Conventional Low-Tech Kitchen Ventilation

There is some reason why new European EN 16282 standards demand that a kitchen ventilation have to separate liquid airborne oil and grease particles from the exhaust air! A typical conventional kitchen ventilation is:

– a low price product

– a low tech product

– a simple manufactured stainless steel „box“

Of course any of these products are claiming to have 100% capture and separation efficiency! But do the really have? Catastrophes and fires like described in the video link below are not uncommon and such problems are in commercial kitchens more or less normal.

The main function for a commercial kitchen hood is to a) capture all fumes, steam and aerosol and then b) these particles have to be separated and should NOT be transported and spread all of the exhaust ducts! Based to that, the technology level when it comes to separation in commercial kitchen products is generally spoken a nightmare! Ask manufactures which places you a supper cheap quotation, ask them if they are capable to measure the separation performance of their commercial kitchen hood after installation. At least nine out of ten manufactures will answer you that question with a clear NO but well at least they gave you a „cheap“ quotation….. The real costs will come later, like shown in the following movie!

News-Video about kitchen fire:

http://www.kens5.com/news/local/rivercenter-restaurants-fire-history/452812288

Further information brochure on the situation in commercial kitchen ventilation:

http://www.reven.info/Pinocchio_Food_EN.pdf

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