Standardised Modular Exhaust Canopy Design

We often bemoan the lack of ‘modularisation’ of commercial kitchens in Australia.

Whilst we have improved dramatically in the past decade with a significant reduction of ‘custom’ equipment being replaced by standard manufacture equipment , exhaust canopies still seem pretty much removed from this trend. Thankfully overseas technology and trends are pushing through into our market in recent times with the increase of acceptance of ‘modular’ canopies. These systems are available in a huge ranges of lengths and can be configured for both galley and island systems.  Once the correct system has been selected it is manufactured in sections that are shipped to the installer and they are joined together once onsite through a clever set up of prefabricated fastening points. Installation or hanging points are also prefabricated for the installer, making the process very easy. All that is left to be done is the connecting duct work for the air in/out and sizing a suitable fan as per the HVAC calculations. These canopies a have slimmer profile than most custom canopies and are deeper, this means they have a ‘larger capture area’ this means they require less air velocity to ensure they work properly, so generally they are quieter also. They feature fully enclosed LED light systems that are super bright over the cooking area compared to standard fluro systems and make up air sections in the perimeter of the hood. Importantly they feature stainless steel baffle style filters which are much easier to keep clean, more fire resistant and in many overseas countries are considered to be the legal standard, not the old school honeycomb filters that we are used to. Cost wise much the same as custom, but shorter lead times, standardised, tested and developed models and for designers they have standard CAD profiles that we can incorporate quickly into our designs which speeds the design process up also. Contact us here to discuss options for your next project, or visit our design site

britania hoods

Food Warming

group pic

Heat lamps, these are often the first things customers see when looking at the kitchen, they need to compliment the interior design and be functional. There are hundreds of options, and all the good ones are made in the USA, so long lead times are often required.

What to consider? Air flow, is the exhaust canopy pulling Cold AC air over the hot food? (shouldn’t be if room balanced) but can happen. Is there a Strong sea breeze blowing through the dining room into the kitchen perhaps? How long does the food generally stay under the heat before dispatch?

What is the average height of dish? What is the shelf above height to the former?

Have  you allowed air flow between the warmer and the mounting shelf?

Have you considered optimum height for the warmers to be mounted?

Do you need extra heat powerful heat? or gentle radiant heat?

Is the pass deep? Do you require deep double depth food warmers?

Are you series wiring the warmers or individual control? Will you require infinite heat controllers to modify the temperature? Are the units in the public view, do they need to match the interior design scheme?

Have you considered different finishing textures on the units? Do you require base heat also? Do you need flexible lead or flex stems for your decorative lights? Will you be able to gets parts and service on the food warmers selected in the future?

Has the electrician factored in the total load of all the warmers into the electrical layout and calculations? Are the food warmers efficient in their use of energy? Do you require with the food warmer, or just the heat? Do you need a portable food warming solution? Clearly, there is much to consider, contact us now so we can sort all this out for you and make it as easy as possible, contact us to for specification information, or visit our design site

new styles of decorative heat lamps
new styles of decorative heat lamps
Silver decorative heat lamps
Silver decorative heat lamps


How to make a great Surf Club even better!

Making great even greater! Coolum Surf Club, Sunshine Coast Queensland.
This is an example of how correct equipment specification, and great design with operator input can increase revenue, customer satisfaction, and create a unique experience, whilst reducing operating costs to an already successful operation.

Firstly you start by adding a ‘ REAL’ point of difference, for a venue that already had great success with its standard grill offerings how do you improve? You add FLAVOUR, AROMA and a SPECTACULAR show by designing a bespoke wood fired grill, with decorative flames, rotisserie, and refrigerated prep drawers .
Sales have increased, the menu offering has been refined which decreases labour, increases kitchen productivity and efficiency and the customers simply love the flavour of their favourite cut cooked over wood and natural wood charcoal.

Coolum Beach Surf Club 2015
Coolum Beach Surf Club Wood Grill

Running costs of the kitchen have been massively improved by changing Electric Ovens and Rack Dishwasher over to Gas powered machines.

Coolum Surf Club Front Cook Line

Having the grill on the front service line also creates an atmosphere that is spectacular and entices customers to purchase from that part of the menu, there is also chef/customer interaction and its always exciting to watch the team ‘sweating over the pit’
Whilst the wood fired grill is a winner all round, it’s not as easy done as said, there are special ventilation and gas requirements to meet code, the unit has to be designed and built to order, and in this case had to be craned in from the beach front to the second floor, lots of associated costs involved in this long term investment.
Email me to discuss your project ., or visit

Back Kitchen Coolum SLC
Kitchen Coolum SLC