Presents field evaluation findings by a major quick-service restaurant chain. The finding resulted from the reduction of exhaust and make-up air quantities during periods when heating of kitchen make-up air was required and no cooking was occurring on the grills. States the initial results indicate that these reductions yield significant utility savings, with no detrimental effect on the environment within the kitchen, by minimising the amount of outside air tempered by the HVAC equipment during 'no load' cooking conditions.

KEYWORDS: year 1995, Kitchens, commercial, restaurants, ventilation, exhaust air, supply air, energy conservation, outdoor air