is one of the largest energy-consuming end uses of a commercial
food service facility. In a typical restaurant, the HVAC (heating,
ventilation and air conditioning) system represents 20 to 30
percent of total energy consumption. The kitchen ventilation system
can account for up to 50 percent of that HVAC load.
For many years, the complex interactions between the building's
overall HVAC system, makeup air and exhaust systems were not well
documented. But research sponsored by the California Energy
Commission, Pacific Gas and Electric Company and others has
resulted in design recommendations for commercial kitchen
ventilation systems that can achieve significant performance
improvements, including lower operating costs, increased energy
efficiency, reductions in greenhouse gas emissions, better comfort
for kitchen staff and improved indoor air quality.
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