PHILOSOPHY

Well-designed kitchen ventilation is an area that, while requiring engineering and air pollution expertise, unfortunately has too often become an afterthought of food service equipment consultants or harried engineers. 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 from minimizing energy consumption and air pollution will quickly eclipse that concern. Welcome to Green Kitchen Designs.
 

MARKETS SERVED

Green Kitchen Designs is located in New York City. However, being a design firm we are willing to accommodate clients on a national and international basis. Each design will take into consideration local climate variations and code issues. While much work can be done electronically, we are willing to travel as necessary to facilitate our designs. Our clientele include individual restaurant proprietors to institutions, restaurant chains, LEED™ design teams and individual architects and engineers. Our designs involve patented ventilation products and thus are not subject to substitutions by contractors; accordingly it is the end user or general contractor who usually purchases the products for installation.
 

FUTURE DIRECTIONS

We are continually searching for breakthroughs and technologies that will improve our ventilation designs, reduce air pollution and enhance our product offering. Currently are investigating the possibility of acquiring energy star ratings on some of our products as well as pursing LEED™ points for our energy conserving, low polluting designs. We are also pursuing integrating solar power for energizing our collector cells. We are evaluating appliances as to energy efficiency. Lastly, we are investigating recycling the grease collected in filters to possibly serve as fuel for the vans used to service our units.
 

BACKGROUND OF THE FOUNDER

ROBERT AJEMIAN has a baccalaureate degree in chemistry from 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 is currently enrolled in the Mechanics Institute in Manhattan where he is studying advanced HVAC design. His work experience includes industrial hygiene, research scientist, marketing sophisticated spectroscopy equipment to research institutions; 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 is strongly interested in sustainable designs, passive energy and LEED™ design. He is based in a small studio in New York, but does most of his advanced thinking lakeside in New Jersey.

©2005 Green Kitchen Designs