Comfort & Confidence Matter

As public and private pressure to reduce greenhouse gas emissions increases across industries, restaurants face several challenges to create more sustainable operations. Gas equipment is the norm in many kitchens and cannot easily be replaced with a cleaner energy source, razor-thin margins don’t allow for major capital investment projects, and many restaurants are still recouping from the impact Covid-19 had on their business. Improving indoor air quality and airflow to get customers back while keeping staff and guests experience a top priority.