Brian Rivet, Greenheck Fan Corp., Schofield, WIS.
Articles
Kitchen ventilation systems: Saving energy without sacrificing performance
New options for owners looking for ways to reduce operating costs.
Getting more out of kitchen ventilation systems
View the full story, including all images and figures, in our monthly digital edition Like many other things around us, school cooking operations seem to be continuously changing. Complete model shifts from independent full-cooking kitchens to centralized cooking facilities and satellite (reheat and ladle) operations are happening everywhere. Also, the evolution in menus to accommodate society's focus on health-conscious eating, food allergies, and general concerns for proper nutrition has made it necessary for school cooking facilities to change in unison. As we engineer these systems, we can't help but wonder how these changes affect the lifecycle of the kitchen ventilation system—or, rather, how we can design to ensure more flexibility and sustained equipment life. Many products and design choices can be made to create more flexibility now and in the future.