Skip to content
Kitchens
Let’s talk

Extraction

The house of
air.

A kitchen is only as calm as the air above it. Hoods and ventilation drawn for professional duty — and a ventless platform that frees cooking from architecture altogether.

Keystonne Air ventless extraction canopy capturing steam over a cooking lineKEYSTONNE / ENGINEERED AS ONE

Platform

  • AISI-304, 1.5 mm structure
  • Labyrinth filters, dishwasher-safe
  • UV-C option · grease dissociation
  • Fire-suppression ready
  • Modular joining kit for > 2.2 m

Flagship · Keystonne Air™

Cook anywhere.
Vent nowhere.

Our revolutionary ventless hood — self-contained, UL 710B-certified, four-stage filtration to HEPA H13 and activated carbon. A commercial kitchen anywhere you have a plug, not a roof penetration.

Discover Keystonne Air→Request a specification

At a glance

Airflow
850 CFM
Noise
42 dBA average
Filtration
Baffle · Pre · HEPA H13 · Carbon
Certification
UL 710B · NFPA 96 · Type-1
Fire-suppression
ANSUL integrated

01 / Central · Plenum

Over the cooking block.

Our workhorse. Central plenum hoods 1.2 → 4.4 m for cooking islands. Hermetically sealed structure. 4 → 14 filter cartridges. Guided grease drain to sealed collection tray.

02 / Central · Compensating

Fresh air replaced, as extracted.

Integrated external ventilation units — one extracting kitchen air, one supplying fresh compensated air back into the canopy edge. Essential for tight-envelope modern kitchens to avoid negative pressure across the restaurant.

03 / Inverted

Flipped for wall-mounted burners.

Inverted hoods for wall-mounted cooking blocks where extraction has to pull against the wall boundary layer. Profile-adjusted capture envelope, dishwasher-safe labyrinth filters.

04 / Steam

For dishwashing, pasta, pressure.

Low-profile steam-capable canopies for dishwashers, pasta cookers, tilting kettles, boiling pans. Drain-integrated condensate architecture. 1.0 → 3.0 m standard lengths, 1200 mm depth.

05 / Buffet

For à-la-minute display cooking.

Slim profile hoods engineered for buffet and live-station cooking — plancha, carvery, à-la-minute pasta. Quiet, low-throw, visually flush with banquet-hall ceilings.

Why extraction

Kitchen air
is kitchen economics.

0°C

Ambient reduction with compensating hood

0%

Heat energy retained in working line

0h

Labyrinth filter wash interval

0

Filter cartridges, biggest canopy

Supplementary

Every extraction accessory.

UV-C modules

Grease dissociation in-duct

ESP filtration

Electrostatic smoke reduction

Fire-suppression

Ansul / Amerex integration

Variable-speed fans

Demand-based kW savings

Sound attenuators

For open restaurant kitchens

Heat recovery

Pre-heat fresh-air makeup

The precision stainless plenum and extraction ductwork above a cooking line

In the working kitchen / Keystonne

A clearer working atmosphere.

Imagine your kitchen
A study in materials. A focus on service.

Your next great kitchen starts here.

Let’s make
it exceptional.

A conversation with an engineer.
A kitchen built around your ambition.

Begin the conversation