Commercial Kitchen Ventilation Design and Commissioning
Since 1987, AEC has conducted energy and environmental research on food service equipment and building performance. Our field experience ranges from monitoring individual appliances to whole restaurants across the spectrum of food service facility types, including quick service restaurants, full service restaurants, and institutional facilities. We understand the food service operator’s perspective and how equipment or ventilation system problems adversely affect the kitchen environment.
AEC offers kitchen ventilation and cooking equipment commissioning services as well as ventilation system design reviews. Our combined field and laboratory experience assures an energy-efficient system design that promotes a healthy and comfortable kitchen environment.
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Commercial Kitchen Ventilation Laboratory
The Commercial Kitchen Ventilation (CKV) Laboratory has relocated to the Pacific Gas & Electric's Food Service Technology Center (FSTC) in San Ramon, California, and is now under the operation of
Fisher-Nickel, inc.(FNi)
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CKV Laboratory Capabilities
- Conduct research, using clear air flow visualization, into affects of hood design, appliance operation, HVAC diffuser layout, and HVAC interactions on efficiency of capture and containment of cooking effluent.
- Calculate heat gain to space from cooking equipment under various exhaust hoods and operating conditions.
- Design custom kitchen ventilation hoods and appliances for maximum efficiency and improved IAQ.
- Investigate air flow patterns around and through commercial and industrial appliances and equipment to improve design and performance.
- Test for UL Listing.
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