Italiano
The air-extraction system in a professional kitchen must guarantee, first of all, the staff’s well-being.
Although it has not yet been possible to quantify the concentration of particulate matter in cooking fumes, it is however commonly recognized that these can be carcinogenic to humans (1).
Despite the fact a good part of the vapours generated during cooking is composed of the evaporating free water contained within the foods, there are various processes (such as degradation of sugars or fats, or pyrolysis of proteins) which cause them to be expelled into chemical compounds that can be harmful to humans (2).
Unfortunately, the quantity and quality of particulate matter are impossible to identify, as it depends not only on the food being cooked, but also on the type of cooking (for example, frying generates more compounds than other methods), and above all on the temperature: the more the higher the smoke, the denser the smoke will be (3).
As well as, as is easy to imagine, the duration of cooking itself (4).
Therefore, be careful when designing a ventilation system for a professional kitchen. The health of the Brigade is at stake!
One solution is to carefully calculate the height of the hood and the inclination of the filters (which we have seen can effectively increase the so-called “capture efficiency“), or to use, where possible, steel bulkheads, a simple but very effective for containing the dispersion of fumes!
And choose ALUMINOX for your project, of course!
