There are 5 products.
Hood - indispensable equipment in every kitchen. Here in a condensing version.
The Silversteam-K Condensing Hood by Bartscher is a modern and advanced device that effectively eliminates steam and unpleasant odors during cooking.
Chimney for the discharge of flue gases for the Bartscher hood, 2952720
Made of stainless steel, with lighting, condensate drip tray and drain valve, with labyrinth filters type B 400x500x20 mm made of stainless steel.
Stainless steel, with fan, analog control, lighting, condensate drip tray and drain valve, with
A gastronomic hood is a specialized ventilation device that is a key component of professional kitchens, catering establishments, and food industry facilities. Unlike standard kitchen hoods, gastronomic systems are characterized by significantly higher efficiency, durability, and advanced filtration systems, allowing effective removal of contaminants generated during intense kitchen operations.
A professional gastronomic hood with an extractor performs several crucial functions in the kitchen space:
In the context of occupational health and safety regulations and sanitary requirements, installing an appropriate ventilation system is mandatory in all gastronomic facilities. A gastronomic hood must meet a range of technical and safety standards, including:
The primary function of an industrial hood is to ensure proper air exchange in the kitchen space. The ventilation system must be tailored to the specific nature of the operations, considering:
A properly selected and installed gastronomic hood ensures not only compliance with regulations but also provides safe and comfortable working conditions. In a professional kitchen, where temperatures can exceed 35°C, and humidity reaches 70%, an efficient ventilation system is crucial for maintaining appropriate hygiene and workplace safety standards.
Modern gastronomic hoods are equipped with advanced control systems that allow for:
The selection of an appropriate ventilation system should be preceded by a detailed analysis of needs and technical conditions. It is essential to consider not only current requirements but also the development plans of the catering facility. A well-chosen gastronomic hood is a long-term investment in the safety and efficiency of kitchen operations.
Various types of hoods are used in professional gastronomy, and their selection depends on the kitchen's specifics, the type of appliances used, and the spatial layout of the room. Each type of gastronomic hood has specific technical parameters and applications.
Wall-mounted hoods are the most commonly used solution in gastronomy, installed directly against the wall above the line of kitchen appliances. Their design is based on the following elements:
Key advantages of wall-mounted hoods:
Central, or island, hoods are used above kitchen islands or centrally placed appliance lines. This type of industrial hood features:
Technical specifications for central hoods include:
Condensation hoods are specialized solutions designed for kitchens using convection ovens and industrial dishwashers. Their unique design ensures:
The condensation system in these hoods consists of:
Each type of gastronomic hood with an extractor requires the appropriate selection of performance and technical parameters to the specific needs of the operation. The right choice directly affects ventilation system efficiency and operating costs.
Induction hoods represent the latest technology in gastronomic ventilation systems. They utilize the phenomenon of air induction, significantly increasing their efficiency while reducing energy consumption. Key components of the induction system include:
Main advantages of induction hoods:
Accurately determining the required performance of a gastronomic extractor is essential for effective ventilation system operation. Key parameters to consider:
The performance selection depends on factors such as:
Proper sizing of a gastronomic hood is crucial for its effective operation. Basic sizing principles:
When designing a ventilation layout, consider:
|
Parameter |
Minimum Value |
Recommended Value |
|
Air velocity in the frontal plane |
0.25 m/s |
0.3-0.5 m/s |
|
System performance reserve |
15% |
20-25% |
|
Filtration area |
0.8 m²/1000 m³/h |
1.2 m²/1000 m³/h |
When selecting dimensions, also consider service space for maintenance and cleaning. Minimum service space should be:
Professional gastronomic hoods are made from selected materials meeting stringent durability and hygiene requirements. The primary construction material is stainless steel in the following variants:
Key material parameters include:
Labyrinth filters are the basic component of filtration systems in gastronomic hoods. Their design, based on multiple air flow direction changes, ensures:
Cyclone filters use centrifugal force to separate solid particles and grease droplets. They feature:
UV filtration systems are the most advanced solution for air purification in gastronomic hoods with extraction. This technology provides:
Recommended maintenance for filtration systems:
|
Filter Type |
Cleaning Frequency |
Cleaning Method |
|
Labyrinth |
Every 7-14 days |
Dishwasher or manual washing |
|
Cyclone |
Every 14-30 days |
Pressure washing |
|
UV |
Every 3-6 months |
UV lamp replacement |
A properly selected and maintained filtration system in a gastronomic hood ensures not only compliance with air cleanliness standards but also significantly impacts fire safety and energy efficiency of the entire installation. Regular inspections and maintenance of all filtration system elements are essential for maintaining optimal performance and long service life of the entire ventilation system.
