Extraction & Ventilation in the Commercial Kitchen: The Guide
A powerful extraction hood is not a luxury but a necessity in the commercial kitchen: it removes vapour, grease, odours and heat, protects employee health, and is legally required (VDI 2052). This guide explains hood types, the difference between exhaust and recirculation systems, why the supply air must be planned, and what to consider regarding motor performance.
Why Ventilation is Mandatory
- Work Safety: Heat, greasy vapours and humidity strain staff – good ventilation creates a safe working environment
- Hygiene: otherwise grease settles on walls, ceilings and equipment
- Regulation: the VDI 2052 guideline regulates air volume flows in commercial kitchens
- Fire Protection: grease filters retain grease and reduce the fire load
Overview of Hood Types
| Type | Application |
|---|---|
| Wall-Mounted Hood | Equipment block on the wall – the classic solution |
| Island Hood | Free-standing cooking block in the centre of the room |
| Condensation/Combi Steamer Hood | Targets extraction of vapour above combi steamers & cooking equipment |
Exhaust or Recirculation?
- Exhaust: air is carried outside through a duct – the most effective against heat and humidity but requires an exhaust duct
- Recirculation: air is filtered and recirculated – the solution when no exhaust duct is possible (regular filter changes necessary)
Don’t Forget Supply Air
A hood can only extract as much air as may flow in. Without sufficient supply air (make-up air) negative pressure occurs – extraction performance drops, doors are hard to open. Always plan supply and exhaust air proportionally.
What to Consider When Buying
- Airflow rate (m³/h): dimension according to device heat output as per VDI 2052
- Grease filters: dishwasher-safe stainless steel flame-retardant filters, easy to clean
- Lighting: integrated, steam-proof lights for good visibility at the workstation
- Motor: integrated or external – external motors run quieter in the kitchen room
Frequently Asked Questions
Exhaust or recirculation – which is better?
Exhaust is more effective because heat and humidity leave the room. Recirculation is the alternative when no exhaust duct is technically possible – then filter changes are mandatory.
How powerful should the motor be?
The required airflow depends on the heat output of the equipment below and is calculated according to VDI 2052. It's better to plan a little reserve.
Do I need a hood above the combi steamer?
Yes – combi steamers release a lot of vapour when opened. Special condensation hoods capture this specifically.
Why is my hood extraction poor?
Usually supply air is missing. Without make-up air negative pressure occurs and the extraction performance decreases.
Extraction at Gastro-Nik
- Bartscher Wall-Mounted Hood 900 with Motor – exhaust, with integrated motor
- Bartscher Extraction Hood Silversteam2 – compact solution
- KBS Extraction Hood for Combi Steamer (M-Control)
- KBS Extraction Hood for Combi Steamer Compakt – 0.19 kW
Which ventilation suits your kitchen?
We offer advice on hood types, airflow rate (VDI 2052) as well as exhaust/recirculation and supply air planning.
Last updated on 13 July 2026.