Parry CON1700 Condensate Canopy Steam Hood | Commercial Kitchen

The Parry CON1700 is a condensate canopy designed to capture and manage steam produced by commercial cooking equipment, particularly bain maries, heated servery counters, and similar appliances. Unlike a traditional extract canopy connected to a ducted ventilation system, a condensate canopy works by collecting steam, condensing it back into water, and draining it away. This makes it a practical option where ducted extraction is not feasible or where local authority guidance permits this approach for low-level steam management.

In a busy service environment, steam management at the point of production matters. Left unaddressed, steam from heated units can condense on ceilings, walls, and nearby equipment, creating hygiene concerns and accelerating wear on surfaces and fittings. The CON1700 addresses this directly above the source, keeping the surrounding area cleaner and reducing the volume of moisture entering the general kitchen atmosphere during service.

From an operational standpoint, this canopy offers several practical advantages:

• Stainless steel construction throughout with a satin finish — durable and straightforward to clean
• Smooth internal surfaces wipe down easily with a damp cloth, with no complex filter media to replace
• Drain tap included, allowing collected condensate to be cleared quickly during or after service
• Optional removable condensation tray and baffle available, adding further flexibility to suit your setup
• No fan required in most applications, keeping installation simple and ongoing running costs low

Installation is considerably simpler than a fully ducted extraction canopy, as no ductwork or external discharge point is needed in most cases. However, it is worth confirming with your local environmental health or building control officer that a condensate canopy is acceptable for your specific application and equipment combination. The CON1700 is suitable for positioning above heated service equipment in cafés, school canteens, hospital catering operations, staff restaurants, and similar settings where steam output is moderate rather than heavy. Sites with high-volume steam-producing cooking equipment — combi ovens, large boiling pans, or multiple high-output ranges — will typically require a fully ducted extraction solution.

If you are unsure whether a condensate canopy is the right approach for your kitchen layout and equipment, or if you need guidance on sizing and positioning, the team at Advantage Catering Equipment is happy to talk it through with you before you commit to anything.