Why solid fuel is different
Gas and electric appliances can be switched off. Solid-fuel appliances, such as charcoal grills and charcoal or wood-fired ovens, keep burning or smouldering after service. HSE's catering sheet CAIS10 says its guidance, written mainly for gas appliances, will also be useful for solid-fuel cooking, and warns that because charcoal ovens cannot be switched off, adequate ventilation is necessary even when the oven is covered and cooling down overnight, which prevents a build-up of carbon monoxide that could affect neighbouring properties.
Key design points
- Extraction at the source: a canopy sized and positioned for the plume, with enough airflow to capture smoke and heat.
- Make-up air: solid-fuel appliances need an adequate air supply for combustion; HSE says it is particularly important to ensure adequate make-up air for gas-fired and solid fuel appliances. See make-up air systems.
- Flue and discharge: where the appliance has its own flue, the design must work with the kitchen extraction rather than against it. High-level discharge is often needed to prevent nuisance to neighbours.
- Overnight and out-of-hours ventilation: designed in from the start, not added after a complaint.
- Odour and smoke control: solid-fuel cooking produces a distinctive smell, so planning conditions can be tougher. See odour control.
Pizza ovens
Wood-fired and solid-fuel pizza ovens are a particular case because the oven often has its own flue, while the surrounding kitchen needs its own extraction. The two systems must be designed together so that the extraction does not draw the oven's flue products back into the room, and so that the make-up air is right for both. Always involve the designer early, and confirm the oven manufacturer's installation requirements.
Fire safety and cleaning
Solid-fuel cooking produces more soot and grease deposits in ductwork and flues, so cleaning access and frequency need extra thought. Ductwork should be non-combustible, with access doors, and cleaned on a schedule; see extract cleaning and TR/19.
Questions to ask before buying solid-fuel equipment
- What are the manufacturer's installation and ventilation requirements?
- Does the appliance have its own flue, and how will it work with the kitchen extraction?
- How much make-up air does it need?
- What will happen overnight, when the appliance is cooling down?
- Are there planning conditions on smoke and odour for this site?
- Who will clean the flue and ductwork, and how often?
Settle these before the equipment is ordered, because they decide the canopy, duct and fan sizes. We can survey the site and design the system around the appliance.
Planning and neighbours
Councils often look closely at solid-fuel cooking because of smell and smoke. Early discussion helps; read our guide to planning permission for commercial kitchen extraction. We design and install the complete kitchen extraction system and liaise with the Environmental Health Officer.
Frequently asked questions
Do charcoal grills need special extraction?
They need a properly designed canopy, adequate make-up air and ventilation arrangements that account for the fact that charcoal cannot simply be switched off.
Why does overnight ventilation matter?
HSE notes that charcoal ovens continue to burn, so ventilation is needed overnight to prevent carbon monoxide building up.
Can a pizza oven share the kitchen extraction?
Often the oven has its own flue and the kitchen has separate extraction; they must be designed together. Follow the oven manufacturer's requirements.
Is solid-fuel cooking harder to get planning for?
It can be, because of smoke and odour. Talk to the council early.
