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