October Seminar in New York Focuses on Overcoming Kitchen Air Quality and Design Challenges

Seminar Kitchen Air Quality
Seminar Kitchen Air Quality

New York City’s updated air ventilation and emissions codes present significant challenges for the restaurant industry and the consulting design community.

“These regulations are designed to reduce environmental impact and improve public health,” said David Hayes, President of K-Vent, Inc. “Compliance is not just a legal obligation; it’s essential for maintaining safe dining environments.”

Architects and engineers play a critical role in adapting existing spaces and designing new ones to meet these stringent standards.

On October 22nd, K-Vent and Parker will host a seminar at Manhattan’s Harmonie Club, focusing on the latest NYC regulations concerning kitchen air quality and emissions in restaurants and foodservice kitchens.

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“This event is crucial for industry professionals who want to stay ahead of the curve,” emphasized Rich Hayes, CEO of K-Vent. “We’ll be addressing how to overcome air quality and design challenges, which is a priority for anyone in this sector.”

David Hayes highlighted the growing importance of air pollution control in the restaurant industry. “At K-Vent, we specialize in kitchen ventilation equipment aimed at eliminating smoke, odors, and other emissions from commercial kitchens.

This focus has become increasingly important with the recent Department of Environmental Protection (DEP) approval requirements in New York City.”

Expanding on the partnership with Parker, Rich Hayes explained, “Parker has long been a global leader in motion, control and filtration technologies.

Their expansion into air quality solutions allows us to bring advanced filtration systems to the foodservice industry. The technology originally designed to handle cigarette smoke, now tackles emissions from industrial mist and cooking operations, and is critical for helping restaurants meet stringent air quality regulations.”

“The attention to kitchen air quality in restaurants peaked during the COVID-19 pandemic,” noted David Hayes.

“But even as that focus has diminished, the need for clean air remains critical, especially in commercial kitchens. While various technologies exist—like filtration, ultraviolet light, and ionization—no universal standard has emerged. Our expertise at K-Vent lies in managing atmospheric emissions, such as grease and cooking odors, to prevent them from becoming a nuisance to the surrounding community.”

“The demand for updated information on air quality technology has only grown since our last event seven years ago,” said Rich Hayes.

“This upcoming seminar is designed to introduce engineers, contractors, and foodservice professionals to the latest developments in air pollution control, particularly in light of the new regulations around solid fuel cooking.”

“Compliance with DEP regulations is crucial for any restaurant operating in New York City,” emphasized David Hayes.

“The DEP now requires restaurants to demonstrate a 75% reduction in emissions from char broiler and solid fuel cooking for start-up approval. However, our systems are achieving around 99% reduction, which showcases the reliability and effectiveness of our technology. This level of compliance ensures that restaurants can operate safely within regulatory guidelines and avoid costly fines.”

Dave Hayes pointed out the challenges faced by restaurants like Dos Toros in managing smoke, grease, and odors, especially when using grilling and frying methods.

“These cooking methods produce high levels of particulates, making effective ventilation systems essential. K-Vent’s solutions, particularly the SmogHog® system, have proven highly effective in capturing these emissions. This ensures that air quality standards are met and that a restaurants local neighbors are not adversely impacted by restaurant operations.”

“A proper ventilation system in a commercial kitchen must include high-efficiency filters, grease extraction hoods, and advanced air cleaning technologies,” stated David Hayes.

“These systems are designed to capture grease and odors at the source and ensure that discharged air meets local air quality standards. Regular maintenance and monitoring are essential to keep these systems operating at peak efficiency.”

“The SmogHog system implemented at Dos Toros significantly improved their air quality compliance,” said Dave Hayes.

“It reduced the amount of grease and particulates emitted into the atmosphere, helping them avoid regulatory fines and neighbor complaints. Additionally, the system’s efficiency means it requires less frequent maintenance, reducing operational costs over time.”

“For restaurant owners, understanding air pollution control regulations is essential, especially when expanding in urban areas,” stressed David Hayes.

“Non-compliance can lead to fines, shutdowns, and even reputational damage. As cities become more focused on environmental issues, the ability to navigate these regulations effectively becomes a competitive advantage.”

Industry professionals interested in attending the Harmonie Club event on October 22nd can register by visiting K-Vent’s website.

“We encourage early registration as space is limited,” Rich Hayes concluded. “This seminar will provide valuable insights into the latest air quality technologies and regulations, making it a must-attend event for those involved in restaurant operations or facility management in New York City.”

  • BelGioioso Burrata
  • RATIONAL USA
  • Imperial Dade
  • SFA Winter Fancy Faire
  • Red Gold BBQ
  • Day & Nite
  • Easy Ice
  • Food Export Northeast USA
  • ERA Group
Total Food Service
Total Food Service is a monthly B2B foodservice publication and website covering foodservice and hospitality news, industry trends and exclusive interviews.
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