Do you supply kitchen equipment as well as install it?

Yes. We handle complete kitchen setup: equipment supply, stainless steel hoods, gas piping with electronic leak safety devices and the fire suppression system.

Is a kitchen fire suppression system required?

For any commercial kitchen with deep fat frying or high output ranges it is the difference between a contained incident and a lost building. Insurers and fire authorities increasingly expect one.

How often do hoods and fire systems need servicing?

Hood and duct cleaning depends on cooking volume, commonly quarterly. Fire suppression systems are inspected semi annually.

Where do the gas cylinders or tank sit in a restaurant?

Outside the kitchen, in ventilated space with protection from traffic and heat, with piping running in to the appliances. Cylinders inside a working kitchen is a hazard we design out.

Industrial and Commercial Kitchens

Kitchens engineered for volume, gas safety and inspection

A commercial kitchen is a gas installation, a ventilation system and a fire protection system operating in a small space. We build all three together, for restaurants, hotels, institutions and food production facilities across Ghana.

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Stainless steel commercial kitchen with extraction hood and piped gas burners in a Ghanaian hotel

One kitchen, three systems

Most kitchen problems we are called to are not equipment faults. They come from extraction that cannot handle the cooking line, gas piping added after the layout was fixed, or suppression that does not cover the appliances actually in use.

We prefer to be involved while the kitchen is still on paper. That way the hood, appliance positions, gas route and suppression nozzles are set out once. Where the kitchen already exists, we assess what is there and upgrade in a sequence that keeps the business trading.

Excello supplies and installs the equipment, fabricates and installs stainless steel hoods, runs the LPG piping with electronic leak safety devices, and designs and installs the fire suppression that protects the cooking line.

Scope of work

Complete kitchen setup and equipment supply
Stainless steel kitchen hood installation and cleaning
LPG piping with electronic leak safety devices
Kitchen automatic fire suppression systems (KFSS)
Commercial kitchen fire protection system design
Semi annual fire system maintenance inspection
Hydrostatic testing of cylinders
General servicing of gas equipment and leak repair

What we deliver

What is covered on a kitchen project

Kitchen setup and equipment

We supply and install commercial cooking equipment and set out the kitchen so the cooking line, preparation and wash areas work as a sequence.

Ventilation and hoods

Stainless steel hood fabrication and installation, with extraction sized for the cooking line. We also handle hood cleaning as part of maintenance.

LPG piping and safety devices

Gas piping from the storage point to each appliance, with regulators, isolation and electronic gas leak safety devices that cut supply when a leak is detected.

Kitchen fire suppression

Automatic kitchen fire suppression systems (KFSS) designed for the hood and cooking line, together with wider commercial kitchen fire protection design.

Inspection and testing

Semi annual fire system maintenance inspection and hydrostatic testing of cylinders, so equipment is verified rather than assumed to work.

Servicing and repair

General servicing of gas equipment, leak repair and upgrading of fire protection systems already installed in the kitchen.

Who we work with

Kitchens we build and maintain

Cooking volume and service pattern change the design more than the type of business does.

Restaurants

Kitchens that run long service hours in limited space, where equipment layout, extraction and gas supply have to work together.

Hotels

Multiple outlets and banqueting kitchens served from one gas installation, with fire protection appropriate to each cooking line.

Hospitality and catering

Event caterers and food operations needing production capacity, safe gas supply and equipment that can be serviced.

Institutional kitchens

Schools, hostels and staff canteens cooking at volume, where reliability and straightforward maintenance matter most.

Commercial food production

Bakeries and food processing units with continuous cooking loads and higher extraction requirements.

Other facilities

Any facility with a professional kitchen that needs the gas, ventilation and fire systems engineered rather than assembled.

Process

Assessment to maintenance

Select a stage to see what it involves.

Assessment

We visit the kitchen or review the drawings, look at the menu and cooking volume, and note the space, ventilation and gas constraints.

Safety

Gas and fire safety in a working kitchen

Electronic gas leak safety devices shut the supply when a leak is detected, which matters in a kitchen where burners are lit and unattended for long periods. They are part of the gas installation, not an accessory.

Suppression coverage has to match the appliances under the hood. If the cooking line changes, the coverage needs to be reviewed. Semi annual inspection is the point at which that gets picked up.

FAQs

Kitchen setup, hoods and suppression

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Opening or upgrading a kitchen?

Tell us the menu, the cooking volume and the space you have. We will come back with what the gas, ventilation and fire systems need to be.

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Reach us directly

+233 246 686 623
+233 245 221 311
+233 302 944 325
info@excelloengineering.com
New Aplaku, Ga South Municipal, Greater Accra
Box WJ 167, Weija, Accra