Basic: Plain design, simple shapes and neutral colours characterise ceiling fans of this category. They are subtle and can be used almost everywhere, the only exception being prestigious rooms such as foyers and front-of-house areas. They are great for sober conference and office rooms or even storage rooms and pantries.

Industrial: As mentioned above, emphasis for these ceiling fans is put on functionality, whereas a pleasing appearance is less important. Usually, these fans have a housing made of synthetic material or metal and low-maintenance, durable blades. They are often IP rated and thus can be used in damp rooms, saunas, kitchens or storage rooms, as well.

Smell in canteen kitchens

A perfect perceived indoor climate and high demands for aesthetics do not necessarily have to exclude each other, a ceiling fan easily combines those two elements. In the food processing industry it is also necessary to ensure a frequent air change, on top of that an air purifying device with filter proves quite useful. Extracting ventilators are a great choice in hospitality industry and particularly commercial kitchens because the fans will take in the air from the room and transport it to the outside of the building. Alternatively, there are also devices available that can be reversed, meaning at the push of a button they switch between supplying fresh air from the outside to extracting air from the inside. Special filters inside the fans prevent particles and dirt from infiltrating during the supply air periods. Complete ventilation systems are quite complex when it comes to installation as they require ventilation ducts, pipes or at the very least openings in the building envelope.

In smaller premises, such as pubs, open cookshops or buffet areas with up to 80 m², portable air purifiers / air washers can be set up. These devices cannot only remove smells from smoking lounges and dining rooms, but also filter fine particles like bacteria, germs and mould spores. Their outstanding degree of cleaning – some models reach an airflow of as much as 251 m³/h – makes it easier for you to transition from lunch time to dinner time. After all, you are not only changing table cloths and place covers for your new guests, but also create a new, refreshed atmosphere. Air purifiers do not create draught or coldness, meaning they can start operating even while guests are still eating. In restaurants and other culinary establishments it is mostly impossible to simply open a window if need be for fresh air like you would do at home, traffic noise would be a nuisance to customers. The benefit of air purifiers: They give smells no chance to settle in tablecloths, linen napkins and carpets.

Another frequent unpleasant odour is tobacco smoke. On evenings with music and a good wine, many guests feel a desire for a cigarette. If you do not have a separate smoking area, air purifiers are a great option to keep the peace between smokers and non-smokers. The molecules of the scents are bound inside the filters that are usually made of activated carbon. The deposits begin to build up in the filters after a while which is why they need to be cleaned or replaced frequently. Visit our guide for more information about different types of filters.

Rooms with a fireplace and spa areas where incense is burnt and aromatic steam treatments are done can be cleaned this way. The benefit of portable devices: a simple electrical socket is enough to get them to work, and they can be taken from one to the next room if necessary. Permanently installed ventilation systems on the other hand have a higher airflow and can be applied in big rooms with heavier smells (cafeteria, hospital).