Research suggests the concentration of toxins, allergens, and other pollutants can be up to five times higher indoors than outside, and cooking emissions are considered one of the largest sources of air pollution at home.

A system consisting of LG’s Split Compact dedicated outdoor air system (DOAS) and variable refrigerant flow (VRF) technologies offered the restaurant owners a comprehensive solution.

Best practices for conquering risks and cost inefficiencies with prefabricated duct.

Existing variable air volume (VAV) and fan-powered air terminals shall be replaced with VAV primary air fan-powered air terminals, operating to provide positive space pressure in the cafeteria and kitchen.

Park Hill Baptist Church in North Little Rock, Arkansas, switches from metal to fabric duct for aesthetics, air comfort, efficiency, and cost.

This month’s B2B focuses on Design-Bid-Build Project Delivery.

This article describes the remodeling of a hospital kitchen in which workers experienced high temperature and humidity levels as well as turbulent airflows most of the year.

Restaurants and commercial kitchens are notoriously one of the largest consumers of energy per unit of floor area. Moreover, the kitchen ventilation system is often the largest energy-consuming component in a food service facility.

This month’s Facility File will focus on the B2B March test for the retrofit of a 1960s, 250,000-sq-ft hospital conversion to apartments changing out the high-pressure steam boilers to hot water boiler modules.