Extraction & Ventilation in the Commercial Kitchen: The Guide
A powerful extraction hood is not optional but mandatory in the commercial kitchen: it removes steam, grease, odors and heat, protects the health of employees and is required by building regulations (VDI 2052). This guide explains hood types, the difference between extract and recirculation air, why supply air must be planned, and what to consider for motor power.
Why Ventilation is Mandatory
- Occupational Safety: Heat, grease vapour and moisture put strain on staff – good ventilation creates a safe working environment
- Hygiene: otherwise grease deposits on walls, ceilings and equipment
- Regulation: the guideline VDI 2052 regulates air volume flows in commercial kitchens
- Fire Protection: grease filters retain grease and reduce fire load
Overview of Hood Types
| Type | Application |
|---|---|
| Wall-mounted hood | appliance block on the wall – the classic |
| Island hood | freestanding cooking block in the middle of the room |
| Condensation / combi steamer hood | specifically captures vapour over combi steamers & cooking equipment |
Extract Air or Recirculation Air?
- Extract air: air is expelled outside through a duct – most effective against heat and moisture, but requires an extract duct
- Recirculation air: air is filtered and returned – the solution if an extract duct is not possible (regular filter changes required)
Do Not Forget Supply Air
A hood can only extract as much air as is allowed to flow in. Without sufficient supply air (make-up air), negative pressure occurs – extraction performance drops, doors become difficult to open. Always plan supply and extract air in relation.
What to Consider When Buying
- Air volume flow (m³/h): dimensioned according to equipment heat output as per VDI 2052
- Grease filter: dishwasher-safe stainless steel flame retardant filters, easy to clean
- Lighting: integrated, steam-tight lights for good visibility at the workplace
- Motor: integrated or external – external motor runs more quietly in the kitchen area
Frequently Asked Questions
Extract air or recirculation air – which is better?
Extract air is more effective because heat and moisture leave the room. Recirculation air is the alternative when an extract duct is not structurally possible – then filter changes are mandatory.
How powerful does the motor need to be?
The required air volume flow depends on the heat output of the appliances below and is calculated according to VDI 2052. It is better to allow some reserve.
Do I need a hood over the combi steamer?
Yes – combi steamers emit a lot of vapour when opened. Special condensation hoods capture this specifically.
Why does my hood have poor draft?
Usually supply air is missing. Without make-up air, negative pressure occurs and extraction performance decreases.
Extraction at Gastro-Nik
- Bartscher Wall-mounted hood 900 with motor – extract air, with integrated motor
- Bartscher Extraction hood Silversteam2 – compact solution
- KBS Extraction hood for combi steamer (M control)
- KBS Extraction hood for combi steamer Compact – 0.19 kW
Which ventilation suits your kitchen?
We provide advice on hood type, air volume flow (VDI 2052) as well as extract/recirculation air and supply air planning.
Relevant Guides
Last updated on 2 September 2026.