Directive VDI 2052

A guiding document for kitchen ventilation design. Based on the size of the kitchen and the parameters of the equipment (heat and humidity generation) it is possible calculate with great accuracy the required extraction capacity. For calculation use ATREA selection software.

Heat recovery in kitchens

Heat recovery in kitchens is an indispensable part of air-treatment and air-conditioning systems. As a result of excess heat and humidity the return on investment is within 3 years even in small kitchens. For small and mediums-size kitchens we recommend the DiNER-T intelligent extractor hood with built-in heat recovery, installed directly above the heat and humidity source. DUPLEX compact ventilation units with heat recovery efficiency up to 75 % are suitable for large kitchens.

Coefficient of simultaneous use φ

A value stating the number of appliances running simultaneously. A very important factor that affects the final extraction capacity. We recommend consulting the kitchen operator or kitchen project designer directly.
Small kitchens up to 250 meals φ = 0,9 to 1,00
Medium-size kitchens between 250 and 500 meals φ = 0,7 to 0,8
Large kitchens over 600 meals φ = 0,6

Closed extraction system

During cooking excess heat, humidity and aerosols containing fat particles are generated.  The closed system ensures perfect protection against such negative effects. SKV and TPV ventilation and air-conditioning ceilings are designed this way.

Air filtration

Each extractor hood or ventilation and air-conditioning ceiling must have an efficient means of capturing fat particles.  Expanded metal mesh filters with efficiency up to 80 % or lamella filters with efficiency up to 94 % are used. The number of filters is determined on the basis of air volumes and flow rates.

Air change

In this modern day, there are dozens of types of kitchen appliances available, from cookers to boiling pans to multifunctional pans and convection ovens. When calculating the extraction capacity, values are obtained that significantly exceed 40 times the hour air change rate, and even the values of 60 times the hour air change rate are not unusual. Imagine that every minute all air in a given space is changed. We have been able to respond to this trend fast and currently there is a catering establishment running with 70 times the hourly air change rate.

Uniform fresh air supply

A part of the system with major significance. To ensure a pleasant working environment for staff it is necessary to supply fresh air within the permitted flow rate range between 0.2 and 0.3 m/s. The example of how to achieve this is using a micro perforated, large-area supply outlet.


Today it is an integral part of SKV and TPV air-conditioning and ventilation ceilings. The advantage of this material is its really simple and fast maintenance. At the same time it ensures the optimum distribution of light across the kitchen space. One of the proofs of the clever thinking and acumen applied during the development stage of our products.