The types of hoods and extraction systems that currently exist are the regular extraction hoods, which only extract fumes and make an immediate depression of the volume of air in the kitchen, and the compensated extraction hoods, which are capable of removing, also, to induce clean air from outside, both hot and cold.
The bells are inducing extraction. Just as the offset, extract fumes and introduce clean air into the kitchen, but do inside the bell, redirecting said air filters and causing a “venturi” effect, which makes it short extraction time.
The filtering ceilings, which extract fumes, and provide air to the kitchen, however, are a system still under development; on the other hand, compensated induction hoods, which are responsible for the extraction of fumes while providing air both inside and outside the hood.
Of all the above, the third case is the “correct” or ideal one for air conditioning, an industrial kitchen using the desired system. This occurs because the induction extraction hood introduces the air from the outside into the hood itself, at the same time that it provides the flow you prefer without the need to produce air leaks from the kitchen, whether it is heated or not.
Air Conditioning Of Industrial Kitchens According To The Size Of The Premises
For small premises, the correct air conditioning of industrial kitchens consists of using a ducted air system. The latter requires the construction of a false ceiling, which, as an advantage, offers visual discretion.
On the other hand, it allows the distribution of separate air through the restaurant’s different rooms, in addition to regulating the temperature and flows for each of the rooms. Similarly, for small venues, the “split cassette” is recommended. It consists of a square indoor unit that emits air in all directions, distributing it evenly throughout the room. In turn, it has an outdoor unit with which it is connected, and that works as a compressor.
If it is a question of larger premises, the correct thing is to opt for a “multisplit” system that distributes the air through grilles. With this system, multiple indoor air emission units are installed connected to a single outdoor unit. One of the advantages of this system is its relatively easy installation.
Finally, for restaurants more significant than 200 square meters, it is considered correct to use a VRV (variable refrigerant volume) system as advised by schaumburg specialties. In the same way as simple split systems, these VRF systems use a fluid as the cooling and heating medium. With this system, an outdoor unit must be installed that allows the fluid to circulate within the enclosure through pipes that connect several indoor units distributed throughout the principal rooms.
