This seminar will address common Commercial Kitchen Ventilation (CKV) problems and practical solutions.
It will present laboratory and field-tested remedies to issues such as hot and smoky kitchens, air balance problems and unhooded appliances.
Attendees will learn:
- To understand the correct commissioning process of kitchen ventilation systems.
- How to evaluate make up air issues that affect hood performance.
- How to determine which types of hoods are required in which applications.
- To determine how heat and humidity from an appliance affect the environment in the kitchen.
Rich Swierczyna manages the Commercial Kitchen Ventilation Laboratory (CKVL) for Fisher Nickel, inc. (FNi) at the Food Service Technology Center (FSTC). Mr.
Swierczyna brings over 25 years of experience to the FSTC-CKVL project. He is heavily involved with ASHRAE (formerly American Society of Heating, Refrigerating and Air-Conditioning Engineers)
and ASTM (formerly the American Society for Testing and Materials) as a technical committee member, as well as an author of numerous reports and papers.
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