Most hotels have a restaurant where all sorts of cooking activities take place. It is important that everything is arranged properly there so the cooks can remain focused on the cooking activities. Practically every hotel prepares its own dishes, as a result of which vapours and fumes can be produced at the cooking range. The work activities in a hotel kitchen are very diverse, so the pollutants vary widely too. Breakfast is prepared there, as well as lunch and dinner. Kitchen fumes and kitchen vapours are even produced at breakfast time, when frying an egg for example. If the hotel does not have a good kitchen extraction system, unpleasant odours develop in the kitchen, so the personnel continuously inhale polluted air and grease remains behind in the extraction duct. The latter can lead to a fire, or even just stench and fume nuisance for the personnel and customers.
In the Netherlands the discharge of polluted air from an commercial kitchen directly to the outdoors is not permitted. It must first be cleaned. Euromate has developed an innovative system for the hospitality sector: the SFE. This system filters the stench, fumes and grease out of the extracted air. The hotel employees will not experience health problems, and customers will not smell the cooking activities. The owner of the hotel also has lower maintenance costs for the inside of the extraction duct, and the risk of fire in considerably reduced.
Improvement of the air quality in a hotelthrough kitchen extraction provides benefits, such as:
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