It suffices to say most cooking odors are pleasant when in small doses. Where issues arise is when you have very active foodservice operations that are adjacent or part of residential dwellings. It is in these situations or when mandated by a landlord or code that minimizing the impact of nuisance cooking odors takes on […]
What are UltraViolet lights in kitchen hoods used for and what outcome can I expect when using them?
Ultraviolet Lights or UV-C lights are a type of bulb that has a very high intensity that allows it to break down organic compounds. UV has been applied in a variety of sterilization and water treatment applications for decades. The wavelength varies by application. In the case kitchen exhaust systems, UV-C light is used to […]
In a word yes, Ventilated Ceilings can be installed in North America, assuming it is listed for that purpose. Let’s talk about what a Ventilated Ceiling is. It is an alternative to the traditional canopy and island hoods seen in most installations in North America. Effectively, the Ventilated Ceiling System is the exhaust and supply […]
Here’s what NFPA 96 has to say about balancing dampers in commercial kitchen exhaust ducts. Chapter 9 Auxiliary Equipment 9.1 Dampers. 9.1.1 Dampers shall not be installed in exhaust ducts or exhaust duct systems. 9.1.2 Where specifically listed for such use or where required as part of a listed device or system, dampers in exhaust […]
Demand Control Ventilation Systems for Commercial Kitchens, how do they differ, how are they the same?
The number and type of Demand Control Ventilation (DCV) systems for commercial kitchens have grown significantly in recent years. This can be attributed to several factors, principally the adherence to ASHRAE 90.1 ventilation standard. This is the standard that affects design for commercial kitchens, and it states that on exhaust systems greater than 5000 cfm, […]
Hey, it’s your birthday! Go ahead and inhale those candles out! What? You don’t suck the flame off the candle? Have you ever tried? Yes, it’s a silly anecdote and a very effective one (thanks, Dr. Livchak!). As most of us know, we blow out our candles. The physics works well and accomplishes the job […]
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 was a time when the foodservice consultant whose scope is traditionally below the kitchen ceiling and the mechanical engineer whose interest is above the ceiling worked […]
If you are involved with the design or building of food service properties, then you have probably heard of Pollution Control Systems or Units, or PCU’s for short. A PCU is a system of special filters to help clean grease, smoke and odors from the exhaust air stream of commercial kitchens and restaurants. Do you […]
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 building have on our lives? A building that is not balanced contributes to uncomfortable spaces, elevated energy costs, odor issues, insect infestations and finally moldy buildings. […]
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? Isn’t there a better way to determine capture and containment than a smoke candle? Schlieren Thermal Imaging System provides a way to do all of these […]