1 facility, 3 distinct kitchen zones, a complete ventilation strategy
For Nordex in Germany, we worked to address a common but often fragmented challenge: how to deliver optimal ventilation across three different kitchen environments within the same facility.
- 🍽️ Front kitchen (self-service) – open to guests, requiring quiet operation, clean aesthetics, and effective capture.
- 🔥 Closed production kitchen – high-output cooking with continuous loads, demanding robust capture, grease management, and energy efficiency.
- 🧼 Dishwashing area – high heat and humidity loads, often underserved by traditional ventilation design.
See Nordex website
