Gas flue systems for the food industry

The planning of gas flue systems for industrial bakery ovens is not only very individual, but also very complex due to the special requirements. Our employees have many years of experience in the field of industrial bakeries and will be happy to provide you with detailed and expert advice on the right flue gas systems for this sector. The complex requirements for industrial ovens are due to the fact that the ovens typically require four pipe connections. This is because in addition to a pipe for the combustion air, which supplies the oil/gas burner with fresh air, flue gases, vapors and steam must also be discharged in separate pipes.

The extractor duct uses a fan to extract the hot air that escapes when the oven is opened via an extractor hood. To increase efficiency and economy even further, the hot exhaust gases from the burners, the flue gas and the vapors, i.e. the moist exhaust air from the oven itself, can be routed to a heat recovery system via a flue gas or vapor collection duct.

Whether industrial kitchens or restaurants, cooking produces humid vapors, dirty and greasy air as well as odors, which must be transported outside with an extractor hood and the connected exhaust/exhaust air system. A high-performance kitchen exhaust air system is therefore indispensable in such commercial kitchens.

In order to effectively extract the dirty and greasy air, a fan is usually installed in the extractor hood, which draws in the air or steam and transports it outside through a special exhaust air pipe. This extraction process generates excess pressure, which means that the exhaust air system used must be highly pressure-resistant.