One System, One Source: The Fresh Air Restaurant System

[@Madhav_GTR]

Amazing technology 😮

[@angelagreen778]

Its 100 degrees in my state, how to cool a small kitchen with all gas fired equipment? Impossible. I am amazed the vent hood and HVAC people cannot colaborate. Our return air system brings 100 degree air in to replace what is sucked out above equipment, and everything is still covered in oil dust and its a steady 85-100 degrees in the warm months. Ugh.

[@CAPTIVEAIRE]

You're right. The only way to properly condition a commercial kitchen is to have control over all the components. That's exactly what we do!

[@chrisdamore5153]

Thats because you dont have a CaptiveAire DOAS system. I am a field technician and have been doing HVAC for over 10 years now and I just got finished with the formal start-up of three CaptiveAire DOAS system on Longhorns Steakhouse and I personally watched one of these systems pull 110 degree air off of the restaurant roof, draw 10 gallons per hour of humidity out of it, and lower the temp of the air far enough in a single pass to lower the temp on the line in the kitchen 5 degrees in less than 30 min, and it did it during the lunch rush when the kitchen was fully operational. These units are amazing machines and CaptiveAire is well underway to setting the bar for comfort air systems and indoor air quality in the modern age.

[@hjc4604]

The problem with integration is that the failure of one component takes the whole system down.