Commercial Rangehoods & Exhaust Canopies

Ducted or ductless

A ducted canopy throws the heat, grease and steam outside — always the better answer where the building allows it. A ductless rangehood filters and recirculates, and exists for the site where there is no path to the roof: a shopping-centre tenancy, a heritage frontage, a food truck. Ductless units live or die on filter maintenance, so cost the filters into the decision before you buy one.

Size it to the equipment, not the wall

The canopy must overhang the cooking line on every open side — that overhang is what actually captures the plume. Measure the equipment run first, add the overhang, and only then see whether it fits the wall. A canopy sized to the wall and not to the gear will smoke the kitchen out no matter how big the fan is.

Filters and fire

Baffle filters are the commercial standard: they drop grease into a trough rather than soaking it up like mesh, and they can be washed in a pot sink. Whatever you install has to meet the local kitchen exhaust requirements — check what your certifier expects before ordering, because a canopy that fails inspection is an expensive thing to have hanging on a wall.

What goes under it

Most of what needs extraction is on our cooktops, griddles and chargrills and commercial deep fryers pages — size the canopy against whatever ends up in that run.

Prices shown are ex-GST trade rates. Every unit is checked before it leaves us — which is why we don't promise same-day on everything. Sydney metro is next day; we deliver Australia-wide, and we service what we sell.