One of our largest projects to date with two separate extraction systems comprising of five uniquely designed exhaust hoods. The first is a stand-alone system servicing the wood fire cooking & treats the air by sending the fumes through a double pass electrostatic precipitator which removes up to 99% of contaminates. The other system interlocks the four dual classic hoods and handles a wide variety of cooking types including wok cooking & deep fryers which also treats the air with an electrostatic precipitator. The clean air is discharged at roof level which is four storeys above the exhaust hoods and achieves an acoustic rating of under 43dba. Two supply air systems were also installed, balanced with the exhaust systems to ensure a comfortable surrounding atmospheric pressure. All this was achieved within 12 months from concept to cooking & all components were either fabricated or supplied by Cavalier Ventilation.

A complicated job that required two unique exhaust hoods to cover a variety of cooking processes and had to tee into the extraction system that was already installed. The low ceiling height and tight crawl spaces above the hoods added to the hurdles that this project presented, however we were able to overcome all of them while still adhering to the Australia Standards. A mist hood was installed to cover the solid fuel cooking and an energy efficient hood next to it to handle the lighter cooking both of which were low-back in design to create the fume capture area required. This exhaust system then picked up the discharge from an already present dishwashing hood and treats the entire air steam by passing it through an electrostatic precipitator before reconnecting to the buildings main extraction system.

One of our more elegant projects which required us to think originally & innovatively to match the clients wants with their needs. Four separate systems were installed, two water-cooled air-conditioning systems, one exhaust system comprising of two proprietary designed hoods and one make-up system to balance the airflow throughout the premise. These systems had to treat air from solid fuel & other forms of heavy cooking while still capturing the ambiance the client was trying to achieve. The exhaust system incorporates an electrostatic precipitator to strip contaminates from the air stream, along with an activated carbon filter to control and remove odours from discharged air. This allowed us to vent the clean air at street level without a negative impact on the surrounding environment.