Master Commercial Kitchen Challenges

This is a basic introduction to why the kitchen duct air should be treated: making energy recovery possible, reducing odors, minimizing duct cleaning costs and close to eliminating the risk of fire.

The Part 2 explains differences between high- and low performance air treatment solutions. The guide also illustrates installation principles and lists 20 key factors to consider to ensure a successful installation.

Read this brochure when you have decided to take a closer look at ozone air treatment in commercial kitchens. It presents the system parts, sizing guidelines and specifications.

Oxygen-fed or air-fed ozone generator? What’s the differences, and do they matter? (The EU thinks it matters and have acted accordingly).

The EN 16282 standard for commercial kitchen ventilation was released in autumn 2017. This leaflet comments on the new regulations for the major duct air treatment methods. Before choosing treatment method, take a minute to read this.

The European standard for cleanliness of ventilation systems, EN 15780 has finally been revised after 14 years. The new edition, EN 15780:2025, introduces Annex J, which specifically addresses extract ventilation systems for commercial kitchens.

Do you want to maximize the energy recovery from your commercial kitchen? The trick is to continuously remove the fat from the duct air before it reaches the heat exchanger. This is the how-to-guide.

Nodora is our latest air treatment innovation with a highly modularized design for all types of odor problems. Nodora complements our RENA family with high grade air polishing for a wide range of air flows and loads.

Many shopping centers have chosen to install our systems and one much appreciated benefit is that multiple restaurants can be served by one RENA ozone system.

Extensive four-page article by the journalist Dagmar Zitkova complete with photos.