Category: System Design And Engineering
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The Importance of Heat Load-Based Design for Efficient Commercial Kitchens
In today’s commercial kitchens, energy efficiency isn’t just a goal, it’s a necessity. Restaurant operators are facing rising utility costs, stricter energy codes, and higher expectations for sustainability. A…
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Why Good Ventilation Means Good Vibrations
Ken Schwartz FCSI, president/CEO at SSA, is a highly experienced food service design consultant. In the recently released report Kitchen Condition, he addresses the impact that ventilation can have…
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Cal/OSHA’s New Heat Illness Prevention Regulation: How Proper Kitchen Ventilation Can Help
With the introduction of California’s new Heat Illness Prevention regulation by Cal/OSHA, businesses across the state are facing new requirements to protect employees from heat-related risks. While outdoor workers…
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My kitchen exhaust hood is noisy, what can I do?
In the past most exhaust hood systems were designed at minimum code airflow values that were based on the square footage of the hood reservoir. This meant when the…
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A Guide to Commercial Kitchen Ventilation: Commercial Kitchen Exhaust Hood Placement and Capture Efficiency.
This article focuses on the hood design and their placement, capture, and containment. The hood system U.L. 710 listing only provides the minimum installation requirements based on fire safety…
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A Guide to Commercial Kitchen Ventilation: Design Considerations, Relevant Codes, and Standards Influencing Design
Commercial Kitchen Ventilation Design is often considered a subdiscipline of general commercial ventilation design. Exposure to commercial kitchen ventilation design may limited when compared to general ventilation design. Although…
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Heat Recovery Ventilation of Commercial Kitchen Exhaust is Gaining Traction.
An Exploration of factors to keep in mind and the advantages of heat recovery in commercial kitchen exhaust. With rising energy costs, food service operations are looking to leverage…
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What you should know about kitchen ventilation when designing for Solid Fuel Cooking
Your Comprehensive Guide for Kitchen Ventilation Design of Solid Fuel Cooking. Of all the commercial kitchen ventilation designs, solid fuel cooking presents some significant challenges. The design should consider…
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How NFPA 96 (National Fire Protection Association) and IMC (International Mechanical Code) Chapter 5 intersect.
NFPA 96 (National Fire Protection Association) and IMC (International Mechanical Code) Chapter 5 both play significant roles in regulating commercial kitchen ventilation systems. While they are separate documents, they…
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Exploring Make Up Air Unit Gas Heaters: Understanding the Differences Between Direct and Indirect Fired Systems
Outside air in some climates require heating in the winter. Direct gas-fired and indirect gas-fired heaters are the two most popular means of heating incoming outside air. The purpose…
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