The deep-fat fryer is in near continuous use in a snack bar, so the greasy fumes produced are above average. Greasy deep-fat fryer vapours are very unhealthy for personnel in the chippy and also result in unpleasant odours and stench. This is bothersome not only for the personnel but for customers too. The greasy air may not simply be blown outside, because then the snack bar would be polluting the outdoor air as well. They are required to filter this air with kitchen extraction in the snack bar before exhausting it outdoors. The greasy fumes can also build up on the inside of the extraction duct, and that draws pests while also increasing the risk of fire.
The SFE for commercial kitchen ventilation was specially developed for the snack bar and eateries that make heavy use of a deep-fat fryer. These draw in the air, and discharge the filtered air outdoors. Obviously a lot of grease remains behind in the SFE, so the filter must be replaced regularly.
A snack bar where the grease in the deep-fat fryer vapours is reduced through use of a good filter system, such as the SFE, has a positive effect on the hygiene in the extraction duct. And that means less risk of fire and pests. Moreover, this has a positive impact on employee health.
Improvement of the air quality in the snack bar through kitchen extraction provides benefits, such as:
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