5 m above floor level in standard cases. Too high and the canopy lets vapours disperse into the room; too low and it gets in the way of the work and of watching the cooking.

Does the air extracted by the canopy need to be replaced?

Yes, without exception. Without a supply of fresh air the kitchen goes into negative pressure, the canopy's actual airflow collapses and vapours spill back towards the dining area. You therefore supply fresh air covering most of the extracted airflow, keeping a slight imbalance in favour of extraction so the kitchen stays very slightly negative relative to the dining area.

How often should a kitchen extract duct be degreased?

Baffle filters are cleaned at short intervals, depending on how heavy service is. The extract duct and the fan unit must be fully degreased periodically by a specialist contractor: grease building up in the ductwork is the leading cause of fire in catering. Every visit must be recorded.

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