Inhaltsverzeichnis
- Sven Why does a kitchen ventilation system need automated cleaning and disinfection?
- That makes sense, but why does it have to be automated?
- Daily cleaning of kitchen ventilation systems? Isn’t that a bit excessive?
- Which guidelines regulate this?
- But an inspection is not yet cleaning and disinfection, is it?
- Understood, but then again the question why you recommend automated cleaning and disinfection?
- Why is that, Sven? Aren’t you exaggerating a little?
- 100 separators and 30m kitchen hoods on a room height of 3 meters, that’s madness!
- But with such kitchen ventilation systems, automated cleaning and disinfection should almost be the norm and state of the art, right?
- Why?
- Well, Sven, but now you’re exaggerating a bit, aren’t you?
- Well, admittedly, I have to agree with you and have to pass, there is no one else but you.
- But you’re in a rage today Sven, why are you saying such things?
- Yes, of course, it’s logical, why are you asking me that, I’m actually here to ask you the questions!
- Uhhh sorry but what’s this nonsense? This has nothing to do with vehicle cleaning? Why this question now?
- I’m beginning to understand why it’s better to hold back on too much information in your industry. In addition to the information in this interview, do you have any other sources where we can find out more?
- You can’t see any aerosol separators at all?
- Ok ok I understand, I have to take a close look at your new REVEX guide!
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Modern and safe kitchen ventilation requires automated cleaning and disinfection! Why is that? We asked Sven Rentschler, who is responsible for product development at REVEN GmbH, among other things.
Sven Why does a kitchen ventilation system need automated cleaning and disinfection?
Automated cleaning and disinfection of the separators and the exhaust air chamber in which the separators are located is an absolute must in many cases! Production kitchens in the food industry without daily cleaning and disinfection of separators are simply a must from a hygiene point of view. In production kitchens in the food industry, as well as in kitchens in hospitals, it must be proven that the growth of bacteria is prevented by cleaning.
That makes sense, but why does it have to be automated?
Cleaning and disinfecting the separators and the exhaust air chamber of the kitchen hood does not necessarily have to be automated. What is mandatory, however, is that this must be done daily in many cases.
Daily cleaning of kitchen ventilation systems? Isn’t that a bit excessive?
Not at all, many guidelines and rules often recommend daily cleaning!
Which guidelines regulate this?
VDI 2052 Sheet 2 deals exclusively with this topic. Under “Point 8.1 Inspection intervals”, you can read that the minimum inspection intervals for kitchen ventilation hoods and aerosol separators are daily.
But an inspection is not yet cleaning and disinfection, is it?
Correct, but depending on the results of the inspection, a cleaning plan must be drawn up and cleaning intervals defined. Incidentally, this is not an option, but a must in commercial kitchens! Everything is regulated in VDI 2052 under points 8.2 and 8.3. If the daily inspection then leads to a clearly visible grease film inside the kitchen hood and on the separators due to grease deposits, then daily cleaning and disinfection must be carried out.
Understood, but then again the question why you recommend automated cleaning and disinfection?
Quite simply because hardly any of our market companions provide conscientious information on the aforementioned topic! All too often, it’s all about making investors believe that kitchen ventilation can be done much more cheaply and those who really have to work with kitchen ventilation are literally left out in the cold!
Why is that, Sven? Aren’t you exaggerating a little?
Good counter-question: Take a look at the following picture. A large ventilated ceiling in a production kitchen in the food industry.
Only a small part of the entire kitchen can be seen in the picture. A total of almost 100 aerosol separators are installed there. The ceiling units and kitchen hoods in which the aerosol separators are installed are around 3 meters high. Now the question for you: Would you like to check 100 aerosol separators and a total of around 30 meters of kitchen hoods at a height of 3 meters every day for soiling and, if necessary, clean them daily?
100 separators and 30m kitchen hoods on a room height of 3 meters, that’s madness!
You see, that’s exactly what we rightly hear from operators and users of such systems on a regular and not so friendly basis.
But with such kitchen ventilation systems, automated cleaning and disinfection should almost be the norm and state of the art, right?
No, the opposite is the state of the art and the rule!
Why?
On the one hand, many of our market competitors do not offer such technologies and, on the other, for many investors, planners and system manufacturers, a kitchen ventilation system is still a lovelessly assembled stainless steel box with 08/15 aerosol separators. It has to be as cheap as possible and have 100% filter performance. This is what most market players nod at and the kitchen ventilation system is finished.
Well, Sven, but now you’re exaggerating a bit, aren’t you?
Now then, my question to you: Name just two other market players who provide information on this topic, for example! Which of our market companions make a similar effort in this regard? Which of our market companions help to educate all players in commercial kitchen ventilation about these and similar topics? Which of our market companions have you seen a YouTube tutorial on this? Or a blog article like ours? Or a brochure that explains the topic? Please name just two!
Well, admittedly, I have to agree with you and have to pass, there is no one else but you.
Then it’s not just that, there’s also the fact that at the right time people are simply taken for fools and are literally being fooled and lied to!
But you’re in a rage today Sven, why are you saying such things?
Do you drive a car properly? You even have motorcycles right? If you want to give them a good clean. If you want to get them really shiny again, what do you do? You go to a clean park or you go to a professional car wash, right?
Yes, of course, it’s logical, why are you asking me that, I’m actually here to ask you the questions!
Because I would like to know what you would say if your car or motorcycle was rinsed with lukewarm water? If the car wash just ran lukewarm water over your vehicles and that was that. Similar to rainwater running over a corrugated iron roof and that’s it.
Uhhh sorry but what’s this nonsense? This has nothing to do with vehicle cleaning? Why this question now?
Because exactly this kind of nonsense is sold by some commercial kitchen ventilation market companions as kitchen ventilation with automated cleaning and disinfection. Lukewarm water runs over separators and through gutters without pressure and without cleaning agents and cleaning and disinfection is complete.
I’m beginning to understand why it’s better to hold back on too much information in your industry. In addition to the information in this interview, do you have any other sources where we can find out more?
Yes we have, we have a new guide to kitchen ventilation with automated cleaning and disinfection. We call this technology REVEX technology. Here is an illustration of what such a commercial kitchen ventilation system with REVEX technology could look like:
You can’t see any aerosol separators at all?
Exactly – they should also be cleaned and disinfected one hundred percent with hot water and a suitable cleaning agent. Or do you see the plates in your dishwasher at home during cleaning 😉?
Ok ok I understand, I have to take a close look at your new REVEX guide!
