Issue link: https://www.e-digitaleditions.com/i/51756
Trends continued what works in Buffalo will work in Albuquerque is far too big a risk. The importance of accuracy and thorough- ness is so big that many brands use automated tools to help configure design, thus relieving some of the human dependency. Automationworks well on simple or standard designs,but complex designs are still driven by the human factor. The Importance of Sharing Knowledge and Education All of these choices and issues can lead to confusion in the field. Errors in calculating the best venting approach can lead to lost customers, hours of wasted time, and even lawsuits. Every- one involved in an organization needs to be proactive and attuned to what is hap- pening with the CKV on any project you are selling or installing. Whether the kitchen is designed internally or by an operator or consultant, you need to be involved in the design process. All parties have towork together to be successful, starting with the following: • Encourage better communication with themechanical engineer. Although the design of the make-up air system feeding the hood or kitchen is not usu- ally the responsibility of the dealer,your installer, or the foodservice consultant; there must be an increased influence from your team on this issue to ensure a fully successful system. • Have your CKV installer review the mechanical drawings as early as possi- ble. Anticipate the problems that may occur during the installation. Improve the mechanical design when potential deficiencies are recognized, and oppor- tunities for energy use reduction can be realized. • Develop specific open- or display- cooking ventilation guidelines and spec- ifications, emphasizing the operational limitations and significant exhaust air- flow requirements for hoods that are exposed on all four sides. Use manufac- turers' calculations or software for selecting an appropriate design value Another Innovation from for a given project. Do not base the design exhaust rate on the UL"CFM"list- ing for a given hood. • Eliminate the sale or specification of short-circuit hoods (see sidebar on page 22). • Specify performance expectations and standards and secure a written guar- antee (from the ventilation system man- ufacturer,mechanical engineer,installing contractor, and others involved) for the performance of the entire CKV system. • Encourage your project managers and installers to review the CKV indus- try's best practices, like not positioning broilers at the end of a cook line; using the proper type of hood for a unique piece of equipment with high-tempera- ture or wood-fired cooking; adding end panelswhere smoke rollout could be an issue;and eliminating four-way diffusers for make-up air. • Recognize that commercial kitchens in mixed-use or near residential or even office buildingswith operablewindows do create risk. If mitigating odor and pollution control issues are not The Cuisine Kit will easily and quickly prepare… How many R2Ns have you sold in your Career? Now, there's a new attachment that further enhances the capabilities of that old reliable R2N… The Cuisine Kit.With the new Cuisine Kit in place, that dependable R2N can now be used as a citrus press, a vegetable juicer, and even an all-natural fresh fruit sauce maker (coulis). Think of the possibilities. But more importantly, THINK OF THE OPPORTUNITIES $$$. Robot Coupe U.S.A., Inc. 1.800.824.1646 info@robotcoupeusa.com www.robotcoupeusa.com 38 FEDA News & Views (fruit and vegetable) Attachment