Kitchen Temp Issue Heats Up for Restaurants
As restaurants expand into nontraditional spaces, HVAC design becomes critical—not just for energy efficiency, but for keeping kitchens (and cooks) cool. From ghost kitchens to QSRs in retrofitted retail boxes, this article (previously appearing in Nation's Restaurant News) explores the unseen challenges of airflow, pressure balance, and comfort—and why dialing it in early can make or break the dining experience.
