News & Insights
Product guides, technology deep-dives and industry know-how from the Souniny engineering team.
Canadian Commercial Kitchen Ventilation: NBC, NFC and Provincial Codes
Canada does not have a single national kitchen exhaust law. Instead, design teams work across three layers: the National Building Code of Canada (NBC) and National Fire Code...
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German Commercial Kitchen Ventilation: VDI 2052 and TA Luft
Germany is Europe's largest foodservice market and its most procedure-conscious. A kitchen in Berlin, Munich, Hamburg or a small town in Bavaria does not answer to one national...
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UK Commercial Kitchen Extract: DW/172, TR19 and Odour Nuisance
A UK commercial kitchen answers to three separate regimes at the same time, and satisfying one of them is not compliance. The fire safety regime wants grease out...
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Falafel Shop Ventilation: Ductless Hoods for Fry & Pita Lines
A falafel shop is one of the most space-efficient formats in foodservice. A single deep fryer, a pita oven, a cold counter of salads and pickles, and three...
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Noodle & Dumpling Bar Ventilation: Ductless Hoods for Steam Lines
Hand-pulled noodles, soup dumplings, pho, udon, gyozo - the noodle and dumpling bar has become the defining open-kitchen format of the past decade, from shopping-centre food halls to...
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Poke Shop & Salad Bar Ventilation: Ductless Hoods for Sear Stations
The poke bowl started as a Hawaiian snack and became one of the fastest-growing fast-casual formats of the past decade, with build-your-own salad bars riding the same wave...
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Kitchen Ventilation Inquiry Checklist: What Buyers Should Prepare
Most misquoted kitchen ventilation projects trace back to the same moment: an inquiry email that says "we need an air purifier for our restaurant kitchen" and offers nothing...
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Waffle & Pancake Shop Ventilation: Ductless Hoods for Griddles
The breakfast segment is one of the fastest-growing categories in foodservice, yet its ventilation needs are often underestimated. A waffle iron pulsing steam at 200 °C, a griddle...
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Grease Duct Cleaning Intervals: NFPA 96 Compliance Guide
Grease does not respect filters. However good the capture at the canopy, a measurable fraction of cooking aerosol always travels past the baffles into the plenum, the duct...
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Chinese Restaurant Kitchen Ventilation: Ductless Hoods for Wok Lines
Few mainstream kitchens ask as much of an exhaust system as a Chinese restaurant. One service line can run two or three wok burners at full roar, a...
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Reading a Kitchen Purifier Datasheet: Specs That Actually Matter
Comparing kitchen purification equipment from a datasheet is difficult in a way that comparing, say, delivery vans is not, because the most important numbers are either missing, quoted...
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Rotisserie Chicken Shop Ventilation: Ductless Hoods for Ovens
Rotisserie chicken occupies an unusual position in foodservice ventilation. The equipment is enclosed, so nobody expects a violent plume; yet the smell radiates further than almost any other...
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