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- Complete kitchen ventilation system
- Proven safety technology to DW172
- Provides clean line of site across
the kitchen
- Ceiling void not contaminated with
grease
- Lower capital costs compared to
other ceilings
- Reduced risk of fire spreding from
kitchen
- Durable stainless steel construction(no
aluminium)
- Integrated fire supression system
- Reduced maintenance costs
A refreshing approach to kitchen ventilation
Ventilated ceilings are increasingly popular
as aesthetics become more important within commercial
kitchens, because they provide a clean line of sight,
whilst providing a comfortable and safe working environment.
Conventional cassette type ceilings fall short of today's
more stringent guidelines as detailed in DW172 and BS6173
: 2001. Conventional ventilated ceilings have increased
fire and hygiene risks due to poor capture, containment
and removal of contaminants from the cooking process.
Silverline provides an aesthetically pleasing solution
whilst minimising the fire risk associated with most
ceiling systems (see panel, right). Silverline is based
on shallow conventional extract canopies, with the rest
of the ceiling laid to grid with insulated stainless
steel tiles, fixed light lanes and removable supply
diffusers. The void above the ceiling acts as an air
plenum introducing make-up air into the kitchen and
is never in contact with extract air.
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How Silverline
Will Fit into Your Kitchen
Silverline is usually mounted 2300mm above finished floor
level and provides dedicated fire compartments above the
cooking equipment.
Each canopy section is fitted with Superstream baffle
type filters and a grease collection and drainage systems
and this prevents grease from reaching the ceiling void,
minimizing any fire risk.
Each canopy section is ducted directly to atmosphere and
can be fitted with a fire suppression system or Ultrastream
UV filtration system to provide secondary grease removal
and odour destruction.
The remaining ceiling is made up of fixed light lanes,
with recessed light fittings and 500 x 500mm removable
panels. Most being insulated stainless steel, with supply
air being introduced through diffuser panels. |
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Conventional
Ventilated Ceilings - The Design Risks
Conventional ventilated ceiling systems use the
ceiling void as an extract plenum. Due to the relative
inefficiency of all grease filters, grease will be carried
over and coat the void and the services that run within
it. The photographs above illustrate that this void is
difficult to clean and therefore creates a significant
health & safety and fire risk.
Cassette type ceilings use the structural void above as
an extract plenum chamber. Grease carried over builds
in the void, creating a significant fire hazard. The photograph
above shows grease leaking out of a cassette type ceiling.
Britannia have installed conventional canopies under cassette
ceiling systems, as clients are nervous about their application
and use, with particular regard to the fire safety in
the structural void above. This clearly demonstrates the
drawbacks of cassette ceilings.
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Questions
for designers to ask before specifying a Ventilated
Ceiling
If a plume of steam is emitted from the cooking process,
does the system have sufficient containment depth to
retain the fumes before extraction takes place?
DW172 says that a minimum internal depth of 400mm is
necessary for containment of fumes and any shallower
depth require a compensatory increase in extract volume.
Where high risk cooking takes place, will a
secondary canopy have to be installed below the cassette
ceiling? If so, does this not eliminate the advantage
of aesthetic value that ventilated ceilings have over
other forms of kitchen extract?
Are products of combustion (POC’s) and
fumes from the cooking process, collected and contained
in a sterile and easily cleaned environment?
Are the materials sufficiently fire rated?
DW172 suggests that aluminium should not be used in
the kitchen environment due to its poor fire resistance
and non-food-safe status. An aluminium ceiling grid
and support system (as used in most cassette ceilings)
will immediately collapse in the event of fire.
Once collected and retained in a low fire and
hygiene risk environment, is the flow of contaminated
air safely managed through the extract system to atmosphere
without increasing fire risk elsewhere in the building?
Is the grease filtration system manufactured
and mounted in the way prescribed by DW172 (and the
Food Safety Act), so that collected contaminant can
not drip off back onto the occupants, walkways or cooking
process below?
Because of the increased mounting height of
a ceiling system, has sufficient additional overhang
and extract duty been allowed for, to compensate for
loss of capture & containment?
Is the ceiling mounted at a suitably low height
so as to prevent the cooling of cooking fumes prior
to collection and extraction?
If not, there is a serious risk that condensation and
precipitation will take place within the kitchen environment
which in turn will lead to uncomfortably humid atmosphere,
poor removal of POC’s and dangerously slippery
floors.
Has the filtration duty and efficiency been
tested to any recognised standard?
An important part of DW172 is dedicated to reducing
fire risk. This is achieved by insuring that filtration
is manufactured to certain measurable levels of efficiency
and then by applying the correct filter rating to the
respective building risk.
CPD Seminar : Commercial
Kitchen Ventilation
Learn more about ventilated
ceiling design and the latest regulations and
developments in our industry, with our CIBSE approved
technical seminar.
Learn about current standards(DW172,
HSE10, BS6173)
Removing the fire risk
Ultra Violet filtration
Recirculation canopies
And much, much more!
Feedback from recent delegates:
" Very informative and well structured, providing
a valuable source of reference"
"The seminar was brilliant"
"The seminar was certainly on eof the better ones"
"...Well worth attending, very informative and
pitched at the right level"
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Click here to download the Silverline brochure. |
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Britannia offers a wide range
of modular canopies to suit those standard installations
as well as our traditional bespoke canopy manufacturing
service. We also provide accessories for kitchen ventilation
systems, such as grease filter panels and light fittings.
Our technical support services include free design advice,
as well as CIBSE approved CPD Technical Seminars on
the subject of kitchen ventilation design.
If you need help or advice on any aspect of
our products please call our sales team on 01926 811300
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