Understanding DW/172 Kitchen Ventilation Regulations

When designing or installing a commercial kitchen filtration & ventilation system, compliance with DW172 is essential. Developed by the Building Engineering Services Association (BESA), DW172 sets out best-practice standards for the design, installation, testing, commissioning, and maintenance of commercial kitchen ventilation systems.

Although DW/172 is not legislation, it is widely recognised across the industry and often referenced in regulations, health and safety standards, and insurance requirements. Following DW/172 ensures that ventilation systems are safe, efficient, and easy to maintain — essential for any professional kitchen environment.

Why DW/172 Matters

• Improved safety: Proper ventilation reduces the risk of fire caused by grease build-up and ensures that air quality remains safe for kitchen staff.

• Regulatory confidence: Compliance supports health and safety, building control, and insurance requirements.

• Performance and reliability: Systems designed to DW/172 run more efficiently, are easier to clean, and last longer.

• Comfort and hygiene: Effective air extraction maintains temperature control and reduces odours, creating a better working environment.

DW/172 Compliance Checklist

Below is a structured checklist covering each stage of a commercial kitchen ventilation project — from design to maintenance — to help ensure your system meets DW/172 requirements.

A. Design Stage

• Identify all cooking appliances, including type, size, and energy source (e.g. gas or electric).

• Establish kitchen layout, ceiling height, and service zones.

• Select the appropriate canopy (or ventilated ceiling system.)

• Calculate extraction airflow rates based on appliance type and heat load.

• Design a make-up air system to balance extraction and maintain comfort.

• Specify ductwork materials (e.g. stainless steel for high-temperature zones) and ensure compliance with DW/144 where applicable (and other ductwork regulations).

• Include correct grease filtration systems for appliance type and intensity such as Electrostatic Precipitator Units (ESP units), Ozone units, carbon filtration systems with multi stages of filtration for commercial kitchen odour removal & smoke/grease filtration.

• Plan the extract discharge route to prevent re-entrainment or nuisance.

• Choose suitable fans and controls, ensuring safe interlocking with cooking equipment.

• Assess noise and vibration levels and include attenuation where required.

• Integrate fire suppression systems within the canopy where necessary.

• Provide access panels and drainage for cleaning and maintenance.

  
  

B. Installation Stage

• Verify that all materials and components match specifications.

• Ensure canopies are installed at the correct height and position.

• Balance extract and supply air to achieve designed airflow rates.

• Install fans, controls, interlocks, and alarm systems correctly.

• Confirm discharge terminals are installed safely with correct clearances.

• Fit access panels, drains, and grease containment systems.

• Install sound attenuation and vibration isolation as needed.

• Include ports or test points for airflow measurement.

  
  

C. Commissioning and Handover

• Measure and record airflow rates to confirm compliance with design values.

• Verify operation of gas interlocks and safety systems.

• Check filter performance and pressure drops.

• Conduct noise level and vibration tests.

• Test all control systems and alarms.

• Provide cleaning and maintenance instructions.

• Deliver full documentation, including as-built drawings, test reports, and log sheets.

• Obtain sign-off from responsible parties and confirm warranty details.

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D. Maintenance and Ongoing Compliance

• Schedule regular inspections of canopies, filters, and ducts for grease accumulation.

• Implement a cleaning program (in line with usage frequency and cooking intensity).

• Replace or clean filters as required.

• Maintain correct airflow balance between extract and supply.

• Keep records of all maintenance, cleaning, and inspection work.

• Recommission the system if the kitchen layout or equipment changes.

Following DW/172 is not just about ticking boxes — it’s about ensuring a safe, efficient, and compliant kitchen environment. A system designed and maintained to this specification will perform better, last longer, and protect both property and personnel. This checklist can serve as a practical tool for contractors, designers, and building owners to track compliance from start to finish. Ensuring every point is addressed will help your project meet both industry expectations and long-term performance goals.