Hot water is the lifeblood of any restaurant kitchen operation. Lacking a sufficient and ready supply at the correct temperatures, as prescribed by local health authorities, facility management usually has no choice but to lock the doors until the problem is fixed.
Why was one floor’s laboratory ventilation failing to keep up, when it was even the closest floor to the rooftop fans? Some system sleuthing led two engineers to a fitting conclusion. Read more stories in May Issue 2017.