How to choose the best canopy for the job?


Professional kitchen ventilation expert Markus Tolonen explains a few basic rules to keep in mind when considering what kind of canopy is best suited for the professional kitchen you are planning.

Tolonen stresses that the design of the canopy is primarily determined by the type of equipment that is placed underneath it. If there is heat and grease generating equipment below, the best option is a grease canopy with static grease filters that separate the largest grease particles from the exhaust air using the cyclone principle. An ozonator canopy is a more efficient version for degreasing. In addition to mechanical degreasing, it produces ozone by electro-discharge, thus enhancing degreasing of the exhaust air.

For example, if you have a dishwasher that produces a large amount of moisture under the canopy, a steam canopy is a good choice. Its large condensation plates collect moisture away through the drainage connection. If the equipment below is not producing contaminants or moisture, a traditional exhaust canopy may be sufficient. The traditional canopy model is complemented by a model with available supply and capture air.

For kitchens where appliances produce grease, heat and high levels of moisture, a hybrid canopy is an excellent choice. For example, when placed above high-efficiency combi ovens, the condensation plates on the canopy direct the hot, moist, and greasy steam discharge towards the grease traps when the oven doors open, and on the way part of the moisture is carried along the condensation plates to the drain connection.

All ETS NORD canopy models are available for both central floor and wall installation.

What size canopy?

As for the size of the canopy, Tolonen says the rule of thumb is that the edges of the canopy should extend about 300 mm beyond the edges of the equipment below. However, if the appliance below is, for example, an oven that releases a large amount of steam when the door is opened, the front edge of the canopy should extend beyond the front edge of the oven by at least 600 mm.

However, it should be noted that if the canopy is installed higher than the recommended installation height (2100mm), the edges of the canopy should extend beyond the edges of the devices below.

Sizing of supply air

It is usually easiest to bring replacement air into the kitchen from the canopy itself, Tolonen advises. Canopies with supply air are equipped as standard with the AirGrip trap air, which directs the exhaust air into the canopy and finally to the grease or condensate filters. The canopies also have additional air vents that can be adjusted separately for each workstation.

What about the amount of air needed?

The final air volumes are determined by the equipment under the canopy, the utilization rate, and the electrical power of the equipment.

Design supported by a dimensioning tool and a design service

The KITCHENiQ dimensioning software, developed especially for HVAC designers, helps you choose the right sized canopy for your professional kitchen as easily as possible. You can find the dimensioning software in Magicad Connect for Revit or Magicad Connect. We can also provide the designer with a canopy file that he can add to his design and edit with the ETS NORD tool in Magicad.

When planning the ventilation for the most challenging professional kitchens, it is advisable to consult an ETS NORD expert at an early stage. You can contact the design service by email:

We are happy to support you in your planning!

For more information on canopies and dimensioning, please contact

Ann-Riin Ridbeck

Design Service Manager