FCSI's Institute of Culinary Education Innovation Supplement
The Institute of Culinary Education challenged foodservice consultant Jacobs | Doland | Beer along with TPG Architects and AMA Consulting Engineers to design their new culinary teaching facility and Gaylord Industries provided a winning solution.
Gaylord customers discuss the benefits of Gaylord Industries ELXC commercial kitchen hood with energy and labor saving Clean-In-Place technology and the benefits of Gaylord's ELX commercial kitchen hood including low noise and energy savings.
Shari's Cafe & Pies Demand Control Ventilation Testimonial
Jodenne Scott and Brian Hale both with Shari's Cafe & Pies, a 24 hour family style restaurant, discuss the benefits and energy savings of demand control ventilation on the commercial kitchen operations.
AirVantage case study featuring Tom Douglas’ Asian American fusion restaurant Tanaka San in the Via 6 Complex, a mixed-use space at the base of the new Via6 Apartments, in downtown Seattle, WA.
RingSide Steakhouse Demand Control Ventilation Testimonial
Scott Peterson with RingSide Steakhouse discusses the benefits and energy savings of demand control ventilation at his dinner only commercial kitchen operation in Portland OR.
Gaylord Demand Control Ventilation Customer Testimonials
Gaylord Demand Control Ventilation Testimonials include Peter Kircher with Golden Valley Brewery, Jodenne Scott and Brian Hale both with Shari's Cafe & Pies and Scott Peterson with RingSide Steakhouse.
Golden Valley Brewery Demand Control Ventilation Testimonial
Peter Kircher with Golden Valley Brewery serving lunch and dinner in Beaverton OR discusses the benefits and energy savings of demand control ventilation.
AirVantage Case Study: Institute of Culinary Education
AirVantage case study featuring the 74,000 square Institute of Culinary Education facility located in NYC with 12 state-of-the-art teaching kitchens extend over a single expansive floor that includes 41 ELX hoods controlled by a custom-programmed AirVantage system.
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