The replacement air required for commercial kitchen ventilation (CKV) system is always 100% of the e1.00haust air—what goes out must come in!  A common design practice is to supply up to 90% of replacement air using an independent makeup air unit (MAU) with the remaining 10% supplied by conditioned outside air from heating, ventilating, and air-conditioning (HVAC) roof-top units (RTU) serving the kitchen and/or by transfer air from adjacent spaces.  In the California climate, the air supplied by an independent makeup air unit may not be conditioned, which can create an uncomfortable environment (too cold and/or too hot) in the kitchen. And if the makeup air is heated, the result is often simultaneous heating (by the MAU) and cooling (by the RTU) of the kitchen. Conventional design practice does not take full advantage of the relatively high rate of occupancy ventilation air that is introduced into the dining room or other areas of the building adjacent to the kitchen. This seminar provides information that will help achieve optimum performance and energy efficiency in commercial kitchen ventilation systems by integrating kitchen e1.00haust with the building HVAC at the design stage.