Practical, plain-English articles from the Cool Stream Ventilation team — covering the standards, systems and maintenance that keep commercial kitchens running safely.
What a gas interlock does, why it's a legal requirement for commercial kitchens, and how it actually protects your business.
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Wall, island, L-shaped, box or dishwasher canopy — how to pick the right fit for your cooking line and floor plan.
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Recovering up to 50% of extract energy — what heat recovery actually does and what it means for running costs.
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Refrigerant leak limits, BS EN378 testing and what happens when your air conditioning falls out of compliance.
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What the HVCA DW/172 specification actually covers, and why it matters for fire safety and cleaning access.
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From grease build-up to noisy fans — the warning signs commercial kitchens shouldn't ignore.
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