Our external supply plenums offer a cost effective and flexible way to replace air that’s exhausted from your commercial kitchen. Choose a system that suits your needs: Provide spot cooling for the kitchen staff or keep untempered air near the hood to save on heating and cooling expenses.
Introduces air near the hood and provides spot cooling; air is discharged downward.
Discharges air horizontally through the face of the plenum, limiting throw and allowing air to mix with surrounding space.
Adjust the air supply between the face and air curtain to meet your needs.
Supply air is introduced through the bottom of the plenum, below the cooking equipment.
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