What is a motorless range hood?

A motorless range hood, also known as a static canopy or bare canopy, is a kitchen hood supplied without a built-in fan. It captures smoke, steam and grease directly above the cooking equipment, while air extraction is handled by a remote motor, fitted inside an extraction fan box or a roof extract fan.

Separating the canopy from its motor gives you more flexibility: you choose the extraction rate to suit your kitchen, your equipment and your ductwork, rather than being limited by a fixed fan built into the hood. Our models are made from stainless steel, robust and easy to clean, with ductwork connection on top, at the rear or on the side depending on the model.

How to choose your motorless hood

Choosing a motorless commercial kitchen hood starts with the dimensions of the cooking area. The canopy needs to be wide enough to properly capture smoke and grease, even at peak service.

• Length: our range runs from 1 metre to 6 metres depending on the model, covering anything from a small cooking line to a large catering kitchen installation.
• Front valance type: angled or straight/box-type, this affects both steam capture and visual appearance.
• Shape: wall mounted, island (for a central cooking suite), deep rectangular, make-up air or condensate type depending on the application.
• Associated motor: chosen separately from our extraction fan boxes, centrifugal fans and roof units, based on the actual extraction rate required.

A fryer, a plancha or an oven do not require the same extraction as a simple bain-marie line. Sizing the extraction rate must take the whole ductwork system into account: duct length and diameter, number of elbows, and ceiling height.

The different types of motorless hoods in the range

Wall mounted stainless steel hood with front valance, 1 to 6 metres

Our Classic stainless steel hood with front valance is fitted against a wall, above the cooking equipment. Its front valance helps capture smoke before it escapes into the kitchen. For more demanding cooking areas, the oven hood features a large 1.2 m deep valance, designed for ovens and bulky equipment.

For smaller kitchens, the ultra compact stainless steel hood is available from 1 to 2.5 metres, a practical format when space is tight.

Deep rectangular hood

The rectangular hood with 1 m projection and its 1.2 m projection version offer a wider capture surface, for cooking areas that extend beyond a standard wall mounted hood. Supplied without a motor, they connect to a remote fan box or a roof unit sized to the required extraction rate.

Island hood

The island hood, with its 2 metre depth, sits above a central cooking suite and captures smoke from several sides at once. It is also paired with a remote motor, fan box or roof unit depending on the site configuration.

Make-up air hood and condensate hood

The make-up air hood combines extraction of stale air with an incoming supply of fresh air, which offsets part of the extracted volume. A solution widely used in large kitchens where extraction rates are substantial. It requires a suitable supply air system in addition to the extraction unit.

The condensate hood for dishwashing areas addresses a different need: capturing the large amounts of steam released by hood-type dishwashers and similar equipment, using stainless steel condensate filters.

Combisteel hood with integrated light

The Combisteel stainless steel hood with integrated light, 1 metre in length, provides lighting directly above the cooking area, a detail that matters at a work station.

Bespoke hood

No standard model fits your kitchen? The bespoke commercial hood is available from 1 to 5 metres and adapts to non-standard layouts.

Comparison table of motorless hoods

Points to check before ordering

• Length and depth: measure your cooking area precisely and check that the chosen hood covers it fully, with no equipment left outside the capture zone.
• Motor to plan for: a motorless hood must be paired with an extraction fan box, a centrifugal fan or a roof unit, selected according to the required extraction rate and the ductwork configuration (duct diameter and length, number of elbows).
• Type of cooking: a fryer, a plancha or an oven generate different extraction requirements than a simple bain-marie line, to be factored into the overall sizing.
• Fire safety: for some kitchens with high-power equipment and open layouts, an F400/120 rated motor (fire resistance at 400°C for 120 minutes) may be required. This requirement applies to the associated extraction system, to be checked against the regulations applicable to your premises, not to the bare hood itself.
• Mounting height: as a guide, our angled canopy hoods are typically fitted around 1.80 m from the floor, and rectangular or box-type models around 2 m, with adjustments depending on the equipment installed underneath (food truck, large rondo grills, non-lowered kebab machine tables).
• Installation: a fixing kit (threaded rods and fixings) is available for mounting the hood onto a fan box, along with an assembly kit for models delivered in several sections. Our video tutorials guide you through assembly for a straightforward self-install.

To complete your setup

A motorless hood is naturally paired with an extraction fan box, a centrifugal fan, a roof extract fan or a fan speed controller. Prefer a ready-made solution? Browse our commercial kitchen hood packs with motor and speed controller, which pair a stainless steel hood with a suitable motor, either built in or remote depending on the model.

For installation, consider the Classic hood assembly kit or the hood to fan box fixing kit (threaded rods and fixings).