Region: Americas
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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 well-designed ventilation system is key to an efficient kitchen, and many are now using heat load-based design to optimize it. Here’s why this approach is…
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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 on the conditions of kitchen employees. Ask people what the most efficient item in their kitchen is and they might guess at some sort of slicer…