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Kitchen extraction

in the canteen

In many sports clubs there is a canteen where members can get food and beverages after practice or a game. The food usually consists of snacks from the deep-fat fryer. This produces greasy deep-fat fryer fumes, which are unhealthy for the canteen personnel as well as unpleasant for the club members. Inhaling greasy deep-fat fryer vapours is bad for staff and the stench fills the air too. It is legally prohibited to discharge these fumes outdoors. The air must first be cleaned with a professional system. Kitchen extraction in the canteen is therefore a necessity. This also prevents kitchen fires in the canteen: in the long term the accumulated grease on the inside of the ventilation duct can become a fire hazard.


Questions how to improve indoor air quality?

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Which kitchen extraction system is the best solution for a canteen?

Euromate has developed a good system for canteens that can effectively extract the greasy deep-fat fryer fumes and prevents odour and stench from hanging in the air. This system is called the SFE. The extraction filter captures the pollution and discharges the clean air outdoors. By filtering the greasy air in the canteen, the risk of fire is negated, the odour nuisance is reduced and the indoor air is healthy for the canteen personnel.

Benefits of Euromate kitchen extraction in the canteen

Improvement of the air quality in a canteen through kitchen extraction, provides benefits, such as:

  • Greater productivity (healthy air keeps employees sharp and fit)
  • Healthy supply of fresh air through effective extraction and filtration of the indoor air
  • No more nuisance from unpleasant deep-fat frying odours that can occur in the kitchen
  • Saves energy: heated and cooled air are distributed evenly through the kitchen rather than being blown out in one location
  • Fresh, inviting kitchen for personnel and customers
  • Lower cleaning costs: grease is captured in the filter, and vapours are better extracted to outdoors
  • Good image: distinguishing factor in the commercial kitchen sector

Questions or free advice?

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