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Automatic operation control

A control system developed specifically for catering facilities. The basic principle of operation is the detection of temperatures above the cooking range and simultaneously in non-cooking areas with standard room temperature. As these values are evaluated, the optimum performance of the HVAC system is automatically provided. The obvious advantage of this design is a reduction in fan operation costs and the requirement of fresh air reheating by up to 40 %.

We recommend installing it as a system with a DUPLEX ventilation unit or with SVF fan components and automatic operation control.
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