Currently Browsing: Kitchen Ventilation System Design

kitchen ventilation systems

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 was somewhat appropriate, given that this article will be discussing the connections and control sequences for commercial kitchen ventilation (CKV) systems. Several components make up a […]

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kitchen design flexibility for food halls and mixed use properties

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 high degree of infrastructure flexibility would be the goal, but often can fall short. Depending on the Food Halls or Mixed-Use property location, a secondary concern […]

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Mixed-Use Retail Properties

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 the unknown in many instances. Although the overall concept may be known, the needs of individual tenants may not be. Planning the base building infrastructure for […]

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What are the best practices for Solid Fuel Cooking Ventilation

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 operations.” This type of cooking is typically used to cook proteins (such as steaks, hamburgers, and chicken). The types of effluent emitted from solid fuel applications […]

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HVAC System on Quick Serve Restaurant Roof

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 course on the food, but customers also expect an exceptional experience from the moment they walk in the door. Restaurant designers have responded with updated lighting […]

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make up air comfortable commercial kitchen

It’s not the heat, it’s the humidity!

Addressing comfort, space conditioning and make up air in commercial kitchens. I’m sure you’ve heard this before, somewhere.  It implies the heat isn’t that big a deal for comfort, it’s more about the humidity that accompanies it.  Well, that’s sort of true.  Don’t try to tell anyone during summer in Las Vegas on a 106-degree […]

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Utility Distribution System UDS

Utility Distribution Systems (UDS), Built to Adapt

Utility Distribution Systems (UDS) or also known as kitchen distribution systems are custom-built enclosures that can include any combination of gas, electrical, water, compressed air, steam, fire, and safety controls in a stainless steel structure. Utility distribution systems can be configured to be installed against a wall or for use with an island suite of […]

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Virus mitigation in restaurants

What you need to know about virus mitigation to have customers back in restaurants

UVGI air filtration units can improve the ventilation and clean air in restaurants and other common spaces, helping mitigate the risk of virus and airborne disease spread. Many foodservice facilities have been struggling with COVID and providing the appropriate ventilation systems in their dining rooms while complying with mandates on occupancy and other mediation efforts. […]

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What are the best practices for ventilation systems after the pandemic

What are the best practices for ventilation system for restaurants and food service facilities re-opening after the pandemic?

With restaurants and other food service facilities fully opening, albeit with reduced capacity, key questions have arisen regarding best practices for ventilation systems. We questioned Dr. Andrey Livchak, Halton’s Global Technology Director, and member of ASHRAE for some answers. Q: What are your recommendations for starting up the HVAC system that may have been idle […]

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Ghost Kitchen Ventilation Virtual Kitchen Ventilation

Ghost Kitchen Exhaust Success Routine

The commercial kitchen ventilation (CKV) industry has done a great job of defining the step by step approach for optimizing CKV design by focusing on the four key areas of: exhaust hood, exhaust fan, replacement air and controls. The goal of course is to develop a design that effectively captures, contains and exhausts the heat […]

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