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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]