Exhaust systems for the food industry

The planning of exhaust systems for baking ovens in industrial bakeries 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 competent advice on the right exhaust systems in this area. The complex requirements for industrial ovens are based on the fact that the ovens typically require four pipe connections   because in addition to a pipe for the combustion air, which supplies the oil/gas burner with fresh air, flue gases, vapor and steam must also be discharged in separate pipes.

With the aid of a fan, the fume extraction line extracts the hot air that escapes when the oven is opened via a fume extraction hood. To further increase efficiency and economy, the hot exhaust gases from the burners, the flue gas, and the vapor, 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 kitchen or restaurant, cooking produces humid vapors, polluted and greasy air as well as odors, which have to be transported outside with an exhaust hood and the connected exhaust/exhaust air system. Therefore, a powerful kitchen exhaust system is indispensable in such commercial kitchens.

In order to effectively extract the dirty and greasy air, the cooker hood usually has a fan installed, which sucks in the air or steam and sends it outside through a special exhaust pipe. This process of extraction creates an overpressure, which means that the exhaust system used must have a high pressure resistance.