I am building a small new commercial kitchen in the Chicago area. One current challenge is deciding who to believe when it comes to exhaust requirements. I understand the need to have a system that provides make-up air, especially if the space is going to be air conditioned in the summer. But I'm getting conflicting advice when it comes to whether or not that make-up air should be heated since it can obviously get very cold here in the winter time. Some say it's simply a decision to be made based on the comfort level of the cook (e.g., cold air will blow on them), others make it out to be a virtual requirement.
Some details if it helps. We're talking about a 10' hood with a 60" range and a double stock-pot range underneath. The kitchen is very open to the front of the house and will be frequently used for cooking demonstrations. If that matters.
Any opinions? Thank you so much.