According to the U.S. Department of Energy, restaurants spend approximately three times more per square foot than other small commercial facilities for electricity. More than a third of that cost can be directly traced to heating, ventilating and air conditioning. Restaurant Hospitality offers simple tips that can help you save money and boost the bottom line.
According to the Food Service Technology Center (FSTC), “Your kitchen exhaust is one of the most complex systems in your whole restaurant. Trying to corral all that hot smoky air and get it out of the building is no easy task. Turbulence, pressure drops, cross drafts, and convective currents are some of the myriad physical forces that can cause your hood to fail.” The article also provides tips onoptimizing your exhaust system.