Ventilation ceilings for capturing kitchen exhaust air
- Good indoor climate
- Fire protection
- Effective exhaust air purification
- Energy efficiency and sustainability
- fewer emissions
Ventilated ceilings in the catering industry are an important part of the indoor climate and are used to remove odours, moisture and heat from the kitchen. They are able to filter and purify the air in a room quickly and efficiently.
With state-of-the-art technologies and specialist know-how in ventilation technology, oxytec creates solutions that work even under difficult or changing conditions.
With low operating costs, the systems meet the legal requirements and create pleasant working conditions.
The tasks of the ventilation ceiling
Catering kitchens produce strong odours when cooking, frying and deep-frying, and do so at a high frequency. These can pollute the staff and the environment. With highly effective technologies such as UV ozone, plasma , electrostats, scrubbers and activated carbon filters, oxytec copes with even extreme requirements such as high loads of vapour-containing air or dry, carbon-containing air over open grills.
Cooking processes or deglazing in the pan sometimes cause sharply increasing amounts of water vapour for a short time, which would condense on walls and ceilings and adversely affect the indoor climate and also pose a problem in terms of building physics. With ingenious supply air concepts, oxytec gets a grip on even difficult situations with precisely calculated ventilated ceilings.
The essence of a kitchen is to produce heat. Ventilated ceilings have to cope with very different heat sources: Point and surface, dry and moist heat, to extreme heat above the grill. Ventilated ceilings remove the heat from the room and thus relieve the employees, especially in summer. In contrast, preheated supply air is important to avoid draughts in the room.
What matters for ventilated ceilings
As an expert in air purification technology, oxytec has a wide range of options for solving specific exhaust air problems. The aim is to neutralise the grease-containing, odour-polluted air before it even enters the ducts. After grease separation, the aerosol-containing air is largely freed of grease and odour by means of UV ozone irradiation. With plasma modules or scrubbers, even the worst exhaust air problems such as blue smoke can be solved.
In no room is ventilation as crucial as in the kitchen. Where warm, polluted air is constantly being extracted, fresh air must follow without creating a draughty room climate or obstructing the extract. Ventilation systems and fan outputs are precisely calculated by oxytec to ensure that the overall system works.
Because the requirements of a kitchen vary greatly according to the time of day and the food being prepared, the technology must automatically adapt to the requirements. oxytec control technology adapts the performance of the ventilating ceiling to the respective conditions, for example controlling the supply and exhaust air volume and temperature.
No exhaust air system is maintenance-free, but oxytec keeps the effort and costs in check. Grease separators are easy to remove and clean in the dishwasher. We also offer self-cleaning solutions. Our downstream systems for air purification and odour neutralisation are low-maintenance due to their design and also save the frequent purchase of new filters.
Of course, oxytec complies with the standards.
Ventilation systems for kitchens
Furnishings in commercial kitchens (2005)
DIN EN 16282
Facilities in commercial kitchens
Ventilation of commercial kitchens
Model Ventilation System Guideline
Indoor air technology, indoor air quality
110-003 Kitchen industry rule