Commercial Kitchens
Hotel, institutional and cloud kitchens — removing heat, steam and smoke at source.
700 Pa
Max static pressure
2300 m³/h
Peak inline air volume
100%
Fresh makeup air
The problem
What goes wrong without it
- Kitchen line temperatures routinely exceed 45 °C, driving staff turnover and safety incidents.
- Grease-laden steam and smoke build up when hood extraction is undersized or the duct run is too long and bent for the fan on it.
- A kitchen needs continuous fresh air makeup, so recirculating the same air is neither hygienic nor effective.
The Ayzair approach
How we solve it
- Evaporative coolers supply cooled fresh makeup air to the working line, replacing what the hoods extract instead of pulling hot air in from outside.
- Inline-Jet mixed-flow duct fans boost long, bendy hood duct runs where an axial fan would stall — up to 700 Pa of static pressure.
- Hammer exhaust fans handle bulk extraction from prep and dishwash zones.
Recommended equipment
What we typically specify for kitchens.
A starting point, not a fixed prescription — the final schedule depends on your building dimensions and duty cycle.
Free assessment
Let us size your kitchens site.
Send the dimensions and what happens inside. We will return a complete equipment schedule with connected load and installed cost — free, within one working day.
Other industries
We also serve
Next step
Let us size the right system for your building.
Share your floor area, roof height and what happens inside. A member of our engineering team will return a no-obligation quotation within 24 hours.