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Kitchen extractor fan regulations

Updated February 21, 2017

A kitchen extractor fan is a necessary item for any kitchen. An extractor fan not only extracts air, odours, moisture and other elements, including grease, from the kitchen while cooking, it also replaces air in the kitchen. The regulations for extractor fans can vary from country to country, but there are some regulations regarding kitchen extractor fans that typically remain the same.

Change of air

For a typical residential kitchen, an extractor fan must be capable of replacing the air in the kitchen at a rate of 10 to 15 changes of air every hour.

Size of the fan

To be effective, the extractor fan must meet a certain size requirement that is determined by the BTU capacity of your stove. According to Kitchen Range Designs, "10,000 BTU of the range, it is recommended a minimum of 100 CFM." If your stove is 10,000 BTU, the extractor fan needs to change the air at a rate of 2.8 cubic metres (100 cubic feet) per minute.

Ducts

The ducts for the kitchen extractor fans need to be short and as straight as possible to be most effective. If the extractor fan is able to extract grease, then the duct needs to be made of 18-gauge steel. The brackets and supports for the ducts must only be made from noncombustible material.

Up ducts

If the ducting runs up through a shaft, it must be lined with code-approved noncombustible material, such as gypsum, ceramic, plaster or other materials.

Horizontal ducts

Ducts of the extractor fan that pass horizontally through the wall to the outside grille must have a cover than can be easily removed. This ensures that the duct can be easily inspected as well as cleaned -- especially if the extractor fan extracts grease as well.

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About the Author

Marjorie Gilbert is a freelance writer and published author. An avid researcher, Gilbert has created an Empire gown (circa 1795 to 1805) from scratch, including drafting the gown's patterns by hand.