Key points at a glance
- Commercial kitchens must effectively extract heat, moisture and grease vapours.
- Ventilation is designed in accordance with VDI 2052 and DIN EN 16282.
- Aerosol separators are required; simple mesh filters are not sufficient.
- Clean filters at least every 14 days and inspect exhaust ducts at least every six months.
The essentials in three sentences
A commercial kitchen must effectively remove heat, moisture and grease-laden vapours. This is required by the German workplace rule ASR A3.6 and DGUV Regel 110-003 for kitchen operations.
How the ventilation is planned and designed is governed mainly by the guideline VDI 2052 and the DIN EN 16282 series of standards.
For the hood, this means: the right size above the appliances, effective aerosol separators instead of simple mesh filters, and regular cleaning.
The key regulations
| Regulation | What it covers |
|---|---|
| ASR A3.6 Ventilation | German technical rule for workplaces: workrooms must have sufficient breathable air that is not harmful to health. |
| DGUV Regel 110-003 | “Kitchen operations” rule of the German statutory accident insurers: heat and moisture loads must be removed effectively, hoods need effective aerosol separators, cleaning intervals. |
| VDI 2052 | Guideline for ventilation in kitchens: planning, air volumes, construction and operation of the ventilation system. |
| DIN EN 16282 | European series of standards “Equipment for commercial kitchens”: requirements for hoods, ventilated ceilings, ducts, separators and more. |
| DIN 18869-5 | Requirements for aerosol separators in commercial kitchens, including protection against flashback. |
Which rules apply in a specific case also depends on building regulations, the fire safety concept and the landlord. Designing the ventilation system is a job for a ventilation engineer.
What matters with the hood
Size and position
The hood must fully capture the sources of heat and vapour. It is therefore built to match the cooking line and overhangs the appliances. The required size and extraction rate are determined by the ventilation design.
Aerosol separators
Under DGUV Regel 110-003, the hood needs effective aerosol separators. Simple mesh filters alone are not permitted for fire safety reasons. The separators must prevent flashback.
Material and hygiene
Stainless steel is robust, heat-resistant and easy to clean. Smooth surfaces, tight seams and removable separators make daily care easier.
Cleaning and inspection
Information based on DGUV Regel 110-003. Grease deposits in the hood and ducts are a major fire load, so a fixed cleaning schedule is worthwhile.
Questions about extractor hoods
Does every restaurant kitchen need an extractor hood?
Wherever food is cooked, fried or deep-fried, heat, moisture and grease-laden vapours must be removed effectively. In practice, this almost always means a hood or ventilated ceiling with an extraction system. Whether natural ventilation is sufficient is determined by the ventilation design.
Is a recirculating hood enough?
Recirculation filters grease and odours but does not remove heat and moisture to the outside. Commercial kitchens therefore generally need an extraction system. This depends on the individual case and should be agreed with a ventilation engineer.
How often do the filters need cleaning?
It depends on the amount of grease; with heavy use, every working day. DGUV Regel 110-003 sets 14 days as the maximum interval, even with light soiling.
Do you make hoods to measure?
Yes. We make wall-mounted, counter and ceiling hoods from stainless steel to fit your cooking line, working closely with your ventilation engineer.
This guide provides a general overview and does not replace professional or legal advice. More about our hoods: stainless steel extractor hoods.
Sources and further information
- DGUV Regel 110-003: Kitchen operations (DGUV)
- ASR A3.6: Ventilation (BAuA)
- VDI 2052: Ventilation systems, kitchens
- DIN EN 16282: Equipment for commercial kitchens, ventilation
As of September 2026. This information does not replace individual advice.
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