Matching systems to spaces
Quick Service Restaurants and Chains are characterized by high heat loads, humidity and a significant amount of grease vapour concentrations due to the type of cooking operations. Another consideration in QSR, Fast Casual and Full Service restaurants is the high degree of variability in their peak cooking periods. This can vary widely, from day to day or promotional periods. Any ventilation system must be able to handle this demand while minimizing the energy foot print. As these restaurants move into urban areas other factors play a role in store design including Odor abatement, emission control and environmental impact of the operation.
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