Who We Serve
- Specialize in Restaurants
- Commercial and Industrial
- Special and Custom Request
- NOTE: We DO NOT do Residential
What We Do
We supply and install kitchen exhaust systems.
This includes the following services:
- Mechanical Drawings
- Permit Applications and co-ordination for approval on our work
- Project Management
- HVAC and Exhaust
- Co-ordinate with electrician, gas fitters, fire suppression systems C02, alarms and any interlocking systems
- Scheduling and co-ordination of inspections
- Air Conditioning
- Make Up Air
- Warranty on our work
What We Provide
The Commercial Kitchen Exhaust Systemincludes both removing the air as well as replacing air within the cooking area. Whether the restaurant is a small free standing unit or a large institutional style kitchen, managing and balancing air flow is a complex issue. It is a challenge to properly ventilate commercial kitchens as they require moving large volumes of air through duct work to get optimum performance and an energy efficient air balance from the system.
A Typical Systemincludes an exhaust hood or canopy (stainless steel), duct work, fan system, and a means of providing adequate make up air. The entire system must constitute a fire safe assembly within the building.
capture the heat and contaminates in the air by means of filters and extraction baffles. There are many variations of the hoods and designers will work our which one is the correct type for your application.
usually 16 gauge mild steel and welded steel, carries the contaminated air, smoke, grease and heat from the hood to the fan. The fans move the contaminated air and heat out of the building.
Replacement Air (or supply air) must be provided in approximately equal amounts to preplace the kitchen air that is being exhausted. Typically make up air is supplied through a designed make up air system. Codes required that the make-up air be conditioned to accommodate external temperatures and need to be heated prior to entering into the premises, to prevent freezing complications.
Engineer / System Designer
is responsible for designing the system so that it functions in the way it is supposed to. This includes very complicated calculations, based on the criteria of the cooking operation, cooking equipment and personnel. The engineer will calculate the duct sizes as well as decide on the route of the duct work, keeping within code regulations of clearances to combustible materials and ensuring the entire system is in conformance with the required codes. For example: NFPA 96, NFPA 17 4 90A etc.