{"id":21153,"date":"2026-01-14T13:59:59","date_gmt":"2026-01-14T12:59:59","guid":{"rendered":"https:\/\/www.reven.de\/2026\/01\/14\/efficient-exhaust-air-planning-in-commercial-kitchens\/"},"modified":"2026-01-14T14:00:02","modified_gmt":"2026-01-14T13:00:02","slug":"efficient-exhaust-air-planning-in-commercial-kitchens","status":"publish","type":"post","link":"https:\/\/www.reven.de\/en\/2026\/01\/14\/efficient-exhaust-air-planning-in-commercial-kitchens\/","title":{"rendered":"Efficient exhaust air planning in commercial kitchens."},"content":{"rendered":"\n

Efficient exhaust air planning in commercial kitchens – the standard-compliant and economical way<\/strong>! 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 grease mist. Without a well-planned exhaust air system, this can quickly lead to problems. Mold, grease deposits and poor air quality are just some of the consequences. This is exactly what our latest video is about: “Efficient exhaust air planning in commercial kitchens – compliant and economical”.<\/strong> <\/p>\n\n

Many people were interested in the topic – and for good reason. That’s why we’re also offering a free live webinar<\/strong> on Friday, May 16, 2025 from 10 am.<\/strong> <\/p>\n\n

Click here to register (registration possible until May 16, after that you will find a webinar recording here): <\/p>\n\n

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Registration for REVEN webinar<\/a><\/div>\n<\/div>\n\n

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In this blog article below, we summarize the most important points from the video once again.<\/p>\n\n

How do you determine the correct exhaust air volume?<\/h2>\n\n

Calculating the exhaust air volume is not a guessing game. It is based on two important sets of rules: <\/p>\n\n

– the European standard DIN EN 16282<\/strong><\/p>\n\n

– and the German VDI Guideline 2052<\/strong>.<\/p>\n\n

Both specify how to calculate the exhaust air volume. The European DIN standard is binding and applies in over 30 countries. The VDI guideline is more of a recommendation, but is widely used in Germany. <\/p>\n\n

Important:<\/strong> Both types of calculation are similar, but not the same. The DIN standard is somewhat stricter, especially when it comes to the so-called simultaneity factor<\/strong> – i.e. the question of how many cooking appliances are operated at the same time. <\/p>\n\n

Where can I get help with the calculation?<\/h2>\n\n

REVEN offers a free online app<\/strong> for exhaust air calculation. You can find it directly on our website reven.de<\/strong><\/em><\/a> – simply click on the calculator icon on the right-hand side of the page. Or use the following link: <\/p>\n\n

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To the RECOMAX online app<\/a><\/div>\n<\/div>\n\n

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The app is like a virtual assistant: you enter some key data and the tool helps you step by step with the calculation.<\/p>\n\n

Tip:<\/strong> Make sure you enter the correct information! Many people make mistakes here – for example with: <\/p>\n\n

– the height between the cooking appliance and the hood<\/p>\n\n

– the position of the devices (close to the wall or free-standing in the room)<\/p>\n\n

– the formation of cooking groups with appliances next to each other<\/p>\n\n

Such details determine the air volume – and thus the function of the entire system.<\/p>\n\n

Why are there discussions about excessive air volumes?<\/h2>\n\n

Many planners are surprised at the calculated air volumes and find them “far too high”. But you have to be honest here: a commercial kitchen is not an office or lecture hall. It is a production area<\/strong>, comparable to industry. Different requirements apply here. <\/p>\n\n

For comparison:<\/strong><\/p>\n\n

– In an office, you can expect 5-8 air changes per hour.<\/p>\n\n

– In a production kitchen, 50 to 150 air changes<\/strong> are completely normal!<\/p>\n\n

This is the only way to ensure that all vapors, grease and odors are safely removed. If you cut corners here, you risk bad air, mold and even health problems for kitchen staff. <\/p>\n\n

When is an induction system useful?<\/h2>\n\n

A special topic in the video is REVEN’s induction system<\/strong>, which specifically captures room air in order to improve extraction performance. This system is the subject of much discussion – but it has clear advantages: <\/p>\n\n

– It improves the capture and separation of vapors!<\/p>\n\n

– The air volume is reduced and efficiency is increased – if it is used correctly<\/strong>!<\/p>\n\n

When does it make sense?<\/strong>Whenever high vapor loads occur – e.g. with grills, deep fryers or combi-steamers – and the kitchen has a compact design. The important thing is that REVEN designs each system individually, tailored to the kitchen appliances, the room and its use. This ensures that the solution not only fits technically, but also economically.<\/p>\n\n

What to do if you are unsure or have questions?<\/h2>\n\n

REVEN offers comprehensive advice and support<\/strong>:<\/p>\n\n

– Online:<\/strong> The calculation app with direct support.<\/p>\n\n

– By telephone or e-mail:<\/strong> Simply send in your planning files.<\/p>\n\n

– On site:<\/strong> On request, the experts from REVEN can also come to your office or construction site in person.<\/p>\n\n

We also recommend our live webinar – where you can ask questions directly and get answers from the professionals.<\/p>\n\n

Conclusion: Good kitchen ventilation is no coincidence<\/h2>\n\n

A functioning exhaust air system is essential for commercial kitchens. But it must be planned correctly – according to standards, experience and common sense<\/strong>. If you rely on tools, expertise and support from REVEN, you are on the safe side. <\/p>\n\n

Here is the YouTube video for the blog article “Efficient exhaust air planning in commercial kitchens”:<\/h3>\n\n
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Stay up to date! Take a look at our culture! Let’s achieve extraordinary things together in industrial air pollution control! <\/p>\n\n

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