{"id":21123,"date":"2026-01-14T13:59:40","date_gmt":"2026-01-14T12:59:40","guid":{"rendered":"https:\/\/www.reven.de\/2026\/01\/14\/wasting-energy-in-commercial-kitchens\/"},"modified":"2026-01-14T13:59:47","modified_gmt":"2026-01-14T12:59:47","slug":"wasting-energy-in-commercial-kitchens","status":"publish","type":"post","link":"https:\/\/www.reven.de\/en\/2026\/01\/14\/wasting-energy-in-commercial-kitchens\/","title":{"rendered":"Wasting energy in commercial kitchens"},"content":{"rendered":"\n

Wasting energy in commercial kitchens: Intelligent ventilation systems as the key to sustainability!<\/p>\n\n

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Podcast episode on energy waste in commercial kitchens<\/figcaption><\/figure>\n\n

Energy crisis in the kitchen: how outdated ventilation systems waste our resources<\/h3>\n\n

There is a serious problem in commercial kitchens across Europe: energy wastage on an unimaginable scale. Valuable energy is wasted every day by inefficient ventilation systems. But what makes an intelligent, demand-controlled kitchen ventilation system and why is it so essential for our future? <\/p>\n\n

What is intelligent kitchen ventilation?<\/h3>\n\n

An intelligent kitchen ventilation<\/a> system switches on and off automatically, recognizes the demand and adjusts the extraction rate to the cooking activity. In most commercial kitchens, however, the ventilation is operated independently of the actual cooking activity, which leads to a constant and unnecessary waste of energy. <\/p>\n\n

The reality in Europe’s kitchens<\/h3>\n\n

A typical scenario: In a shopping mall, all kitchen hoods<\/a> start to extract in the morning, regardless of whether cooking is taking place or not. These ventilation systems run constantly throughout the day, regardless of the intensity of cooking activity. This practice is a far cry from demand-controlled ventilation and causes immense energy losses. <\/p>\n\n

The dramatic consequences of outdated ventilation systems<\/h3>\n\n

Current estimates show that less than 10% of commercial kitchens in Europe are equipped with intelligent ventilation systems. This means that the majority of kitchens are working with outdated systems that waste huge amounts of energy. <\/p>\n\n

The trickery in the calculation<\/h3>\n\n

A major problem lies in the calculation of exhaust air volumes. The so-called simultaneity factor Phi is often manipulated in order to justify lower exhaust air volumes. However, this practice leads to inefficient systems that are unable to capture the actual cooking activity and react appropriately. Here we must quote Mark Twain: “Bad habits shouldn’t just be thrown out the window, they really should be beaten out stair by stair.” <\/p>\n\n

The solution: digitalization and intelligent control<\/h3>\n\n

Modern, intelligent kitchen ventilation starts with digitalization. Sensors record the temperature and humidity in various zones of the kitchen and regulate the supply and exhaust air accordingly. These systems not only detect cooking activity, but also its intensity and automatically adjust the ventilation. <\/p>\n\n

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Zonenweiser Abzug in Gro\u00dfk\u00fcchen<\/a><\/blockquote>