We have been manufacturing and installing commercial kitchen canopies and ventilation systems for over 20 years so have gained great knowledge over the years on how to provide a product that will stand the test of time
Notched Canopy 1

Different elements that will determine the correct kitchen ventilation system for you


  • Are you cooking with Gas or Electric equipment
  • is your property within a residential area?
  • Does ¬†the proposed cooking have a high grease content?
  • Does the system have high smoke content (char-grill cooking)?
  • Does the type of cooking omit strong odours?
  • Will the ventilation discharge at low or high level?
  • is the property or kitchen fit for purpose?


What types of Canopy do we manufacture and Install?

Wall mounted canopies

When your cookline is single bank cooking, usually requiring a single filter bank manufactured to the length required

Island type canopies

When you have a double bank of filters and equipment so cooking will be done from both sides, usually installed in larger kitchens where space is not an issue

Low level wall mounted canopies

Installed at low level to increase the extraction rates usually over equipment such as fryers etc.

Non filter canopies

Usually installed where no grease or smoke is omitted

Condensing canopies

Usually installed above dishwash machines designed to reduce moisture

Re-circulation canopies

On all electric cooking appliances we can design your canopy system so that can recirculate air so that no duct discharge is required which involves a 5 stage filtration process

Additional Features you may require

We can provide solutions on many different aspects of kitchen ventilation systems

Odour control

Most systems today will require some sort of odour control to be included within the design.

Carbon Filtration

Carbon filtration is common and offers effective and practical odour or gas reduction in industrial and commercial applications, although dependant on type and amount of cooking time use they will need replacing on regular intervals


UV-Ozone uses UV-C technology to produce ozone and hydroxyl free radicals to oxidise cooking odours through a process of ozonolysis, more initial expense than carbon the maintenance costs are much cheaper

Grease and oil control

Electrostatic precipitators  ESP Eliminates up to 98% of smoke, oil and grease particles, filters particles down to sub-micron levels

Noise control

we can design our systems to reduce the noise levels produced from either the fan motor or air velocity by using duct attenuators (silencers) either in line or bespoke fabrication.

Kitchen canopy 4
How it works

The Process - From Design to Installation


From your initial enquiry, we would usually book a site survey so we can assess the premises

We assess the property for the following information

What type of cooking?
Are there residential properties close by?
Are there any local authority stipulations regarding the use of the premises?
Measure the site to make sure it is possible to achieve what the client is after


Once the dimension of the canopy and the cooking equipment underneath is finalised we can then calculate the required extraction volumes and specify the correct fan for the system whilst taking into account the restrictions within the ducting system

Further Calculations

We will determine if the system will require Odour and noise control particularly if near to residential areas and amend the system accordingly


At this stage (if required ) we can submit plans and specification data to your council for approval to commence.


Once approval is granted we start the manufacture process in our workshop to the highest standard and bring all other items required ready for install


Install will commence by our fully skilled engineers exactly to the plan drawn with all fans tested and commissioned before being signed off


Start the process of having your new kitchen ventilation system designed, manufactured and installed by The Springfield Group

Contact Us