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When One Kitchen Runs Two Worlds of Cooking

We have studied many commercial kitchens, but Continental and Chinese kitchens together always stand out. The heat load is higher. The smoke is heavier. And the margin for error is almost zero. At Fluxiss, we saw how HVAC planning decides whether a kitchen works smoothly or becomes a daily problem for staff and owners.

This portfolio explains how we handle commercial kitchen HVAC design for high-output food environments, no matter the country or brand.

Project Scope: Continental & Chinese Commercial Kitchen HVAC Design

What We Noticed Before Starting

Before drawing anything, we focused on how these kitchens actually work. Chinese cooking uses woks and high flame. Continental kitchens rely on ovens, ranges, and steady heat. Both produce grease, steam, and smoke—but in different ways.

Fluxiss provides HVAC, ventilation, exhaust, and plumbing design for commercial kitchens that run all day without failure.

Challenges We Faced in This Type of Kitchen

Managing Heat, Smoke, and Pressure Balance

The biggest issue was controlling heat and grease without disturbing kitchen pressure. If pressure goes wrong, smoke leaks into dining areas. Staff comfort drops fast.

We had to:

• Size high-volume exhaust systems for wok stations
• Design makeup air systems to maintain negative pressure
• Route ducts without blocking workflow or maintenance access
• Align HVAC design with fire and health codes used globally

We personally reviewed how international kitchens fail when makeup air is ignored. That lesson shaped this design.

What Fluxiss Delivered

Clear Drawings. Clear Air. No Guesswork.

Fluxiss engineered a commercial kitchen exhaust and ventilation system that works as one unit.

We delivered:

• Properly sized commercial exhaust hoods and ductwork
• Balanced fresh air supply to stabilize pressure
• HVAC layouts that reduce heat stress for kitchen staff
• Plumbing tie-ins for sinks and equipment
• Full CAD/BIM mechanical drawings ready for approvals

The result is a kitchen that stays compliant, safe, and operational during peak hours.

Why This HVAC Service Matters for Your Kitchen

Most kitchen issues are not cooking problems—they are airflow problems. A strong HVAC system protects staff, food quality, and business reputation.

Fluxiss designs commercial kitchen HVAC systems that work in the real world, not just on paper.

Who This Service Is For

• Restaurant chains
• Hotels and food courts
• Cloud kitchens
• International hospitality brands
• High-heat Asian and Continental kitchens

If your kitchen uses woks, ovens, ranges, or continuous cooking, this service fits you.

Good food needs good airflow. We have seen kitchens succeed simply because HVAC was done right. At Fluxiss, we don’t over-design. We design what actually works.

[Talk to Fluxiss About Your Commercial Kitchen HVAC Design]