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Description

Commercial kitchen ventilation includes both exhausting air as well as providing replacement air within the cooking area. Whether a restaurant is a small free-standing site or a large institutional kitchen, managing and balancing airflow is a complex issue. It is a challenge to properly ventilate commercial kitchens, as they require moving large volumes of air through duct work and equipment placement in very restricted spaces.

Overall the design, construction, installation and maintenance are required to get optimum performance and an energy-efficient air balance from the system.

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