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F.A.Qs
Frequently asked questions
Wall hoods are usually installed above cooking and grilling lines and are designed to exhaust fumes and steam directly there. In contrast, central (island) hoods are suitable for kitchens where cooking equipment is located in the middle of the space. The choice of hood type depends on the kitchen layout, the type of heating equipment and the route of the ductwork.
Centrifugal fans are the best choice for industrial ventilation due to their high suction power, stable performance at high temperatures, and resistance to grease particles. Their ability to be installed outdoors and to transport contaminated air over long distances also makes them ideal for commercial kitchens.
Yes. Grease filters should be cleaned or replaced every 7 to 15 days, depending on the amount of cooking. Failure to service regularly will result in reduced suction, a risk of fire and premature fan failure.
Yes. When the exhaust system removes too much air from the environment, fresh air must be replaced. Otherwise, the negative pressure created will disrupt the operation of the ventilation system and even cause the doors to close. The Make-up Air system restores the balance by bringing in fresh air.
We recommend a full service every 3 to 6 months. This includes inspecting the fans, cleaning the filters, checking the motor for vibration, checking the connections, and checking the sound and exhaust air pressure. For high-volume spaces, a monthly service is recommended.
Yes, for commercial projects, especially in public spaces such as malls, halls or hotels, fire and environmental health approvals are usually required. Ventilation systems must comply with standards such as NFPA 96, ASHRAE or EN 16282 (in some countries).
Yes, we offer full support, equipment warranty, and periodic maintenance services.
