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Parry
Parry CON1700 Condensate Canopy Steam Hood
£1,176.00(£1,411.20 inc VAT)
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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.
Frequently asked questions
Is a condensate canopy suitable for use above cooking equipment such as combi ovens or ranges?
Condensate canopies are designed for moderate steam-producing servery equipment such as bain maries and heated counters — they are not suitable as the primary extraction solution above high-intensity cooking appliances like combi ovens, ranges, or large boiling pans. Those applications generate significantly more heat and combustion by-products that require a fully ducted extraction system. If you are unsure which category your equipment falls into, it is worth discussing your specific setup before purchasing.
Does the CON1700 need to be connected to a drain or ventilation duct?
The CON1700 includes a drain tap for clearing collected condensate, so a nearby drain point is recommended for practical day-to-day use. No connection to external ductwork or a ventilation system is required in most installations, which is the key advantage of a condensate canopy over a ducted alternative. You should confirm with your local environmental health or building control officer that this approach is acceptable for your premises and equipment combination.
What types of operation is the CON1700 best suited to?
It works well in cafés, school canteens, hospital catering facilities, staff restaurants, and similar environments where the primary steam source is heated servery equipment operating at moderate output levels. If your site runs a full commercial kitchen with heavy cooking equipment, a ducted canopy system is likely to be the more appropriate solution, and it would be worth speaking with us to assess the right specification for your layout.
Size and weight
- External width
- 1700 mm
- External depth
- 1100 mm
- External height
- 600 mm
£1,176.00(£1,411.20 inc VAT)
£1,176.00(£1,411.20 inc VAT)
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.
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