Commercial kitchens are unique design challenges. In these spaces, an engineer’s design must accommodate various heat and grease producing equipment. Because of this equipment, elevated levels of exhaust and ventilation airflow must be provided to maintain acceptable conditions in the kitchen during use. These elevated exhaust and ventilation levels must be provided in such a way as to not disrupt adjacent spaces around the kitchen. Needless to say, commercial kitchen design is a challenge that Purtle & Associates is more than capable of handling.
Due to the dictates of various code authorities, educational facilities require large amounts of outside air. This outside air is delivered into the space by large mechanical equipment specifically designed for this purpose. One drawback associated with this equipment is that it consumes large amounts of energy, which presents a negative cost impact for owners. A method we use to help reduce some of this cost to owners is to employ energy recovery inside the mechanical equipment. Energy recovery re-directs a building’s typical exhaust air to the mechanical equipment (instead of simply rejecting it to the exterior), where it is then used to pre-condition the incoming outside air.