When it comes to running a safe, compliant, and efficient commercial kitchen, proper ventilation is not just a recommendation — it’s a legal and operational necessity. At Grey Simmonds Ltd, we often hear confusion around which equipment actually requires extraction and which does not. There are also widespread myths that can lead to serious health, safety, and compliance issues.

In this article, we’ll clarify what types of equipment do need extraction, address some common misconceptions, and provide expert insight to help you stay compliant with regulations such as DW/172 and TR19.

What Equipment Requires Extraction?

In general, any cooking equipment that produces grease, smoke, steam, heat, or odours must be installed under suitable extraction systems. Key examples include:

1. Gas and Electric Ranges

Whether powered by gas or electricity, ranges emit heat, steam, and airborne grease. Extraction is critical to remove these by-products and maintain air quality.

2. Deep Fat Fryers

These are major grease producers. Failing to extract vapourised oil properly is a fire hazard and a hygiene nightmare.

3. Grills and Charbroilers

Intense heat and smoke from these units require high-efficiency canopies and filtration systems to manage grease and particulate matter.

4. Combi Ovens

Despite being enclosed, combi ovens generate a lot of steam and sometimes odour. Most models require a direct connection to an extraction canopy or a dedicated steam venting solution.

5. Woks and High-Temperature Cooking Equipment

Asian-style cooking often uses open-flame woks with extremely high heat output — a clear case for high-performance extraction.

6. Dishwashers (Especially Pass-Through Models)

While often overlooked, commercial dishwashers release large volumes of steam. Proper extraction prevents condensation and mould growth.

Common Myths Debunked

❌ Myth 1: “Electric Equipment Doesn’t Need Extraction”

Truth: This is one of the most dangerous myths in commercial kitchen design. Electric appliances may not produce combustion gases, but they still generate heat, steam, and grease — all of which require effective extraction.

❌ Myth 2: “Small Kitchens Don’t Need Ventilation”

Truth: Kitchen size doesn’t reduce the need for extraction. Even in compact spaces, build-up of heat and fumes can lead to equipment damage, poor working conditions, and fire risks.

❌ Myth 3: “A Window or Door Is Enough Ventilation”

Truth: Natural ventilation rarely meets the required standards for commercial operations. Mechanical extraction with compliant ducting, filtration, and make-up air systems is typically mandatory.

❌ Myth 4: “If There’s No Flame, There’s No Need for Extraction”

Truth: Appliances like electric griddles or pizza ovens may not use flame, but they still produce heat and grease vapours that require control.

Why Proper Extraction Matters

Beyond compliance with health and safety laws, proper extraction:

• Protects staff health by ensuring clean, breathable air.
• Reduces fire risk by filtering grease from the air.
• Extends equipment life by preventing heat and moisture damage.
• Improves customer experience by controlling smells and noise.

At Grey Simmonds Ltd, we specialise in bespoke commercial ventilation systems tailored to your exact kitchen setup. Our team works in accordance with current legislation and best practices, offering full design, installation, and maintenance services.

Need Guidance? We’re Here to Help

Don’t let confusion around extraction requirements put your business at risk. Contact Grey Simmonds Ltd today for expert advice and a no-obligation consultation. We’ll ensure your kitchen is safe, compliant, and built to perform.

Call us on 0845 330 1693 Email: info@gsfoodservice.co.uk Visit: https://www.gsfoodservice.co.uk/

Grey Simmonds Ltd – Delivering ventilation solutions that work as hard as your kitchen does.