Parry CON1700 Condensate Canopy Steam Hood

The Parry CON1700 is a condensate canopy designed to capture steam produced by heated servery equipment — bain maries, heated counters, and similar units — and manage it at source by condensing it back into water and draining it away. Unlike a fully ducted extraction canopy, it requires no connection to an external discharge point, which makes it a practical option in settings where running ductwork through the fabric of the building is not feasible.

In an active service environment, unmanaged steam from heated units quickly migrates across ceilings, walls, and nearby equipment. Over time this leads to accelerated surface wear and ongoing hygiene concerns. Positioning a condensate canopy directly above the source addresses the problem where it begins, helping to keep the surrounding area drier during service and reducing the moisture load in the general kitchen atmosphere.

From a day-to-day operational standpoint, the CON1700 offers a number of practical advantages:

• Stainless steel construction with a satin finish — durable and easy to wipe down
• Smooth internal surfaces with no complex filter media to replace or service
• Drain tap included for straightforward clearance of collected condensate
• Optional removable condensation tray and baffle available for added flexibility
• No fan required in most applications, keeping both installation and running costs low

Installation is considerably more straightforward than a ducted solution, but it is worth confirming with your local environmental health or building control officer that a condensate canopy is appropriate for your specific equipment combination and premises. Sites running heavy steam-producing equipment — combi ovens, large boiling pans, or multiple high-output cooking ranges — will generally require a fully ducted extraction system rather than a condensate canopy.

The CON1700 is well suited to cafés, school canteens, hospital catering operations, staff restaurants, and similar settings where steam output from servery equipment is moderate. For higher-volume or higher-intensity cooking operations, a ducted canopy or a heavier-duty extraction solution is likely to be the more appropriate choice.

If you are working through the right ventilation approach for your layout and equipment combination, the team is happy to talk it through with you before you commit to anything.