Blower Ventilation Systems for Kitchens, Car Parks and Plant Rooms

Each space is assessed for what the air has to carry away, whether that is cooking fumes, vehicle exhaust, humidity or process dust. Supply and exhaust points are then marked so air moves across the room rather than short-circuiting back to the fan.

The blower is matched to the duct run it has to serve, including bends, risers and terminal grilles. Where incoming air needs tempering or the exhaust holds usable heat, in-line heating and recovery equipment is included in the same run.

Grease, lint and dust are taken out close to the source rather than left to travel through the ducting. Local hoods and extraction arms are used at fixed points such as ranges, workshops and dispensing areas.

Where the discharge would otherwise carry dust or fumes to neighbouring property, the exhaust is treated before it leaves the building. Dry or wet treatment is chosen according to whether the load is particulate or vapour.

Fans are wired for manual, timed or interlocked operation depending on how the space is used. Dampers and fan settings are then adjusted at site to balance the branches of the duct run.

Ducting, fans and air handling equipment are erected, supported and run under load. Filter changes, cleaning access and spare items are explained to the maintenance team at handover.