Product overview Hoods

Depending on the cooking process taking place under the hood, the requirements for a hood vary greatly.

Deep-frying and frying produce a lot of grease, which can lead to fire-hazardous deposits. It smells strongly and contaminates the exhaust air ducts. Frying can also produce blue smoke, which can be intercepted by electrostatic precipitators.

Cooking and washing up generate a lot of water vapor, which should be separated as condensate before it enters the ducts.

A charcoal grill is particularly problematic because charcoal particles, embers, and smoke rise up from it.

Kitchen hoods are required for good reason: the grease that settles in the hoods can ignite at temperatures as low as 200 degrees Celsius.

The cause of frequent kitchen fires is usually poor maintenance. With good separators—which are standard at oxytec, of course—and the appropriate cleaning technology, not only does the inside of the hood remain largely grease-free, but odors are also significantly reduced. 

This means you not only comply with official regulations, but also have lower maintenance costs, fewer interruptions to operations, and less trouble with your neighbors.

A professional kitchen exhaust air solution also ensures a better working environment in the kitchen, where employees do not tire as easily. Energy consumption can also be significantly reduced. For this purpose, we offer special hood types and, as an ideal solution, ventilation ceilings that allow the air flow to be precisely tailored to the needs of the kitchen.

In principle, an air volume calculation by a specialist planner is required to ensure that the hood delivers the desired performance. 

This may reveal that the kitchen requires special measures, as otherwise the hoods will not function properly. Insufficient air volumes can be compensated for by special hood technology:

The appearance of the hood is primarily a matter of taste. The box shape is chosen in 80% of cases. It is the easiest to manufacture, and all technologies are feasible with it.

The springform pan is particularly suitable for low kitchens because it offers more headroom at the front. The trapezoidal shape makes the hood appear slightly lighter, especially when it hangs freely in the room.

Have an air volume calculation performed for your project and save money by not skimping on air purification. We are happy to assist you.