Inhaltsverzeichnis
- Cooking where the guests are – that’s front cooking!
- Why air pollution control is particularly important here
- How modern ventilation works in front cooking
- Front cooking: when design and ventilation technology work together
- Why planning takes so long
- Front cooking only works with clean air
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Front cooking: why good air is so important! Front cooking is becoming a real highlight in more and more hotels and restaurants. Guests see live how their dishes are created. They experience fresh ingredients, movement, fire, sounds and smells. But this is precisely why an area with front cooking always needs very good air circulation. Because the experience can only remain pleasant with clean air – for all guests and for the team.
Cooking where the guests are – that’s front cooking!
With front cooking, the chef cooks right in front of the guests. This creates a special closeness that inspires many people. Guests can see how their omelette sizzles, how vegetables fall freshly into the pan or how a steak is prepared directly on the grill. This open cooking experience creates trust and whets the appetite.
But it is precisely this openness that places great demands on the air. Because there is no wall between the kitchen and the dining area, steam, grease mist and odors rise unhindered into the room. This is why every front cooking area needs a ventilation system that reliably and quietly eliminates this pollution.
Why air pollution control is particularly important here
Good air is not just a detail in front cooking. It is a must. Because without the right air technology:
- warm fat rises and spreads throughout the room
- unpleasant odors spoil the appetite
- the air in the room becomes humid and stuffy
- Guests feel draughts
- the food gets cold faster
This is why planners, architects and ventilation experts work closely together to achieve the perfect balance of air flow. After all, front cooking is always about balance: what is extracted must also come back in, and in such a way that nobody notices.
How modern ventilation works in front cooking
Good ventilation in front cooking works in the background and is barely noticeable. Nevertheless, it does a lot of work. It extracts the hot cooking air, separates the steam from the particles and feeds fresh air back into the room, without draughts, without noise and without disruption.
The following happens:
- The exhaust air is drawn in directly where the steam is generated.
This keeps the air clear and clean. - Special separators retain grease droplets and dirt particles.
These components therefore do not get outside and do not settle in the ceiling. - The supply air re-enters the room quietly and imperceptibly.
Fine slits or inconspicuous components bring in the air in such a way that nobody notices it as a disturbing draught. - The climate remains stable.
Guests can enjoy a relaxed meal without odor, smoke or humidity.
This clever air flow makes front cooking a pleasant experience – for every guest and for the entire staff.
Front cooking: when design and ventilation technology work together
A front cooking area doesn’t just thrive on good technology. It also thrives on good design. Guests should feel comfortable and enjoy the cooking process. That’s why light, colors, shapes and materials must be harmonious. At the same time, the ventilation technology must be powerful.
In many modern projects, solutions are therefore created that combine technology and design. Ventilated ceilings adapt to curves. Colors are oriented to the room. Separators and outlets disappear almost invisibly. This keeps the front cooking area well lit, open and inviting, without compromising on safety and cleanliness.
Why planning takes so long
Good front cooking does not happen overnight. There are often many months, sometimes years, between the initial idea and the finished installation. This is because planners, architects, kitchen builders and ventilation experts have to coordinate many points:
- Which devices are used?
- How much steam is produced?
- What air volumes need to be moved?
- What should the area look like?
- How much space is there for technology?
- How can air flow and design be combined?
Because every project is different, every front cooking area needs its own individual solution. This is precisely why the end result is impressive, elegant and functional solutions that work reliably for a long time.
Front cooking only works with clean air
Front cooking makes guests happy, but only if the air is right! The right air technology ensures that odors don’t bother you, that grease doesn’t drift through the room and that the atmosphere remains pleasant. It works quietly, reliably and unobtrusively. And it makes front cooking possible in the first place.
Anyone planning front cooking should therefore always think about the air. After all, good air is the basis for a good dining experience.