Category: System Design And Engineering
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Why Is Indoor Environmental Quality Important in Commercial Restaurants?
Thermal comfort is typically used when we are discussing how staff and customers feel in a restaurant and is typically evaluated using measures such as the temperature and relative…
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What are the fire suppression requirements for a shared or manifold duct system?
A recent article in kitchenventilatio.com explored Food Hall and Mixed-Use Retail property kitchen ventilation design. These designs can be challenging in the best of circumstances and require detailed scope…
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Understanding Fan Laws
This article will provide the fundamentals of fan behavior, commonly known as “fan laws” in a system, and how a mechanical engineer selects the proper fan. Most manufacturers of…
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How to Manage Kitchen Ventilation in Heritage Buildings or Buildings with Limited Infrastructure space.
What is “Hybrid Recirculation” Kitchen Ventilation? It is a commercial kitchen ventilation system that incorporates recirculated air from an all-electric cooking process plus a conventional system serving gas/solid fuel-fired…
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Capture and Containment, What does it mean?
A key function of any Kitchen Ventilation Canopy (Exhaust Hood), or Ventilated Ceiling, is its ability to catch the heat and fumes rising from the cooking appliances and to…
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System Neurology of a Kitchen Ventilation System
Ok, I’ll admit, I made up the fancy title to pique the interest of the engineering crowd. It has a nice bio-medical ring to it. However, I thought it…
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How to design kitchen ventilation flexibility into Food Halls and Mixed-Use Retail properties.
Vendor spaces in Food Halls or Mixed-Use Retail properties have significant logistical and infrastructure challenges. Creating spaces for foodservice operations before the vendor(s) have been identified while maintaining a…
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Kitchen Ventilation Base Building Requirements for Food Halls and Mixed-Use Retail Properties
The popularity of Food Halls and Mixed-Use Retail properties has created a significant challenge for property developers and designers. The nature of the foodservice operations is to design for…
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What are Best Practice Recommendation and Requirements for Solid Fuel Cooking in Kitchen Ventilation
Solid fuel cooking is defined by the International Mechanical Code as “any bulk material such as hardwood, mesquite, charcoal or briquettes that is combusted to produce heat for cooking…
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Using your HVAC system to build your restaurant’s brand
Four Steps to Success To succeed in today’s ultra-competitive quick-serve restaurant landscape, it’s vitally important that brands provide an inviting atmosphere for their customers. The primary focus is of…
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