Retail and office entrances
Frequent indoor-outdoor air exchange, unstable temperature, dust, insect entry, and customer comfort complaints.
Air curtainsOpen application guideCommercial building and food service ventilation
Industry solution
Projects that span retail entrances, shopping malls, supermarkets, office entrances, hotels, restaurants, commercial kitchens, restrooms, storage rooms, and service corridors should start with zone-by-zone equipment selection.
Commercial building and food service ventilation should be split by zone: air curtains for entrances, fresh air for occupied rooms, exhaust fans for room exhaust, and inline duct fans for ducted support airflow.Updated 2026-07-06
Equipment families
Compare equipment for the different spaces in your project.
Zones and applications
Separate the conditions at each opening, occupied room, storage area, or exhaust point.
Restaurants and dining areas
Occupied rooms can combine odor, fresh-air, sound, restroom, storage, and support-space airflow needs.
Fresh air, exhaust, and duct fan selectionOpen application guideCommercial kitchens
Heat, smoke, grease, odor, hygiene, and safety concerns need a clear boundary between equipment selection and hood design.
Exhaust fans and inline duct fansOpen application guideHotels and small commercial spaces
Front-of-house comfort, compact ceiling paths, restrooms, storage rooms, and service counters often overlap.
Air curtains, fresh air, exhaust, and duct fansOpen application guideEquipment selection
Collect the measurements and operating conditions before choosing a model.
Project requirements
- Door width, mounting height, traffic pattern, exterior exposure, voltage, controls, and doorway photos.
- Room list: entrance, dining room, kitchen-adjacent support, restroom, storage, service corridor, office, hotel area.
- Heat, smoke, grease, odor, humidity, comfort complaint, or dust/insect concern by zone.
- Known CFM target, duct route, discharge location, sound target, service access, and documentation need.