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There are several different types of hoods from tapered, box style and island it all depends on what type of hood suit your kitchen.

All of our extract canopies are designed in accordance with HCVA DW/172 and HVCA DW/144.

All canopies are made from 1.0mm thick 430,or 304 grade stainless steel with a smooth wipe clean interior finish and with an exterior finish of your choose, Canopy UK’s standard canopies are of a folded and riveted construction with fully welded corners , all edges are safety folded edges inside the filter bank and all around the canopy. All canopies come with removable and washable stainless steel baffle grease filters.

Bulkhead or integral fluorescent lighting can be fitted as an option, our range of canopies comes in sizes from 1200mm up to any length you require we also offer a bespoke service.


When Canopy UK designs canopies we look at three things!

Product Quality, Performance and Ascetically Pleasing

Product Quality

All our canopies are manufactured in a quality controlled factory environment so we can make sure that the correct stainless steel is being used and all edges are not left sharp, all parts to our product meets a high standard and are in accordance with governing bodies.


Here at Canopy UK when designing a canopy system our project team will work alongside the client from start to completion to insure that the system works and works well. We look at several points when a member of our team visits your site, firstly plans on what you will be cooking, the capacity of the equipment and any further plans you might have for future expansion.

This will give us an idea on what size canopy and type of fan that will be required and how to plan the system, we pride ourselves on installing systems that work.

Aesthetically Pleasing

As a lot of kitchens are now open plan and your customers can see the kitchen area, in the cases of takeaways often the steel cladding matches the canopy, you will need it to look good as well as perform.

At CanopyUk we make sure that we meet all three of the above requirements, that is why we have earned a reputation as a leading supplier of commercial kitchen extraction in the UK.

Air input system within the Canopy or Kitchen

Replacing air back into the kitchen can be brought back in via the front for the canopy or through grills in the ceiling, this is a requirement by Gas Safe.

How does this work

The air that is being brought back into the kitchen will help the fan in the canopy to work more efficiently. Look at it like this if your have a plastic box with a lid on it and you put a straw in it then suck all of the air out of it, the side of the box will cave in this is called negative air if you see the door of the kitchen pull inwards then the kitchen has negative air, back to the plastic box if you put a hole in the other side and then suck the air will flow freely.

The air that your extraction system is pulling out needs to be replaced for example, if the hood is pulling 3.5m2s you need to replace it by 2.8m2s it works out about 80%. The air that you are replacing can be heated with a heater bank so in the winter you are not pulling in cool air on the other hand this system is not to keep your staff cool in the summer either. Any air input system should be connected the gas interlock system.

Gas interlock systems

What is a gas interlock?

An interlock is a system that will not allow the gas to be turned on until the ventilation system is operating correctly.

Why is a gas interlock required?

An interlock is required to ensure the safety and comfort of the kitchen staff. If the ventilation system is not operating correctly, gases including carbon monoxide and nitrogen dioxide can build up to dangerous levels. These two gases give the most concern to the Health and Safety Executive (HSE).

How does the gas interlock work?

A sensor within the system must detect the airflow above a certain threshold only then will the system allow the gas isolation valve to open, thus allowing the gas appliances to be used. If the air is not flowing, the gas isolation valve will not open.

To comply with Gas Safe regulations, actual airflow “draught” must be measured to determine if the isolation valve should open or not. Any form of electrical or fan running interlock does not comply with regulations. The important point here is that it is not sufficient just to have a ventilation system, but that it must actually be working correctly for the chef and staff to be safe from poisoning.

Sound and vibration in the ventilation system

Sound can be defined as any air pressure variation that can be detected by the human ear. The number of pressure variations that occur per second is called frequency and is measured in Hertz (Hz).

The range of the human hearing is from approximately 20Hz up to KHz. The chart below shows comparisons.

In technical literature, sound pressure levels (SPL or LP) are measured in decibels. There are two methods to calculate sound levels from fans, they are anechoic or reverberant. Canopy UK uses a reverberant chamber and records the sound levels at 3 meters from the fan.

It is important when selecting and installing ventilation systems that sound levels do not affect the occupiers that surround of the extraction system. Sound from a fan can either be emitted as ‘breakout noise’ or ‘in-duct noise’ and there are various strategies that can be adopted to reduce both, by installing your system with acoustic lining, ant-vibration mounts and silencers with sound attenuation properties. Most Councils will ask for the noise level to be around about 35Dba@3m.

Noise levels can be controlled in the kitchen by placing silencers in front of the fan this will reduce the level in the kitchen. Ant-vibration mounts should be fitted to the fan along with flexed collars, the fan should not touch the ducting as this will send vibrations through the ducting and walls.

As a useful tool to understand dBA you can usually find free Apps that you can download to your phone that will measure the decibels levels.

Canopy UK offer a range of circular attenuators in standard diameters from 100mm to 400mm diameter. CR25 attenuators are available in standard sizes 300mm, 600mm, 900mm and 1200mm lengths with non-standard lengths available on request.

Attenuator construction for this range comprises a pre-galvanised sheet steel spiral wound outer casing.

Manufactured in accordance with HVCA DW144 specification, with circular spigot end caps. The inner bore is manufactured from pre-galvanised and perforated spiral wound steel tube, retaining a 50mm thick scrim faced 45 kg/cu.m acoustic media.

Acoustic media’s of alternative specification and thickness can be supplied on request. The CR25 range of circular attenuators offer minimal resistance to airflow and can be used in a variety of noise control applications:-

Below you will find a conversion table to help you understand how load this are against Dba

Sound Level in (db) and Comparisons

Sound Power LevelSource
195Saturn Rocket
170Ram Jet
160Turbojet Engine 3200kg Thrust
150Jet Engine at 30m
140Rifle Being Fired at 1m
13075 Piece Orchestra
120Blaring Radio
110Pneumatic Drill at 1m
100Car on Motorway
90Power Tools
80Voice Shouting
70Vacuum Cleaner
60TV Sound in a Normal Setting
50Moderate Rainfall

Odour Control

The most common question that we are asked is “Why do I have to have a carbon system, when that restaurant has not got one?”, Over the last 8 to 10 years local councils believe that the smells from food establishments is becoming a problem, although you might think the food smells good, the people who may live above will not want to smell it all day and night, so this is why the (EHO) have tightened up the legislation.

Most Councils in the UK require all restaurants, takeaways and food establishment to provide cleaner air into the surrounding atmosphere from your extraction systems.

In the catering industry we tend to use a few filters mainly active carbon units and panel filters to eliminate grease particles and smoke.

Most systems can be fitted easily to the ducting and this will help to reduce noise in the kitchen Canopy.

Using the Odour control explanation page, we shed a little light on this system and we help you understand how they work.

Below are the most common types of order control used in our industry.

The Discarb Cell – Gas Phase Filtration

Carbon filtration is ideal for removing unpleasant or even dangerous odours and gases from a wide variety of sources.

The ever increasing awareness of this problem from public health authorities and environmentalists has resulted in an increase in the use of the unique properties of activated carbon filtration.

Carbon will adsorb chemical molecules in the airstream in varying degrees according to the type of contaminant and the period of time the air remains resident in the carbon.

Activated Carbon in its loose granular form can present problems as there is a tendency to for the granules to abrade one another. This causes both settlement of the carbon creating potential bypass voids and produces carbon dust that can escape into the air-stream.

The unique bonding method eradicates these problems by producing a solid and stable biscuit of consistent quality and dimensional stability that produces an even resistance. Once formed the biscuits are bonded in ‘V’ formation into a rigid galvanised steel casing.

Other odour control systems

Other types of systems are ESP units and UV Lights both systems are very efficient ways of removing grease and bad odours. UNIT WITH ELECTROSTATIC FILTER

Wall or ceiling mounted filter unit with electrostatic filter, consisting of a separate ionisation and collector section. Depending on the specifical application, pre and final
filters have to be selected and ordered separately.

The SFE is eminently suitable for treating welding fumes originating from oil treated steel. The integrated oil collector ensures easy oil removal.

Several SFE units can be combined to extend the filtration capacity.

The SFE filter range can also be used for kitchen exhaust fumes.

Canopy and Ducting Maintenance

Why it’s a good idea to get your extraction canopy system cleaned.

There are several reasons why you should have your extraction system cleaned, potential fire hazard, which can put you in danger of not complying with your insurance policy, cleaning helps with the performance of your system and stops the build of grease, and harmful bacterial.

A fire waiting to happen!

Extraction system filter can never eliminate all vaporized grease that, together with debris, condenses onto the canopy plenum, duct and fan surfaces. This build up now solely requires heatreadily offered in each kitchen to trigger off a frightening process. A spark or flame is not necessary, as spontaneous combustion can occur.

The grease within the duct acts as a fuse, carrying fire through the duct and the building. Fire, smoke and hot gases might break out at any penetration, hole, joint or discharge point or following heat induced, collapse of ductwork.

Temperatures up to 1200 degree’s transmit heat through the metal to distort, destroy or ignite nearby cloth like duct support hanger, packing materials, electrical systems and litter.

In this way heat can spread rapidly following duct route that may be difficult and dangerous for fire fighters to access.

Insurance Risk

The insurance business is hardening its perspective on the issue. This is often hardly surprising since the association of British insurers has recorded losses associated with dirty kitchen extract fires rising from sixty-five million in 1998 to £107 million in 2004.

The insurer’s loss prevention council suggest that a minimum of annual cleaning of entire systems by specialists is carried out, the exact frequency to be determined by reasoned risk assessment.

Failure to comply with the terms of a policy may mean invalidation of your policy.

How often should I clean my system?

Once a week inside and outside of the canopy should be cleaned, along with the filters. You can use a degreaser, make sure you read the instructions on the degreaser as some are ever strong and can curse burning to the skin, filters are best left sprayed in degreaser and left over night in the sink and washed of in the morning.

The canopy can be cleaned with hot water and degreaser and polished with stainless steel polish, polishing the canopy will help it, as the polish builds a layer up and protects it against the grease just like your car.

The ducting and fans should be cleaned but use a professional company for this, as you will need a certificate and try to get before and after pictures from the company, Canopy Uk does this as standard.

Cooking requirementRecommended cleaning scheduleExample usage
Heavy cooking3-6 MonthlyChinese, Indian, Takeaways, etc
Medium cooking6-12 MonthlySchool’s, Cafeteria’s, etc
Light cooking12 MonthlySmall Cafe’s, Sandwich Bars


This is what Canopy UK would recommend as a guide, Please check on your Insurancepolicy for their requirements

The possible risks of not complying with the regulations include the following:

  1. Risks to the health of employees.
  2. Insurance implications of a claim by an individual or because of a related accident.
  3. A CORGI registered installer may issue an At Risk or Immediately Dangerous certificate which could adversely affect trade.
  4. In the event of an incident HSE investigation, up to a £5000.00 fine and referral to Crown court.

This is an essential system for the safety of any commercial kitchen and has been law since 2004. A gas minding kit is a system that will not allow the gas to be turned on until the ventilation system is on and functioning correctly. The HSE also strongly monitor this as it truly is a key piece of safety for all your staff.

Parts that should come with the interlock kit
1 x Gas Isolator Value
1 x Control panel
1 x Pressure Switch
2 x DK Duct Kit (Tube & Connectors)
1 x Emergency Stop Button

How to Measure your Canopy

Step 1

Phone an extraction company and sound them out to see if they know what they are talk about don’t get bogged down with too much technical waffle, this guide will help you with this. If you can ask about other systems that the company have installed in your area or get phone numbers of their customers it never hurts to ask.

You will need to contact the legal bodies that may have a say in your design i.e. Council, Planning, and sometimes Building Regulations, most council have several departments that deal with this planning, sound and odour control. These people are there to help you, they ensure that you do not have any issues arise once the system is installed. Follow their guides from the start and you are guaranteed not to have any problems further down the line.

Step 2

To get you ahead of the salesman that you have rang and not to be sold a canopy that is to big for your kitchen, and other systems that you will not need, follow these simple rules. If you are fitting new kitchen or are adding equipment you must work out exactly what equipment you intend to using, for example; Griddle, Open top range, Twin fryers.

This is important as the sizes of these pieces of equipment will help us to gain the right measurements later. If you are unsure of the measurement for some of the equipment this is ok, as you will be able to access the dimensions from most of the manufacturer websites.

If you are a Chinese takeaway, Indian restaurant or even a Kebab house the equipment may vary but the principles are the same. What is important is that you consider everything that needs the cover of the hood including any tables or benches that you may have next to the fryers or griddle for preparation or to serve onto. Using the example below you can see the depth and width of the equipment.

Now add the equipment dimensions together to allow 50mm extra between each piece, and as we said for any information on sizes you may be missing try the manufacturer websites of the suppliers you intend to use. Make a plan of your equipment, you need to add 250mm extra to either end of your equipment and 250mm extra to the front of your equipment, this should give you the canopy size in width and Length that you will need. In most cases the width of the canopy is standard and most equipment comes as standard but it is still important to note.

Step 3

Armed with this information lets look at where we are going to fit your canopy. Remember when you start to get busy and become successful you need to have a smooth running kitchen, you do not want to be running up and down wasting time and burning things. So the cooking area must be a centre point of the kitchen, close to the servery counter and a reasonable distant from the fridges. Most of these points are common sense so plan your kitchen as if you were at your busiest on a Saturday night. EXAMPLE: Kitchen plan

Step 4

We will now look at the extraction ducting and how to exit it out of the building. Size and type of the ducting and fan can be advised by Canopy UK, but if you need this information as you are working with a very tight space you can contact us and we can advise you of what you will need based on room size and task at hand. You can still consider where you would like the ducting to go, but once you know these sizes you can work how to exit the building from the space you have.

Try to look for the most direct route with the minimum amount of bends. Bends will add resistance which means your fan will work harder to get the same performance as one with less bends. Along your ducting you may need a Silencer (if instructed by your council or you may decide this to help quieten the output noise) most council will ask for the noise levels to be at 35Dba @ 3m from the cowl (The end of your ducting).

They may also ask for carbon filters which help with odour control within your system, you will get more details for this option further on in our information Pre-filters (This will protect your Carbon filter and extend the lifespan dramatically) We recommend that your Fan and Silencers that are fitted along the duct to be outside your building where possible, but the Carbon and Pre-filters should be within the building for easy maintenance.

Further down this guide you will find more information about Gas minder kits, Sound levels and also Carbon filters as mentioned earlier.


About Us

Canopy UK is a Peterborough based company and was established in 2004 by John Ellingham, John has over 27 years in the catering industry and has a strong team behind him, and is now one of the leading commercial kitchen extraction and ventilation companies in the UK.

All our products and services are offered throughout areas in the UK. Canopy UK was built on experience, honesty, great value and giving a customer service that is second to none. Our products are built to the highest industry standard and are available off the shelf or bespoke to you requirements all made from 304/430 Grade stainless steel

After sales

We offer a complete range of quality after sales services including extraction servicing, ductwork cleaning and maintenance.

Canopy UK will always go that extra mile that’s how we have earned a reputation as one of the leading supplier of commercial kitchen extraction.

  • Tapered Wall Canopies
  • Box Canopies
  • Single Island Canopies
  • Double Island Canopies
  • Condensing Hoods
  • Ductless Canopy Systems
  • Self Assemble Canopies
  • Stainless Steel Wall Cladding
  • PVC White Rock Wall Cladding
  • Air Replacement System
  • Gas Interlock Systems
  • Odour Control Systems
  • EPS & UV Systems
  • Noise Control Systems
  • Stainless Steel Tables, Sinks & Shelves
  • Ducting Cleaning and Maintenance
  • Fan Replacement
  • Stainless Steel Filter Replacement

Whether you are looking for a new system or replacing and updating an old one it’s crucial to check the ventilation system meets the required standard outline by British Standard and the Health and Safety Executive. Looking for a well designed kitchen ventilation system that works and will last for years give us a call.

We will be happy to discuss any of our systems and advice you in anyway we can. Leading celebrities and world-renowned restaurant chains are delighted with our products and services we offer

Canopy UK operates nationwide and has the experience and a skilled team to work on any project from large hotel kitchens to smaller establishments such as cafés and takeaways.

We have been proud to work with Pizza Hut, Papa John’s pizzas, and the Channel 4 TV presenter Jimmy Doherty to name but a few.

pdf-flatCanopy UK Guide to Kitchen Ventilation Download