Restaurant hoods pull out hot, greasy air and replace it with conditioned make-up air. Recovering heat from that exchange lowers both heating and cooling bills.
Design rules
- Keep streams separate, grease and odour must not enter supply (plate or heat pipe).
- Grease filtration upstream of the core; schedule wash-down.
- Sensible recovery only is typical; moisture carryover is undesirable in kitchens.
Why bother
Make-up air can be a kitchen's biggest load. Even 60% recovery on a busy line is a clear operating-cost win. See maintenance and materials (stainless resists corrosion).
Specifying a unit for your project?
EN159 builds plate, rotary, heat-pipe and counterflow air-to-air exchangers with grease-resistant, washable cores. Send airflow (m3/h), inlet temperatures and available space and we will size it.
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