Commercial Kitchen Ventilation

Describe the outcome required as well as the immediate issue. The starting information should identify the location, people affected and any change in use, so the assessment addresses the current requirement rather than simply repeating the previous arrangement.

The brief covers canopy capture, fans, duct routes, replacement air, controls and relevant interfaces. Work can include surveys, repairs, alterations and commissioning. Cleaning and hygiene assessment remain distinct tasks that can be coordinated where required.

Extracted air needs suitable replacement air. Poor supply arrangements can affect capture, comfort and gas combustion conditions. Gas appliances and their ventilation interlocks must be considered with the installation; general room ventilation does not automatically provide adequate cooking-fume capture.

The proposal identifies the responsibilities that remain with the site or property team and the work included in our instruction. Connected repairs and specialist activities receive their own clear scope, so each person understands what they must arrange and what records they will receive.

Provide the appliance layout, cooking methods, operating hours and ventilation records. Identify complaints and when they occur. Include gas interlock information and the maintenance team responsible for fans, ducts and controls.

Assessment follows the cooking process through capture, extraction and replacement air. The proposal defines repairs or design changes and their interfaces. Completion records the agreed checks, settings and operating information, with remaining restrictions visible.

For several sites, we agree consistent reporting and escalation while retaining local contacts and operating requirements. Each action stays connected to its building or service area, with a named route for decisions that affect the wider operation.

Airflow duty, duct route, access, fan condition and building interfaces affect cost. Gas controls, noise treatment and cleaning may create additional work. Plan shutdown and commissioning before the kitchen resumes the affected operation.

Tell us about operating hours, critical periods and the activities that must continue. The programme and price should reflect those constraints, including any phased delivery, additional access arrangements and reporting needed by the operational team.

Offices need work coordinated with staff and visitors. Retail needs trading and deliveries considered. Hospitality brings guest areas and food operations into the brief, while education needs access planned around teaching. Our complete service and project offering supports all sectors, with the arrangements based on each site's actual activity.

We cover Northumberland, Tyne and Wear, County Durham and Tees Valley, including Berwick-upon-Tweed, Alnwick, Morpeth, Hexham, Newcastle, Gateshead, Sunderland, Durham, Darlington, Hartlepool, Stockton-on-Tees and Middlesbrough. View all locations.

For a multi-site requirement, provide the local contact and working restrictions for each address. A common service brief still needs the differences between premises recorded.

Read how often kitchen extraction should be cleaned and setting maintenance frequencies. Official guidance provides the relevant context for this service. Browse the Knowledge Centre.