mon-fri 9-13 / 14.30-18.30
Extractor hoods represent the pulsing heart of any modern professional kitchen. These extraction systems manage air circulation, controlling vapors, grease, and odors resulting from the intensive cooking typical of restaurants, corporate canteens, and hospitality facilities. An effective extractor hood is not just an element of environmental comfort, but a regulatory requirement that guarantees healthy working conditions and compliance with workplace safety regulations. Choosing the right hood depends on the size of the kitchen, the volume of daily service, the type of cooking practiced, and the specific local regulations applicable to the system.
In the HoReCa sector, where the workflow is continuous and intense, the extractor hood must operate with constant reliability, maintaining high performance throughout service hours. Available models vary significantly in terms of motor power, mounting configuration (wall-mounted or island), size, and filter type. Understanding the technical differences between various solutions allows for the selection of a system that not only meets regulatory requirements but also optimizes energy consumption and maintenance costs.
Investing in a quality extractor hood directly impacts the functionality and reputation of a professional kitchen. During service, hot vapors and grease vaporized from frying, searing, and boiling spread rapidly throughout the workspace, settling on surfaces, equipment, and staff clothing. A correctly sized hood equipped with suitable filtration systems intercepts these substances before they spread, keeping the environment clean and reducing the need for extraordinary cleaning. Furthermore, it eliminates strong odors that could transfer to chefs' clothes or reach customer service areas, a decisive factor for the overall experience in public venues.
From an operational perspective, an extractor hood well-integrated into the kitchen systems allows workers to operate in more pleasant thermal and air conditions, reducing fatigue during extended shifts. Temperature and relative humidity control also promote more stable preservation of ingredients and food in progress. From an administrative point of view, documentation of an extraction system compliant with standards is a fundamental element in health inspections and compliance audits imposed by competent authorities. Modern hoods, equipped with efficient motors and smart filters, also allow for contained electricity consumption compared to traditional solutions, optimizing the facility's energy balance.
The catalog of extractor hoods for professional kitchens is essentially divided into two mounting configurations: wall-mounted hoods and island (central) hoods. Wall-mounted hoods are fixed directly to the wall behind the cooking surface, ideal for medium-sized kitchens or layouts where space is limited and the cooking surface is positioned adjacent to a wall structure. These solutions occupy reduced vertical space and are particularly common in fast food, hotel kitchens, and facilities with compact spaces. Island hoods, on the other hand, are suspended above the cooking surface without wall support, allowing 360-degree coverage around the cooking area. They are the preferred choice in large kitchens, open spaces, or environments where the kitchen design requires complete visibility and accessibility from all sides.
Models also vary according to the presence or absence of an integrated motor. Hoods without a motor require the installation of an external extraction unit, a solution that offers greater design flexibility and allows for centralizing the control of the entire extraction system in a single motor unit, useful in large facilities with multiple cooking areas. Hoods with a built-in motor represent autonomous solutions, directly connectable to the exhaust system, reducing installation time and design complexity. From a filter perspective, inertial labyrinth systems predominate, which use air flow deceleration principles to separate grease particles. Some models feature multi-chamber filters or galvanized sheet metal backs to increase separation efficiency, particularly important in kitchens with a high volume of frying.
The first critical variable in selecting an extractor hood concerns the dimensions of the cooking surface it must cover. The hoods available in the catalog range from 100 cm models to solutions reaching 300 cm in length, designed for extended cooking lines. The general rule is that the width of the hood should never be less than that of the work surface below; ideally, it should extend 10-15 cm beyond the edges to ensure effective vapor capture in all operating conditions. Depth is equally important: hoods with a depth of 70 cm adapt to standard kitchens, while 90 cm depths are necessary for configurations where the cooking surfaces are further from the wall or where a larger suction surface is required.
A second decision criterion concerns the air volume to be managed, measured in cubic meters per hour (m³/h or CFM). This parameter must be calculated considering the number and type of cooking equipment (ovens, plates, fryers), the number of daily services, and the natural ventilation of the kitchen. Premises with poor ventilation or high density of cooking stations require hoods with higher air flow rates. Motor power and filter configuration must be adequate for this flow rate, otherwise the hood will not effectively contain vapors and odors. A frequent mistake is undersizing the system for immediate budget reasons, leading to insufficient pollutant control and subsequent non-compliance with standards. Furthermore, the choice between wall-mounted or island installation affects space design: island hoods require robust bracing and free overhead space, while wall-mounted hoods need adequate wall reinforcement. Finally, if the kitchen is subject to frequent regulatory inspections, it is advisable to opt for models with complete certification documentation and features that facilitate cleaning and filter maintenance.
The installation of extractor hoods in professional kitchens is governed by a complex regulatory framework that varies by country and region of use. In Italy, the main reference is the UNI EN 13779 standard, which regulates ventilation in public and commercial buildings, and the UNI EN 12101-1 standard, which specifies requirements for smoke and vapor extraction systems in work environments. Hoods must guarantee a minimum air flow rate commensurate with the surface of the cooking tops and the type of preparations, typically quantified as 1000-1200 m³/h per linear meter of cooking top. Furthermore, adequate air exchange must be ensured in the kitchen, generally not less than 10-12 hourly exchanges, to prevent the buildup of heat and excessive humidity.
Safety is a critical aspect: hoods must be constructed from fire and wear-resistant materials, typically AISI 304 or AISI 430 stainless steel, to ensure durability and ease of sanitation. Filters must be removable and cleanable, preferably autoclavable, to facilitate maintenance without compromising food hygiene. Provisions regarding the disposal of condensation water from filters require that drainage systems are properly connected to the sewage network, with the possibility of installing grease separators when necessary. From an energy perspective, European regulations encourage the use of low-consumption motors and variable speed control systems, which adapt the air flow to actual needs, reducing waste. Finally, CE compliance documentation and safety markings must accompany every unit sold; it is therefore prudent to always verify the presence of certificates and declarations of conformity at the time of purchase.
Explore all products in the category and compare the available solutions to find the one best suited to your operational context. Consult the detailed technical sheets, verify dimensions and performance in relation to your specific needs, and rely on certified construction features to guarantee maximum safety and efficiency in your professional kitchen.
The wall-mounted hood is fixed directly to the wall surface behind the cooking top, ideal for medium-sized kitchens with limited space. The island hood is mounted suspended above the cooking surface, allowing 360-degree suction, particularly suitable for large kitchens or open layouts where complete coverage from all sides of the cooking area is required.
A built-in motor is integrated directly into the hood structure, allowing for operational autonomy without the need for an external extraction unit. It is recommended for simple installations or small-to-medium-sized kitchens. A hood without a motor offers greater design flexibility and allows for centralizing control in facilities with multiple cooking zones.
The width of the hood must equal or exceed that of the cooking surface below, ideally extending 10-15 cm beyond the edges. The standard depth is 70 cm, which can be increased to 90 cm for special configurations. The air flow rate must correspond to 1000-1200 m³/h per linear meter of cooking surface, considering the number and type of cooking appliances present.
AISI 304 or AISI 430 stainless steel represents the standard for professional hoods, offering corrosion resistance, ease of cleaning, and sanitation. Galvanized sheet metal is used for backs and covers in economical solutions. Filters must be removable and preferably autoclavable to allow frequent maintenance cycles without compromising performance.
Inertial labyrinth filters represent the standard solution, using deceleration principles to separate grease particles. For kitchens with high frying output, multi-chamber filters or systems with additional sheet metal backs that increase the separation surface and reduce times between cleaning cycles are recommended.
In Italy, the main reference standards are UNI EN 13779 for ventilation in public and commercial buildings, and UNI EN 12101-1 for extraction systems. Hoods must guarantee an adequate minimum flow rate, an air exchange of at least 10-12 hourly exchanges, fire-resistant materials, removable filters, and CE compliance with relevant technical documentation.
Clogged filters drastically reduce air flow and suction efficiency, increasing the load on the motor. It is necessary to perform regular cleaning cycles (usually every 1-2 weeks depending on use) and replace filters when they can no longer be restored. Scheduled maintenance preserves performance, reduces energy consumption, and extends the equipment's useful life.
English 
Italian
French
German
Spanish