A professional kitchen extraction hood is essential in any commercial kitchen where food is prepared intensively. Without an effective hood, the accumulation of steam, grease aerosols and heat worsens working conditions, creates a fire hazard and violates sanitary regulations.
HNCA island hood structure and operation
The HNCA central island hood is suspended from the ceiling above the kitchen island using steel support structures and connected to the ventilation duct. The front and sides of the hood (or all four sides in a full island model) feature metal grease filter racks that capture grease droplets before they enter the ventilation system. A central fan creates negative pressure, ensuring airflow upwards through the filters. An air supply nozzle can be integrated into the hood sides for compensation air delivery. The stainless steel body is hermetically welded, with no inaccessible seams, simplifying cleaning and compliance with HACCP. Hood dimensions are customised to match the island’s width and length.
When and where an island hood is needed
An island extraction hood is necessary in kitchens with a central cooking island, where the stove, grill or fryer is positioned in the centre of the room rather than against a wall. In restaurants with an open-kitchen concept, the island hood serves as both a functional and visual element, separating the kitchen and dining areas. In large canteens and event centres, a central cooking module with an island hood ensures effective ventilation for high cooking capacity. During the design phase of new or renovated HoReCa establishments, the island hood is an integral part of the ventilation system. BHS provides consultation on hood dimensions and airflow parameters during the planning stage.
Grease filters, HACCP and maintenance
The HNCA hood’s grease filters are stainless steel mesh filters that capture 70–90% of grease particles generated during intensive frying and grilling. The filters are removable and dishwasher-safe. HACCP requirements state that filters must be washed at least once a week during intensive use, while the duct interior should be cleaned once per quarter. A dirty filter or duct poses a fire hazard, as grease deposits are highly flammable. BHS provides consultation on hood maintenance schedules and cleaning standards.
HoReCa usage scenarios
In a restaurant with an open kitchen, a central island hood above the cooking island effectively delineates the kitchen area while ensuring efficient steam extraction. In a large canteen with 10–14 burners in an island configuration, the HNCA model with enhanced airflow provides sufficient ventilation along the entire island length. In food production facilities where intensive thermal processing generates large volumes of steam, the appropriate island hood capacity ensures compliance with workplace environment standards. Also explore the Central Island Hood with Filters HNCD with a condensation system.
Frequently asked questions
What airflow is required for an island hood? The key factor is the total heat output and steam generation of the stove and grilling equipment. Calculate using the formula: approximately 400–600 m³/h per 10 kW of thermal power. BHS engineers can determine the required capacity based on the kitchen equipment list.
Can the hood be ordered in a custom size? Yes — HNCA models are available in standard width and length combinations, as well as custom orders. BHS helps determine the optimal dimensions based on the kitchen island size and equipment layout.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
