What is Ventilation technology gastronomy and why should one use it?
Ventilation technology gastronomy is one way we can work towards mitigating this matter and helping to produce healthy food environments and improve the livelihoods of individuals in the meals sector by reducing GHG emissions from cooking processes such as frying and baking. This blog post will cover all you need to find out about that revolutionary new means of cooking.
What's Ventilation Technology Gastronomy?
ventilation system gastronomy (lüftungsanlage gastronomie) is really a cross-disciplinary and emerging field in food science, engineering and architecture. It's the study of designing buildings for cooking with natural ventilation or ventilate kitchens using low energy fans or mechanical exhaust systems.
Why Ventilation Technology Gastronomy?
The demand for sustainable ways of producing high-quality foods hasn't been greater than it is today; we are facing issues such as for instance climate change, water scarcity, land-use changes (e.g., deforestation), which directly affect our ability to create sufficient quantities of well balanced meals while also protecting biodiversity (FAO).
Additionally, it reduces air pollution levels which not merely affects human health but in addition harms biodiversity. So how will you achieve this? There are three main options: passive natural ventilation, low energy fans or mechanical exhaust systems, or hybrid solutions with heat recovery and solar power generation capabilities.
What are the Benefits?
There are numerous benefits connected with ventilation technology gastronomy: causing more efficient use of heat energy, reduced co2 concentrations within enclosed spaces (especially very important to chefs working especially smelly jobs!). In addition, the decreasing odours are carried through air ducting and increased control over airflow patterns throughout building designs (which can be utilized as an integral design feature).
Who's focusing on this?
Many universities are still dealing with ventilation technology gastronomy to achieve their low carbon targets. It provides institutions such as the University of Nottingham's Centre for Sustainable Practice in Engineering and Environment. They have worked with McDonald's UK to style a new kitchen that reduced energy consumption by 35%.