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The new and further updated REVEN induction system (push pull system) for capture hoods and ventilated ceilings
Last week the further developed and improved REVEN induction technology for extraction hoods was confirmed and published without opposition as a new patent from the European and the US American patent office. In most industrial sectors a continuous development of products and technical solutions is an absolute prerequisite. Unfortunately, the commercial kitchen ventilation is a special case because, in that branch a replacement of traditional fluorescent light tubes to LED tubes is celebrated as innovative milestones in that industry. The drive for innovation is minimal and even organizations in that industries, such as HKI are no support, quite the opposite in terms of innovation. In a recent press release of the HKI is the following published: “…The assertion that the induction process is a new process is not correct, because it is already implemented for decades in Germany and has long been in kitchens …“
Sure properly, the induction system is not a new system, very well but a system that has been studied extensively and with the help of latest technologies such as the CFD analysis (computational fluid dynamics) and Aerosol particle analyzer it have been improved heavily. That very similar and intensive efforts have been made to improve the technology significantly, just as it is in the automotive industry for over 100 years usage, with correspondingly extremely impressive results and technologies, please refer to the attached picture!
Sure such analyses takes time, something devours considerable sums in research and development, but then also leads to serious improvements! In a report of the North German Agricultural Advisory in Mecklenburg-Vorpommern the further developed by Reven induction technology was certify that:
“By blowing in untempered air at lower ambient temperatures, the dew point in the mixed air area is achieved and condensation occurs. Condensation always means binding of odorants from the air, as an olfactometry analyze of the exhaust air in the sample bag proved."
Enjoying these positive characteristics of such an advanced induction technology is only possible if the entire system „capture hood“ is really understood and explored, from the aerosol separator, through to thermal and induction air flow. Other manufacturers in this field, make just use of a simple thermal imaging, then call this CFD analysis and derive results from pseudo-scientific nature. This may then be like their products a cost effective solution and approach, a real leap in technology is something like this not and certainly for such a system the HKI press release would fit perfectly because such an approach and system is nothing new at all.
For detailed information on our new REVEN induction technology, visit www.REVEN-Induktion.de
Noise protection and cancellation for the industry and commercial kitchens
Sound-absorbing and flame-arresting metal ceilings for manufacturing & food industries & for commercial kitchens. Find out more here: www.reven-epaper.de/EN/page238.html
SCHAKO Membrane Absorber MAK for sound dampening of low-frequency sounds in ventilation systems with high oil and liquid aerosol contain in the exhaust air. Technical data you find under schako.de/en/products/75
廉价的厨房抽油烟机只能对厨房的油烟和蒸汽进行捕捉和吸入，却无法对油烟和蒸汽过滤分离！Cheap kitchen hoods are capturing and vacuuming kitchen steam, but they aren´t filtering and separating it!
Monsieur Bocuse thanks for the interview, many people and associations are announcing that in the end of 2016 the new European kitchen ventilation standard will become effective, what will be new? What will be changed?
Monsieur R. R. Bocuse: From now on kitchen hoods have to fulfil their real job and capture hoods can not be any longer just cheap simple stainless steel boxes!
What do you mean with that?
Monsieur R. R. Bocuse: Ok let´s see and can I ask you by a question back! For what I am cooking? Of course I am cooking for my guests, to celebrate a culinary delight! So and for what do I install a ventilated hood in my kitchen? Just to capture and vacuum all of the cooking steam and blow it into the duct system and environment?
Ok but where else should a kitchen hood blow all of the kitchen exhausts?
Monsieur R. R. Bocuse: Well the answer to that is quite simple, everything should remain there where it belongs to! My cooking utensils also remains in the kitchen and does not end up on the dining table of my guests. Same it should work for kitchen hoods! All kitchen exhausts captured and vacuumed from the hood have to be filtered and separated and not just blown into the duct or into the environment!
But all kitchen hoods and the filters used in these hoods are claimed to have 100% filtration- and separation performance?
Monsieur R. R. Bocuse: There is the same amount of kitchen hoods with real 100% filtration performance worldwide available, like there are real three star rated Michelin Chef´s!
Hmmm quite an interesting statement! But is the real filtration performance of kitchen hoods never tested in a real kitchen under real function?
Monsieur R. R. Bocuse: There are sometimes tests and measurements for the exhaust air volume, what is equal with the vacuum performance, but there are never tests and measurements for the real filtration performance!
How is that possible? So the filtration performance of large scale kitchen hoods is never tested in commercial kitchens?
Monsieur R. R. Bocuse: Yes indeed it is like this. The low cost manufacturers just try to purchase the most cheapest filters and separators on the market, put them into their stainless steel box and then call this a kitchen hood and this is it! They do not know the real existing filtration performance and they never get tested for it. That would be the same like the Michelin committee would just check my kitchen year by year if I prepare my meals with enough heat and then rate me again with three stars!
But why does not kitchen ventilation manufacturer measure the filtration performance of their hoods in kitchens?
Monsieur R. R. Bocuse: Because they don´t have the measure equipment. They are manufacturer of air cleaning devices but they don´t have the equipment to test the air filtration performance of their equipment.
Well quite surprising, if I get you right that would be the same like you as a chef with a Michelin rated kitchen would not have any cooking pot?
Monsieur R. R. Bocuse: Yes exactement!!!!! No cooking pots, no testing but super cheap and for that getting year by year the three star rating……
Come on that is nonsense! How can something like this work?
Monsieur R. R. Bocuse: That´s the point, it does not work and therefore comes now the new EN 16282 standard, read here in English REVEN_EN_16282_EN.pdf or here for my French Chef collogues in French REVEN_EN_16282_FR.pdf
Monsieur Bocuse many thanks for this interesting interview! The questions were asked by REVEN air cleaning correspondence Prof. Dr. Smart. From him is also the famous movie „REVEN induction“ youtu.be/Push_Pull_Movie nominated in 2014 for the Oscar 😉
You can reach Prof. Dr. Smart under email@example.com, also for in-house seminars at your office!
New SCHAKO Group sales partner for air cleaner in the food industries and commercial kitchen ventilation:
Luxemburg @ SCHAKO BENELUX
Österreich @ SCHAKO AT
Schweiz @ SCHAKO CH
Your contact for the following product groups:
X-CYCLONE® X-CYCLONE® Duct-mounting Systems: duct separators
X-CYCLONE® Collecting Systems: kitchen hoods
X-CYCLONE® Extraction Ceilings: ventilated ceilings
X-CYCLONE® 继续发展… 为什么高尔夫球能飞行那么远？
The provisions of EN 16282 involve a high risk for you!
An information campaign to keep you out of trouble….
If you are interested in that topic, please contact us under firstname.lastname@example.org, we will be happy to provide you with further information and also to hold an in-house seminar at your office.