I usually find with hoods it's not pipe work that get clogs it's the grease filter which are doing what there meant to as grease in pipe work can become a fire risk, plus fan don't like it either. Better to have a cleanable element to them.
 
Do you think getting a regular extractor fan and putting an in line mixed flow fan will double or triple the extraction rate? Hence becoming a lot more efficient?
No efficiency gain possible in my view. But the original extraction rate can be improved particularly if it's a long run to the outlet. With a specialist designer they'll look at (in no particular order) the extraction rate, noise, proximity to cooking fumes, air flow in kitchen, filtering, flue design, fire safety, building regs ++.
 
Hi Alitech,

I agree with many of the other posts...It's going to be a big ask as your open plan. You may need some form of industrial solution for your guests not to smell the food, though it would probably mean they couldn't hear the conversation.

Also it would be be beneficial to contact a ventilation manufacturer to help in the design.

Cheers Ivan
 
This is not an uncommon problem given the current trend for open plan areas. Make the duct as large as possible, even going to 160mm over 150 makes a big difference to flow resistance, keep bends to a minimum and runs short. That way you can use the fan to extract air rather than make a huge noise. It also helps if you start the fan before you start cooking to get the air in the room moving towards the extractor. Do fit a cooker hood that is at least as wide as the cooker not a fan in the corner and get one with a good high flow as they can be turned down but you can't turn up a low power one. The nearer the source of cooking smells the more effective it will be.
 
To reduce noise get an extractor where the fan is housed in an external unit.
They’re pretty ugly but they get the job done.
 
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Multiple extractor fans for smelly foods in open plan kitchen
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Electrical Wiring, Theories and Regulations
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