Exhaust hoods built to the cook line underneath them, with the extract and heat dissipation calculations that go into your MEP submission.
We make the hood and we size it. The ductwork, the fans and the rest of the mechanical installation above it belong to the MEP contractor. Being clear about that line is more useful to you than a supplier who implies they cover everything.
WhatsApp us about a hoodKitchen extraction gets sold as one thing. On site it is two, and they are bought from different people on different programmes.
The two have to agree, which is the practical reason the calculations matter. Our numbers are what the MEP contractor sizes their system against. If the hood is specified without them, the duct and fan get sized from an assumption, and the mismatch surfaces at commissioning when it is expensive to fix.
Which one you need is decided by what is underneath it. Grease, steam and smoke are three different problems.
Wall-mounted or island, running the length of the cook line. The standard answer over ranges, fryers, griddles and chargrills.
For steam rather than grease — over pass-through dishwashers, combi ovens and kettles. Built to catch and drain condensate instead of filtering fat.
Where the duty is heavy and continuous, typically over charcoal grills and solid-fuel cooking. The mist knocks grease out before it reaches the duct.
A jet along the front edge pushes the plume back into the hood, so capture is achieved at a lower extract volume. Useful where the allocation is tight.
Where grease and odour have to be dealt with in the hood because the discharge route cannot carry them. Often the answer in a mall.
A tandoor does not sit under a straight canopy sensibly. We build round hoods to suit, which is routine on desi and Indian concepts.
Where there is no duct route at all. A narrow set of menus only — worth reading when ventless works and when it doesn’t before counting on it.
Stainless cladding to the wall behind the line and the bulkhead that closes the hood to the ceiling. Part of the same package, and usually forgotten until site.
Where a project names an approved hood manufacturer, we supply that brand to the specification instead of fabricating. More on that below.
This is the single most common fault we are asked to correct, and it fails review wherever it is submitted.
A hood drawn to fill the available wall looks right on a layout. What decides whether it works is the equipment under it: a chargrill and a boiling table of the same width need different extract volumes, different overhang and, often, different filtration. Undersize it and the kitchen fills with smoke. Oversize it and you have bought capacity you now pay to condition and throw away, every hour the kitchen is open.
Which means the hood cannot be finalised before the equipment is. The cook line has to be settled by make and model first — and that is also what the MEP submission requires, since every item needs a specification sheet attached.
One sheet. The air volume the hood has to remove, built up from the duty of the equipment beneath it, and the make-up air the kitchen needs back. These are the figures the MEP contractor sizes duct, fan and supply against.
What the line releases into the room. The cooling design depends on it, and in a UAE kitchen an under-stated figure turns into an unworkable room in July.
These go into the MEP package with the layout, the load schedule and the specification sheets. What a full kitchen submission contains, and the order it has to go in, is set out in fitting out a kitchen in a UAE mall.
The underlying requirement is usually written as an outcome: the kitchen has to be free of smoke, grease and odour, dealt with at source. How you are expected to get there is where projects diverge, and it has a real effect on the number.
The standard to be achieved is stated and the make is left open, provided the submitted specification meets it. The most room to engineer a sensible answer.
The stages are specified — cyclonic, high-performance baffle, UV — sometimes in primary and secondary stages. The brand stays open, the build does not.
An approved hood manufacturer list, so the brand is decided for you. This is the one that moves a budgeted line to a very different number, and it is worth finding out early.
We work to all three. Where a brand is named we supply to it; where the make is open we fabricate to the performance required. What does not change is that the hood has to be sized to the equipment underneath it, and a hood that is not will come back from review in any of the three cases.
Both are normal work for us.
If we are building the kitchen, the hood is drawn against the cook line we are already supplying, so the calculations come out of the same schedule. If you are buying only the hood — because another contractor has the fit-out, or you are replacing one in an operating kitchen — we need the equipment schedule under it, the ceiling height, and the duct position the MEP has given you.
We also fabricate hoods as a trade package for main contractors and fit-out contractors working to their own consultant’s drawings. In that case we build to the issued design and flag anything that will not pass review before it is made.
Installation is included in what we quote unless we say otherwise, and the quote is itemised. Any lead time we give is production time, and it starts when the design is confirmed.
Leave a number and we will call back. No forms to fill in afterwards, no obligation.
No. Our package is the hood, its filtration and the calculations. Ductwork from the hood spigot onwards, the exhaust fan, make-up air units and any pollution control unit are the MEP contractor’s scope. We give them the extract volume and heat load to size against, and we will coordinate with them, but the mechanical installation above the hood is not ours.
An extract and make-up air calculation on one sheet, a heat dissipation schedule, and a specification sheet for every item. They are built from the equipment schedule, so the cook line has to be settled by make and model before they can be finalised.
It can be, where you ask us to carry it. The installation itself is always done by a DCD-licensed fire suppression contractor, because only they can issue the certificate the authority requires. Whether that sits in our package or the main contractor’s is a commercial decision, not a technical one. Either way the hood is built to accept the system, so the pipework and nozzle positions are coordinated before fabrication.
By the equipment underneath it, not by the wall it is going on. The duty of each appliance, the overhang it needs and the filtration the project calls for all feed into it. A hood drawn to fill the available wall is the most common reason a kitchen submission comes back.
Yes. Where a brand is specified we supply to it. Where the make is left open we fabricate to the performance required. It is worth establishing which situation you are in before the hood is priced, because a named manufacturer can change the figure considerably.
Yes, and we do it regularly as a trade package for main contractors and fit-out contractors. We need the equipment schedule for the line, the ceiling height and the duct position. If the issued design will not pass review, we say so before anything is made.
Both need a different answer from a standard canopy. A tandoor usually takes a round hood built to suit it. Charcoal and other solid fuel is a heavy, continuous duty where a water-mist hood is often the sensible route, because it knocks grease out before it reaches the duct.
The equipment schedule and a floor plan are enough to come back with a hood, the extract and heat dissipation figures, and a price. If the equipment is not settled yet, tell us the menu and we will work from that.