Frequently asked questions

Our head office, manufacturing and distribution facility is in Castle Vale, Birmingham, close to the M6 and M42. From there we install for customers throughout the UK, with selected projects in continental Europe.

The Springfield Group is a family-run business founded in 2000 by a director who started as a sheet-metal apprentice. Our director or design team usually visit the site, design the system and prepare the quotation, and the same team manages the installation.

Call 01675 430490, email info@thespringfieldgroup.net or send an enquiry through our contact form. We usually start with a conversation and a site survey so the quotation reflects your actual premises.

Yes. Our engineers wear company uniform and carry identification badges, are trained in first aid and hold the qualifications their work requires.

All our projects are guaranteed, with an optional full aftercare and maintenance service.

Monday to Friday, 9am to 5pm. For breakdowns, call us on 01675 430490.

Yes. We design, manufacture and install complete commercial kitchens, including canopies, stainless steel fabrications, extraction, electrics and gas interlocks. We also work with trusted partners for plumbing, gas installation and shop fitting.

Yes. Our manufacturing base is in Castle Vale, close to the M6 and M42, and we install for customers across the UK, with selected projects in continental Europe.

Regularly. We work alongside main contractors and shop fitting partners as the kitchen and ventilation specialist on larger fit-outs.

Every canopy is built to order. The size, plenums and filters depend on the extraction volumes needed for the specific cooking equipment underneath it, and a canopy is only one part of the ventilation system.

Yes. Because we manufacture in-house, we regularly build bespoke canopies, such as a free-standing unit over a fryer section for KFC Ely and a low-level canopy for a conveyor oven at Pizza Hut Express.

Usually, yes. For kitchens that cook entirely on electric equipment, a recirculation canopy with multi-stage filtration can avoid the need for an external discharge.

Yes. Everything is made to order, so tables, sinks and shelving can be built to the exact dimensions your kitchen needs.

Yes. Fabrications can be ordered on their own as well as part of a complete kitchen project.

Many do, particularly new installations, external ductwork and sites near residential properties. Requirements vary by council. We can assess the site and prepare the drawings and specification needed for your application.

Yes. For Prashad Foods in Wembley we delivered the full design and manufacture of the ventilation system, including grease and odour controls, planning and the EHO specification.

Requirements for noise and odour vary between councils. We design the ventilation system to meet the criteria your local authority has set and, where required, submit plans and specification data for approval before work starts.

Activated carbon is highly porous, so it has a huge surface area. As air passes through, cooking odours are adsorbed onto that surface. Carbon does not remove grease or dust, which would clog it, so it is used after grease filtration and replaced on a regular schedule.

It depends on the cooking, the site and running costs. Carbon is simpler to install; UV-ozone costs more initially but is cheaper to maintain. We recommend the right option once we know the menu and the location.

In most commercial kitchens, yes. The air you extract has to be replaced, and a designed supply system keeps the extraction working properly and the kitchen comfortable.

Yes. We design and install ventilation for restaurants, offices, shops, gyms, laboratories and factories.

Yes. We take on standalone air conditioning projects as well as installing it as part of a kitchen and ventilation fit-out.

Yes. Our control panels can run air conditioning units and air handling units from one central point, and can integrate with a building management system.

Yes. We can include air conditioning in a maintenance package and respond to breakdowns.

Yes. We liaise with distribution network operators, landlords and other services so the supply suits the equipment you are installing.

Yes. Installations are tested to the relevant standards, and we provide training for your staff along with operation and maintenance manuals.

A gas interlock prevents gas reaching the cooking equipment unless the ventilation is running. It is a standard safety requirement in commercial kitchens that cook with gas. We design and install the right system for your kitchen.

Yes. We integrate control panels with the fire alarm so fans shut down automatically when it activates.

Yes. Panels are delivered with full schematics, numbered terminals and wiring instructions.

It depends on how much cooking you do and the type of food. BESA's TR/19 guidance sets cleaning frequencies by grease output, from every 12 months for light use to every 3 months for heavy use, and your insurer may set its own conditions. We will recommend the right schedule for your kitchen.

Yes. All our cleaning is carried out to BESA TR/19 and we issue a certificate for every completed clean, ready for your insurer and inspections.

Yes. We can work out of hours or around your trading so disruption is kept to a minimum.

Yes. Get in touch with details of your system and we will advise.