Sector
Commercial
End-use
Process Loads
Project Number
ET07SCE1100
2007 - 2008
SCE
PDF Available
COMPLETE
Traditionally hood exhaust in commercial kitchens are tied to a make-up air unit which balances building pressure during the kitchen operation. Generally, this hood is on at full speed for entire daily operation of the foodservice facility, which range from 18 to 24 hours per day. The concept of...