What Should a Kitchen Extraction Quote Include?

A useful commercial kitchen extraction quote should define the design basis, equipment schedule, extract and replacement-air duties, canopy, filters, duct route, fan, controls, fire interfaces, odour/noise treatment, installation access and commissioning. A total price with “supply and fit extraction” is too vague to compare or manage safely.

1. Project and cooking brief

The quotation should identify:

  • site and area served;
  • menu and cooking methods;
  • operating hours and expected intensity;
  • appliance manufacturer, model, fuel and position;
  • which appliances operate together;
  • future equipment allowed for;
  • drawings and surveys relied upon;
  • assumptions, exclusions and information still required.

If the cookline is not defined, the ventilation design is not defined.

2. Design standards and responsibilities

State the exact editions of documents used, potentially including:

  • BESA DW/172 for kitchen ventilation;
  • BESA DW/144 for sheet-metal ductwork;
  • BESA TR19® Grease for cleaning/fire-risk access and evidence;
  • applicable Building Regulations and fire strategy;
  • BS 6173 and IGEM/UP/19 interfaces for gas appliances and interlocks;
  • EMAQ+/local guidance for odour and noise where relevant;
  • manufacturer instructions.

The quote should name who is responsible for ventilation design, fire design, structural support, gas, electrical power, controls, planning, builder's work and commissioning.

3. Airflow calculations

Request:

  • design extract air quantity and calculation method;
  • supply/make-up air quantity;
  • pressure relationship assumptions;
  • appliance duty classifications/coefficient basis;
  • diversity or simultaneous-use assumptions;
  • system resistance calculation;
  • clean and loaded filter pressure allowances;
  • fan operating point, not just maximum catalogue volume;
  • any minimum/maximum demand-control modes.

Do not compare two fan model numbers without comparing the duties they were selected to deliver.

4. Canopy or capture equipment

The quote should describe:

  • canopy type and dimensions;
  • material and finish;
  • position and mounting height;
  • projection beyond appliances;
  • exposed edges or side panels;
  • filter type, quantity and access;
  • grease collection and drainage;
  • lighting;
  • service or fire-suppression interfaces;
  • supports and builder's work;
  • commissioning method for capture and containment.

Check that oven doors, lids and mobile equipment remain inside the intended capture zone.

5. Replacement air

Extraction cannot be quoted responsibly without stating how air will be replaced.

Confirm:

  • passive or mechanical strategy;
  • intake location;
  • filters and heating/cooling where required;
  • grilles/diffusers and air velocities;
  • controls coordinated with extract;
  • landlord/base-build air assumptions;
  • draught and comfort considerations;
  • gas and flue interactions;
  • who balances the whole system.

“By others” is acceptable only when the other package is clearly defined and coordinated.

6. Ductwork and route

Record:

  • route and dimensions;
  • material, pressure class and kitchen-specific construction;
  • jointing and grease-tight provisions;
  • access-panel locations;
  • supports and structural responsibility;
  • riser, ceiling and roof penetrations;
  • external finish;
  • weathering and terminal;
  • cleaning access;
  • testing and inspection;
  • as-installed drawing requirement.

Provisional duct lengths can create major variations if the route has not been surveyed.

7. Fire and compartment interfaces

The quote must align with the project's fire strategy. Clarify:

  • fire-resisting duct or enclosure;
  • penetrations and fire stopping;
  • access doors within rated systems;
  • supports under fire conditions;
  • interaction with alarms, suppression and emergency shutdowns;
  • boundaries between ventilation contractor, builder and fire-stopping contractor;
  • certification and evidence at handover.

Do not accept “fire rated by others” without knowing what those others are actually supplying.

8. Fan, noise and vibration

Request:

  • fan make/model and selected operating point;
  • motor/control arrangement;
  • sound data at relevant duty;
  • attenuators and their pressure drop;
  • anti-vibration mounts and flexible connections;
  • breakout-noise treatment;
  • external and internal noise criteria;
  • access for fan cleaning and replacement;
  • weather protection;
  • commissioning sound or vibration tests where required.

Noise mitigation added late can increase resistance and reduce airflow unless the fan is reselected.

9. Grease, smoke and odour control

The quote should explain the treatment sequence and purpose of each stage:

  • canopy grease filters;
  • fine filtration;
  • ESP;
  • carbon;
  • UV-C/ozone;
  • other specialist treatment;
  • final discharge and dispersion.

For each stage request airflow limits, pressure drop, service clearance, controls, consumables, maintenance method and performance evidence.

Extechnology's overview of ESP, carbon and ozone/UV-C is an example of explaining filtration as a connected train rather than a list of boxes.

10. Solid-fuel and specialist flues

Solid-fuel ovens, coffee roasters, bakery ovens and other process appliances can require a specialist flue/exhaust design rather than an ordinary grease extract branch.

Clarify:

  • appliance manufacturer flue requirements;
  • temperature and condensate conditions;
  • materials and insulation;
  • clearances;
  • draft and fan assistance;
  • sparks, soot and particulate control;
  • cleanout access;
  • termination;
  • fire and structural support;
  • commissioning.

Chimflue's commercial flue-system guidance illustrates why different appliances need project-specific flue design.

11. Controls and gas interlocks

Define:

  • extract and supply fan controls;
  • speed control and demand modes;
  • fan proving;
  • gas solenoid/interlock interface;
  • air-quality monitoring where required;
  • emergency isolation;
  • fire-alarm or suppression interfaces;
  • fault indication and reset;
  • BMS or landlord connections;
  • who supplies, wires, sets and functionally tests each item.

One contractor should own the integrated functional test even if several trades supply components.

12. Electrical and builder's work

List who provides:

  • incoming power and isolators;
  • starters, drives and panels;
  • cabling and containment;
  • roof/wall openings;
  • flashings and weathering;
  • access platforms;
  • lifting and craneage;
  • making good and decoration;
  • structural steelwork;
  • fire stopping;
  • drainage for canopy or equipment;
  • permits and out-of-hours work.

These exclusions often explain why the cheapest quote becomes expensive.

13. Commissioning and handover

Require:

  • measured extract and supply air quantities;
  • balancing results;
  • canopy capture/containment demonstration;
  • fan operating data;
  • controls and interlock functional test;
  • filter/odour equipment commissioning;
  • noise test where specified;
  • as-installed drawings;
  • equipment manuals and warranties;
  • cleaning/access schedule;
  • maintenance and consumables schedule;
  • staff instruction;
  • defects and outstanding works log.

Agree acceptance criteria before installation.

14. Programme, access and commercial detail

Compare:

  • lead times;
  • survey/design stages;
  • planning and approval dependencies;
  • duration and working hours;
  • shutdown requirements;
  • deposits and payment stages;
  • quotation validity;
  • exclusions and provisional sums;
  • variation process;
  • warranty response;
  • maintenance offer;
  • evidence of insurance and competence.

Compare scope before price

The KIG 318 Commercial Kitchen Installation Checklist helps project teams turn these responsibilities, tests and records into trackable installation items.

Sources and further reading

This checklist helps compare scope; it is not a design specification. A competent project team must define standards, performance and responsibilities for the actual site. Last reviewed: 13 August 2026.