How to spec a commercial canopy hood: the complete guide
Length, height, filter depth, motor sizing and make-up air — the five numbers that decide whether your canopy hood will...
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Commercial kitchen and industrial ventilation expertise from our engineers.
DW/172 explained: what restaurant owners need to know
DW/172 is the UK specification for commercial kitchen ventilation. Here's what it means for your extract, your insurer a...
Read moreCanopy hood vs. extract-only fan: which do you actually need?
When grease is on the menu, a canopy is non-negotiable. When it's a prep area, you might get away with extract only. Her...
Read more5 signs your kitchen extraction needs replacing
Chefs complaining about heat, grease on the ceiling, tripping breakers, rising energy bills, and failed Environmental He...
Read moreEnergy-efficient ventilation for hotel kitchens
Variable frequency drives, smart demand control, heat recovery — the three upgrades that cut kitchen extraction energy u...
Read moreGrease management and kitchen fire safety
Grease accumulation in ductwork is one of the top commercial kitchen fire causes. Here's how filters, ducting design and...
Read moreCase study: full extraction upgrade for a 180-cover restaurant
How we replaced a failing 8-year-old extraction system with a DW/172-compliant setup over a 4-day closure.
Read moreCommercial kitchen ventilation costs: 2026 guide
What a full design, supply and install actually costs — by kitchen size, complexity and compliance level.
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