PHILOSOPHY

Well-designed kitchen ventilation is an area that while requiring engineering and air pollution expertise has too often and unfortunately become an afterthought of food service equipment consultants or harried engineers with too little time and not much interest in this complex area of ventilation control. We feel there is a clear need to fill this gap with efficient, effective ventilation designs and superior, technically-advanced products. While the initial cost of utilizing our services and products may not be the least expensive, the reduced operating costs and sense of satisfaction or minimizing energy consumption and air pollution will quickly eclipse that concern. Welcome to Green Kitchen Designs!

MARKETS SERVED

Green Kitchen Designs main office is located in New York City with branch locations in Florida and Chicago. Further, we are willing to accommodate clients on a national and international basis. Our designs take into consideration local climate variations and code issues. Much of our work can be done conducted electronically; however, we are willing to travel as necessary to facilitate our designs. Our clientele ranges from individual restaurant proprietors to institutions, restaurant chains, LEED™ design teams and individual architects and engineers. Our designs involve patented ventilation products and generally are not subject to substitutions by contractors. Accordingly, our design fees may be waived in exchange for this exclusivity.

FUTURE DIRECTIONS

We are continually searching for breakthroughs and technologies that will improve our ventilation designs and reduce air pollution and enhance our product offering. We are investigation the possibility of acquiring energy star ratings on some of our products as well as pursing LEED™ points recognition for our energy conserving, low polluting designs.
 

BACKGROUND OF THE FOUNDER

ROBERT AJEMIAN has a baccalaureate degree in chemistry fro Marietta College and a masters of science in public health from the school of environmental engineering at the University of North Carolina at Chapel Hill. His graduate work focused on air pollution control and industrial hygiene and included work in aerosol physics and industrial ventilation. He has studied practical HVAC design at the Mechanics Institute in Manhattan. His work experience includes industrial hygiene, research scientist, marketing sophisticated spectroscopy equipment; starting up and running a damper/louver /sound attenuator manufacturing business and product manager for a dozen product lines for a large NY manufacturer’s rep. He has demonstrated technical expertise in electrostatic precipitators as well as kitchen exhaust hoods and systems. He has invented a breakthrough design of electrostatic precipitator of minimal dimensions and installation ease. Mr. Ajemian is a voting member of ASHRAE TC 5.10 (CKV) and corresponding member of TC 2.3 and 2.4. He is a frequent presenter at Ashrae annual meetings.

©2005 Green Kitchen Designs