Whether
you refer to it as canopy extraction or a hood extraction system, its primary
function is to eliminate airborne grease, combustion byproducts, fumes, smoke,
odours, heat, and steam through air evacuation and filtration. In commercial
kitchens, exhaust hoods are frequently paired with fire suppression devices to
ensure that grease fumes are properly vented and flames are extinguished
swiftly. Additionally, commercial vent hoods may feature a fresh air fan that
brings in outside air, which mixes with the cooking fumes before being expelled
by the hood.
Food
Safety Compliance
The
legal requirements for food safety mandate that a certified organisation
conduct cleaning of these systems based on the kitchen's level of activity.
Typically, the recommended service frequency ranges from three to six months.
Each deep clean encompasses:
- Filters
- Full canopy
- Accessible ducting
- Ensuring the fan and
motor are in excellent working condition
Clean
by Design adheres to regulation **SANS 1850: 2024 V 2** and complies with
health and safety regulations for cleaning these systems.
We
also offer guidance on enhancing your system or upgrading essential
wear-and-tear components.
Additionally,
we provide new systems tailored to fit your business needs.