Industrial kitchens are understood to be those that are intended for the preparation of food in large quantities for a wide audience, such as restaurants, hotels, hospitals, catering companies, schools, universities, hospitals, residences, etc.
If hygiene in industrial kitchens is a basic aspect, so is good ventilation as it will ensure a correct indoor air quality for the well-being of cooks and the maintenance of a healthy environment for food. Thus, having proper ventilation in an industrial kitchen is an investment in health for many people.
Proper ventilation must take into account the dimensions of the kitchen, the number of workers in it and the specific needs required by the activity carried out in it. To calculate the most suitable air flow for the supply and extraction, Casals has a technical team that will advise you on the necessary fans according to UNE 100165: 2004 on "Air conditioning. Smoke extraction and kitchen ventilation".
Ventilation is vital in private, professional and industrial kitchens and even in their adjacent rooms for the comfort, hygiene and safety of the people who are in them. The two main systems for obtaining good ventilation are intake and exhaust; according to the regulations of each country and thus complying with the hygiene, health, safety and energy saving objectives set. Thus, the ventilation system of an industrial kitchen must take into account elements for the extraction of vapors through the kitchen hoods, and fans to move air and make the necessary renovations. The mechanical smoke and heat extractors will have a fire classification F400/2 hour.