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.

At a ceremony in Tulsa, OK on September 7, representatives from the Greenheck Group broke ground on the company’s new campus.

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.

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.

Many methods await when it comes to reducing exhaust rates. Fortunately, engineers can avail themselves of multiple tactics, from the hood specification to proper commissioning and air balance.

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?