When designing a kitchen ventilation system, there may be a location where it is not cost-effective to run ductwork to the exterior of the building. This approach should always be the first consideration. In the absence of a practical means of ducting the kitchen exhaust, a ventless solution also known as a ductless solution can […]
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 […]
To deliver consistency for their customers and drive speed, most large pizza chains utilize conveyor ovens to cook their pizzas and other menu items. These ovens are typically configured with one, two or three ‘decks’ and utilize impinger technology to rapidly cook pizzas. In addition to high velocity fans, the ovens consume a lot of […]
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 […]
What is ASTM F1704 Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems? How does it differ from U.L. 710 rating?
Simply put, the UL 710 Standard for Safety Exhaust Hoods for Commercial Cooking Equipment criteria is a fire safety test and the ASTM F1704 Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems is a performance based test to determine the capture and containment threshold for any given hood under […]