Practically every catering company makes its own dishes and snacks. These are generally prepared in an commercial kitchen. The nature of the work in the catering sector is varied, which means a range of pollutants can enter the air. During the work in the kitchen vapours are produced from steam and fumes as a result of cooking, deep-fat frying and baking. Fumes and vapours should not remain in the kitchen air, because they cause problems concerning employee health and odour nuisance. They need to be extracted to the outdoors with special kitchen extraction for the catering sector.
The kitchen vapours and kitchen fumes can not simply be discharged outdoors. First a filter system in the commercial kitchen ventilation system must clean the polluted air, after which the air can be discharged outdoors. This must be done thoroughly, because if grease remains behind in the ductwork the risk of fire is great. Efforts must also be made to minimise the stench.
The Euromate SFE filter system is placed in the ductwork. This filter system captures the grease/oil as well as the smallest pollutants (such as soot particles). This reduces the risk of fire to practically zero, and the maintenance costs for the inside of the ductwork along with bothersome odours are significantly reduced.
Improvement of the air quality in the catering sector through kitchen extraction provides benefits, such as:
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