Tag: Kitchen Ventilation Design
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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…
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System Neurology of a Kitchen Ventilation System
Ok, I’ll admit, I made up the fancy title to pique the interest of the engineering crowd. It has a nice bio-medical ring to it. However, I thought it…
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What are Best Practice Recommendation and Requirements for Solid Fuel Cooking in Kitchen Ventilation
Solid fuel cooking is defined by the International Mechanical Code as “any bulk material such as hardwood, mesquite, charcoal or briquettes that is combusted to produce heat for cooking…
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Using your HVAC system to build your restaurant’s brand
Four Steps to Success To succeed in today’s ultra-competitive quick-serve restaurant landscape, it’s vitally important that brands provide an inviting atmosphere for their customers. The primary focus is of…
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Ghost Kitchen Exhaust Success Routine
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…
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Taking a Deeper Dive, Cooking Odors, and Why Are They Such A Challenge to Mitigate?
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…
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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…
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I’ve Seen Ventilated Ceilings for Kitchens in Europe. Can they be used in North America?
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…
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