CRITERIA FOR THE PREPARATION OF EXTRACTION

The law provides that all odors and fumes generated by combustion, such as heating, cooking, driving of specific machines, and cooking-frying-food Rotisserie must always be adequately captured through professional hoods and expelled through the chimney (at least one metre above the roof ridge), made in accordance with current legislation.
If in the professional kitchen of the restaurant there are Windows within 10 metres, the expulsion of smoking should be at least one meter over the top of the Windows, but the regulation may be stiffer if the fumes cannot be expelled with ease. If using solid or liquid fuels, you have to use specific blast smoke for systems up to 35KW, if there are no Windows within 20 meters, and for installations greater than 35 KW, if the Windows are located within 50 metres.
Finally to be prepared of hoods with activated carbon system (or equivalent) where cooking to create a large amount of smoke and if there are 50 metres from home within.
Only exemptions are provided for in cases where expulsion of fumes is impossible for technical reasons: in this case the restaurant extraction system must be equipped with innovative cleaning systems, whose effectiveness is evaluated by the competent authorities.
Cooking activities more "challenging", as those made with professional gas cookers, fryers and roasters, always require the presence of hoods. To determine the size of the hood you have to bear in mind that, for an installation height of 1.90 m from the ground, it must be at least 2-3 cm each side of cooking equipment.
The main reference standards regarding the fitness of hoods for restaurants and extraction are UNI 7129/UNI 8273/2008, 86, UNI EN 13725/2004, UNI EN 13649/2002 and DM 12/07/1990.

MAINTENANCE OF THE SUCTION SYSTEM

Maintenance of exhaust systems is a fundamental aspect to ensure the healthy air in commercial kitchens. Charred viscous fatty buildup inside the hoods and the pale impellers of suction hoods, together with the high temperatures can reduce the extractive capacity of the air, increasing the energy expenditure and risk of malfunction. Hence the importance of frequent inspection and remediation, if necessary. There are rules that determine the intervals within which they are to be carried out works of maintenance, but apart from that, should always be guaranteed the normal functionality of the suction system of the restaurant. Routine maintenance must be carried out at least every six months and with the frequency required by reference standards. The carbons of hoods should be checked every two months and replaced before complete exhaustion. All documentation relating to inspections, maintenance interventions and outcomes must be maintained for at least four years.

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