Managing Kitchen Temperatures: A Rising Challenge for US Restaurants
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A recent article highlights the growing issue among U.S. restaurant leaders regarding the control of kitchen temperatures. High construction costs and scarcity of real estate are driving more restaurants to adapt nontraditional spaces like former retail boxes, which present more challenging HVAC issues. Mismanaged kitchen temperatures can lead to staff discomfort, increased employee turnover, and higher energy bills.
The article authors, Brent Tweedy and Brad Martsching from HFA Architecture + Engineering, explain the importance of proper HVAC design in restaurants. Engineers overseeing a restaurant’s HVAC design must ensure positive building pressure, meaning the air inside the space must transfer to the outside through openings in the building. If improperly handled, the restaurant can become an energy-intensive establishment that is difficult to cool.
A significant concern is the discomfort caused by poorly conditioned kitchens, often leading to higher turnover among line cooks and increased energy bills. Two national chicken chains have sought solutions to this issue by exploring opportunities to replace rooftop units with Dedicated Outdoor Air Systems (DOAS). These systems allow restaurants to maintain positive pressure and condition the outside air as it is pulled into the building.
A fast-expanding ghost kitchen, prioritizing the comfort of line cooks, systematically reviews its portfolio to understand how its kitchens are functioning. The goal is to create criteria for avoiding discomfort and other issues in the future. At some nontraditional spaces, it might be necessary to find workarounds to more traditional HVAC systems.
The authors stress the importance of restaurant leaders consulting with their architecture and engineering (A+E) team early in the site-selection process to fully understand what will be required to achieve kitchen comfort before moving forward with buildout. They concluded by emphasizing that HVAC design significantly affects the comfort, safety, and efficiency of restaurant buildings and spaces. Poor handling could lead to overheating kitchen staff, while correctly managed HVAC systems ensure a comfortable working environment.
In conclusion, controlling kitchen temperatures is increasingly becoming a significant concern for U.S. restaurant leaders. As more restaurants move into nontraditional spaces due to high construction costs and the scarcity of real estate, they face complex HVAC challenges. Poorly managed HVAC systems can lead to staff discomfort, higher employee turnover, and bigger energy bills. Therefore, restaurant leaders must work closely with their A+E teams to ensure a suitable HVAC design that ensures comfort, safety, and efficiency in their establishments.
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