Benihana Beaverton:
6,200 sq. ft., with open-style cooking hoods.

Portland City Grill:
19,520 sq. ft. This project included the reconfiguration of an existing chilled water VAV system, adding 31 VAV boxes with electric reheat and upgrading the existing pneumatic control system to a Siemens electronic DDC system. Additionally, we added seven Type I kitchen hoods connected to a central Type I welded exhaust duct/fan system, a welded stainless steel dishwasher exhaust system and a central make-up air system.

Stanford's Clackamas:
7,600 sq. ft., 33 tons plus a heat-recovery unit. Type 1 and Type 2 kitchen exhaust, direct-fired make-up air system and 11 radiant patio heaters.