Commercial kitchen extraction systems are never truly “one size fits all”.
A coffee shop serving light breakfasts creates very different levels of smoke, grease and airborne contaminants compared with a busy steakhouse operating chargrills throughout the day or a fish and chip shop producing large volumes of fried food.
That difference matters. The type and volume of cooking taking place will directly influence the commercial kitchen extraction, ventilation and filtration system required.
At Stephens Catering Equipment, we help businesses design and develop effective commercial kitchen extraction systems, from initial consultation and system design through to manufacture, installation, planning support, cleaning and ongoing maintenance.
Start with the right advice
The most effective commercial kitchen extraction systems are considered at the design stage, before equipment is purchased or installation begins.
Our experienced team can advise on the ventilation and extraction requirements for your proposed kitchen, taking into account the type of cooking equipment, menu, expected volumes, kitchen layout, building and surrounding environment.
This early-stage consultation helps identify the right extraction, filtration and air supply options for the project and can prevent costly changes further down the line.
Whether you're developing a new restaurant, takeaway, café, hotel, school, healthcare facility or production kitchen, we can help you understand the options available and develop a ventilation strategy suited to your operation.
Commercial kitchen extraction design and consultancy
Every kitchen is different, which is why we provide a bespoke commercial kitchen extraction design and consultancy service.
Our team can help you consider:
- The type and quantity of cooking equipment
- Required extraction capacity
- Canopy and extraction system design
- Air supply and make-up air requirements
- Grease control
- Smoke and particulate filtration
- Odour abatement
- Available filtration technologies
- Ductwork and discharge requirements
- The location and surrounding environment
- Planning and regulatory considerations
Getting these elements right at the beginning allows the extraction system to be designed around the kitchen, rather than trying to make the kitchen fit an existing ventilation solution.
Planning application support
Commercial kitchen extraction can have implications for the building, neighbouring properties and the surrounding environment, so planning requirements should be considered early in the project.
We can assist with the technical aspects of planning applications, providing advice and information relating to the proposed extraction and ventilation system.
This is particularly important where a kitchen is located close to residential properties, within a town centre or as part of a mixed-use development.
Considering ventilation, filtration and odour control during the planning stage can help identify potential issues early and support a smoother approval process.
Designing the right extraction, ventilation & filtration system
Once the requirements of the kitchen have been established, we can design a complete commercial kitchen ventilation and extraction system. Our systems can include both extraction and air in / supply air, helping to create the correct balance within the kitchen.
One of the most important considerations when designing a commercial kitchen extraction system is filtration.
The amount of smoke, grease and airborne contaminants produced by a kitchen will vary considerably depending on the cooking processes and equipment being used. Stephens can advise on a range of filtration options, including 1, 2, 3 and 4-stage filtration systems, depending on the requirements of the application.
For more demanding kitchens, electrostatic precipitator (ESP) filtration systems can provide an effective way of treating cooking fumes and fine airborne particles before the extracted air is discharged.
Odour Control & Abatement Systems
Control kitchen emissions with advanced odour abatement technology. Our solutions are ideal for:
- Urban locations
- Food courts and retail environments
- Restaurants with nearby residential areas
We offer systems designed to significantly reduce odours before discharge.
Grease Management & Filtration
Effective grease control is essential for safety and system longevity. We provide:
- High-efficiency grease filtration
- Reduced fire risk
- Improved hygiene and compliance
Ventless cooking equipment is changing kitchen design
There have also been significant developments in ventless commercial cooking equipment.
Modern ventless equipment can incorporate sophisticated filtration and extraction technology, reducing the amount of cooking vapour, grease and odour released into the surrounding environment. For certain applications, this can provide greater flexibility when planning a commercial kitchen, particularly where a traditional extraction system may be difficult or expensive to install.
Bespoke manufacture and installation
Once the extraction and ventilation system has been designed and the appropriate filtration solution selected, Stephens can manufacture and supply the required system.
Our extraction solutions are designed around the individual requirements of each project, providing a complete service from design and manufacture through to installation and commissioning.
Working with one experienced team throughout the process helps ensure that the extraction system works effectively alongside the wider kitchen design and equipment.
Complete commercial kitchen extraction solutions
At Stephens Catering Equipment, we can support your extraction project from the very beginning.
Our services include:
- Commercial kitchen extraction design
- Ventilation consultancy
- Bespoke extraction system manufacture
- Air supply and make-up air systems
- Odour abatement
- Grease control
- 1, 2, 3 and 4-stage filtration options
- ESP filtration systems
- Ventless cooking equipment advice
- Planning application support
- Installation and commissioning
- Ongoing maintenance and servicing
Whether you're planning a new commercial kitchen, refurbishing an existing facility or experiencing problems with smoke, grease, heat or cooking odour, getting the right advice early can make a significant difference.