Kitchen ventilation systems have the task of capturing and removing heat, humidity, odors and pollutants, as well as ensuring the necessary air renewal. However, the central task of the collection systems is to remove pollutants from the room air. The hoods are not only important for occupational health and safety, they are also required by law.

Every catering kitchen has its own requirements. The type of food and the method of preparation influence the amount of pollutants .

• How often and how intensively do you cook?
• The size and layout of the kitchen is important.
• How is the kitchen set up and how are the various cooking areas and cooking processes distributed?
• Is food held or served there?
• Is food also stored there?
• Where are the areas for cleaning, washing and rinsing?

We support TGA planners, ventilation engineers and architects with the planning.
Please feel free to contact us.

Fire protection

Another particularly important task of the detection systems is to prevent grease deposits above the cooking zones, as these are literally a fire hazard. The deposits can ignite at temperatures as low as 200°. Hoods and grease traps catch this grease and liquefy it so that it can be removed before it becomes dangerous. However, certain amounts of grease mist and pollutants still get through. There are special cleaning systems for this, which are placed behind the grease separators.

Exhaust air purification with UV ozone and plasma

For two decades, oxytec has been offering UV-based cleaning systems that break down virtually all organic residues in the exhaust air into carbon dioxide and water, rendering them harmless. oxytec achieves even more with plasma: odors and grease disappear almost completely from the exhaust air. This saves considerable maintenance costs, it is no longer absolutely necessary to lead the exhaust air over the roof and complaints from the neighborhood are avoided.