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Modular Systems Canopy Range Hood CHOOD1200
1000(W) x 1200(D) x 600(H)mm
Sale priceRM3,738.18 MYR Regular priceRM4,399.09 MYRSale priceRM4,112.00 MYR Regular priceRM4,839.00 MYRIn stock, 21 units
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A commercial modular canopy draws the heat, steam and grease off your cooking line and out of the kitchen, so the air over the pass stays workable and grease is not settling on everything around it. Modular kitchen exhaust hoods are built in sections that bolt together to match the length of that line, which suits fit-outs where the line may change, or where a single fabricated hood would be hard to get through the door.
They sit within the wider commercial kitchen exhaust hoods range. Where ducting is not possible, ductless exhaust canopies are the alternative.
Sizing a canopy for your line? Get a quote and we will work from your layout.
These are the top FAQs for Commercial Modular Canopy
How big does the canopy need to be?
It must overhang the cooking equipment beneath it on all open sides, so size from the line, not the room. Local requirements govern extraction, and the canopy is only one part of the system.
Heavy producers of heat and grease, like deep fryers and chargrills, drive the requirement.
Modular or custom fabricated?
Modular sections go in quickly and can be extended later. Fully fabricated hoods suit unusual shapes. For bespoke stainless work, see our custom fabrication service.
Either way, the fan and ducting need a licensed installer.
What maintenance does it need?
Grease filters out and cleaned regularly, with the duct system professionally cleaned on the schedule your insurer and local rules require.
A clean canopy draws better and reduces fire risk above commercial gas cooktops and oven ranges.
What sits underneath?
The line itself, often on gas cooking equipment stands to keep equipment at working height.
Stainless wall shelves beside the canopy keep plates and sauces at hand.
Do I need a fire suppression system in the canopy?
Requirements depend on the equipment underneath and your local rules, and fryers and solid-fuel cooking usually trigger them.
Check with your certifier before the canopy is ordered, so the suppression is specified with the hood rather than added to it afterwards.
How often do canopy filters need cleaning?
Weekly in most kitchens, more often with heavy frying or grilling. Ducts need professional cleaning on a schedule your insurer will specify.
Degreasers are in cooking equipment cleaners.
