Ventilation & Extraction

The Parry TT2475 Titan is a heavy-duty extraction canopy designed to capture heat, steam, grease-laden vapour, and cooking odours at source above commercial cooking equipment. Its purpose is practical and straightforward: prevent that air from circulating through the kitchen and maintain a working environment that meets the ventilation standards expected of professional food service premises.

In high-volume kitchens — hotel production kitchens, institutional catering facilities, large contract operations — extraction needs to perform consistently across long service periods and heavy cooking loads. The Titan is built with that kind of sustained demand in mind. The baffle filter arrangement handles high grease loading reliably under daily commercial use, outperforming mesh alternatives in busy environments where filter condition directly affects extraction efficiency. The integrated fat collection drawer makes routine maintenance a manageable task, allowing accumulated grease to be removed without a full interior degrease each time.

Key operational advantages include:

• All-stainless steel construction meets the hygiene and durability demands of a busy kitchen
• Baffle filters cope well with high-grease cooking output without frequent replacement
• Integrated fat drawer simplifies cleaning and reduces downtime between services
• Flexible exhaust outlet positioning accommodates restricted duct routes and ceiling voids
• Compatible with both internal and external fan configurations to suit different building layouts

The extraction fan is supplied separately and positioned internally or externally depending on your building layout and duct run. The most common installation oversight at this scale is undersizing the fan relative to the heat and vapour load of the equipment beneath. Confirming the full ventilation design — including duct sizing and fan capacity — before installation is strongly advisable, particularly when working with a general contractor rather than a specialist ventilation installer.

The TT2475 Titan is well suited to large-scale catering operations: hotel and banqueting kitchens, hospital and school catering facilities, and high-volume restaurant or contract catering environments. For smaller or lower-output kitchens, a lighter-duty canopy is likely to be more appropriate and more cost-effective. For particularly large or complex equipment configurations, it is worth considering whether a higher-specification canopy system would better match the installation.

If you are working through fan selection, duct sizing, or want to confirm this canopy suits your kitchen layout and cooking line, we are happy to talk it through before anything is ordered.

The Parry ST2150 is a low-profile extraction canopy designed for commercial kitchens where ceiling height or overhead clearance is restricted. Its reduced depth allows it to sit closer to the cooking equipment below without requiring the ceiling-to-appliance distance that a standard full-depth canopy demands. Construction throughout is stainless steel with a satin finish — the practical standard for a professional kitchen environment that needs to withstand daily cleaning and the inevitable grease and moisture that comes with active cooking.

In day-to-day use, the ST2150 performs reliably across light-to-medium cooking activity. Cafés, snack bars, sandwich counters, and small bistros running a modest cooking line are the environments it is genuinely well suited to. It is not designed to handle the extraction load of a full commercial range or a busy multi-appliance kitchen operating at high volume — in those settings, a deeper or larger-format canopy would be the more appropriate choice.

From a maintenance standpoint, the design keeps routine upkeep straightforward:

• Stainless steel baffle filters are removable and dishwasher-safe
• A grease collection drawer lifts out for quick cleaning at the sink
• The canopy body wipes down easily between services

Installation requires connection to a separately sourced extraction fan, which can be positioned internally or externally to suit the building layout. Ductwork routing and fan sizing are worth establishing before ordering — both have a direct bearing on system performance, and getting those decisions right at the outset avoids problems further down the line.

If you are working through the ventilation specification for a new or refurbished kitchen, the team is glad to talk through whether the ST2150 is the right fit for your setup before you place an order.

The Parry TT2175 Titan is a heavy-duty extraction canopy built for commercial kitchens where sustained cooking volumes, prolonged service periods, and straightforward daily maintenance are all part of normal operation. Constructed throughout in stainless steel with a satin finish, it is designed to handle the grease-laden, high-heat air produced by busy cooking suites without the structural or finish degradation that can affect lighter-duty canopies over time.

In environments such as hospitals, contract catering facilities, hotel back-of-house operations, large restaurants, and institutional kitchens, extraction consistency across long service periods matters considerably. The Titan's baffle filter arrangement captures grease effectively before it reaches the ductwork — an important consideration for both fire safety compliance and the long-term condition of the wider ventilation system. A built-in fat collection drawer reduces the burden of deep filter cleaning and makes routine maintenance a practical part of kitchen turnover rather than an irregular task.

From a day-to-day operational standpoint, the canopy offers several practical advantages:

• All-stainless steel construction that tolerates rigorous daily cleaning without surface degradation
• Baffle filters that are straightforward to remove, clean, and refit quickly during service turnaround
• A fat collection drawer that helps manage grease accumulation between deep cleans
• A flexible exhaust outlet position to accommodate different ductwork routes and kitchen layouts
• Compatibility with both internal and external fan configurations depending on site requirements

It is worth noting that the TT2175 is supplied as a canopy only — the fan unit is a separate component and must be specified to match both the canopy dimensions and the output of the cooking equipment installed beneath it. Fan selection is one of the most consequential decisions in any ventilation project; an undersized fan will leave the system underperforming regardless of canopy quality, while an oversized unit can generate unnecessary noise and running cost. Ductwork routing, make-up air provision, and compliance with local building regulations should all be addressed before installation begins.

The TT2175 is well suited to high-volume operations that require a robust, easy-to-maintain canopy as a practical everyday requirement. Smaller or lighter-use kitchens may find a lower-capacity canopy more appropriate and more cost-effective. At the other end of the scale, very large central production kitchens or multi-range installations may benefit from reviewing other options within the Parry range to confirm the right fit.

Getting the canopy, fan, and ductwork specified correctly together makes a meaningful difference to long-term performance and compliance. If it would help to talk through the details before making a decision, the team is happy to work through it with you.

The Parry TT1875 Titan is a large-format commercial extraction canopy designed to sit above the cooking line and draw heat, steam, grease-laden vapour, and cooking odours away from the working environment. Built throughout in stainless steel with a satin finish, it is intended for kitchens that run sustained, high-volume service and need extraction equipment that can match that pace day after day.

In demanding settings — large restaurants, hotels, hospitals, contract catering operations, and institutional kitchens — extraction canopies rarely get a break. The Titan is built accordingly. Stainless steel construction handles repeated exposure to heat, moisture, and grease, and the satin finish responds well to the cleaning regimes that commercial kitchens demand without requiring any special treatment to maintain its appearance.

Baffle filters are supplied as standard. They provide effective grease separation, are straightforward to remove, and can be cleaned in a commercial dishwasher or by hand. A fat collection drawer sits beneath the filter bank, capturing grease run-off before it has any opportunity to migrate into the ductwork — a practical contribution to both hygiene standards and fire safety management. The exhaust outlet can be configured to suit your duct run, and the canopy is compatible with both internal and external fan arrangements.

• Baffle filters provide effective grease separation and are simple to clean routinely
• Fat collection drawer limits ductwork contamination and reduces maintenance frequency
• Satin stainless steel is hygienic, durable, and withstands heavy daily cleaning
• Exhaust outlet positioning can be adapted to suit your specific duct routing
• Compatible with internal or external extraction fan configurations

One consideration worth being straightforward about: no extraction fan is included. The fan must be specified separately and matched carefully to the canopy dimensions, the cooking equipment load beneath it, and your duct configuration. An undersized fan will leave even a well-built canopy underperforming. Duct routing, make-up air provision, and any applicable building regulations requirements all need to be resolved as part of the same specification process.

The TT1875 Titan is well suited to large-scale catering operations where extraction capacity, build quality, and ease of day-to-day maintenance are all priorities. Kitchens running at lower volumes or with a smaller cooking line may find a more compact canopy is better proportioned for their needs, while exceptionally large sites or those with unusually high cooking loads may warrant a more extensively specified solution.

If you are working through a ventilation specification or want to make sure the fan and canopy are properly matched before placing an order, our team is happy to work through the details with you.

The Rational iCombi UltraVent is a condensate canopy designed to sit directly on top of compatible Rational iCombi ovens in the 61 and 101 configurations. Rather than allowing steam and cooking vapour to disperse into the kitchen when the oven door opens or through the top exhaust vent, the UltraVent captures and condenses that moisture internally. It connects to the oven's own sensor system, so extraction operates automatically in coordination with the cooking cycle — including the critical moment the door is opened mid-cook or at the end of a programme.

In kitchens where running conventional ductwork to an external exhaust point is impractical, costly, or not permitted, the UltraVent offers a workable alternative. It requires no connection to the outside of the building and no mechanical extract infrastructure, which makes it particularly relevant for operators in listed buildings, basement kitchens, temporary or pop-up sites, or anywhere that landlord restrictions or planning constraints make a ducted system difficult to approve. It is also retro-fit compatible, so existing iCombi 61 and 101 installations can be upgraded without significant disruption.

Practical advantages for kitchen operators include:

• No external ducting required — simpler, less disruptive installation
• Sensor-linked operation responds automatically to the oven's cooking cycle
• Captures vapour from both the door opening and the top exhaust vent
• Reduces steam build-up in the kitchen during busy service periods
• Retro-fit compatible with existing iCombi 61 and 101 installations

It is important to be clear about where the UltraVent is and is not appropriate. It performs well where steaming and combination cooking account for the majority of oven use. If the oven is regularly used for high-temperature roasting, heavy browning, or grilling — processes that generate smoke and grease-laden air rather than primarily steam — the UltraVent alone is unlikely to be sufficient, and a conventional ducted canopy should be considered instead. It is also worth confirming with your local building control or environmental health officer whether a condensate canopy satisfies ventilation compliance requirements for your specific premises and menu type before committing to installation.

The UltraVent is well suited to independent restaurants, hotels, and contract caterers running iCombi 61 or 101 ovens where a full canopy installation is not feasible and the majority of cooking involves steam or combination steam functions. It is less appropriate for operations centred on dry roasting or heavy grilling, where a ducted extraction solution remains the more reliable choice.

If you are weighing up whether the UltraVent is the right ventilation solution for your kitchen, a conversation about your oven use, menu, and premises will help clarify the decision before any installation work is committed to — the team is happy to talk it through.

The Parry ST1250 is a shallow-profile extraction canopy built for commercial kitchens where ceiling height restricts the use of a standard-depth unit. It is designed to provide compliant grease extraction in spaces that cannot accommodate a full-size canopy — making it a practical consideration for snack bars, servery counters, compact cafés, and smaller kitchen setups where overhead clearance is the primary constraint.

The unit is fabricated from stainless steel with a satin finish throughout, which holds up well under the daily cleaning routines expected in a working kitchen. Despite the reduced profile, it is properly equipped for the task: baffle filters manage grease-laden air from the cooking equipment below, and a dedicated fat collection drawer captures grease before it enters the ductwork.

From a day-to-day maintenance perspective, the design keeps things manageable:

• Baffle filters are dishwasher-safe, keeping cleaning between services straightforward
• The fat collection drawer removes without tools and washes out easily
• The stainless steel body wipes down as part of routine kitchen hygiene
• The satin finish resists marking under regular use and cleaning products

One important point before ordering: the ST1250 does not include an extraction fan. The fan — whether internal or remote — is a separate component and needs to be specified to match your cooking equipment load and the length of your extraction run. Getting that pairing right is essential to achieving the extraction performance you need, and it is worth working through before committing to an installation.

The ST1250 is best suited to lower-volume operations where ceiling height, rather than cooking output, is the governing factor. For larger cooking suites or higher-throughput kitchens, a higher-capacity canopy with greater extraction depth would be more appropriate.

If you are unsure whether this canopy will work within your space or want to talk through fan selection, the team is happy to go through the details with you beforehand.

The Parry ST1050 is a low-profile extraction canopy built for commercial settings where overhead clearance is limited or where a full-depth canopy would be disproportionate to the cooking load. Constructed throughout in satin-finish stainless steel, it is intended to sit above lighter cooking equipment — snack bars, sandwich counters, staff canteens, small prep kitchens, and similar environments where space is tight and cooking volumes are modest rather than heavy.

Effective extraction depends on maintaining consistent capture velocity across the cooking zone. The ST1050's shallow profile allows it to be mounted closer to the cooking surface in constrained spaces, which supports reliable capture without the ceiling clearance that deeper canopies require. It is well suited to light-duty cooking rather than sustained high-volume frying or heavy grilling, where a more substantial canopy would be the better choice.

Day-to-day hygiene maintenance is practical and quick, which matters in kitchens where cleaning time between services is limited. Key operational advantages include:

• Baffle filters removable for commercial dishwasher cleaning
• Lift-out fat collection drawer for straightforward sink cleaning
• Satin-finish stainless steel surfaces that wipe down easily between services
• Robust construction suited to regular commercial use

The ST1050 is supplied without an extraction fan, which is specified and sourced separately. Fan selection — internal or external — will depend on your building layout, duct run length, and the equipment sitting beneath the canopy. It is worth working through make-up air requirements and any applicable building regulations before installation, ideally with input from a ventilation engineer or installer.

If you are unsure whether this canopy is the right fit for your space, cooking setup, or extraction system, the team is happy to talk through the details before you commit.

The Lincat Y10020 is a free-standing, self-contained recirculation canopy designed for commercial kitchens where connecting to external ductwork is not a practical option. Rather than expelling air to atmosphere, it draws cooking vapours through a four-stage filtration process — a stainless steel baffle filter captures grease particles first, followed by a G4 matrix panel filter, a HEPA filter, and finally a loose granule carbon filter to address odours — before returning treated air to the kitchen. The result is a measurable improvement in air quality at the cooking station, without duct runs, roof penetrations, or the make-up air systems that conventional extraction requires.

In operational terms, the unit is well suited to situations where installation cost or building constraints rule out traditional extraction: listed buildings, basement kitchens, food service within hotels or offices, and dark kitchen environments where layout flexibility matters. Because it requires no fixed ductwork, the unit can be repositioned if the kitchen changes — a genuine advantage in smaller or evolving operations.

• No external ducting required, significantly reducing installation cost and building works
• Self-contained design allows repositioning as kitchen layouts change
• Four-stage filtration addresses both grease and odour within a single unit
• Stainless steel baffle filters are dishwasher-safe and straightforward to clean weekly
• Panel, HEPA, and carbon filters are visually inspectable and replaceable as required

There are important considerations before specifying this unit. It is designed exclusively for use above electric appliances — it is not suitable for positioning above gas cooking equipment. The unit does not reduce extracted air temperature, so supplementary cooling may be worth considering during warmer months. A background ventilation rate of roughly ten to fifteen air changes per hour is advisable, and most commercial kitchens will already meet this through existing passive or mechanical ventilation. Assembly requires two people and typically takes around an hour including unpacking.

Filter maintenance needs to be built into a regular kitchen schedule. The baffle filters require washing weekly; the panel, HEPA, and carbon filters are consumables that need periodic replacement depending on cooking intensity. For higher-volume sites, operations with heavier cooking loads, or any kitchen using gas appliances, a fully ducted extraction solution is likely to be more appropriate.

If you are weighing up whether a recirculation unit suits your site — or have questions about background ventilation requirements or filter maintenance cycles — we are happy to talk it through before you commit.

The Rational iCombi UltraVent Plus is a condensate canopy designed to sit directly on top of a Rational iCombi oven — specifically the 6-2 and 10-2 models. Its purpose is straightforward: to capture steam and cooking odours at source, both from the oven's exhaust vent and from door openings during service. Rather than operating as a standalone extraction unit, it connects directly to the oven's own sensors and responds automatically to what the oven is doing in real time.

In a busy kitchen, unmanaged steam from a combi oven creates practical problems — condensation on ceilings and walls, discomfort for staff, and potential compliance concerns in open or customer-facing environments. The UltraVent Plus addresses this by managing condensate internally, which means no ducting to an external wall is required. That distinction matters considerably in locations where running conventional extraction infrastructure would be structurally difficult, expensive, or simply not possible.

The main operational advantages are worth setting out clearly:

• No external ducting required — condensate is managed entirely within the unit
• Sensor-linked operation responds automatically to cooking cycles and door openings
• Retro-fit compatible with existing iCombi 6-2 and 10-2 installations
• Reduces steam and odour impact in open-kitchen and customer-facing spaces
• Typically simpler and lower-cost to install than a conventional extraction canopy

The UltraVent Plus is well suited to hotel dining rooms, retail food operations, front-of-house kitchen settings, and older or listed buildings where conventional extraction cannot easily be installed. It performs reliably where the iCombi is used across a range of cooking modes with frequent door openings. That said, for very high-throughput operations running continuous combi cycles over extended service periods, it is worth considering whether a full extraction canopy system would serve the kitchen better — a condensate canopy and a conventional extraction solution are not always interchangeable, and the right choice depends on the specific ventilation demands of the site.

If you are working through ventilation options for a new or existing installation, the team is happy to talk it through before you make a decision.

The Parry TT1575 Titan is a large-format commercial extraction canopy designed to sit above substantial cooking suites in high-volume kitchen environments. Built entirely from stainless steel with a satin finish, it is intended to manage heat, steam, and airborne grease throughout continuous service — the kind of sustained load that comes with hospital catering, university dining, hotel banqueting kitchens, and large contract catering operations.

In practice, the Titan is built for kitchens that run hard. The heavy-duty construction resists the thermal stress and repeated cleaning cycles that would compromise a lighter canopy over time. Baffle filters are specified as standard rather than mesh alternatives — they are more durable, more effective at grease separation, and considerably easier to degrease quickly between services. The integral fat collection drawer keeps routine cleaning straightforward and helps reduce the accumulation of grease that presents a fire risk in sustained high-volume use.

• Full stainless steel construction with satin finish for durability and easy maintenance
• Baffle filters as standard for efficient, durable grease separation
• Integral fat collection drawer simplifies cleaning and reduces fire risk
• Exhaust outlet positioning can be adapted to suit the kitchen's structural layout
• Suited to positioning above heavy cooking suites in sustained high-volume service

It is important to be clear that the extraction fan is not included and must be specified separately. Whether an internal or external fan is more appropriate will depend on the building layout and available duct routing. Make-up air provision and compliance with building regulations also need to be addressed at the planning stage. Undersizing the extraction system relative to the cooking load is one of the most common installation mistakes — and one that is entirely avoidable with the right specification work upfront.

The TT1575 is well suited to large institutional and high-volume commercial kitchens where a robust, low-maintenance canopy is needed above a substantial cooking line. For smaller operations or single-appliance installations, a more compact canopy will generally be more practical and more cost-effective. For very large multi-section cooking suites, it is worth confirming that the coverage area is sufficient across the full cooking surface before ordering.

If you are specifying extraction as part of a new build or kitchen refurbishment, it is worth talking through canopy sizing, fan selection, and duct routing before committing to equipment — getting those relationships right upfront has a direct bearing on how the finished system performs.

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.

The Parry ST1550 is a shallow-profile commercial extraction canopy designed for kitchens where ceiling height or overhead clearance makes a standard-depth canopy impractical. It sits closer to the cooking line than a conventional canopy while still performing its core function — capturing grease-laden air and channelling it out of the kitchen. It is commonly used above sandwich counters, servery lines, snack bar cooking equipment, and secondary kitchen areas where space above the cooking line is genuinely limited.

Construction is stainless steel throughout with a satin finish that holds up well under daily commercial use and wipes down easily during routine cleaning. The canopy uses a baffle filter system to capture airborne grease, with a removable fat collection drawer beneath the filters to gather run-off in a controlled way. Both elements are straightforward to remove and maintain, which matters when cleaning needs to happen quickly between or after service.

The main practical advantages are:

• Baffle filters are dishwasher-safe, keeping weekly cleaning manageable
• Removable fat collection drawer reduces grease build-up between services
• Shallow depth makes installation viable where ceiling height is restricted
• Stainless steel construction is durable, hygienic, and easy to wipe down
• Well suited to light commercial cooking in lower-throughput settings

One point worth noting before purchase: the ST1550 is the canopy body only. An extraction fan is required separately and can be specified as an internal or external unit depending on your ductwork. Duct run length, fan sizing, and whether make-up air provision is needed are all worth confirming at the specification stage — these factors have a direct bearing on how effectively the system performs once installed.

This canopy is well suited to smaller kitchens and lighter cooking volumes. Sites running continuous heavy cooking or high-output equipment over extended service periods are likely to need a deeper canopy with greater extraction capacity.

If you would like to talk through the ceiling height, ductwork arrangement, and fan sizing for your setup, our team is happy to work through the details with you.

The Lincat Y10010 is a free-standing, self-contained recirculation canopy designed to manage cooking fumes, grease particulates, and odours above electric catering equipment — without requiring any ductwork or penetration through the building fabric. Rather than exhausting air to the outside, it draws cooking air through a four-stage filtration sequence and returns treated air back into the kitchen. For sites where conventional ducted extraction is structurally impractical or cost-prohibitive, it offers a workable route to meeting basic ventilation requirements.

The filtration works progressively: a stainless steel baffle filter captures grease, a G4 matrix panel filter addresses finer airborne matter, a HEPA stage handles smaller particles, and a loose-granule carbon stage manages cooking odours. Together, these stages provide a reasonable standard of air treatment for lower-to-medium intensity cooking environments. It is worth being direct about one limitation — this type of unit manages air quality, not ambient temperature. Kitchens operating in warmer conditions should ensure independent cooling provision is adequate, particularly through summer service periods.

From a practical standpoint, the Y10010 offers several operational advantages worth considering:

• No ductwork required, significantly reducing installation complexity and cost
• Standard 13A connection only — no specialist electrical supply or isolator needed
• Stainless steel baffle filters are dishwasher-safe and straightforward to clean weekly
• Self-contained design makes relocation feasible if the kitchen layout changes
• Filter stages can be visually inspected during routine maintenance checks

Assembly requires two people to lift the upper canopy section into position, but once assembled, filter installation and commissioning is straightforward. The unit does not require duct penetration, though a background ventilation rate of around 10 to 15 air changes per hour is advisable — most commercial kitchens will already meet this through existing provisions. Baffle filters should be cleaned weekly; the panel filter should be checked at the same time and replaced as needed. It is worth factoring consumable filter costs into the ongoing running cost before committing to purchase.

The Y10010 is well suited to smaller commercial kitchens, cafés, staff restaurants, and light-use catering operations running electric equipment where a ducted solution is not viable. It is not suitable for gas appliances, heavy-duty cooking lines, or high-volume operations producing significant heat load — for those environments, a ducted extraction system or a higher-capacity unit would be the more appropriate choice.

If you are working out whether a recirculation canopy is the right fit for your kitchen — or want to talk through filter maintenance and running costs before you decide — our team is happy to help you think it through.

The Rational iCombi UltraVent is a recirculation canopy designed to sit directly on top of compatible Rational iCombi ovens in the 62 and 102 size configurations. Rather than routing steam and cooking vapours out through the building fabric via a duct run, the UltraVent captures exhaust from the oven's top vent and from the door opening, filters and condenses it internally, and returns the cleaned air to the kitchen. It connects directly into the oven's sensor system, so the canopy responds automatically during normal operation and whenever the door is opened mid-service.

For kitchens running combi ovens heavily on steam functions — poaching, steaming, sous vide finishing, or regeneration cycles — this means vapour is managed at source rather than dispersing across the kitchen. The canopy handles both the steady exhaust from the oven's top vent and the burst of steam released each time the door is opened during a busy service. Operators commonly find this makes a noticeable difference to kitchen comfort and reduces condensation on nearby surfaces and equipment.

The main practical advantages are straightforward:

• No duct run required — removes a significant installation barrier on many sites
• Integrates directly with the oven's controls via internal sensors for automatic response
• Carbon and multi-layer filtration captures cooking odours as well as moisture
• Can be retro-fitted to an existing installation without structural work
• Ongoing maintenance is limited to periodic filter changes — no external connections to service

It is worth being clear about the limits of this version. The standard UltraVent is optimised for steam-led cooking profiles. Kitchens with a significant proportion of grilling, high-temperature roasting, or fat-heavy cooking cycles may find the UltraVent Plus variant — which carries additional filtration for smoke and heavier vapour — better matched to their workload. If your operation involves a mix of both, it is worth discussing your cooking profile before deciding which version is appropriate.

This canopy is well suited to sites where installing a traditional extraction duct is impractical — listed buildings, rented premises, temporary or modular kitchens, and dark kitchens where structural work is not feasible. It is also commonly used where a combi oven has been added to an existing kitchen without the ventilation infrastructure to support ducted extraction.

If you are unsure which UltraVent variant suits your kitchen's cooking profile, or whether your current installation would support a retro-fit, we are happy to talk it through before you commit to an order.

The Convotherm ConvoVent 4 is a condensation hood designed specifically for use with the Convotherm 20.10 combi oven. Its role is to capture and condense the steam expelled through the oven's air vent and during door-opening events, preventing that moisture from dispersing freely into the kitchen environment. This is a purpose-matched accessory for a specific appliance — it is not a general-purpose extraction canopy and should not be treated as one.

In a high-output kitchen, steam management around a large combi oven is easy to underestimate until it becomes a daily problem. Unmanaged moisture affects the comfort of staff working near the pass, can accelerate surface deterioration on adjacent equipment and cabinetry, and creates a noticeably uncomfortable environment during peak service. The ConvoVent 4 addresses this at source, and because it activates automatically when the oven powers up, there is no reliance on kitchen staff remembering a separate switch during a busy service period.

The practical day-to-day advantages include:

• Automatic activation linked directly to the combi oven's power cycle
• Captures steam from both the air vent and door-opening events
• No cold-water connection required — condensate is managed internally
• Retrofittable to existing Convotherm 20.10 installations
• Lower power draw than conventional powered extraction canopies

It is important to be clear about what this unit does not do. The ConvoVent 4 is a condensation system — it does not filter grease-laden vapour or deliver the broader extraction performance of a full filtration canopy. Kitchens producing significant grease or smoke alongside steam will require a higher-specification ventilation solution. Where the oven in use is gas-fired, additional extraction and gas safety compliance requirements apply regardless of the condensation hood fitted, and these must be confirmed with a qualified engineer before installation proceeds.

This hood is well suited to operations running the Convotherm 20.10 electric combi oven where controlling ambient steam is the primary ventilation concern — hotel banqueting kitchens, contract catering facilities, and high-volume restaurant operations are typical environments. If you are working through a more complex ventilation setup or are unsure whether this unit covers your requirements, we are happy to talk it through before you make a decision.

The Parry ST2450 is a shallow-profile extraction canopy designed for commercial kitchens where ceiling height or overhead clearance makes a full-depth canopy impractical. Built from stainless steel with a satin finish, it is sized and specified for lighter counter-top cooking rather than heavy, continuous cooking lines, making it a practical choice for snack bars, cafés, sandwich operations, and small food preparation environments.

In everyday service the ST2450 handles extraction demands typical of moderate cooking activity — counter-top fryers, contact grills, panini presses, and similar equipment running through a busy café or snack service period. It is not intended for high-output cooking lines or solid-top ranges running continuously; operators with that level of cooking load would be better served by a heavier-duty canopy with greater extraction capacity.

Baffle filters trap airborne grease before it enters the ductwork, which keeps the extraction system performing consistently and reduces maintenance frequency. A fat collection drawer beneath the filters catches drips between clean-downs, making day-to-day hygiene management straightforward without interrupting service. The baffle filters are dishwasher-safe, and the stainless steel body wipes down quickly — both relevant in a kitchen where cleaning time is tight.

• Shallow profile suited to low-ceiling and space-restricted installations
• Baffle filters and fat drawer simplify routine cleaning and grease management
• Flexible exhaust outlet positioning helps accommodate existing building constraints
• Stainless steel construction is durable and straightforward to keep clean

One important consideration: no extraction fan is included with the ST2450. An internal or external fan unit must be specified and sourced separately to complete the installation. Getting the fan specification right for the room volume and cooking load is critical to performance, and it is worth resolving this before ordering the canopy.

If you would like to talk through whether the ST2450 is the right fit for your layout or cooking equipment, the team is available to help you work through the details.

The Parry CON1000 is a stainless steel condensate canopy designed to capture and manage steam produced by commercial heated equipment. Unlike a powered extraction canopy, it works by allowing steam to condense on its interior surfaces and drain away rather than removing air mechanically. This makes it a practical solution in situations where full ducted or filtered extraction is either impractical or simply unnecessary for the equipment involved.

Condensate canopies of this type are widely used over bain maries, heated display counters, and commercial dishwashers — equipment that produces moderate levels of steam but not the grease-laden or combustion-heavy output that demands a full extraction system. They are particularly well suited to servery and front-of-house environments where running ventilation ductwork is not feasible, and where the priority is keeping the immediate working area free from dripping condensation and excessive humidity rather than removing cooking fumes.

The CON1000 is constructed throughout in stainless steel with a practical satin finish. A drain tap is included, which makes routine emptying and flushing straightforward without having to disturb the unit. Optional accessories — including a removable condensation tray and baffle — are available to suit specific applications or configurations.

• Stainless steel construction throughout, simple to wipe down during and after service
• Drain tap included for easy maintenance without removing the unit
• No fan or powered extraction required for typical condensate applications
• Optional condensation tray and baffle available to suit your setup
• Can be adapted to specific site dimensions on request

It is important to be clear about what this canopy is not: it is not a substitute for a full extraction system where cooking fumes, airborne grease, or combustion by-products are present. Gas appliances or high-intensity cooking equipment will require a filtered or ducted canopy solution. If there is any doubt about whether a condensate canopy is appropriate for your equipment or environment, it is worth taking a moment to discuss your setup before ordering.

If you would like to talk through whether the CON1000 fits your situation, the team is happy to help you work through the details.

The Parry CON1200 is a condensate canopy designed to capture and manage steam produced by commercial cooking and warewashing equipment. Rather than ducting steam out of the building via a mechanical extraction system, it collects moisture internally and drains it away — making it a practical solution in locations where full ductwork installation is not possible or where cooking volumes do not require active ventilation.

In working kitchens, unmanaged steam creates surface moisture, humidity, and condensation on walls and ceilings that can accelerate wear on surrounding fittings and equipment. A condensate canopy positioned directly over steam-producing equipment addresses this at source, keeping the immediate working area noticeably drier during service. It is commonly used above combination ovens, bain maries, and commercial steamers in kitchens where ductwork cannot be installed or where building regulations do not demand mechanical extraction for the cooking activity taking place.

The CON1200 is constructed throughout in stainless steel with a satin finish, which holds up reliably to the heat and moisture levels of a busy kitchen and wipes down easily. A drain tap is included, making routine cleaning and condensate removal straightforward without dismantling the unit. Optional removable condensation tray and baffle attachments are available, which can improve collection performance depending on the equipment positioned beneath. Parry can also adapt the canopy to bespoke dimensional requirements where space is constrained or equipment layout is non-standard.

• No fan motor required, reducing installation complexity and ongoing running costs
• Drain tap included for straightforward routine cleaning and condensate removal
• Stainless steel construction with satin finish for durability and easy maintenance
• Optional baffle and condensation tray attachments to improve steam capture
• Bespoke sizing available from Parry for non-standard kitchen layouts

It is important to be clear about what a condensate canopy is and is not. It is not a substitute for full mechanical extraction where cooking produces heavy grease-laden vapour, or where building regulations require active ventilation. It is best suited to steam-only or low-grease environments. For kitchens with higher cooking volumes, mixed cooking methods, or regulatory requirements for mechanical ventilation, a ducted extraction system is likely the more appropriate solution.

If you are weighing up whether a condensate canopy is the right fit for your kitchen setup and equipment, we are happy to talk it through with you before you commit to anything.

The Convotherm ConvoVent 4 is a condensation hood designed specifically to work with Convotherm combi ovens in the 6.10 and 10.10 configurations. Its purpose is straightforward: to capture and condense steam expelled through the oven's air vent and to manage the vapour released each time the oven door is opened during service. It is not a general-purpose extraction canopy — it is a purpose-matched accessory for a specific range of ovens, and that distinction matters when specifying ventilation for a combi installation.

In a working kitchen, a combi oven produces a consistent output of heat and steam, with door-open moments during busy service generating the most significant vapour bursts. Left unmanaged, this contributes to surface condensation, elevated ambient temperature, and added load on any wider extraction the kitchen is running. The ConvoVent 4 addresses this at source. It activates automatically when the oven powers up, which removes any reliance on kitchen staff remembering to operate it separately — a practical advantage when service is running at pace.

• Activates automatically on oven power-up — no manual switching required
• Captures steam from the air vent and manages door-open vapour release
• No cold-water connection required, simplifying installation
• Suitable for retrofitting to existing Convotherm 6.10 and 10.10 units
• Low power draw relative to the condensation management it provides

The absence of a required plumbed water supply removes one common installation complication. It is important to note, however, that this unit manages condensation only — it does not provide grease filtration or fume extraction. Any site operating a gas combi oven will need to ensure appropriate extraction and safety provisions are in place beyond what this hood offers. A qualified ventilation engineer should assess the full setup before sign-off, particularly where building regulations or insurance requirements apply.

The ConvoVent 4 is well suited to operations running Convotherm 6.10 or 10.10 electric combi ovens where the primary concern is steam and condensation management rather than active fume filtration. For sites that require fume extraction alongside condensation handling, a higher-specification hood would be the more appropriate route.

If you would like to talk through whether this unit fits your oven configuration and existing ventilation setup, the team is glad to go through it with you before you order.

The Parry TT1275 Titan is a large-format commercial extraction canopy constructed throughout in stainless steel with a satin finish. Its purpose is to capture and remove heat, steam, grease, and cooking odours generated by busy cooking lines, providing consistent ventilation across extended service periods where lighter-duty equipment would fall short.

In high-throughput environments — hospital and institutional catering, large hotel operations, busy restaurant kitchens — extraction demands are sustained rather than occasional. Grease loading accumulates quickly when multiple heavy pieces of cooking equipment run continuously across a full shift. The Titan is built with that reality in mind: the construction is robust, the filtration is accessible, and the design does not require the kind of workaround maintenance that slows down a busy kitchen team.

From a day-to-day operations standpoint, the canopy is straightforward to maintain:

• Removable baffle filters allow routine washing and help manage grease build-up between services
• A dedicated fat collection drawer simplifies grease removal without disrupting the cooking line
• Stainless steel construction throughout supports rigorous cleaning regimes and resists surface contamination
• The satin finish wipes down quickly and holds up well under daily use

One important installation consideration: the canopy does not include an extraction fan, which must be specified and sized separately. The fan can be configured as an internal or external unit depending on your ductwork route and building layout, and the exhaust mounting position can be adapted to suit most installations. Before finalising a canopy size, it is worth confirming that your fan specification, ductwork capacity, and make-up air provision are correctly matched to the equipment below. Undersized extraction is one of the more common and costly oversights in commercial kitchen ventilation projects, and it is not always easy to correct after installation.

The TT1275 is best suited to large kitchens running substantial, multi-appliance cooking lines — institutional catering operations, hotels, and similar environments where several heavy pieces of equipment are in use simultaneously. Smaller kitchens or single-station positions would be better served by a smaller canopy from the range. Where a wide cooking layout needs to be covered, it is also worth considering whether a single large canopy or a series of positioned units gives better capture efficiency for your specific setup.

If you are working through a new build or a kitchen refurbishment and want to talk through canopy sizing, fan selection, or any ventilation compliance requirements relevant to your site, the team is happy to work through it with you before anything is committed.

The Lincat L3 is a recirculation-type fume filtration canopy designed for smaller commercial kitchen environments where conventional ducted extraction to the outside is not a practical option. Rather than expelling air through external ductwork, the unit draws in cooking fumes, filters them internally, and returns cleaner air back into the kitchen. This makes it a workable solution where building constraints, listed status, or landlord restrictions make a traditional ducted system unviable.

In day-to-day use, the L3 suits light-duty cooking operations running electric equipment at moderate volumes — smaller cafés, staff canteens, and prep kitchens being the most common applications. It is not designed to handle the fume loads generated by high-output or continuous-service cooking, and it is not suitable for use over gas appliances. That distinction matters at the specification stage, as the filtration media is sized to match its intended duty cycle.

Practical advantages of the L3 in the right setting include:

• No external ductwork required, which considerably simplifies installation
• Reduced installation costs where a ducted system would require structural or building work
• Compact form suited to smaller kitchen footprints
• Straightforward filter access to keep ongoing maintenance manageable
• Lincat build quality with a proven track record in UK commercial kitchens

Because this is a recirculation unit, filter condition is directly linked to air quality in the kitchen. A regular cleaning and replacement schedule is not optional — it is essential to the canopy performing as intended. Operators should factor that ongoing maintenance commitment into their decision, particularly when comparing against a ducted alternative.

The L3 is best suited to smaller electric-only operations where ducted extraction is genuinely not viable. For sites with higher cooking volumes, gas appliances, or the ability to duct externally, a different approach is likely more appropriate and worth exploring.

If you are weighing up whether a recirculation canopy fits your kitchen layout and equipment mix, our team is happy to talk through the options before you commit.

The Convotherm ConvoVent Mini is a condensation management hood designed specifically for use with the Convotherm mini range of combi ovens. Rather than routing steam to an external duct, it captures the vapour expelled during cooking cycles, condenses it internally, and returns the treated air to the kitchen. For sites where traditional ducted extraction is impractical — whether due to building constraints, planning restrictions, or tenancy agreements — it provides a straightforward way to deal with steam directly at the point of emission.

In service, compact combi ovens positioned in tight or enclosed spaces can generate meaningful levels of steam and humidity, particularly during back-to-back cooking cycles. The ConvoVent Mini addresses this directly, helping to keep the immediate working environment more comfortable and reducing moisture build-up on surrounding surfaces and equipment. It operates via the oven's own on/off switch and requires no cold-water connection, which keeps installation and daily operation uncomplicated.

• Captures and condenses steam at source — no external ducting required
• No cold-water connection needed, simplifying installation significantly
• Operates from the oven's own switch — no separate controls to manage
• Suitable for retro-fitting to compatible Convotherm mini models
• Reduces ambient humidity and surface moisture in the surrounding area

It is important to be clear about what this unit is and is not. The ConvoVent Mini is a condensation hood, not a full extraction canopy. It is not designed to handle grease-laden air produced by open cooking and should not be treated as a substitute for a full ventilation system where one is required under building regulations or environmental health guidance. It is best suited to operations using the Convotherm mini purely for combi oven cooking, where steam rather than grease is the primary concern.

If you are working through a kitchen layout where ventilation options are limited, or you are uncertain whether this unit fully covers your requirements, it is worth having a conversation before you proceed — ventilation is one area where getting it wrong can create real problems further down the line.

The Lincat Y10030 is a free-standing, self-contained recirculation extraction unit from Lincat's Refresh range. It is designed for commercial kitchens where connecting to external ductwork is not feasible — listed buildings, serviced office fit-outs, temporary catering facilities, and similar environments where structural constraints or cost make traditional ducted extraction impractical.

Rather than expelling air externally, the unit processes kitchen air through a four-stage filtration sequence: a stainless steel baffle filter, a G4 matrix panel filter, a HEPA filter, and a loose granule carbon filter. Each stage targets a different element — grease particulates, airborne contaminants, fine particles, and cooking odours — before returning cleaned air to the kitchen. It is a practical solution in the right context, though it is worth being clear that it manages air quality rather than fulfilling the full ventilation function of a ducted system.

From an operational standpoint, the key practical advantages are:

• No ductwork required, reducing installation cost and site disruption significantly
• Free-standing design allows flexible positioning without fixed wall or ceiling mounting
• Four-stage filtration addresses grease, particulates, and odours in sequence
• Stainless steel baffle filter is dishwasher-safe for straightforward weekly cleaning
• Plug-in electrical connection — no gas, drainage, or specialist commissioning required

Installation is relatively straightforward. The upper section locates onto the lower base, filters slot into place, and the unit connects via a standard electrical supply. Both sections are substantial in size and weight, so a two-person lift during setup is sensible. It is important to confirm your appliance footprint dimensions before ordering to ensure compatibility.

There are practical considerations worth working through before committing. The unit does not cool the air it processes, so in warmer months or kitchens with limited passive ventilation, supplementary cooling may need to be factored in. Lincat specify a minimum background air change rate for the kitchen space — most commercial sites will meet this, but it is worth verifying. This unit is suitable for use over electric appliances only and is not appropriate for gas cooking equipment. Filter maintenance is an ongoing commitment: the baffle filter requires weekly washing, and the G4, HEPA, and carbon filters will need periodic replacement at intervals that vary with cooking intensity and hours of use.

The Y10030 is well suited to lower-volume operations — small café kitchens, staff canteens, pop-up or event catering facilities, or any site where electric-only cooking is in use and external ducting is not a viable option. For higher-volume kitchens or more intensive cooking programmes, a larger-capacity recirculation unit or a conventionally ducted canopy is likely to be a more appropriate choice.

If you are working out whether a recirculation unit is the right approach for your site, or want to talk through your ventilation requirements before making a decision, the team is happy to work through the options with you.

The Parry CON2100 is a condensate canopy designed to capture and manage steam produced by commercial dishwashers, glasswashers, and similar equipment. Rather than extracting air mechanically through ductwork and a fan, it works by condensing rising steam within the canopy body, collecting the resulting water and directing it away to a drain. This makes it a practical solution where a fully powered extraction system is either impractical to install or disproportionate to the steam volumes involved.

In a working kitchen, the most significant steam event from a dishwasher occurs the moment the door opens mid-service. Without any overhead protection, that burst of steam disperses into the kitchen, creating discomfort for staff and gradually causing condensation damage to ceilings, walls, and nearby surfaces. Positioning the CON2100 directly above the machine intercepts that steam before it spreads, helping to maintain a more comfortable working environment and protect the kitchen fabric over time.

The practical advantages of this unit include:

• Stainless steel construction with a satin finish that wipes down easily
• Drain tap fitted as standard for straightforward emptying during cleaning
• No fan required in most installations, keeping running costs and noise low
• Optional removable condensation tray and baffle to suit different setups
• Bespoke sizing available through Parry where standard dimensions do not fit

Installation is considerably simpler than a fully ducted canopy system. There is no requirement for ductwork or a fan motor in standard configurations, and no electrical connection is needed for the canopy itself. The unit does require a suitable drain connection for the condensate outlet and must be positioned directly above the steam source to work correctly. Ceiling height and overhead clearance should be confirmed before ordering.

This canopy is well suited to smaller kitchens, pub operations, cafés, and any site running a dishwasher or glasswasher where a fully ducted extraction system is not feasible or warranted. For kitchens operating multiple high-output steam appliances simultaneously, or where building regulations require active mechanical ventilation, a powered extraction system would be the more appropriate choice.

If you are working through the ventilation requirements for your kitchen and want to talk through whether a condensate canopy or a powered system is the right fit for your setup, we are happy to help you think it through.

The Lincat L4 is a recirculating fume filtration canopy designed for smaller commercial kitchen environments where running a duct to an outside wall or roof is not practical. Rather than expelling cooking fumes externally, the unit draws air through an internal filter system, cleans it, and returns it to the kitchen through the top rear of the canopy. For sites where structural constraints, listed building restrictions, or landlord agreements make conventional ducted extraction impossible, this type of unit offers a workable alternative without the need for building work.

In a working kitchen context, the L4 is best matched to light-intensity electric cooking — countertop equipment in a small café, snack bar, hotel prep area, or hospitality suite where fume and grease output is modest and predictable. It is not built to handle the sustained, heavy fume loads generated by high-output fryers, griddles, or large ranges running continuously through a busy service. Being realistic about cooking volume and equipment type before purchasing is important.

Key points to consider before committing:

• Recirculating design — no external duct run or structural penetration required
• Filters are accessible for routine removal and cleaning
• Not compatible with gas cooking equipment under any circumstances
• Better suited to light-duty, lower-volume electric cooking operations
• Regular filter maintenance is an ongoing requirement for both performance and fire safety

Because air is recirculated rather than expelled, filter condition directly affects how well the unit performs. Grease accumulates over time, so a consistent cleaning routine is essential — not just for hygiene, but for safety. Accessible filters make this a manageable part of day-to-day kitchen maintenance rather than a task requiring specialist intervention.

If your operation involves gas equipment, is growing in output, or already runs at significant volume, a ducted extraction solution or a higher-capacity canopy is likely to be a more appropriate fit. If you would like to talk through whether the L4 is right for your specific setup, the team is happy to help you think it through before you buy.

The Rational iCombi UltraVent Plus is a recirculation canopy designed to sit directly on top of the iCombi combi oven in its 6-1 and 10-1 configurations. It integrates with the oven's internal sensors to operate automatically — activating when the oven is in use and capturing steam, vapour, and cooking odours at source each time the door opens, before they have a chance to spread into the surrounding kitchen.

Where the UltraVent Plus differs from the standard UltraVent is in its additional filtration capacity. The standard model handles steam and condensation reliably in most situations, but the Plus incorporates specialist filter layers designed to deal with smoke and grease-laden vapour produced during high-temperature grilling and roasting programmes. For kitchens using the iCombi across its full range — baking, steaming, and intensive roasting — the Plus is generally the more appropriate choice.

The practical value of a recirculation canopy is that it removes the need for external ductwork entirely. This has real consequences for installation and operational flexibility:

• The oven can be positioned to suit the workflow, not constrained by where ducting can be run
• Retrofitting to an existing iCombi installation is straightforward
• Well suited to front-of-house and theatre kitchen settings, and to leased premises where structural modifications are not practical
• Ongoing maintenance costs are limited to periodic carbon filter replacement
• Direct oven integration means no separate electrical wiring is required

It is worth being clear about what recirculation technology does not address. It will not remove heat from the room in the way that ducted extraction does. In enclosed or poorly ventilated spaces, ambient temperature will still rise during sustained service, and room ventilation should be considered as a separate matter alongside the canopy.

The UltraVent Plus is well suited to operators running the iCombi across its full range of cooking modes who need a clean, practical extraction solution without building works. For larger 20-1 configurations or high-volume sites where heat output is a significant concern, a ducted extraction solution is likely the better approach.

If you are working out whether a recirculation canopy is the right fit for your kitchen setup, we are happy to talk through the specifics before you commit to anything.

The Parry ST1850 is a low-profile extraction canopy designed for commercial kitchens where ceiling height or overhead clearance makes a conventional canopy impractical. Built throughout in satin-finish stainless steel, it provides reliable ventilation above light-duty countertop cooking equipment without the depth or bulk of a full-sized canopy.

In day-to-day service the ST1850 performs well above equipment such as contact grills, panini presses, toasters, and hot holding units — the kind of kit commonly found in cafés, snack bars, sandwich counters, and similar catering operations. It is not intended for high-intensity cooking positions such as solid-top ranges or heavy fryer banks; operators running that type of equipment would need a deeper canopy with considerably greater extraction capacity.

For sites where cleaning time between services is limited, the canopy's construction keeps routine maintenance manageable:

• Baffle filters remove easily and are dishwasher-safe — no specialist cleaning required
• Integrated fat collection drawer channels grease away from the canopy body
• Satin stainless steel exterior wipes down quickly between services
• Shallow profile fits beneath low ceilings where standard canopies cannot be installed

Installation requires connection to a separately sourced extraction fan — inline or external depending on your ductwork layout. The exhaust outlet can be configured to suit most kitchen arrangements, which is useful when retrofitting into an existing space. Fan sizing is worth discussing with a ventilation specialist before ordering, as the correct specification will depend on the equipment positioned below and the length of the duct run.

The ST1850 is well suited to cafés, snack bars, school catering facilities, sports clubs, and similar lower-throughput environments where ceiling height is a genuine constraint. For higher-volume sites or kitchens running heavier cooking equipment, a more substantial canopy with greater extraction capacity would be the more appropriate choice.

If you are working out whether this canopy fits your setup — particularly around fan selection or duct routing — our team is happy to talk it through before you commit to an order.

This 400 x 400mm stainless steel baffle filter is a standard replacement and pack component for commercial kitchen extraction canopies. Baffle filters work by directing grease-laden air through a series of angled channels, causing grease particles to separate out and collect within the filter body rather than passing through into the ductwork. This is a fundamental part of how a canopy system manages grease extraction safely and efficiently.

In a working kitchen, filters of this type take considerable punishment — heat, steam, and continuous grease loading throughout every service. Stainless steel construction handles that environment well. It resists corrosion, tolerates the high temperatures generated directly above cooking equipment, and stands up to repeated removal and cleaning without distorting or degrading over time.

From an operational standpoint, keeping baffle filters in good condition directly affects the performance of the whole extraction system. A clean, undamaged filter maintains proper airflow, which in turn keeps cooking fumes and heat from building up in the kitchen. It also reduces fire risk — grease accumulation in ductwork is a recognised hazard in commercial kitchens, and the filter is the first line of defence.

• Easy to remove for routine cleaning or replacement during kitchen maintenance schedules
• Stainless steel resists grease, heat, and corrosion in demanding service environments
• Compatible with canopy systems designed to accept 400 x 400mm filter bays

This filter suits kitchens running standard canopy extraction with a 400 x 400mm filter bay. If your canopy takes a different filter size, or you are fitting out a larger installation requiring multiple filters, it is worth checking compatibility before ordering. Our team is happy to help if you are unsure which filter or how many you need.

A canopy baffle filter is the primary grease-capture component within a commercial kitchen extraction canopy. As cooking vapours rise into the canopy, the baffle filter slows and redirects the airflow through a series of angled channels, causing grease particles to separate out and collect within the filter body rather than passing into the ductwork. This 495 x 495mm stainless steel version is designed to fit most standard extraction canopies of compatible grid sizing, making it a practical replacement or additional filter for a wide range of installed systems.

In a working kitchen environment, baffle filters take continuous punishment — heat, grease-laden steam, and the occasional flare-up from below. The stainless steel construction handles this well, and the baffle design is inherently more resistant to grease saturation than mesh-style filters, which can become blocked and reduce extraction efficiency more quickly under heavy use. Keeping baffle filters clean and in good condition directly affects how effectively the canopy pulls air and how much grease accumulates in the ductwork over time.

Key practical points worth noting:

• Interchangeable with most standard canopy systems using a 495 x 495mm filter grid
• Stainless steel construction resists corrosion and withstands high kitchen temperatures
• Baffle design separates grease without restricting airflow as rapidly as mesh alternatives
• Dishwasher safe, simplifying routine cleaning and maintenance cycles
• Helps reduce grease accumulation in ductwork, lowering fire risk over time

Replacement filters should be sized carefully against the canopy frame. This filter suits a standard 495 x 495mm aperture — canopies with different grid dimensions will require an alternative size. The number of filters required per canopy will depend on the canopy's overall length and configuration. If you are unsure how many filters your canopy takes, or whether this size is compatible with your installation, it is worth checking before ordering.

This filter is well suited to most types of commercial catering operation — restaurants, cafés, pub kitchens, and similar environments where a standard canopy configuration is already in place. Sites running exceptionally high-volume or continuous cooking operations may benefit from more frequent filter rotation to maintain extraction performance.

If you are replacing filters across a full canopy installation or have any questions about compatibility with your existing setup, feel free to get in touch — we are happy to help you work through the requirements.