Hoods & Canopies

Commercial exhaust canopies for Australian hospitality kitchens — stainless steel rangehood canopies that capture the grease-laden vapour, steam and heat rising off a working cookline. The range runs from compact wall hoods over a single fryer or griddle through to long island canopies covering a full bank of commercial cooking equipment, plus purpose-built fume hoods for benchtop ovens.

Who exhaust canopies are for

If you cook at commercial volume, extraction isn't optional — a kitchen canopy over the cooking equipment is one of the first things a council certifier looks for in a fit-out. Restaurants and pub bistros hang a wall hood over the main line; cafés adding a fryer or chargrill mid-lease retrofit a smaller unit over the new gear; caterers, clubs and ghost kitchens spec island hoods where the cookline sits away from a wall. The canopy is always sized around the equipment beneath it, so settle your line-up — fryers, griddles, oven ranges — before you choose the hood that covers it.

What's in scope

Wall-mounted canopies

The workhorse format: fixed against the wall above the cookline, drawing plumes up and back into the filters. Fewer open sides means less air to move, which keeps fan and ducting costs down — the default pick whenever your equipment backs onto a wall.

Island canopies

Suspended over a free-standing cookline with capture on every side. Island hoods need more overhang and higher extraction rates than wall units because rising heat can drift in any direction — the usual choice in larger hotel and club kitchens running back-to-back cooking suites.

Ductless and condensate canopies

Where running ducting to the roof isn't feasible — heritage buildings, shopping-centre tenancies, light-duty electric gear — ductless exhaust canopies filter and recirculate air instead. Condensate hoods handle the steam load over dishwashers and combi ovens.

Benchtop oven fume hoods

Compact hoods engineered for a specific appliance — like fume-capture units that sit directly over Moretti Forni deck ovens — giving you targeted extraction without hanging a hood across the whole line.

How to choose a commercial exhaust canopy in three steps

Get these three decisions right, in order, and the rest is detail your installer handles.

Step 1 — Measure the cookline, then add overhang

A canopy has to be larger than the equipment it covers. Cooking plumes spread as they rise, so the hood needs to extend past the appliances on every open side and out over the front edge — ordering a hood that matches the exact footprint of the equipment is the most common mistake in this category. Measure your line end to end, then have your mechanical contractor confirm the overhang for the duty of the appliances underneath.

Step 2 — Wall or island placement

Equipment against a wall takes a wall canopy; a free-standing line takes an island canopy. If you're still designing the layout, putting the cookline on a wall is usually the cheaper ventilation path — island hoods move more air and cost more to duct. Plan the surrounding fit-out at the same time: a wipe-down kitchen pairs the canopy with stainless splashbacks and commercial kitchen benches.

Step 3 — Lock in ductwork and compliance before you order

The canopy is one component of a mechanical exhaust system — fan, ducting, make-up air and filters all have to work together, and Australian councils require mechanical exhaust over commercial cooking appliances to be properly designed and certified. Engage a mechanical services contractor or compliance consultant early, get the system design signed off, then order the canopy to suit. It's far cheaper than re-ducting after a failed inspection.

Ventilation has more moving parts than most equipment purchases — airflow, filter types, cleaning schedules and what certifiers actually check. Our complete guide to commercial kitchen ventilation walks through all of it before you spend a dollar.

Popular pick: for compact deck and bakery ovens, the Moretti Forni Fume Capturing Hood K105.65 captures steam and cooking fumes right at the source — targeted extraction without a full-size hood. For complete cooklines, SimcoHood builds the stainless wall and island units that anchor this range.

Frequently asked questions

Do I need an exhaust canopy in my commercial kitchen?

In almost every case, yes. Australian councils require mechanical exhaust ventilation over commercial cooking appliances as part of food-business registration and building approval. The specific requirements depend on your equipment and premises, so confirm the details with your local council or a mechanical services contractor before you fit out.

What's the difference between a wall canopy and an island canopy?

A wall canopy mounts against a wall above the cookline and captures plumes on the open front and sides; an island canopy hangs over a free-standing line and must capture on all four sides. Island hoods need larger overhangs and higher extraction rates, which makes wall placement the more economical option where your layout allows it.

What size commercial exhaust canopy do I need?

Larger than the cookline it covers. Measure your equipment line end to end, then allow overhang on every open side plus the front so rising plumes stay inside the capture area. The exact overhang and extraction rate depend on the duty of the appliances underneath — your mechanical contractor calculates both as part of the system design.

Can I get a kitchen canopy without ductwork?

For some set-ups, yes. Ductless (recirculating) canopies filter and return air to the room instead of ducting it outside, which suits light-duty electric equipment in tenancies where roof ducting isn't possible. They're not a substitute for ducted extraction over heavy-duty gas cooking, so check suitability against your equipment before committing.

Who installs a commercial kitchen exhaust canopy?

Installation is a job for licensed trades — typically a mechanical services contractor who designs the exhaust system, hangs the hood, runs the ducting and arranges compliance sign-off with your council. We supply the canopy; your contractor handles the design and certification.

Do you deliver exhaust canopies to Brisbane, Melbourne and regional areas?

Yes — Commercial Kitchen Store delivers Australia-wide, including Brisbane, Melbourne, Sydney and regional centres. Call our Australian-based team on 1300 111 901 to check freight on larger units, and see our warranty and service information for cover details.