Commercial Kitchen Ventilation and Exhaust

Liteco Hospitality designs and supplies commercial kitchen ventilation for Sydney venues — exhaust canopies, ductwork, fans and make-up air — engineered to AS 1668.2 and coordinated with your mechanical contractor. Ventilation is the item most often underestimated in a hospitality fitout, and the one most likely to stop a development application or a council inspection.

Ventilation scope

We design and supply the kitchen ventilation package as one system, because a canopy sized without make-up air simply moves the problem into the dining room.

• Exhaust canopies — wall, island and back-shelf configurations
• Ductwork design, fire-rated where required, with access for cleaning
• Exhaust and supply fans, including roof-mounted configurations
• Make-up air units and displacement supply
• Grease filtration, UV options and compliance documentation

Compliance and coordination

Kitchen exhaust design must satisfy AS 1668.2, local council requirements, fire engineering and — in residential or mixed-use buildings — acoustic conditions on the development approval. We prepare the ventilation design to support your DA, coordinate with the mechanical and fire engineers, and document airflow rates and filtration so the system can be commissioned and maintained as designed.

Why ventilation is priced early

Exhaust routes drive ceiling heights, shaft positions and neighbouring-tenant approvals. Deciding the route after demolition is how projects lose weeks. We review the route with your builder before the equipment schedule is locked, so the canopy capacity and the shaft actually agree.

Frequently asked questions

What standard applies to commercial kitchen exhaust in NSW?

Kitchen ventilation in Australia is generally designed to AS 1668.2, alongside council requirements and any conditions attached to the development approval. We design and document to those requirements and coordinate with your mechanical and fire engineers.

Do I need make-up air?

Yes. Every exhaust system needs a balanced supply of make-up air, otherwise the kitchen goes into negative pressure and pulls odours, heat and grease into dining areas. Make-up air is part of the design, not an optional extra.

How often must kitchen exhaust ductwork be cleaned?

Cleaning frequency depends on cooking type and volume, and is set by the fire safety regime for the building. We design ductwork with adequate access panels so cleaning can actually be carried out.

Can you work with our mechanical contractor?

Yes. We can supply the ventilation package for your mechanical contractor to install, or provide design, supply and install as one scope.

Will ventilation affect our development approval?

It can — odour, noise and discharge location are commonly conditioned. Early ventilation design usually makes the DA smoother and avoids redesign later.

Talk to Liteco Hospitality about your project: equipment procurement, design and build, commercial kitchen planning, or contact the team in Sydney.