01 · Restaurant

Restaurant and food-service ventilation

Restaurant and food-service ventilation Restaurant · 01

Restaurant ventilation is two jobs under one roof: pull heat and grease off the line, keep the dining room comfortable without kitchen smell. Aurum Prodest designs canopy extract, make-up air and a separate dining circuit so guests do not eat in the kitchen airstream.

An undersized hood leaves smoke over the fryer; an oversized hood without make-up air slams doors and starves gas appliances. We size extract from the actual line — wok, grill, oven, pass — each with its own duty. Grease filters and a grease trap belong in the first drawing, or ducts cake in a season.

  • Extract calculation from kitchen equipment
  • Canopies, grease filters and traps
  • Make-up air to the kitchen
Book an engineer visit Call +998 93 389 58 59

By the numbers

12+
years on market
500+
projects delivered
50+
specialists
5yr
warranty

Project photos

3 photos

About the service

An undersized hood leaves smoke over the fryer; an oversized hood without make-up air slams doors and starves gas appliances. We size extract from the actual line — wok, grill, oven, pass — each with its own duty. Grease filters and a grease trap belong in the first drawing, or ducts cake in a season.

Make-up air is mandatory: 80–90% of extract volume is supplied on purpose so the room does not steal air from toilets and the dining room. Dining air is 20–60 m³/h per guest depending on density. Kitchen grease never shares the dining AHU.

Hot extract ducts are steel with wash access, slope and drain points. Flexible duct on a kitchen extract is a fire and odour problem. Fire dampers and spark arrestors follow hot-line rules. Roof and façade penetrations are agreed before fit-out so the signage is not rebuilt.

Dining noise must not include the kitchen fan. The fan sits on the roof or in a plant room with a silencer. Shisha, bakery and pastry lines get extra local extract. Live restaurants are fitted at night with a kitchen-down plan agreed in advance.

Commissioning measures canopy and dining flows, interlocks extract with cooking equipment, and trains staff on filter washing. 5-year workmanship warranty. Grease-trap and duct wash stay on a calendar or the fan “loses power” regardless of motor size.

Where we apply this

Office ventilation

Office ventilation is sized from headcount, equipment heat and working hours — not from floor area slogans.

Workshop and factory ventilation

Workshop ventilation is sized from process emissions, not from floor-area myths.

Warehouse ventilation

Warehouse ventilation protects goods and people, not “air under the ridge for its own sake”.

Supply and exhaust ventilation

Supply-exhaust ventilation is not “two fans at opposite ends of the building”. It is a balanced AHU: what you take from outside you throw away, filtered, heated, often with heat recovery. Aurum Prodest selects supply-only, extract-only o…

Ventilation design

Ventilation design saves site rework: air change and pressure first, then duct sizes and purchase lists.

Brands

Ventilation succeeds on airflow design and ducts more than brand stars. Pros/cons of units we install often.

A brief comparison by class and use case — we match equipment to budget and site

Swipe the table sideways →

Brand Class Pros Cons
Systemair Mid-range Predictable AHU selection and kits Pricier than pure value brands
Salda Mid-range European mid for offices and F&B Not the cheapest entry
Östberg Mid-range Quality fans, long life Narrower “boxed AHU” range
Remak Mid-range Central units for large networks Heavier specs and cost
Vents Best value Best value for typical networks Less premium build reserve
Blauberg Best value Accessible AHUs and light-commercial kits Weaker mid on heavy industrial duty

Specs and standards

Kitchen make-up 80–90% of extract
Dining 20–60 m³/h per guest
Hot ducts steel, washable
Canopy filters grease, wash on schedule
Live café install night shifts
Work warranty 5 years

What's included

  • 01 Extract calculation from kitchen equipment
  • 02 Canopies, grease filters and traps
  • 03 Make-up air to the kitchen
  • 04 Separate dining and WC airflow
  • 05 Washable hot-line ducts and fire protection
  • 06 Roof fan silencing
  • 07 Canopy airflow tests
  • 08 Staff filter-wash schedule

How we work

  1. 01 Survey kitchen, menu and seating
  2. 02 Canopy and airflow scheme
  3. 03 Roof and façade penetrations
  4. 04 Duct fabrication and canopy supply
  5. 05 Install, controls, fire components
  6. 06 Measurements, documents, briefing

Advantages

Experienced specialists
Work warranty
Certified equipment
Same-day site visit
Transparent pricing
In-house production

FAQ

How is restaurant ventilation different from office?

Grease, heat and odour need a dedicated extract. An office AHU on a hot line becomes a fire and hygiene problem.

Do grill and tandoor need their own canopy?

Usually yes: sparks, extra flow, often a dedicated fan. One “catch-all” hood rarely works.

Kitchen smell still reaches the hall. Why?

Missing make-up air, pressure imbalance, or WC extract weaker than the kitchen. We measure pressures before replacing everything.

Can you finish before opening in two weeks?

A small café with a ready plant room — sometimes. A full hot line depends on roof works. Real dates follow the survey.

Documents for inspections?

As-built drawings, equipment passports, airflow reports. Official sanitary papers are the client’s; we supply the technical base.

Who cleans the grease trap?

Staff wash canopy filters on the schedule. Ducts and traps — service crew, typically every 1–3 months depending on the menu.

Need a quote or installation? We reply within an hour on business days. Engineer visit and survey are free with a signed contract.

Get a consultation +998 93 389 58 59
Geography

We work across Uzbekistan

Ventilation installation — 12 cities. Crew dispatch, contract, warranty.