• Nov 8, 2016 from 2:00am to 5:00am
  • Location: PG&E Food Service Technology Center
  • Latest Activity: Oct 30

This seminar will address common Commercial Kitchen Ventilation (CKV) problems and practical solutions. It will present laboratory and field-tested remedies to issues such as hot and smoky kitchens, air balance problems and unhooded appliances. The discussion will include the local code official's perspective.

 

Attendees will learn:

  • To understand the correct commissioning process of kitchen ventilation systems
  • How to evaluate make up air issues that affect hood performance
  • How to determine which types of hoods are required in which applications
  • To determine how heat and humidity from an appliance affect the environment in the kitchen
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