Ventilation systems from GastroPlus24

Ventilation system catering: assembly

Ventilation systems have to fulfill high requirements and the highest technical standards in the catering industry. Therefore professional planning and dimensioning in advance are essential. The consideration of safety regulations and hygiene guidelines is decisive here.

A ventilation system for the catering sector requires detailed technical planning and preparation. A ventilation motor with a higher output than required leads to an override of the air output. Hence our engineers calculate the needs of the ventilation system individually according to operating requirements and can thus develop and guarantee an economical and functional ventilation system.

Our engineering service also offers retrofitting of existing ventilation systems such as exhaust air cleaning systems or activated carbon boxes. Our engineers and technicians will be happy helping you find the optimum solution for your specific needs.

Calculation of the ventilation system:

The air volume calculation for ventilation systems often comes with great difficulties for caterers.

But that doesn't have to be the case: our online ventilation configurator calculates your tailor-made ventilation system for the optimum air output of the range hood and ventilation fan. The GastroPlus24 team will create an offer for you and assist you with the implementation and realisation of individual kitchen concepts.

Click here for the air volume calculation.

Ventilation system for the catering industry: Law

The exhaust air in your catering establishment is contaminated with moisture, heat, odours and grease. Ventilation systems extract the exhaust air, if possible, directly at the point of origin in order to prevent it from spreading into your premises. Hence the system transports plenty of greasy air which carries the risk of a fat fire. The older the fat in your commercial ventilation the higher the risk. Therefore cleaning the catering ventilation is absolutely necessary and also legally defined. Regular cleaning of ventilation technology in canteen kitchens and restaurants is linked to special regulations. The VDI 2052 guidelines apply to commercial kitchens with a total connected load of more than 25 kW of all appliances that emit moisture or heat. The following aspects must be taken into consideration when using detergents and preparing the cleaning process in order to ensure an economic and safe operation of the ventilation system for the catering sector:

- Hygiene
- fire prevention
- energy conservation

Despite regular maintenance and cleaning of the ventilation system as legally defined, as well as tested compliance through inspections by the chimney sweep and trade supervisory board, the operator alone is responsible for the condition of the system. If the system is not in perfect condition a fire may occur. If neglected and inadequate cleaning is determined to be the cause of the fire loss of insurance cover is the result.

Cleaning the ventilation system in the catering sector

Cleaning the ventilation system is not just carried out for hygienic reasons but also due to fire prevention. Hot food is constantly used in the catering sector. Thus it is not uncommon for jet of flames to occur which can reach the ventilation system. Flammable residues such as oils and fats in the ventilation systems can ignite within seconds if not cleaned properly and professionally. Fat deposits can also burst in flames due to a cable fire. They ignite even at a temperature of less than 200°C. Underneath an extractor hood the temperatures are so high that fires can occur even without igniting sparks. Therefore the cleaning of ventilation systems is extremely important for the catering industry.

You or your employees can easily clean any directly accessible parts of the ventilation system. This refers to areas that can be reached without opening walls. All areas of the ventilation system in your catering establishment that are not directly accessible should be professionally cleaned by a specialised cleaning company.

Did you know that the deposits in your ventilation ducts are also responsible for a negative effect on the ventilation performance? Due to the fact that the ventilation system cannot fulfil its purpose both heating costs and energy consumption increase. Thus heat recovery is prevented since the heating coils become permanently clogged. Frequently the fan wheel is slowed down as the accumulation of grease solidifies. This in turn reduces performance and leads to an increasing energy consumption. It can even happen that the fan wheel gets stuck and the motor overheats. After cleaning and maintenance of the ventilation system you can expect an approximate performance increase of up to 70%.