Sector
          
            Commercial
          
        
                    
          End-use
          
            Process Loads
          
        
                    
          Project Number
          
            ET07SCE1100
          
        
          
          
          2007 - 2008
        
                    
          
          SCE
        
                    
          
          PDF Available
        
                    COMPLETE
                
      Traditionally hood exhaust in commercial kitchens are tied to a make-up air unit which balances building pressure during the kitchen operation. Generally, this hood is on at full speed for entire daily operation of the foodservice facility, which range from 18 to 24 hours per day. The concept of...