Collaboration is an essential ingredient to successful projects. A commercial kitchen ventilation (CKV) project is not just comprised of engineers tasked with building the right system; it also involves asking questions and knowing specifics in order to get things right.
When designing kitchen ventilation, engineers need to remember that it should ... Read More
12
Jul2018
It's a scene that could be lifted from a movie: one moment you're cooking and the next, everything is on fire. That's the scary nature of grease fires and it's one of the worst things that can happen in any kitchen. And to make matters worse: you cannot use ... Read More
July 12, 2018Greg
26
Jun2018
Commercial kitchens that use solid-fuel cooking systems, such as hearth-type pizza ovens and those cooking systems that use wood, are at risk of fire caused by ignited creosote and grease deposits. Because creosote builds up due to restricted air supply, having a restaurant vent hood installed can spell the difference ... Read More
June 26, 2018Greg
11
Jun2018
A commercial exhaust hood is a vital piece of equipment in a commercial kitchen. It helps keep the kitchen running efficiently and remove what the industry calls HOGGSS—heat, oxide, gases, grease, steam, and smoke.
These contaminants are pumped out of the kitchen so that the walls and surfaces are not coated ... Read More
June 11, 2018Greg
25
May2018
Commercial kitchens need to be clean – it is a health and safety requirement. Unsanitary conditions can be a cause for revoking a license to operate. Cleanliness extends beyond spotless floors and clean counters; it also includes the equipment being used, from the pots all the way to the commercial ... Read More
May 25, 2018Greg
11
May2018
The combination of equipment working all at once in a kitchen can really turn up the heat. Making the situation more intense is the heat that comes with the summer months. While chefs and line cooks have certain methods of dealing with hot kitchens, there are times when a remodel ... Read More
May 11, 2018Greg
24
Apr2018
From the years 2007 to 2011, the leading cause of commercial building fires was cooking, according to the U.S. Fire Administration. With an average loss of almost $50 million in a five-year period, questions on risk and cost mitigation arose, as well as adding in a higher quality commercial hood ... Read More
April 24, 2018Greg
10
Apr2018
Existing applicable codes and standards for connecting an exhaust duct to a Type I restaurant exhaust hood or restaurant hood system are set to ensure compliance with codes and standards for connections, cleaning access, materials, drains, welding, and other provisions.
Still, there are food service facilities and fire scenes that operate ... Read More
April 10, 2018Greg
20
Mar2018
How a commercial hood system is designed will dictate many of its functions.
When built with a fresh air fan, it draws on outside air and moves it in the kitchen to help cool off the area. When built with a fire suppression device, it filters out and removes grease and ... Read More
March 20, 2018Greg
06
Mar2018
According to the National Fire Protection Association, approximately 22% of the causes of fires that happen in commercial kitchens are a result of failure to clean cooking and heating equipment, including vents and ductwork.
Large amounts of grease will accumulate when the equipment is not cleaned properly, resulting in structure fires.
What ... Read More
March 6, 2018Greg
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