The venue location provided a number of design challenges, from the type and number of appliances to controls to environmental discharge. In addition, the operator wanted to be able to have some flexibility to change equipment out as menu items dictated. The solution required over 80 feet of Capture Jet hood in 11 sections, the largest being a 36 foot long, 6 section, by 10 foot deep island hood with a KDS utility distribution system between the each half. There are a few ancillary hoods that make up the system. All Capture Jet hoods are connected to a single exhaust Ecology-E electrostatic precipitator. The Ecology-E is in excess of 30,000 cfm and is controlled by the M.A.R.V.E.L. system.