Airport kitchens operate 24/7 with extreme peak demand (a delayed 747 means 400 unexpected meals in 90 minutes), security zone restrictions on duct routing, and air discharge into public concourses with millions of annual visitors.
| Parameter | Specification |
|---|---|
| Airport Requirements | Security zone compliance (cannot cross sterile/non-sterile without secured access); 24/7 N+1 redundancy; Extreme peak demand (10x average); Concourse air quality (zero odor) |
| Recommended Architecture | Modular ESP with N+1 redundancy; Odor Removal Tower carbon on every exhaust; BMS integration with airport SCADA; Remote monitoring |
| Design Parameters | Kitchen air change: 25-40 ACH; Capture efficiency over 95%; Odor: undetectable at concourse; Noise under 55 dBA at passenger area |
| Souniny Configuration | Heavy-duty Series/80 main production kitchens; Light-duty Series satellite kiosks; Odor Removal Tower carbon all exhaust points; Cabinet-Cabinet Purifier temporary outlets |
Application Scenarios
- Changi Airport food court (Singapore): Terminal food court with 20 stalls uses Light-duty Series per stall with Odor Removal Tower carbon on common riser. 40,000 CFM 24/7. BMS monitoring with alerts. Zero passenger complaints in 5 years.
- St Pancras station (London): Grade I listed building prohibited duct routing through structure. Heritage authority specifically approved ductless Cabinet-Cabinet Purifier installation. F&B revenue increased 18% after food court opened.
- Airline catering flight kitchen (Dubai): 120,000 meals daily with Heavy-duty Series N+1 redundancy. Any ventilation failure incurs $50,000/hour penalty (flight delays). Zero penalty events in 7 years.
- Bangkok bus terminal: Open-air food court uses wheeled Cabinet-Cabinet Purifier reconfigurable as vendor layout changes seasonally. Deploy or relocate in under 30 minutes without tools.
