Currently Browsing: commercial kitchen ventilation

How does radiant heat affect your Chef's and Kitchen staffs comfort?

The Radiant Chef

How does radiant heat affect your chef’s and kitchen staff comfort? Typically, if you tell someone they look “radiant,” you would be complimenting their glowing appearance. If you tell a chef that they look radiant, it probably means they look hot and uncomfortable. Let’s explain how radiant heat affects the comfort of not only your […]

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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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Cfm and static pressure in Commercial Kitchen Ventilation

Cfm and static pressure … what does it all mean?

Whenever the topic of commercial kitchen ventilation crops up, you know, like when you’re at a dinner party, or it’s the holidays, and Uncle Bob wants to chat, there are two terms that regularly interfere with a complete understanding.  Cfm and static pressure,  these terms go hand-in-hand (like Uncle Bob and Aunt Brenda) though we […]

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The difference between UV kitchen exhaust systems and corona discharge

What is the difference between exhaust hoods using Ultraviolet Light and Corona discharge ozone generators?

There is some confusion regarding the similarities and differences of kitchen exhaust hoods using ultraviolet light bulbs (UV-C) in the exhaust plenum and systems that are referred to as “corona discharge” that generate ozone. Ultraviolet Light or UV-C is a type of bulb that has a very high intensity that allows it to break down […]

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Kitchen ventilation mixed-use development

Commercial Kitchen Ventilation in Mixed-Use Developments

What are the risks when foodservice facilities and residential units occupy the same property in mixed-use developments? The risk associated with mixed-use developments cannot be understated. The complexities from design to execution and delivery of such a project have many inherent risks that if not handled successfully, can create properties that can be difficult to […]

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Specifying Short-Circuit Hoods

What You Get for Free When Specifying Short-Circuit Exhaust Hoods

KitchenVentilation.com is pleased to have guest Blogger, Steve Brown, Member of ASHRAE provide his take on the origins of short-circuit exhaust hoods. The history of short-circuit exhaust hoods. The price controls and energy shortages of the 1970’S “Dark Decade for Energy” began in 1954 with the United States Supreme Court’s decision in “Phillips Petroleum Co. […]

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