Industrial kitchens / restaurants




A high-performance kitchen exhaust air system is indispensable in both commercial industrial kitchens and restaurants.
The main task of a cooker hood and the connected exhaust/exhaust air system is to remove the mixture of (water) vapours, fats, solids and odors from the kitchen to the outside. This mixture is also referred to as vapor or steam. A fan, usually installed in the extractor hood, sucks in the steam and blows it outside through special exhaust air pipes. The intake of dirty, damp and greasy air creates a negative pressure in the kitchen, which is why good ventilation of the room is necessary.
A deposit of grease in the exhaust air system, the extractor hood or in the existing filters is highly flammable and poses the greatest risk of fire. This is why kitchen exhaust air systems are not only subject to approval and acceptance, but also have to be cleaned regularly by specialist companies.
The use of chemical flushing agents and the overpressure generated by the fan requires the exhaust air system to be pressure-resistant and accordingly restricts the selection of suitable systems. For canteen kitchens and restaurants, we recommend using our DW-KL, -FL or -CK series.