Quick Service Restaurants, Casual Dining, Chains, Food Courts, Retail

Labor is a significant challenge that commercial restaurants face today along with the ventilation design. The two are actually very much connected. One reason for the low popularity of kitchen workers is the unsatisfactory thermal conditions. Labour costs currently represent 18 % of the cost structure of a QSR for example. In order to decrease employee rotation, absenteeism and reduce recruitment fees, it is important to improve the working environment while increasing the productivity of the staff. This is tied to a properly design exhaust system to maintain space comfort while minimizing the operating cost of the system.


  • Lower operating cost
  • Operational design flexibility
  • Ease of maintenance
  • Operational usage data at your fingertips