Guideline for kitchen exhaust air: Quickly explained!
Quickly dimension a kitchen exhaust air?
We will give you important tips and basic knowledge about exhaust air systems for greasy air.
Ventilation systems for commercial kitchens with a connected load from 25kW. Kitchens and their components are regulated in DIN EN 16282 (formerly 18869) and VDI 2052.
All systems for commercial kitchens are subject to approval and acceptance as part of the building permit for the commercial operation and must be inspected and maintained regularly after commissioning.
Please note: For restaurants, supply and exhaust air systems are often required. The kitchen exhaust air is mathematically part of the exhaust air system of the complete utilisation unit. For the amount of air extracted in the kitchen, fresh air is either supplied to the utilisation unit and flows from there into the kitchen area. Or the kitchen is supplied by its own supply air system. In any case, this must take hygienic aspects into account. Air from hygienically critical areas must never overflow into the kitchen.
Before planning can start, the general conditions for the plant must be clarified. The building permit and a first conversation with your district chimney sweep will give you important information. He will usually accept the completed system and must be included in the planning from the start.
Our planning aid actively supports you in your discussions. We will show you a sensible pre-selection of products for your project and in the discussion guide you can record the results of all preliminary discussions and the design in writing.
Tasks of a kitchen exhaust system
The kitchen exhaust air system must reliably collect the vapours from hot air, water vapour and grease produced during the cooking process and discharge them from the building. It ensures that there are no excessive concentrations of harmful substances in the kitchen air and prevents odours from spreading to other parts of the building. Kitchen ventilation is also active occupational safety. Kitchen ventilation ensures tolerable working conditions by dissipating heat, moisture and air pollutants.
Dimensioning – very simple: Up to 3000 m³/h
Ventilation systems for greasy kitchen exhaust air with an air volume of 4000m³/h or more must be equipped with heat recovery devices in accordance with the applicable ERP directive. The design of these systems requires a high degree of specialist knowledge and mathematical verification and can therefore usually not be implemented without the assistance of a specialist planner.
With us you find high-quality plant components for exhaust air plants up to approx. 3000m³/h. All components are matched to each other and combined into suitable packages. You put together a standard kitchen exhaust system with us in 4 simple steps:
Dimensioning and selection of the extractor hood
Selection of the right Helios exhaust fan for kitchen exhaust air
Selection of the appropriate air duct package for connecting the hood to the fan and the exhaust air
Composition of the exhaust air pipe from basic and expansion packages
A time-consuming comparison of technical data is no longer necessary due to the division into the package sizes S, M, L and XL! You receive a standard system with a defined air volume:
Package S: 900 m³/h to 1300 m³/h
Package M: 1350 m³/h to 1950 m³/h
Package L: 1800 m³/h to 2400 m³/h
Package XL: 2250 m³/h up to 3050 m³/h
Package XXL: 3000 m³/h up to 5000 m³/h