02 / Extraction
Commercial kitchen extraction in Madrid
Turnkey commercial kitchen extraction in Madrid: bespoke hood, plenum, filters, ductwork, fan and roof discharge. One point of contact for the whole installation.
Complete kitchen extraction, from the hood to the roof
Kitchen extraction is not a hood: it is a chain in which every link depends on the one before it. If the hood does not capture, the fan you fit makes no difference. If the duct is badly sized, the fan is forced and it roars. If the discharge is poorly resolved you will get complaints from the neighbours however well it works inside.
So we do all of it: measure the cooking line, fabricate the hood, size the duct and the fan for the airflow actually required, and resolve the discharge to the outside.
Each part of the installation
Bespoke commercial extraction hood
We make it in our own workshop in AISI 304 stainless, to the exact size of your cooking line and with the overhang it needs to capture properly. Wall, island or box type, with sealed lighting and a perimeter grease channel.
Plenum and baffle filters
Baffle filters separate grease from the air by inertia before it reaches the duct. They sit at an angle and lift out so they can go through the dishwasher, which is what actually keeps an installation clean.
Kitchen extraction ductwork
Stainless or galvanised depending on the run and the regulations that apply, with sealed joints and access panels so it can be cleaned internally. The section is sized to hold the transport velocity: too slow and grease settles, too fast and the installation roars.
Centrifugal fan and fan box
A fan sized for the real airflow and pressure loss of your installation, not for the catalogue. Mounted on anti-vibration mounts and, where there are neighbours close by, in an acoustic box.
Riser and roof discharge
A riser up a lightwell or facade and discharge above roof level with a cowl. This is the part that causes most of the licensing and neighbour problems, and the part worth getting right from the start.
Extraction systems for restaurants and hospitality
Most of our extraction work is for restaurants, bars, hotels and production kitchens. These jobs run against the clock, usually in premises that already have an opening date, and nearly always with every other trade on site at the same time.
We also install make-up air: if you take air out and put none back, the kitchen goes into depression, the doors become hard to open and the hood stops capturing. It is a detail that gets forgotten often and shows from day one.
Ductwork for commercial kitchens
If you already have the hood and what you need is the duct, the riser and the discharge, we do that as a standalone job too. It is common on a change of tenancy: the kitchen is there, but the extraction does not comply or does not move enough air.
Bespoke stainless steel hood fabrication
This is what separates us from an installer: we make the hood. We fold the stainless in our own workshop, so the size is the one your kitchen needs rather than the one in the catalogue, and a hood in a corner with a column in the middle of it stops being a problem.
Kitchen extraction duct cleaning
Grease deposited inside the duct is the single biggest fire risk in a professional kitchen, and it is also why a hood that used to capture well stops doing so. We carry out periodic cleaning, degreasing the duct, the hood and the filters, and we fit access panels so the installation can actually be maintained.
Technical data
| Item | Specification |
|---|---|
| Hood | AISI 304 stainless steel, made to measure in our workshop |
| Filters | Removable stainless baffles, dishwasher safe |
| Grease collection | Perimeter channel with removable cup |
| Ductwork | Stainless or galvanised by run, sealed joints |
| Access panels | Cleaning access at every change of direction |
| Fan | Centrifugal, sized to real airflow and pressure loss |
| Vibration | Resilient mounting, acoustic box where there are neighbours |
| Discharge | Above roof level, with a cowl |
How we work
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Site visit
We see the kitchen, measure the cooking line and work out where the duct can run.
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Calculation
We calculate the airflow needed and size the hood, duct and fan from it.
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Quote
A fixed, itemised quote within 24 working hours.
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Fabrication
Hood and ductwork made to measure in our workshop.
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Install and commission
Installation, sealing, start-up and a check that the hood really captures.
Where we work
We work in Madrid and across the whole Comunidad de Madrid. If your premises are in another municipality, ask us — we usually get there.
- Madrid
- Alcalá de Henares
- Alcobendas
- Alcorcón
- Coslada
- Fuenlabrada
- Getafe
- Leganés
- Móstoles
- Parla
- Pozuelo de Alarcón
- Rivas-Vaciamadrid
- San Fernando de Henares
- San Sebastián de los Reyes
- Torrejón de Ardoz
Frequently asked questions
How high does a kitchen extraction flue have to discharge?
The general rule is to discharge above the roof of the building and away from windows and neighbours air intakes, so the fumes do not come back in. The exact height and distance depend on your local council byelaw and the height of the adjoining buildings, so it is one of the first things we look at on the visit. It is the part that causes most licensing problems.
Do you need a licence to install kitchen extraction in a restaurant?
Usually yes: the extraction forms part of the premises activity licence, and if the duct rises up a facade or lightwell you generally also need the consent of the building owners association. We carry out the installation as designed and hand over the as-built documentation; the licence application itself is handled by the technician who signs the activity project.
How much does restaurant kitchen extraction cost in Madrid?
The range is wide because what drives it is the duct route, not the kitchen. A small ground-floor kitchen discharging straight into a yard is nothing like a unit in a six-storey building where the riser has to go up the facade. That is why we come and look first: the visit and the itemised quote are free.
Do you make stainless steel hoods to measure?
Yes, it is one of the things we do in our own workshop. We fold stainless sheet to the exact size of your cooking line, with the overhang, lighting and grease channel you need. That lets us solve kitchens with columns, corners or uneven ceilings where a catalogue hood simply will not fit.
Can the duct go up a lightwell, or only up the facade?
Either, and we have done both. What decides it is usually consent rather than engineering: a lightwell is normally common property and needs the owners association to agree, and a facade can carry planning constraints from the council. We check this on the visit before quoting.
How often should extraction ductwork be cleaned?
It depends on the type of kitchen and the service hours: a fryer or a charcoal grill soils a duct far faster than an oven kitchen. As a guide, two to four times a year in hospitality with daily service. If you open an access panel and there is a noticeable layer of grease, you have left it too long.
Can you work at night so the restaurant does not have to close?
Yes. We do a good share of extraction refurbishments outside service hours or in phases, precisely so the business does not stop. It needs saying before we quote, because it changes both the cost and the programme.
Other services
Get a quote for your kitchen extraction
We come and see the kitchen, measure the cooking line and work out the flue route. Fixed quote within 24 working hours.