Commercial kitchen extraction and ventilation in the UK
Last reviewed:
What the law says
Food premises need suitable and sufficient natural or mechanical ventilation. Mechanical airflow mustn't run from a contaminated area to a clean one, and filters and other parts that need cleaning must be easy to reach (Regulation 852/2004, Annex II, Ch. I 5).
What HSE recommends (Catering Information Sheet 10)
- A canopy for every appliance or other source of fumes and heat, sized so fumes don't spill into the kitchen
- Grease filters that are easy to remove for cleaning or replacement
- Replacement (make-up) air for the air you extract, taken from clean areas, not bin stores
- The extraction rate worked out by a competent ventilation designer for your appliances
- Gas: where the extraction serves as the flue for type B gas appliances, it's treated as a flue and needs an interlock connecting the airflow to the gas supply. Gas work is done by a Gas Safe registered engineer.
Grease and drains
In England and Wales, Building Regulations guidance says drainage serving kitchens in commercial hot-food premises should have a grease separator (BS EN 1825) or other effective means of grease removal (Approved Document H, 2.21).
Who signs it off
Your EHO looks at hygiene and ventilation; building control, your fire risk assessment and a ventilation engineer cover the system itself.
Scotland and Northern Ireland
Building standards differ; check with your local authority.
Sources
Plan your kitchen before you build it
Review a concept layout, matching 3D views and equipment list. Exports require access; the cinematic walkthrough is a separate unlock.