Kitchen ventilation

Requirements

• Remove cooking fumes at the source, i.e. as close as possible to the cooking equipment.
• Remove excess hot air and introduce cool clean air, maintaining a comfortable environment. Inadequate ventilation can cause stress, contributing to unsafe working conditions and high staff turnover.
• Ensure that air movement in the kitchen does not cause discomfort.
• Provide sufficient air for complete combustion at fired appliances, and prevent the risk of carbon monoxide accumulation.
• Be easy to clean so that fat residues do not accumulate in the hood and ducts and block air inlets, leading to loss of efficiency and increasing fire risk.
• Be quiet and vibration-free.

  Kitchen ventilation design

• The kitchen's workload
• The amount, type and power of cooking equipment
• The kitchen's layout and shape
• The number of kitchen staff
• The need for easy cleaning and maintenance
• Energy efficiency

Grease filters

• Water-based
• Cyclonic
• Ultraviolet
• TurboSwing

  Comfort

• A temperature of 20 °C in winter and 28 °C in summer, with a maximum difference of 6 °C from the outside temperature
• Relative humidity of approximately 70%
• Air velocity less than 0.5 m/s