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.
Recording III of the cci-Dialog and REVEN webinar series deals with the use of UVC, UV and ozone in ventilation systems. Furthermore, measurement technology is presented with which the efficiency of air purifiers and ventilation systems can be determined. New YouTube...
Dubious claims are a danger! We see it time and again in tenders for large projects: competitors brazenly claim to have “technically equivalent products” at half the price. But if you take a closer look, you will immediately see that this is nothing more...
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...
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