The sport of curling is a strategic game like chess, with an element of skill and experience. Played on ice in an indoor controlled environment, temperature and humidity are critical to setting ice speed and the amount of “curl” the stone will incur.
The codes and standards aren’t what they used to be when it comes to ventilation requirements. It might also be time to reconsider real-life occupancies with regard to design demands. Is there room to tighten up and boost efficiencies while maintaining adequate airflows?
For many years, duct products have often involved significant on-site measurement and construction, bringing certain advantages and risks. Here, that practice is com-pared to the use of listed ductwork, with an eye on duct integrity, hood connections, clearance to combustibles,
fire ratings, and more.
This project team left nothing to chance when it came to designing a five-story mixed-space facility for a Chicago gaming company. They also dealt a full hand of space-specific tactics: upgraded DX units, a dedicated variable-speed kitchen exhaust system, underfloor air, and better motors and drives improved the odds for efficiency. Pull the handle on this project story to get to the payoff.
In October 2011, Mas (la grillade) opened in New York City with the goal of elevating hardwood grilling to a culinary art using fire and smoke. Located in Lower Manhattan’s Greenwich Village, “the grill” aimed to build upon the success of its sister restaurant and predecessor, Mas (farmhouse), and rely exclusively on hardwoods as its primary cooking fuel.
Leakage caused by modern cleaning techniques, evolving codes, increased airflow requirements ... kitchen ventilation design has become more complicated than the old sizing and design challenges. Of course, they’re still around, too. Grease is the word, so review these tips to keep it from popping up in the wrong places.