Category: System Design And Engineering
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Why is it important to know who the ME (Mechanical Engineer) on the project is?
As commercial kitchen ventilation systems become more technically complex to satisfy increasingly strict code requirements and environmental standards, coordinating the overall design with the mechanical engineer becomes critical. There…
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What impact does a balanced building have on our lives?
We love balance in our lives. Work-life balance, a balanced diet, a balanced budget, even a balanced building. Wait a minute? A balanced building? What impact does a balanced…
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What is Schlieren Thermal Imaging in Commercial Kitchen Ventilation?
Wouldn’t it be nice to see the heat plume coming off of an appliance? Do you wish you could see if a hood is capturing all the convective heat?…
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How heat sources differ in commercial kitchens than other commercial spaces
Mechanical engineers calculate cooling and heating loads for commercial spaces in order to size the ventilation systems. The type of space plays a key role in determining necessary ventilation…
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Why is a heat load based design important for kitchen hoods?
Establishing exhaust volumes for hoods had been an inexact science, primarily relying on U.L. values to establish exhaust rates. U.L. however clearly states that the minimum exhaust rates established…
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How do replacement air ceiling registers affect the hood?
The placement and location of ceiling registers (diffusers) for the introduction of replacement air can have a direct impact on the proper operation of the exhaust hood. Diffusers that…
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Is cooking equipment makes and models important for preliminary engineering?
Commercial cooking equipment makes and models are important for preliminary engineering Outdated methods of ventilation design categorized commercial cooking equipment (appliances) into different classes; light, medium, heavy-duty and extra…
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What temperature should the supply air be introduced to the Kitchen?
Engineers will typically design for a supply air temperature at 10 degrees above traditional occupied spaces outside of the kitchen. Supply air is usually brought into an occupied space…
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