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Free Webinar: Designing an Optimized, Code-Compliant, Kitchen Ventilation System, August 17, 10-11 am
Event Description
The purpose of an exhaust hood in your kitchen is to capture all the heat, smoke, and grease generated by the cooking equipment. If it fails to do its job, the grease and other particles will spill out making the kitchen less comfortable for your staff. And in many cases, undesirable odors and excess heat will make their way into the dining room and tax your HVAC system.
Discover how to optimize your kitchen exhaust system, justify the cost of DCKV, save money and make your kitchen more comfortable with a few simple actions.
The objective of this course is that at the conclusion, participants will be able to:
- Introduction to exhaust hoods in kitchens
- Discuss Code for Kitchen Ventilation
- Q&A
- Survey & Closing
Richard is Director of Education at the FSTC. Richard is a contributor to the US Green Building Council's Leadership in Energy and Environmental Design (LEED) rating system, working with the USGBC to incorporate food service into the LEED criteria. He currently focuses most of his efforts on technical outreach - translating the FSTC's 30 years of research into practical information. Richard has over 25 years of experience creating and presenting seminars on energy efficiency and authoring numerous research reports and articles in magazines, newsletters, and web publications.
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