Kitchen Hoods Using Demand Ventilation

Todays kitchen ventilation systems are about more than heat and smoke removal, fire protection, and lowest first cost. Food-service establishment owners and operators have become more sophisticated and demanding, so they want systems that are more energy efficient and require less maintenance. In addition, they want kitchens to be more comfortable while complying with more stringent indoor air quality standards. Finally, owners and operators want reduced noise levels and improved fire safety.

Citation: ASHRAE Journal, vol. 45 no. 12, December 2003



Product Code(s): D-20998

This product is related to: Future of DCV for Commercial Kitchens