A kitchen ozone stage cannot be specified responsibly from canopy size alone. It needs to sit within the cooking duty, extract strategy, filtration arrangement, duct route, discharge conditions and controls philosophy.
Use this checklist to collect the inputs that allow a project-specific recommendation to be assessed. It is not a substitute for ventilation design, local planning advice or an approved equipment submittal.
1. Define the duty
Record the cooking equipment, fuels, hours of use, expected peak demand and the odour issue being addressed. Distinguish between source capture, grease control, odour reduction and discharge requirements.
- Cooking line and fuel type
- Peak and normal operating periods
- Known odour, smoke or neighbour concerns
- New build, refurbishment or remedial project
2. Map the air path
Confirm the measured or design extract airflow, filtration stages, duct geometry, fan arrangement, access points and discharge location. The ozone stage must be coordinated with all components that affect contact, mixing, residence and safe shutdown.
- Extract airflow and fan duty
- Existing filtration and maintenance condition
- Duct route, leakage risks and access
- Discharge location and nearby receptors
3. Write the controls narrative
State what proves operation, when generation is permitted, which faults inhibit it and how the system returns to a safe condition. Make the narrative intelligible to the electrical contractor, controls engineer and operator.
- Fan or airflow proving
- Enable/disable conditions
- Emergency stop and fault response
- Alarm indication and reset responsibility
4. Plan evidence and handover
Agree what information will be issued before installation and what will be recorded at commissioning. Avoid promising a performance outcome without defining the duty, configuration and acceptance method.
- Configuration-specific technical submittal
- Installation and commissioning checks
- Maintenance and consumables plan
- Named handover and operating responsibilities