Industrial
Restaurants · kitchens
Kitchen equipment extraction, fresh air supply and separation of kitchen and dining room airflow.
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What we plan
We review kitchen equipment layout and operation, size extraction hoods and replacement air, and allow duct cleaning access. Exhaust discharge and airflow balance with the dining room are coordinated.
Example solution
Restaurants · kitchens
A kitchen with a hot cooking line and dishwashing area: extraction over the cooking line, moist air removal at dishwashing and planned replacement air. Air balance is designed to limit odor transfer into the dining room.
An illustrative scenario, not a completed project. The image shows a possible setting. Systems are specified after calculations and review of project data.
What we need to start
Floor plans, floor area, room uses, operating hours and equipment information. We can work through any missing details together.
Discuss a project like this