When faced with an an older HVAC system that was causing tenant discomfort, Portland-based restaurant Verde Cocina turned to an innovative HVAC approach that would reduce their energy costs while improving their customer experience.
The owners of a popular pizza restaurant in Corvallis, Ore., experienced high energy bills and poor ventilation and airflow — a particularly vexing issue for businesses with commercial kitchens. Many culprits were to blame for these issues, including leaky and poorly insulated walls, large make-up and exhaust air openings from the venting system that serves the pizza oven, and a number of additional air supply and exhaust pathways that weren’t in service but nonetheless resulted in significant air leakage.