VIAN EN KVS
Commercial Kitchen Ventilation & Extraction Systems; Authorised Dealer | Jacio Indicius
Purpose-Engineered Ventilation Solutions for Professional Foodservice Operations
Ventilation is the invisible infrastructure of every commercial kitchen; the system that nobody thinks about when it is working perfectly, and that everyone notices the moment it begins to fail. When extraction is inadequate, heat accumulates and becomes oppressive within twenty minutes of service starting. Grease-laden vapour deposits on every surface, creating fire risk and driving up cleaning frequency. Carbon dioxide and combustion gases build in the breathing zone of kitchen staff, affecting performance and raising serious occupational health concerns. The doors between kitchen and dining room become difficult to open as negative pressure builds. The building’s HVAC system fights against the kitchen’s ventilation imbalance, consuming extra energy and delivering reduced performance.
Vian En KVS is a specialist manufacturer of commercial kitchen ventilation and extraction systems; engineered solutions for professional foodservice operations that require ventilation to perform as safety, air quality, fire prevention, and energy management infrastructure simultaneously. Their product approach combines practical, high-capture extraction performance with design consideration for the full system; hood, ductwork, make-up air, grease filtration, and fire safety integration; ensuring that each installation works as a complete ventilation system rather than an assembly of individually specified components.
Jacio Indicius supplies Vian En KVS ventilation solutions to commercial kitchen projects across India, the Middle East, Gulf countries, the USA, and Asia; providing full project consultation, system design, installation, commissioning, and ongoing maintenance contract support.
Vian En KVS; Brand Profile
| Specialisation | Commercial kitchen ventilation and extraction systems |
| Product Focus | Kitchen exhaust hoods · Canopy extraction systems · Make-up air units · Grease filtration systems · Ductwork systems |
| Design Approach | Engineered ventilation systems; not just hardware; complete system design for each installation |
| Target Applications | Restaurants · Hotels · Institutional kitchens · Cloud kitchens · Food production · Bakeries |
| Compliance | Systems designed to meet applicable local and national ventilation, fire safety, and food safety regulations |
| Jacio Indicius Coverage | India · Middle East · Gulf · USA · Asia; project design, supply, installation, commissioning, AMC |
Why Commercial Kitchen Ventilation Requires Engineering, Not Just Product Supply
Commercial kitchen ventilation system design is not a catalogue selection exercise. The correct hood dimensions for a given cooking suite are determined by the thermal and vapour output of the specific cooking equipment beneath, the ceiling height, the distance from cooking surface to hood face, the presence of cross-draught sources in the kitchen, and the make-up air supply arrangement. A hood that is undersized for its cooking equipment fails to capture the full thermal plume, allowing contaminated air to escape into the kitchen working environment. A hood that is oversized wastes energy and can create excessive noise and draught at cooking stations.
Vian En KVS’s engineering approach begins with a detailed assessment of each kitchen’s cooking equipment, layout, building services, and regulatory environment; before any product is specified. This assessment determines the correct hood configuration, extraction rate, make-up air volume, duct sizing, grease filter specification, and fire safety integration requirements for each installation. The result is a ventilation system that works as designed from the first day of service; rather than one that requires expensive modifications after installation reveals design inadequacies.
The Vian En KVS Product Range
Wall-Mounted Canopy Exhaust Hoods
Wall-mounted canopy hoods are the standard format for commercial kitchen ventilation above cooking equipment positioned against a kitchen wall. Vian En KVS wall-mounted canopies are manufactured in food-grade stainless steel with fully welded construction; ensuring no contamination traps, easy cleaning, and structural durability in the demanding kitchen environment.
| Hood Configuration | Dimensions | Filter Type | Application |
| Standard Single Wall Canopy | Custom-sized to cooking suite; standard widths 900mm to 3600mm+ | Baffle grease filters; removable for washing | Standard restaurant and hotel kitchen wall cooking line; gas range, combi oven, and flat-top cooking stations |
| Deep Single Wall Canopy | Increased depth for high-output cooking equipment | Baffle filters + optional UV Capture integration | Heavy cooking operations: charcoal, wok, tandoor, high-output fryer stations requiring enhanced capture depth |
| Double Island Canopy | Island format for cooking equipment not positioned against a wall | Baffle filters both sides; symmetrical extraction | Central island cooking stations in hotel and banqueting kitchens; open kitchen display cooking |
| Low-Profile Canopy | Reduced height profile for low-ceiling kitchen environments | Baffle filters | Kitchens with height restrictions; basement kitchen installations; older building retrofits |
Grease Filtration Systems
- Baffle Type Grease Filters: Standard commercial kitchen grease filters with stainless steel or aluminium baffle construction; removable for dishwasher or manual cleaning.
- Labyrinth Grease Filters: Higher-efficiency grease capture with multiple baffle passes; recommended for frying-intensive operations.
- Cassette Grease Filters: Snap-in/snap-out filter design for rapid removal and reinstallation; ideal for high-throughput kitchens.
- Grease Collection Trays: Integrated removable trays beneath filter arrays to collect grease and prevent contamination.
Make-Up Air Systems
- Short Circuit Supply Units: Low-velocity air curtain at hood face; improves grease capture and reduces conditioned air loss.
- Ceiling-Mounted Diffuser Supply: Evenly distributed make-up air across multiple kitchen zones.
- Low-Level Supply Units: Air supplied at low level to avoid disruption of sensitive cooking and preparation processes.
- Tempered Make-Up Air Units: Heating and/or cooling coils condition incoming air for improved kitchen comfort.
Ductwork Systems
- Rectangular Stainless Steel Grease Duct: Fully welded construction with access panels for inspection and cleaning.
- Circular Stainless Steel Duct: Suitable for longer duct runs where improved airflow characteristics are required.
- Grease Duct Fire Protection Cladding: Intumescent cladding providing fire containment for ducts passing through building structures.
- Grease Duct Access Panels: Code-compliant access doors positioned according to fire regulations and insurance requirements.
Fire Safety Integration
- Suppression Nozzle Positions Built Into Hood Design: Nozzle locations incorporated during fabrication based on fire suppression system design.
- Ventilation Isolation Dampers: Motorised dampers that automatically close during fire system activation.
- Fan Isolation Provision: Automatic fan shutdown interface integrated with the fire suppression system.
Applications Across Commercial Kitchen Formats
Rational; The World's Leading Combi Oven
| Kitchen Format | Ventilation Challenge | Vian En KVS Solution |
| Hotel Main Kitchen | Multiple cooking zones; high daily operating hours; mixed equipment types from tandoor to wok to combi | Zoned canopy configuration with zone-specific filter specification; make-up air system; comprehensive ductwork routing through building services infrastructure |
| Restaurant Kitchen | Space constraints; aesthetic considerations for semi-open designs; compliance with local ventilation regulations | Custom-sized canopies; low-profile options for height-constrained sites; grease filtration matched to menu equipment |
| Institutional Kitchen (School, Hospital, Corporate) | High volume; long daily operating hours; cost-efficient operation | High-capacity canopies with energy-efficient extraction; make-up air systems to maintain comfortable working temperatures through extended service |
| Cloud & Ghost Kitchen | Multiple cuisine types in a single space; tenancy flexibility; rapid installation | Modular hood systems; flexible extraction zones; ductwork designed for reconfiguration as tenants and menus change |
| Bakery Kitchen | Steam from proving and baking; flour dust; different extraction requirements from cooking kitchens | Steam-optimised extraction hoods; specialist filtration for flour particle capture; make-up air to control humidity in proving environments |
| Food Production Facility | Industrial extraction volumes; continuous operation; hazardous area classification in some applications | Heavy-duty industrial extraction canopies; high-volume ductwork; continuous-rated fans; compliance with industrial health and safety regulations |
The Jacio Indicius Vian En KVS Service Partnership
The Jacio Indicius Vian En KVS Service Partnership
A ventilation system is a long-term installation; once the ductwork is in the building structure and the canopies are in the ceiling, the cost of replacing or significantly modifying the system is substantial. Getting the design right before installation is therefore not merely desirable; it is economically essential. Jacio Indicius brings the specialist commercial kitchen ventilation design capability that ensures each Vian En KVS installation is correctly specified for the equipment it serves, the building it is installed in, and the regulatory environment it must satisfy.
Our service offering covers the complete ventilation project lifecycle: initial kitchen assessment and ventilation load calculation; system design with ductwork routing and fan sizing; equipment supply through our Vian En KVS supply relationship; installation by experienced ventilation engineers; system commissioning and airflow testing; regulatory compliance documentation; and Annual Maintenance Contracts that maintain the system’s performance through scheduled filter cleaning, inspection, and servicing.