Insights, ideas, and practical guides

When a commercial kitchen experiences a fire or major extraction issue, the priority is usually simple: Get the business back open as quickly as possible.

Not all commercial kitchens operate at the same duty level. Cooking style and intensity directly affect grease and smoke production, which must be reflected...

If you work around commercial kitchens, you’ve probably heard DW172 and BS6173 mentioned a lot. They’re not just box-ticking standards — they’re what keep kitchen extract systems safe, compliant, and actually fit for purpose.

In some applications, a single pass through an ESP unit may not provide sufficient grease and smoke removal. Double pass ESP systems offer enhanced...

Behind every successful restaurant is a reliable extraction and ventilation system. Its job is to remove grease, smoke, and odour from the cooking process so that clean air is safely discharged to atmosphere.