A commercial extraction fan is designed to help with poor ventilation. Poor ventilation results in steam from bathrooms, showers and kitchens which creates condensation. The resulting damp conditions can lead to mould, peeling wallpaper and timber rot. Smells from kitchens, lavatories and tobacco smoke are unpleasant and unnecessary. Sealing doors and windows to conserve heat makes the situation worse by reducing natural ventilation. Installing an extractor fan overcomes these problems and is a relatively simple operation to carry out.

Always take note of the Building Regulations

Building Regulations require the installation of mechanical ventilation in all kitchens, bathrooms and toilets. Commercial Extraction Fans should always be located as high as possible (a minimum of 1.8m from the floor) in the window or wall nearest to the steam or smell source, but not directly above a cooker hood, cooking hob or grille. They should be positioned as far away as possible from the main source of air replacement. A commercial extractor fan, unlike a cooker hood, does not have an integrated particle filter, which prevents fatty deposits building up in the ducting. It should only be used as an additional source of ventilation in a kitchen. If there is a gas heater or boiler in a room it must have sufficient ventilation when the extractor fan is running. Inadequate ventilation could result in toxic fumes being drawn down the flue into the room.

There are two basic fan types to choose from: Axial; these fans are designed to move air over short distances only, and are therefore suitable for window fixing or “through the wall” applications. They are not suitable for ducting runs in excess of 2 metres or in an exposed or high-rise position where wind can create extra resistance. If in doubt fit a centrifugal type.

Centrifugal; these fans are designed to move air over longer distances, and will perform well against the resistance presented by longer lengths of ducting. Traditionally fitted with higher specification motors, they also provide longer life.

To select the correct commercial extractor fan, calculate the volume of the room in cubic metres (length x width x height). Multiply by the number of air changes (the cubic volume of air removed and replaced) per hour. The minimum number of air changes needed per hour is 10-15 for utility rooms, 10 for kitchens and 3 for living rooms. In bathrooms, showers and toilets, regulations require the fan to be fitted with a timer giving a 15 minute over-run after the room has been vacated. This is usually achieved by operating the extractor fan via the light switch.

Modern kitchen ventilation is achieved using a cooker hood, however on occasion extra ventilation is required. Building regulations stipulate that you need a larger fan in kitchens. While most bathroom fans have a 100mm spigot (the diameter of the air outlet on the back), kitchen fans tend to have a 150mm diameter spigot.

Fans can vent to the outside world in one of three ways - wall, window or ceiling. Not all commercial extraction fans can be mounted in all ways so it is always best to check which solution is best for your circumstances.

Fans need to have special attention paid to them when being installed. In recognition of this, Part P of the Building Regulations came into effect in 2005 and covers the installation of electrical appliances in the home. It stipulates that the householder can undertake small replacement jobs such as electrical sockets or light switches but for places considered ‘high risk’ - e.g. wet rooms, such as bathrooms - special consideration must be given. A qualified electrician who is registered under the Part P self-certification scheme must carry out this electrical work.

Before purchasing expensive restaurant equipment, you need to work out exactly what equipment you will need. This will depend upon the style of restaurant, the size of the space you have in your kitchen, but all the kitchen equipment should be of a high enough standard to run a quality restaurant. Make a list of all of the kitchen equipment you will need to run your restaurant.

Categorize your list according to the specialties of most suppliers (e.g., cleaning equipment, cooking accessories, restaurant furniture). Be as specific as possible with the items on your list, and include all quantities.

Purchasing equipment for the kitchen requires high upfront costs, but you probably won’t need every piece of equipment listed in the catalogue. Sit down with your Head Chef and Kitchen Manager before you buy in order to use your money most effectively. Choose quality, long-lasting equipment that won’t fail when your business is getting off the ground.

Ovens and Ranges: there a variety of oven and range designs, with models available to fit any style and space needs for the kitchen. A quality kitchen will have both standard and convection ovens, with combination ovens, which combine elements of the two, are a good compromise if space is an issue. Space for a griddle, char broiler and burners also need to be thought about, but will depend on the overall theme of the restaurant. A steam table for holding hot foods is also a necessity.

Pots and Pans: quality cookware sized for restaurant volume is a must. The sauté and sauce pans, which come in different sizes, will be the workhorses of your kitchen, purchasing quality items at the outset will save money long-term. Other essential items are different capacities of stockpots, hotel pans, baking sheets and loaf pans. Other equipment can include braziers, pasta cookers, steamers, cast-iron cookware and woks.

The Prep Area: to save time and many, a good prep table, shelving and adequate equipment for preparing food are necessary. You will need to plan for industrial mixers, blenders, food processors, a microwave oven and a commercial meat slicer, all large items which are also needed.

Utensils and Small Wares: other items that you will need for your restaurant equipment include bowls for mixing, cutlery, a food scale, spatulas, whisks, long-handled spoons, juicers, zesters, graters and peelers. Larger prep equipment that you need are bus tubs, cutting boards, salad spinners, commercial can openers and food storage containers.

Cold Storage: Like ovens and stovetops, your refrigeration and freezer capacity may be dictated by the projected volume of meals served in your restaurant and the space available. Many commercial restaurants use walk-in refrigerator units, and some can even house walk-in freezers. However, good quality stand-alone units are available and can be used safely and efficiently.

You must also plan for the ergonomics of the kitchen.

With all the kitchen equipment and the staff that are in the kitchen area, you must spend time working out where to place the equipment. Good placement will cut down on the possibilities of staff having accidents, save money by increasing productivity and help with food hygiene.

You must also allow for space to work in, there must be as much space as possible for the staff to function properly. When considering space, you must also consider access for the installation of the equipment you purchase.

When ordering the kitchen equipment, make sure that any of the items purchased will fit through a standard size door. Often large items of equipment have been designed to break down and to be reassembled on the other side of the door.