The decision to refurbish a restaurant kitchen usually begins with a very specific need: expanding a menu that has grown more complex, introducing a new cooking technique or reorganising a space that, after years of service, no longer allows work to flow as smoothly as it should. During this process, attention tends to focus on appliances and their layout, while extraction can become an afterthought, as though the existing system could simply accommodate whatever changes are planned beneath the hood.<\/p>\n\n\n\n
Yet adding a fryer, replacing a griddle with a more powerful model or relocating the cooking suite calls for a review of operating conditions that may have changed considerably since the original installation was designed. Reviewing them before the refurbishment plans are finalised allows informed decisions to be made and avoids discovering, once the kitchen is back in service, that the extraction system needed adapting too.<\/p>\n\n\n\n
Every kitchen has extraction requirements shaped by its equipment, cooking methods and workload during service. Whenever one of these factors changes, it is worth checking whether the installed solution remains suitable.<\/p>\n\n\n\n
Consider a restaurant adding a second fryer to keep up with increasing orders. Even if there is enough room beneath the hood, the new configuration may produce a different volume of fumes and vapour, particularly when all the appliances are running at once. The assessment must therefore consider the entire cooking suite and its intended use, including the simultaneous operation that determines the most demanding working conditions during a busy service.<\/p>\n\n\n\n
It also helps to explain how the business has evolved: what is cooked today, what will be cooked after the refurbishment and when production is at its busiest. This information helps ensure that the technical assessment reflects the restaurant\u2019s day-to-day operation.<\/p>\n\n\n\n
A refurbishment may retain the same appliances and still alter capture performance if their position beneath the hood changes. Hood coverage over the cooking surfaces, the distance between those surfaces and the hood, and the presence of draughts all need to be reviewed when planning the new layout.<\/p>\n\n\n\n
This is why ventilation should be considered in the early stages of the project, while there is still scope to adjust appliance positions and coordinate them with kitchen workflows. Resolving these questions on the drawing board provides a degree of flexibility that becomes considerably more limited once construction is complete.<\/p>\n\n\n\n
The most visible part of the extraction system is only one of the elements that determine how it performs. The filters, the dimensions and route of the ductwork, its bends and the fan form a complete system that needs to be assessed before deciding how to adapt the installation.<\/p>\n\n\n\n
Increasing the airflow, for example, requires checking the conditions under which the fan will operate and the resistance the air will encounter along its route. It is equally important to review how the extracted air is replaced, because the air supply affects both system performance and the comfort of the people working in the kitchen.<\/p>\n\n\n\n
A refurbishment also offers an opportunity to address issues that tend to become apparent through use: a filter that is difficult to remove, an awkwardly positioned access panel or equipment whose maintenance causes more disruption than necessary. Planning for access is part of designing a kitchen around everyday work.<\/p>\n\n\n\n
Before requesting an assessment, it is useful to gather plans showing the current and proposed layouts, specifications for the cooking appliances and photographs of the installation. Fan specifications and details of the ductwork route, where available, will provide an even more complete starting point.<\/p>\n\n\n\n
The assessment can then establish which components can be retained and which require adaptation. The answer will depend on the characteristics of each kitchen and the extent of the changes, so it is advisable to carry out this review before finalising the equipment selection.<\/p>\n\n\n\n
At Luis Capdevila, we design bespoke ventilation and filtration solutions. If you are planning a refurbishment, we can help you assess the extraction requirements of your new kitchen and incorporate them into the project from the outset, while decisions can still be made on the drawing board.<\/p>\n","protected":false},"excerpt":{"rendered":"
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