A design breakthrough has enabled Fläkt Woods to launch an upgraded its MaXfan range, contained within a single case specifically designed for high pressure commercial kitchen canopy extraction systems, the new fans have volume flows of up to 4m3/s and generate pressure of up to 600Pa.
This new addition will compliment the brand leading Single Stage JM Axials currently used across the UK in applications such smoke extract systems, ATEX and of course kitchen extract.
Because the catering sector must meet higher air quality regulations than standard building exhausts, due to the type of contaminated air produced by cooking food, these new fans are expected to prove an immediate success. All casings are hot dipped galvanised and the motors come as standard with IP55 and overheat protection.
Fläkt Woods engineers were able to develop the new MaXfan, a single phased axial fan (a 3 phase is also available) with an electronic speed controller which has been optimised for pressure. Diameters range from 400mm - 630mm and static pressures are up to 600 Pa. Larger volumes and pressures are available with the Contra Rotating Axials up to 17.0 m3/s & 2000Pa all controllable.
For further technical details and prices request our New Express Direct Price List or Kitchen Canopy Brochure see our web site www.flaktwoods.com/express or call 01206 222 549.
The fans are incredibly efficient, with excellent low noise levels, and are particularly suited to help overcome higher system resistances as specified by the DW/172 regulations. Based on a Fläkt Woods 2 stage JM axial fan with aluminium impellers, it creates 2.7 times the pressure development of a JM, making it ideal for pressure drops.
The DW/172 guidelines outline the recent legislative changes and standards in the design, installation, acoustics and maintenance of kitchen ventilation systems in non-domestic properties.
Managing and balancing airflow is a complex issue, and commercial kitchens require moving large volumes of air through ductwork and equipment placement in very restricted spaces. Ventilation needs to be powerful enough not just to pull fumes away from the cooking equipment and kitchen personnel, but also to vent them out of the kitchen to the outside.
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