Yes, we work fast and efficiently – but what you don’t see behind the scenes, is how we consider every tiny detail when creating your extractor system. So, today we’re giving you an inside look into how we work and sharing 4 key things we consider when designing and building your custom extractor system.
#1 What are you cooking with?
There is no such thing as a one-size-fits-all solution. For instance, when installing a canopy, it needs to be big enough to cover all your cooking equipment including ovens, flat tops grillers, fryers and the like – and it has to hang over by at least 200mm on all sides. So, when we ask what type of cooking equipment you use, it’s not because we’re being nosy – it’s because we need to know what your cooking line looks like so that we can design the perfect solution.
#2 What type of building are you in?
It’s crucial that we look at the type of building you’re operating from, as it affects how we design the ducting and choose the parts that make up your extractor. For instance, if it’s a standalone building, installing the ducting is a straight-forward process – but if you’ve got a neighbour above, we need to take this into consideration, while still doing our best to save you money. Noise also plays a big role, and if you’re in a complex we might need to install an additional silencer.
#3 What are you cooking?
The amount of grease your restaurant puts out will determine how we design your extractor system. For example, if it’s a tuck shop or fish and chips joint, the extraction doesn’t have to be very strong, so an extractor that pulls 1.2 cubic meters per second will do the job just fine. Whereas for heavy grilling restaurants like burger joints and steakhouses, we like to spec our systems at 2.2 cubic meters per second to handle the additional smoke and grease.
#4 What regulations apply to your restaurant?
Every building can have slightly different requirements and regulations, as centre management can have its own set of rules. For instance, many casinos and hotels need fire suppression systems which we then need to fabricate into the canopy design. It’s also regulation to put between 80 and 100% return air back into the kitchen, but it depends on the layout of your kitchen; an open plan kitchen will need less return air, whereas a fully enclosed kitchen will need a 100% return.
#DidYouKnow
We work with restaurant architects, engineers and project managers to design extractor systems that fit the exact spec of your building. The earlier we get involved, the more we can help you save money. Talk to us today!
WHAT WE DO BEST
- EXTRACTION SYSTEM SERVICES
- EXTRACTION SYSTEM INSTALLATIONS
- EXTRACTION SYSTEM MAINTENANCE
- DEEP CLEANING
