The canopy hood needs to be designed and operated to ensure effective removal of cooking fumes thus ensuring it is cleaned regularly to TR-19 standards.
It needs to be a suitable size and have enough extraction and fan power to minimise fume spillage into the kitchen.
There should be a canopy hood for every appliance (but this is not always the case) and other sources generating fumes, heat and grease extract.
The canopy hood should be as close as possible to the source, taking into account the work requirements.
The airflow into the canopy should be uniform and constant, and meet the appropriate design flow for the appliances and room ventilation rate. At HS Hygiene Services Ltd we would insure your canopy keeps clean and fully functional for its needs.