Seminar 66 -- Foodservice Design for Hot and Humid Climates

◾Energy Efficient and Comfortable Restaurant Design: Hood, Makeup and FanRussell R Robison, Member◾Demand-control ventilation (DCV) Integration with Foodservice FacilitiesJason Brown, Associate Member◾Integrated Whole Building Design With Replacement Air: Limitations of Standard Rooftop UnitsGreg DuChane, Member