You can customize our products on-line as you desire with the help of the REVEN Configurator. In addition, the Configurator allows you to download tender specifications, drawings, and BIM data.
Use our RECOMAX 2018 Design Program to calculate the appropriate air volume for ventilation systems in restaurant and canteen kitchens. RECOMAX is based on DIN EN 16282-1.
Why are modern kitchen hoods with induction systems often underestimated in commercial kitchens? Cooking, frying and deep-frying take place in many commercial kitchens – generating vapors, aerosols, grease and odors. A conventional exhaust air hood is designed...
Exhaust air planning in the commercial kitchen: How to do it efficiently and in compliance with standards – a YouTube webinar recording with cci Dialog GmbH. Things often get hot in commercial kitchens – in the truest sense of the word. Anyone who has ever...
Efficient exhaust air planning in commercial kitchens – the standard-compliant and economical way! Commercial kitchens are a hive of activity: frying, boiling, deep-frying and steaming – often all at the same time. This generates a lot of heat, steam and...
Darth Vader UV-C Wars: Fighting the kitchen ventilation nonsense and the UV-C fat loss myth! There are legends that just won’t die. One of them is the myth of UV-C technology in commercial kitchen ventilation. Manufacturers and market players tout it as a...
Ventilation in the food industry: Innovative solutions for clean air! Processing operations such as baking and frying play a central role in the food industry. However, these activities generate large quantities of grease mist, water vapors and other airborne...
Wasting energy in commercial kitchens: Intelligent ventilation systems as the key to sustainability! Podcast episode on energy waste in commercial kitchens Energy crisis in the kitchen: how outdated ventilation systems waste our resources There is a serious problem in...
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