Haëntjens H.
Bibliographic info:
Revue pratique du froid RPF, n° 912, pp 34-38, in french

The aim of ventilation for commercial kitchens is capturing fumes and odours, providing fire protection measures and insuring comfort. But the technologies concerning extraction and introduction of fresh air are not numerous.In this article, the author explains how difficult are the dimensioning of the equipment and the calculation of the airflow to extract.The author also refers to guide and regulations related to commercial kitchens.