REVEN and the SCHAKO CFD competence center in Spain are investigating the introduction of fresh air into commercial kitchens

In commercially used kitchens, on the surfaces of the cooking equipment, some of which are very large, such as frying pans or fryers, an upward rising thermal air flow with pollutants is formed. To capture and extract this airflow with a high efficiency, kitchen ventilation hoods are installed above the cooking appliances. However, it must be noted that the air stream to be extracted is injected in the same ratio again as fresh supply air in the kitchens room.  

However, this injection of fresh air often causes serious errors in the ventilation design! Firstly, a workplace in commercial kitchens is not comparable to conditions of, for example, open-plan offices or concert hall and secondly, it is of considerable importance that the thermal air flow described above is not disturbed by the introduction of the fresh supply air when it comes from the cooking equipment. Often the horizontal injection of fresh supply air has a negative influence on the rising thermal air flow and this is then blown out together with the pollutants from the kitchen ventilation hood, so that the hood can no longer cleanly suck the pollutants. The primary objective of REVEN fresh supply air products is a completely vertical, low-impulsive and laminar introduction of fresh air from top to bottom, without disturbing the reverse flow of the thermal airflow from the cocking equipment. 

In order to make this possible, REVEN has recently started a research project together with the SCHAKO Group’s CFD competence center at SCHAKO IBERIA S.L.. Many manufacturers in the commercial kitchen ventilation sector are claiming that their products for the supply of fresh air have no negative effect on the capturing and sucking of the thermal air flow. However, to date, hardly any manufacturer has really known and truly analysed that on CFD systems and in fluid flow laboratories. For this reason, REVEN together with the CFD competence center of the SCHAKO Group started these analyses in the first quarter of 2018, see the video from above. More detailed results will follow shortly.