Stainless Steel Kitchen Extraction Hood with Water Mist Suppression
Description
Heavy-duty SUS304 stainless steel extraction canopy engineered for high-heat commercial cooking lines. Integrated baffle grease filters, welded drip channels, and an optional built-in water mist fire suppression manifold contain grease-laden vapor and suppress flare-ups at the source, keeping kitchens compliant with UAE Civil Defence fire-safety codes.
Custom Stainless Steel Extraction Hoods for UAE Commercial Kitchens
Every high-heat cooking line produces grease-laden vapor that has to be captured before it reaches the ceiling void, and a poorly sized hood is one of the most common reasons commercial kitchens fail fire and hygiene inspections in the UAE. FIAMMA fabricates each extraction canopy from SUS304 stainless steel in the exact length, depth, and duct-collar position your cooking line needs, rather than forcing your equipment layout to fit a standard off-the-shelf hood width. Removable baffle filters slow and separate grease from the airstream before it enters the ductwork, while a fully welded drip channel runs the length of the canopy to route collected grease safely into a catch cup instead of dripping onto burners below.
Water Mist Fire Suppression — Built Into the Hood, Not Bolted On
Grease fires spread fastest inside the duct and plenum, which is exactly where a retrofitted suppression system is hardest to install correctly. FIAMMA can integrate a water mist suppression manifold directly into the hood during fabrication, with nozzles positioned over the filter bank and duct collar where flare-ups actually start. Because the manifold is planned into the canopy geometry from the outset rather than added after installation, there are no awkward external pipe runs or exposed brackets, and the finished hood keeps the clean, fully-welded appearance expected in an open-kitchen or display-cooking setup.
Kitchen Hood Applications for Restaurants, Hotels, and Food Courts in the UAE
From single-line restaurant kitchens to multi-station hotel back-of-house and food court battery cooking lines, extraction hood requirements change with burner count, fryer placement, and ceiling height. FIAMMA's engineers size extraction capacity and duct collar positions against your actual equipment schedule, so airflow is adequate for peak service without oversizing the system and wasting exhaust fan capacity.
Technical Specifications
Equipment & Setup FAQs
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