Resources · Extraction
Restaurant extraction: the points to verify
As soon as there is on-site cooking, fume extraction becomes central. Here are the questions to ask early in the project.
Is there an existing duct?
A unit already fitted with an extraction duct to the roof greatly simplifies the project. Without one, creating a duct can be complex, especially in a building.
What do the co-ownership rules say?
On a building's ground floor, co-ownership rules often govern installing or altering a duct. It is a point to verify before committing, as it can condition on-site cooking.
What roof outlet?
Fume discharge must happen under conditions acceptable for the neighbourhood and the building. The outlet's height and location are technical subjects to have studied.
What impact on the project?
Extraction shapes the possible kitchen type, the works budget and the schedule. Having it assessed early avoids discovering a constraint once the lease is signed.
General, informational content: it is not legal, financial or regulatory advice. Always have your situation validated by the relevant professionals.
