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Richard Swierczyna, Frontier Energy / Food Service Technology Center |
Commercial kitchens and dishrooms house the equipment that generate the most intensive concentrations of sensible, latent and moisture loads in the commercial foodservice sector. This presentation will include recent ASHRAE and industry data, and design recommendations for the the sensible, latent and moisture loads from kitchen equipment such as dishwashers, griddles, fryers, ovens and countertop appliances.
See more of: Comfort Challenges in Commercial Kitchens