Well-designed ventilation: the invisible ally of culinary performance
In the demanding world of professional cooking, dish quality depends on much more than ingredients or the chef’s touch. In any kitchen, temperature, humidity, air purity, and odor control play a fundamental role in textures, flavors… and the reputation of a restaurant. In Montréal, where professional kitchens operate under high pressure, a well-designed commercial HVAC ventilation system is a strategic investment with significant impact—culinary and financial.
The direct impact of ambient air on the food served
The connection between air quality and culinary performance is often underestimated. Yet the environment where food is prepared affects:
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Even cooking results (especially with meats, baked goods, and sauces)
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Stable temperature control in refrigerators and freezers, which depends on overall thermal balance
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Excess humidity prevention, which causes soggy crusts or wet toppings
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Odor neutrality in the kitchen, essential to ensure dishes aren’t tainted by foreign smells
Real case: a custom ventilation system for a fine dining restaurant in Montréal
AirGreen was recently hired to step in at a fine dining restaurant in Plateau-Mont-Royal. Management reported lukewarm dishes, sauces spoiling too quickly, and a lingering odor in the dining room despite daily cleaning.
Diagnosis: an unbalanced system
After a technical audit, our experts identified several issues:
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An undersized hood relative to the number of burners used
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Ineffective extraction, creating stagnant hot zones
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No make-up air, which caused negative air pressure in the kitchen
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A shared cooling system between kitchen and dining room with no zone control
Our AirGreen intervention
We designed and installed a complete commercial ventilation solution:
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Installation of a Lennox make-up air unit with energy recovery
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Recalibration of supply airflow to balance cooling and extraction
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Creation of separate ventilation zones: dining room / kitchen / storage
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Integration of a smart automation system with humidity, temperature, and CO₂ sensors
Result: a 37% drop in humidity, a 3°C improvement in thermal consistency, and an immediate uptick in positive feedback about dish quality.
Why ventilation matters at every stage of service
Before cooking
Air that is too humid or too hot in the kitchen can impact:
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Fresh food storage
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Stability of prepped mixtures (doughs, fillings, sauces)
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Precision in service prep and plating
During cooking
An effective ventilation system:
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Quickly removes vapors and greasy particles
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Maintains even kitchen temperatures, avoiding uneven cooking
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Protects cooking appliances from premature overheating
In the dining room
Residual kitchen odors are immediately noticeable to guests. A well-thought-out ventilation system helps:
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Maintain a neutral and pleasant ambiance
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Reduce complaints about heat or drafts
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Isolate airflow between kitchen and dining area to prevent odor transfer
Recommended technical solutions for Montréal restaurants
At AirGreen, we recommend the following HVAC equipment for their performance and adaptability to professional environments:
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Lennox or Zephyr energy recovery ventilation units
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MIDEA EVOX G3 or ATOM X central heat pumps, compatible with multi-zone setups
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Inverter wall-mounted air conditioners for the dining room, independent from the kitchen
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Smart management systems with built-in sensors and programmable schedules
Available subsidies and incentives in Greater Montréal
Restaurant owners located in Montréal, Laval, Longueuil, North Shore, and South Shore may qualify for several grant programs when upgrading their HVAC systems:
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LogisVert program for high-efficiency heat pumps
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ÉcoPerformance incentives for energy recovery systems
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Commercial tax credits for energy-efficiency upgrades
At AirGreen, we provide full support for application prep and submission—at no cost.
Common mistakes we’ve observed in restaurants
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Overlooking the need for make-up air
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Undersizing hoods or overloading ductwork
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Failing to separate airflow circuits by zone
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Skipping regular HVAC maintenance (clogged filters, incorrect calibration)
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Installing air conditioners with no humidity or airflow management
Why trust AirGreen for your commercial ventilation
With hundreds of projects completed in Montréal-area restaurants, our team understands the on-site realities, sanitary regulations, and performance standards of culinary businesses. We provide:
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Personalized on-site assessments
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Custom plans adapted to your layout and volume of activity
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Installations that meet CSA, RBQ, and BNQ codes
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Responsive after-sales service and turnkey maintenance options
A ventilation project is more than equipment: it’s a culinary strategy
At AirGreen, we know that a good commercial ventilation system is more than just an infrastructure upgrade—it’s a decision that directly impacts food quality, guest satisfaction, and your restaurant’s reputation.