Contigo got its lungs this morning.
The crane arrived at 7 am to lift the three largest pieces of HVAC equipment onto the roof. The heaviest one weighs about 900 pounds, the others a little over 100 a piece.
In a restaurant, the most important function of the HVAC equipment is, of course, to suck the grease and smoke and other cooking odors out of the kitchen. The ventilation motors also blow fresh air back into the restaurant. It will be tricky but important to get the balance of the two just right at Contigo, because the wide open kitchen is located next to the front door. If the HVAC technicians and engineer get the balance wrong, every time the door opens we'll end up with a wind tunnel. My HVAC equipment will also supply heat to the dining room in an efficient way that partially utilizes the heat generated by the cooking. Clever, no?
On a side note, the only piece of cooking equipment that doesn't have to be under a hood is the wood-burning oven. It vents naturally, like a fireplace. Apparently not every jurisdiction allows this. At my friend Russell Moore's new restaurant, Camino (set to open within the next couple of weeks), the city of Oakland required him to install an exhaust fan over his pizza oven and a separate one above his massive stone hearth. This is one of the few instances where a city outside of San Francisco has more stringent requirements.