With smoke you can see them, with your nose you can smell them, and unfortunately for the workers in restaurant kitchens, they can feel the heat. Cross currents are air patterns that enter a capture hood and push the radiant heat, smoke, and odors from the cooking surfaces away from the hood, and into the kitchen.
Photos from the 2013 ACCA Conference & IE3 Expo in Orlando, Fla.
Podcasts
Cade Clark, assistant vice president of government affairs for the Air-Conditioning, Heating & Refrigeration Institute (AHRI), gives a brief overview of the new version of the Shaheen-Portman bill, what AHRI thinks of the energy-efficiency legislation, and how it might affect the HVACR industry if it becomes law.
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