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Creating an Effective, Code-Compliant, Commercial Kitchen Ventilation (CKV) System in Vented and Ventless Applications, May 9, 10-11:30 am PT
Event Description
Learn how to optimize your kitchen exhaust system - whether vented or ventless, know when and how to use ventless exhaust, understand how kitchen electrification will affect hood requirements, and design systems that meet the energy and CalOSHA codes and standards. The purpose of an exhaust hood in your kitchen is to captures all the heat, smoke, and grease generated by the cooking equipment. If it fails to do its job, the grease and other particles will spill out making the kitchen less comfortable for your staff. In many cases, undesirable odors and excess heat will make their way into the dining room and tax your HVAC system.
The objective of this course is that at the conclusion, participants will be able to:
- Share Research Findings
- Learn the different types of hoods
- Understand revised Codes
- Utility Programs and Services
- Q&A/Survey
- Adjourn
Richard is Director of Education at the FSTC. Richard is a contributor to the US Green Building Council's Leadership in Energy and Environmental Design (LEED) rating system, working with the USGBC to incorporate food service into the LEED criteria. He currently focuses most of his efforts on technical outreach - translating the FSTC's 30 years of research into practical information. Richard has over 25 years of experience creating and presenting seminars on energy efficiency and authoring numerous research reports and articles in magazines, newsletters, and web publications.
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