ADDITIONAL VENTILATION OF KITCHEN HOODS

Joint evacuation of cooking gases. Coming from the kitchen hoods through a collective shunt duct

The extraction will be carried out through a collective conduit with a shunt septum separator.

The cooking vapours run separately from the lower floors to the connection of the next tea.

This prevents the possible transmission of odours from one kitchen to another.

The extraction of the cooking fumes will be carried out by means of a pressure difference, as these fumes are driven by the cooker hood itself.

Each bell must have a non-return flap.

Aluminized steel ducts with longitudinal welding.

Completely smooth inner duct. So it provides the minimum pressure drop. And maximum hygiene, as it prevents the accumulation of cooking fats inside.

Fire rating A1 (non-combustible material).

Lightweight structure.

Sealing gasket between joints. Leakage Flow Qf < 0.006 l/s.m2 a 200 Pascales de presión.

Made with an internal shunt partition.