What you need to know to get started. Commercial kitchen exhaust hoods are available in an almost infinite myriad of configurations and technologies to suit virtually any commercial foodservice application. These guidelines are pertinent to Type I systems specifically approved and listed for exhausting grease-laden cooking vapors. When specifying hoods for a kitchen, the following […]
It may come as a surprise to you but up until recently, there had been no regulation dedicated specifically to Pollution Control Units for Commercial Cooking. Previously most PCU’s for Commercial Cooking were listed to UL 1978 standard for Grease Duct Construction or UL 710 Standard Exhaust Hoods for Commercial Cooking Equipment . The requirements […]
What is the difference between exhaust hoods using Ultraviolet Light and Corona discharge ozone generators?
There is some confusion regarding the similarities and differences of kitchen exhaust hoods using ultraviolet light bulbs (UV-C) in the exhaust plenum and systems that are referred to as “corona discharge” that generate ozone. Ultraviolet Light or UV-C is a type of bulb that has a very high intensity that allows it to break down […]
What are the risks when foodservice facilities and residential units occupy the same property in mixed-use developments? The risk associated with mixed-use developments cannot be understated. The complexities from design to execution and delivery of such a project have many inherent risks that if not handled successfully, can create properties that can be difficult to […]