Laster...
Latest from Lynx Kitchen.
Kitchen exhaust is exempt from the heat recovery requirement. The only documented reason is grease. Two new calculators show what the exemption costs per year, and what it costs to remove the cause.
Read moreAfter fourteen months, Caverion Norge opened four Lynx units mounted downstream of a premium hood at Oslo Airport Gardermoen. They had captured over six kilos of grease — grease that would otherwise have built up in the duct network. The spiral duct was visually clean anyway.
Read moreNemiTek has taken the initiative for a Norwegian kitchen extraction guideline based on the Swedish Imkanal model. But the entire logic rests on one assumption: that grease enters the duct. That assumption no longer holds.
Read moreLynx Kitchen is now available as a factory-fit module for hood manufacturers — built into your hood on the production line, so it leaves the factory as one certified unit.
Read morePlug & play in four steps. Cut a ø360 mm hole, place Lynx over the aperture, connect 220 V. Done.
Read moreDuct cleaning runs on a calendar, not on actual condition. Lynx Kitchen changes the premise — grease never accumulates.
Read moreKjeldsberg Eiendom flipped the switch. After that, they never had to think about it again.
Read moreBefore Lynx Kitchen, Burger King cleaned their ventilation ducts four times a year. After Lynx, that number is zero. Not reduced. Not optimized. Zero.
Read moreNorway's busiest airport selects the world's only commercially documented self-cleaning kitchen ventilation system. The decision was driven by fire safety.
Read moreTwo years after installation at Oslo Airport Gardermoen, documentation shows that the ventilation ducts from the commercial kitchen are still completely clean. This is a result that breaks with all established industry practice — and has significant implications for how commercial kitchens can and should be operated going forward.
Read moreLynx Kitchen received HVAC Project of the Year from NemiTek in the Trøndelag region. The jury highlighted the project as "a model for energy-efficient and environmentally friendly solutions in commercial kitchen environments".
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