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Kitchen extraction cleaning - layout planning
In a commercial kitchen, the cooking line, the extraction and the gas supply are interlinked: the canopy must sit over the cooking, the gas feeds the appliances beneath it, and a gas interlock ties the two together for safety. Planning the layout around these gets all three right - and makes the whole system work and stay cleanable. Here is how to plan a kitchen layout around extraction and gas. This is general information; layout, gas and ventilation are for competent professionals.
The short answer
The heart of a commercial kitchen is the cooking line - and around it are two interlinked, safety-critical systems: the extraction above and the gas below, tied together by the gas interlock. Planning the layout around these three, as a coordinated whole, is how you get a kitchen that works, is safe, and can be looked after. Here's how to approach it. This is general information; the actual layout, gas and ventilation design are for competent professionals. The three interlinked around the cooking line. The cooking line (the ranges, fryers, grills and so on) is where the cooking happens - and it's the anchor for two systems. The extraction: the canopy must sit directly over the cooking line, to capture the heat, smoke, steam and grease the cooking produces (as covered in positioning a canopy for capture) - so the canopy's position is dictated by the cooking line's. The gas: the gas supply feeds the cooking appliances on the line - so the gas has to be routed to the cooking line, safely. The interlock: a gas interlock links the extraction and the gas, cutting the gas if the extraction fails (so gas cooking can't happen without ventilation - as covered in the gas-interlock pages). So the cooking line, the canopy above, the gas below, and the interlock tying them are one interlinked cluster - and must be planned together. How to plan the layout around them. Planning the layout means arranging this cluster coherently: (1) Position the cooking line - where it suits the workflow (as covered in whole-kitchen design), and where the extraction can be properly provided (the canopy sited over it, and the ductwork routed sensibly from there through the building to discharge). So the cooking line's position has to work for both the workflow and the extraction routing. (2) Site the canopy over it - sized and positioned to capture the cooking (proper coverage, overhang and height), with the ductwork run sensibly (as direct and accessible as practical). (3) Feed the gas safely - the gas supply routed to the appliances on the line, installed by a qualified gas engineer, with the appropriate safety provisions. (4) Provide the interlock - linking the gas and extraction, so the gas is cut if the extraction fails. So the layout is planned around the cooking line with its extraction and gas designed in together. Get all three right - and keep it cleanable. Planning them together gets all three working as a coordinated whole: the extraction capturing the cooking, the gas feeding it, the interlock keeping them safe. And crucially, it should also keep the extraction cleanable and maintainable - the canopy accessible, the ductwork sensibly routed with adequate access panels, the fan reachable - so the system can be cleaned to TR19 Grease for its whole life (as covered in designing for cleanability). A layout that gets the extraction and gas working but neglects cleanability stores up a fire-safety and maintenance problem. So plan the layout around the cooking line, extraction and gas as an integrated, cleanable unit. The bottom line. So planning a kitchen layout around extraction and gas means treating the cooking line, the canopy above and the gas below (tied by the interlock) as one interlinked cluster, planned together to work, be safe, and be cleanable - a job for competent kitchen, ventilation and gas professionals. So plan them as one integrated, cleanable cluster. This is general information; the design is for competent professionals.
Key points
Three interlinked systems
The reason to plan around extraction and gas together is that they, and the cooking line, are three interlinked systems clustered at the heart of the kitchen. The cooking line (the ranges, fryers, grills, ovens) is where the cooking happens - and it anchors the other two. The extraction is above: the canopy must sit directly over the cooking line to capture the heat, smoke, steam and grease it produces. The gas is below: the gas supply feeds the cooking appliances on the line. And a gas interlock ties the extraction and gas together, cutting the gas if the extraction fails (so gas cooking can't happen without ventilation).
So around the cooking line sits an interlinked cluster: the canopy above (dictated by the cooking line's position), the gas below (feeding the line), and the interlock linking the two. These aren't independent - the canopy's position depends on the cooking line's, the gas serves the line, and the interlock connects the gas and extraction. So they have to be planned together, as a coordinated whole, not separately. This interlinking is why 'planning the layout around extraction and gas' is a real design task - getting the cluster right. So three interlinked systems - cooking line, extraction above, gas below - is the cluster to plan. The next sections cover how. So the cooking line, extraction and gas are interlinked. This is general information.
Position the cooking line
Planning the cluster starts with positioning the cooking line - which has to work for both the workflow and the extraction. The cooking line's position is a key layout decision: it should suit the workflow (where the cooking fits in the flow of the kitchen - fed by prep, feeding service, as covered in whole-kitchen design), and it must also work for the extraction. Because the canopy has to sit over the cooking line, and the ductwork has to run from the canopy through the building to discharge, the cooking line's position determines where the canopy goes and how the ductwork must be routed.
So the cooking line should be positioned where the extraction can be properly provided: where the canopy can be sited and sized correctly over it, and where the ductwork can be routed sensibly (as direct and accessible as practical) from there to the discharge point - not somewhere that forces an awkward, convoluted or inaccessible duct run. So the cooking line's position balances the workflow needs and the extraction routing needs. Getting this right - positioning the cooking line where both work - is the foundation of the cluster, because everything else (the canopy, the ductwork, the gas) follows from it. So position the cooking line - where the workflow and the extraction both work - as the first step. So position the line for workflow and extraction. This is general information; layout is for a competent designer.
Canopy, ductwork and gas
With the cooking line positioned, the canopy and ductwork above and the gas below are designed to it. The canopy: sited directly over the cooking line and sized to capture the cooking (proper coverage, overhang and height, as covered in positioning a canopy) - so it captures the heat, smoke and grease effectively. The ductwork: run from the canopy sensibly through the building to discharge - as direct and accessible as practical (which the cooking line's position should have allowed for). So the extraction above the cooking line is provided to capture the cooking and carry it away.
The gas: the gas supply is routed to feed the cooking appliances on the line - installed by a qualified gas engineer, with the appropriate safety provisions (isolation, the correct pipework and connections). So the gas below feeds the cooking. And the two are linked: a gas interlock ties the gas and the extraction, cutting the gas if the extraction fails (so gas cooking can't happen without ventilation - the safety link, as covered in the gas-interlock pages). So around the cooking line, the extraction (canopy and ductwork) is provided above and the gas below, with the interlock connecting them - the interlinked cluster designed as a whole. Both the extraction and the gas are safety-critical and specialist (the extraction ventilation design, the gas installation by a qualified engineer), designed together around the cooking line. So canopy, ductwork and gas - extraction over, gas to, the cooking - complete the cluster. So provide the extraction above and gas below the line. This is general information; ventilation and gas work are for competent professionals.
Keep it cleanable
Crucially, planning the layout around extraction and gas should also keep the extraction cleanable and maintainable - because a system that works on day one but can't be cleaned is a fire-safety problem. As the cooking line, canopy and ductwork are laid out, the design should ensure the extraction can be looked after: the canopy accessible (for cleaning, and - if a rooftop or hidden fan - the fan reachable and serviceable); the ductwork routed sensibly (avoiding needlessly convoluted or inaccessible runs) and provided with adequate access panels throughout (so the whole duct can be cleaned to TR19 Grease - no unreachable stretches). So the layout should design in the cleanability and maintenance access, not just the day-one performance.
This matters because the extraction will need regular cleaning (for fire safety) for its whole life - so a layout that provides good extraction and gas but neglects cleaning access stores up a problem (an extraction that can't be properly cleaned is a standing fire risk, as covered in designing for cleanability and easy cleaning). So the cleanability should be planned in as part of the layout - the cooking line positioned to allow a sensible, accessible duct route, the canopy and fan accessible, the access panels provided. This makes the extraction not just work but keep working safely. So keep it cleanable - design the extraction to be maintained - as part of planning the layout. A cleanable, maintainable extraction is part of getting the layout right. So plan the layout to keep the extraction cleanable. This is general information; the design is for a competent designer.
An integrated, cleanable cluster
So planning a kitchen layout around extraction and gas means treating the cooking line, the canopy above and the gas below (tied by the interlock) as one interlinked, safety-critical cluster - planned together to work, to be safe, and to be cleanable. Position the cooking line where the workflow and extraction both work; site the canopy over it and route the ductwork sensibly; feed the gas safely and provide the interlock; and design in the cleanability and maintenance access throughout. So an integrated, cleanable cluster: working, safe, and maintainable together.
The reason to plan them together (rather than the extraction, gas and layout separately) is that they're interlinked - the canopy depends on the cooking line, the gas feeds it, the interlock connects them, and the cleanability depends on the routing. Planning them as a whole gets all three right and coherent; planning them separately or as afterthoughts risks a poor fit (a canopy that doesn't capture well, an awkward duct route, a system hard to clean, or safety gaps). This is specialist work - the layout, the ventilation design, and the gas installation each needing competent professionals (a kitchen designer, a ventilation designer, a qualified gas engineer), coordinated. But the principle to hold is integration: the cooking line, extraction and gas planned together as a working, safe, cleanable cluster. So plan the layout around extraction and gas as an integrated, cleanable cluster - working, safe and maintainable together. So plan them together as one integrated, cleanable cluster. This is general information; layout, gas and ventilation design are for competent professionals.
Questions
Because the cooking line, extraction and gas are interlinked - the canopy sits over the cooking, the gas feeds it, the interlock ties them together - so planning them as a coordinated cluster gets all three right. In a commercial kitchen, the cooking line anchors two safety-critical systems: the extraction above (the canopy must sit over the cooking to capture its heat, smoke and grease) and the gas below (feeding the cooking appliances), tied together by a gas interlock (which cuts the gas if the extraction fails). These are interlinked - the canopy's position depends on the cooking line's, the gas serves the line, the interlock connects them - so they must be planned together, not separately. Planning them as a coordinated cluster gets all three working (extraction capturing, gas feeding, interlock keeping safe) and keeps the extraction cleanable. Planning them separately risks a poor fit and safety gaps. So plan around them because they're interlinked and must be coordinated. So because they're interlinked and must work together. This is general information; the design is for competent professionals.
Where it suits the workflow and where the extraction can be properly provided - the canopy sited over it and the ductwork routed sensibly; the cooking line's position dictates the canopy and duct routing. The cooking line's position is a key decision because it must satisfy two things. First, the workflow - where the cooking fits in the flow of the kitchen (fed by prep, feeding service). Second, the extraction - because the canopy has to sit over the cooking line and the ductwork runs from there through the building, the cooking line's position determines where the canopy goes and how the ductwork is routed. So the cooking line should be positioned where the canopy can be properly sited over it and the ductwork routed sensibly (direct and accessible), as well as suiting the workflow - not somewhere that forces an awkward, inaccessible duct run. So it balances the workflow and the extraction routing. This is a layout decision for a competent designer. So where the workflow and extraction both work. So position it for workflow and extraction. This is general information.
Through a gas interlock - it links the gas supply to the extraction, cutting the gas if the extraction fails or stops, so gas cooking can't happen without ventilation; it's a safety link that must be part of the layout. The extraction and gas are two separate systems (ventilation above, fuel below), but they're linked for safety by a gas interlock. The interlock only permits the gas to flow while the extraction is running and moving enough air, and it cuts the gas if the extraction fails or the airflow drops - so gas cooking can't continue without ventilation (which would be dangerous, letting combustion products build up). So the interlock ties the extraction and gas together, and providing it is part of planning the cluster. It's covered more fully in the gas-interlock pages, and the interlock (and all gas work) is for a qualified gas engineer. So they connect through a gas interlock that cuts the gas if the extraction fails. So via the gas interlock, for safety. This is general information; gas and interlock work are for a qualified engineer.
Yes - the layout should keep the extraction cleanable (canopy accessible, ductwork sensibly routed with access panels, fan reachable), because it needs regular cleaning for its whole life; a layout that neglects this stores up a fire-safety problem. Planning the layout around extraction and gas shouldn't just get the systems working on day one - it should keep the extraction cleanable and maintainable, because it will need regular cleaning (for fire safety) for as long as the kitchen operates. So the layout should ensure: the canopy is accessible for cleaning; the ductwork is routed sensibly (avoiding convoluted, inaccessible runs) with adequate access panels throughout (so the whole duct can be cleaned to TR19 Grease); and the fan is reachable and serviceable. A layout that provides good extraction and gas but neglects cleaning access stores up a fire-safety and maintenance problem (an uncleanable, grease-laden system). So yes - design the cleanability in as part of the layout. So yes - keep the extraction cleanable in the layout. This is general information.
Competent professionals - a kitchen designer for the layout, a competent ventilation designer for the extraction, and a qualified gas engineer for the gas - coordinated, because these are specialist, safety-critical systems. Planning a kitchen layout around the cooking line, extraction and gas involves specialist, safety-critical design that should be done by competent professionals, coordinated: a kitchen designer for the overall layout and workflow; a competent ventilation designer for the extraction (sizing, canopy, ductwork, make-up air, and designing in cleanability); and a qualified gas engineer for the gas installation and the interlock. These must be coordinated (since the systems are interlinked), but each part needs the right professional. It's not something to guess or DIY, given the safety implications (fire and gas). Understanding the principles (the interlinked cluster, planned together, kept cleanable) helps you brief and coordinate them. So use competent kitchen, ventilation and gas professionals, coordinated. So competent professionals, coordinated. This is general information; the design is for competent professionals.
You can get a poor fit - a canopy that doesn't capture well, an awkward or inaccessible duct route (hard to clean), or safety gaps in the gas/interlock - because the interlinked systems weren't coordinated. When the cooking line, extraction and gas are planned separately or as afterthoughts rather than together, the interlinking is missed, and problems follow: the canopy may be poorly positioned or sized for the cooking line (capturing badly); the ductwork may be forced into an awkward, convoluted or inaccessible route (poor performance and hard to clean - a fire-safety problem); the gas or interlock provision may not be properly coordinated with the extraction (safety gaps); and the whole cluster may not work coherently. So failing to plan them together risks a kitchen that works poorly, is hard to maintain, or has safety shortcomings - problems that are costly to fix later. Planning them as a coordinated, cleanable cluster avoids this. So separate planning risks poor fit, poor cleanability and safety gaps. So a poor fit and safety gaps. This is general information; the design is for competent professionals.
A layout that positions the cooking line and its extraction with sensible duct routing and good access keeps the system cleanable to TR19 Grease for life. We clean such systems thoroughly, and a well-planned, cleanable layout is what makes that possible. Ask us about keeping your extraction clean, whatever its layout. This is general information; layout, gas and ventilation are for competent professionals.
