HORECA Equipment 7 July 2025 5 min read
Commercial Extractor Hood Installation and Regulations
Understanding smoke extraction regulations and installing hoods in professional kitchens.
Reviewed by Antonio Pérez — Certified Technician
Approved by supervisor Rafael Casas de las Peñas Del Corral
Proper smoke extraction is not just about comfort; it is a strict legal requirement in Spain. An industrial hood must be precisely calculated based on the volume of the kitchen, the type of cooking (e.g., deep fryers vs. boiling pots), and the length of the ducting to the roof.
Strict Legal Requirements
- ▸Fire-Resistant Ducting: The law requires EI30 fire-resistant ducts. If grease catches fire inside the duct, it must contain the blaze for at least 30 minutes to prevent the building from burning down.
- ▸Automatic Fire Extinguishing System: Any commercial hood over a certain size or located in specific building types must have an integrated, automatic fire suppression system (usually Ansul) that triggers automatically if flames reach the filters.
- ▸Adequate Extraction Flow Rate: An undersized extractor motor will leave the kitchen full of smoke and heat, violating occupational health and safety laws.
Trust our experts for your commercial kitchen installation and certified extraction systems. Call PowerPro Madrid at Contact us or contact us via WhatsApp for a professional consultation.
