As part of its energy partnership with Siemens, Johannesbad Group is pursuing a range of initiatives to improve energy efficiency across its facilities. One focus area at the specialized clinic in Bad Füssing was the optimization of the kitchen ventilation system. While HVAC systems in commercial kitchens must comply with strict requirements of DIN EN 16282 and therefore provide high airflow rates, the goal was to align ventilation performance more closely with actual kitchen demand. By reducing unnecessary air supply and extraction during periods of lower cooking activity, the clinic aimed to lower electricity, heating, and cooling consumption while maintaining full compliance, safety, and operational efficiency. This targeted optimization offered substantial potential for energy and cost savings.

To provide demand-based, energy-efficient kitchen ventilation, Siemens has developed a system that adjusts the airflow rate to the current conditions in the kitchen. Our kitchen airflow ventilation control system combines innovative measurement technology with state-of-the-art control technology. This ensures kitchen ventilation being both efficient and tailored to actual needs. The system’s innovative sensor detects the quantity and size of particles generated during cooking. The measurement result is output as a continuous signal, and the fans run in proportion to the actual kitchen activity. Installing the ventilation control system in the existing hospital kitchen required minimal effort, yet the impact was enormous: Energy consumption – and thus associated costs and CO2 emissions – decreased significantly.