Commercial Kitchen Exhaust & Ventilation Systems

Every commercial kitchen in Singapore needs a way to pull heat, smoke, steam and grease-laden air out of the cooking line and replace it with clean air. That job is done by a commercial kitchen exhaust and ventilation system — a set of parts sized and balanced to work together. When any one part is wrong, the whole kitchen feels it: smoke that lingers, doors that slam from pressure, high energy bills, and a grease build-up that becomes a fire risk.

The parts of a commercial kitchen ventilation system

A complete system is built from several components, each sized against your equipment and menu:

• Exhaust hood (canopy) — captures heat, smoke and grease over the cooking line. Baffle filters catch grease before it enters the duct.
• Ductwork — carries the extracted air out of the building. Where it runs through occupied or protected spaces it may need fire-rated ductwork.
• Exhaust fan — the medium-velocity (MV) fan that drives airflow. Its capacity has to match the hood and duct run.
• Make-up air — fresh air brought back in to replace what is exhausted, so the kitchen isn't left in negative pressure.
• Controls — control panels, starters and variable speed drives (VSDs) that run the fans and let airflow be tuned to the kitchen.
• Air treatment — where discharge or hygiene demands it, electrostatic air cleaners (ESP), carbon banks and germicidal UV systems clean the exhaust air.

Why balance is the whole job

A hood that is too small won't capture smoke; a fan that is too strong pulls the kitchen into negative pressure and steals conditioned air from the dining room. The point of engineering a system — rather than bolting parts together — is that exhaust and make-up air are balanced against your actual cooking line, so the kitchen stays comfortable, the air moves as it should, and you aren't paying to over-ventilate. Getting that balance right is a job of its own — see our CFD modelling and air balancing, which predicts airflow at design stage and measures it at commissioning.

Compliant by design

Commercial kitchen ventilation in Singapore has to satisfy several agencies. We design, build and document every system to comply with NEA, SCDF, BCA and bizSAFE requirements — from grease and discharge controls to fire safety — and we handle the technical detail these agencies expect, so your approval and inspection process is smoother.

One in-house team for the whole system

We don't sub-contract. The same team designs and fabricates your system, installs and commissions it, then keeps it running:

• Design & build — a complete system engineered for your kitchen and fabricated in our own workshop.
• Cleaning & degreasing — hood, ductwork and fan cleaned to NEA and SCDF standards, with before-and-after documentation.
• Repair & replacement — motors, fans, fan parts and control components, backed by in-house stock so downtime is short.
• Maintenance programs — scheduled, documented upkeep that keeps the system efficient, compliant and fire-safe.

Because we fabricate and stock our own motors, fans, control panels and parts, the team that builds your system is the team that stands behind it — for cleaning, repair and the fire-safety side, including hood fire suppression.

Kitchens we build for

We design and maintain ventilation systems for restaurants, hotels, food courts, central kitchens, institutions and industrial canteens — from a single hood to a full commercial cooking line.