Air exhaust and ventilation system
Control of Gases and Odors
Industrial kitchens are usually very busy places and with a lot of tension and rush on the part of professionals, who are constantly preparing food.
Waiting customers and a significant number of dishes to prepare requires focus and speed. In addition to a high number of professionals present on site, working at full speed.
Lots of people, lots of dishes, lots of cooking!
In other words, the kitchen is an environment impregnated with odors. The most varied types hover there.
Food in its natural state generates some odors that come off and tend to remain. Add to that the smoke, fat and gases that are the result of preparations such as cooking, frying, etc., and we will certainly have a super saturated industrial kitchen!
In addition, another characteristic factor of kitchens is the high temperature. This is a consequence of ovens, gas stoves, wood stoves and other equipment used for cooking food.
But for this environment to be an appropriate place for professionals in the area, some measures must be taken. These are even provided for by law!
Safety for Professional Kitchens
Industrial kitchens need to be a more “pleasant” environment in the thermal and olfactory sense.
The gases and vapors generated can be extremely harmful to the health of professionals. Mainly considering that they spend many hours in this environment.
Thermal sensation is another fundamental issue that involves not only comfort, but also a health issue. Extreme heat can affect the productivity and health of cooks and other people who live in this environment, leading to a feeling of physical discomfort from excessive exposure.
So for everything to work perfectly, without bringing risks to professionals in the area and aiming to minimize possible discomforts (related to temperature and smells) some technical standards regulate and bring good practices to these places.
A Anvisa is a well-known body for inspecting these places and the ABNT – Brazilian Association of Technical Norms, regulated some parameters related to Air Treatment, which must be followed and maintained. NBR 14518 provides for the installation and use of a ventilation system for professional kitchens, as a way of attenuating gases and odors and minimizing high air temperature.
These standards aim to protect people's health and the integrity of food, respecting all people who will consume the products, and the professionals who carry out the preparations.
O exhaust and ventilation system of air acts in this environment, removing vapors, gases, fumes, and promoting the constant renewal of the air.
How does each stage of the air capture and treatment system work?
In kitchens, the use of hoods and sensors is essential! The role of this equipment is to capture these gases and fumes that can cause irritation in the body, even leading to intoxication.
O exhaust system is responsible for capturing all these odors, smoke and vapors. This system will ensure that toxic and harmful substances do not remain in the environment. The air is drawn in, treated and redirected through a duct system to another location.
O air supply on the other hand, it renews the air, providing the environment with a stable temperature range, keeping it under a comfortable limit for the people who work there. This system performs air replacement and promotes ventilation, continuously injecting air from an external environment.
The capture of this occurs through ducts and fans, and it is conducted to the environment to be deposited.
In professional kitchens it is necessary that the volume of air supplied is smaller than the amount of air exhausted. In this way the negative air pressure is maintained. That is, more air is withdrawn than injected.
This whole system helps to soften the ambient temperature, bringing more thermal comfort to the employees.
What are the benefits that the exhaust system promotes?
- Capture of: gases, smoke, dust particles and various odors
- Heat attenuation through ambient ventilation
- Mitigates the risk of contamination through the air: fungi, mites, viruses and bacteria
- Protection: to the health of professionals, the final consumer and food
The capture systems have:
- Ventilators
- Hoods
- Air Filters
- Air compensation system
- air washers
Air Filters
The use of air filters in exhaust and ventilation systems promotes air treatment. Both in its capture (to deposit it in the environment) and in the moment of disposal (since the air needs pre-treatment before being released back into the atmosphere).
Os air filters sThey are used both in the hoods and are part of the air exhaust system, and are fundamental parts for the air to become safe and free from contaminants.
The most commonly used filters in air exhaust and ventilation systems are:
- Coarse Filters: FGP, ES, Metallic Filters, Filter Blankets
- Fine Filters: FP, Multibolsa
Linter Filters has the best solutions for industrial and commercial air exhaust and ventilation systems. We have a team of engineers specialized in consulting, projects and installations, working in various segments of the industry according to the needs and particularities of each client.
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Linter Filters Industrial and Commercial Air Exhaustion and Ventilation System