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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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. […]
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 […]
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 […]
Specifying Commercial Kitchen Exhaust Hoods
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 […]