AEM Blog - Archive

Your Food Service Exhaust Hood . . . Not "The Hood" Bro Yes, we are talking about the exhaust system that deals with smoke and grease, not the greasy dude from the inner city that smokes two packs a day. Your exhaust hood is the central component to the design and layout of your restaurant ventilation system. Responsible for removing steam, smoke, soot and grease vapors, it is a key factor in safety, cleanliness and comfort. No one wants to sit in a restaurant that smells of aging grease and looks like it is waiting to spontaneously combust. Your specific ventilation needs are determined by st...

Preventive maintenance can avoid many problems. It is a widely understood truth that poorly maintained equipment uses more power, suffers more failures and operate for longer periods of time to produce the same effect as well maintained equipment. Poorly maintained equipment translates into: Higher repair costs. Higher utility costs. Lost sales. Reduced customer satisfaction. Lost inventory. Lower profitability. When you are running a bar / restaurant the last thing you need to deal with is equipment failures. The best way to avoid trouble is to be proactive and implement a preventive maintena...