How to design a proper system for industrial kitchens

How to design a proper
system for industrial kitchens

A local or full-area system?
What kind of extractor hood or ventilation and air-conditioning ceiling?

These are chosen according to the type and size of the kitchen, the layout of appliances and the amount of capital investment. Open kitchens should not neglect design and architecture.

There are basically two options to utilize when dealing with ventilation in kitchens.

Local systems – Exhaust air is extracted by extractor hoods located directly above the appliance or cooking range.

Extractor hoods are primarily used in small and medium-size kitchens where the majority of appliances are incorporated in cooking ranges. Depending on their location either a wall-mounted or centralized layout of extractor hoods is selected. However, this concept does not allow changing the layout of appliances. It is necessary to determine the size of an extractor hood correctly, with sufficient overlap. The main advantage of this solution is its low cost and a shorter distance covered by fat aerosols through the air. A risk of exhaust air leaks into the kitchen and grime deposits on horizontal surfaces can be considered as disadvantages. All types of extractor hoods are solely produced in stainless versions and must ensure the separation of fat particles in their built-in fat filters and the lighting of the worktop below via the built-in fluorescent tubes with sufficient thermal resistance.

Full-area systems – Exhaust air is extracted across the entire area through open or closed ventilation and air-conditioning ceilings.

Nowadays, ventilation and air-conditioning ceilings are used in kitchens of all types and sizes. One of the reasons is their price – very attractive, and not very different from systems with extractor hoods. As a result, full-area extraction is becoming an option preferred by customers.

General advantages of full-area ceilings:

  • An outstanding appearance of the kitchen’s interior
  • A versatile solution when the kitchen’s layout is altered
  • Easy capture of abrupt amounts of steam
  • Closed version – exhaust air is extracted from the kitchen space via fat filters into closed extraction ducts. The advantage of this solution is the perfect separation of structural surfaces in the closed interspace of air extracted from the kitchen to eliminate contamination and possible moulds.