Plain-English guides from the Cool Stream Ventilation team on kitchen extraction regulations, planning, make-up air, gas interlocks, ductwork, air conditioning and maintenance.
The regulations and standards that apply to commercial kitchen extraction in the UK: HSE CAIS10, BS 6173, DW/172, TR/19, gas safety and planning, explained plainly.
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Do you need planning permission for a kitchen extract flue? How UK councils judge odour, noise and discharge height, and what to submit.
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What a gas interlock does, why it's a legal requirement for commercial kitchens, and how it actually protects your business.
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What the HVCA DW/172 specification actually covers, and why it matters for fire safety and cleaning access.
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How is commercial kitchen extraction airflow calculated? Appliance data, canopy size, air change rates and DW/172 explained in plain English for restaurant owners.
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What affects the cost of a commercial kitchen extraction system in the UK: canopy size, duct route, make-up air, odour control, planning and access. A buyer's guide.
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Wall, island, L-shaped, box or dishwasher canopy — how to pick the right fit for your cooking line and floor plan.
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Make-up air replaces what your extract fan removes. Why kitchens without it spill fumes and run hot, and how to supply fresh air in line with HSE guidance.
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Planning a new restaurant or takeaway? A step-by-step ventilation checklist covering extraction, make-up air, gas safety, planning, air conditioning and maintenance.
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How to plan air conditioning for a UK restaurant: system types, layout, working with kitchen extraction, noise, F-gas and maintenance. A practical guide for owners.
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VRF (VRV), multi-split or single split? Compare commercial air conditioning systems by zones, efficiency, installation, noise and maintenance. UK buyer's guide.
Read ArticleRefrigerant leak limits, BS EN378 testing and what happens when your air conditioning falls out of compliance.
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Recovering up to 50% of extract energy — what heat recovery actually does and what it means for running costs.
Read ArticleWall-mounted or island canopy? How each captures fumes, where each works, and what to check before you choose, for UK commercial kitchens.
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Standard extraction canopy depths and lengths, how canopies are sized to the cooking line, and when you need a bespoke size. UK commercial kitchen guide.
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Why commercial extraction canopies are made from 304 stainless steel, what 20 gauge (1mm) means, and when another grade may be worth discussing.
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How a commercial extraction canopy goes from survey to commissioning: measuring, fabrication, fixing, ductwork connection, make-up air, testing and hand-over.
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Thinking of reusing or buying a second-hand kitchen extraction canopy? What to inspect, what to measure and when a new canopy is the safer choice.
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Canopy or ventilated ceiling? How each captures cooking fumes, where each suits, and why HSE advises specialist design when canopies are not used.
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Solid-fuel and charcoal cooking need careful extraction. HSE advice on overnight ventilation, carbon monoxide, make-up air and canopy design for UK kitchens.
Read ArticleTheatre canopies let customers watch the cooking while the extraction does its job. How they work, where they suit and what to plan for in an open kitchen.
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What to look for in a commercial ventilation supplier or installer: survey, design, standards, accreditation, commissioning, records and after-sales support.
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Should you buy kitchen extraction equipment on its own or have it designed, installed and commissioned? Pros, cons and who is responsible in each case.
Read ArticleCentrifugal, axial, inline and roof fans: how commercial extract fans differ, what decides the right type, and why kitchen extract needs particular care.
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What happens at a ventilation or kitchen extraction site survey, what to prepare, what you receive afterwards and how it leads to a design and quotation.
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Opening or refitting a takeaway? What extraction, make-up air, odour control and planning conditions you should expect, and how to prepare.
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Ventilation and air conditioning for pubs and hotels: kitchen extraction, bar and dining comfort, make-up air, noise and maintenance across long trading hours.
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Kitchen extraction and ventilation for schools, colleges and care homes: planning around term time and residents, make-up air, noise and maintenance.
Read ArticleEmployers must provide effective ventilation in every enclosed workplace. What that means for offices and shops, and how ventilation fits with air conditioning.
Read ArticleWhy commercial kitchen ductwork needs cleaning, what TR/19 is, how often specialist cleaning is carried out and what you can do between cleans. UK guide.
Read ArticleFrom grease build-up to noisy fans — the warning signs commercial kitchens shouldn't ignore.
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Getting your commercial kitchen ready for the Christmas rush: extraction, filters, make-up air, gas interlock and air conditioning checks to do before peak trading.
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