COMPREHENSIVE DESIGN EXPERTISE
The combination of ZVS’s Design, Engineering, and Multi-line Sales teams brings a level of knowledge far beyond the hood system. By focusing on all aspects of a project, above and below the hood our team can consult and add value to any aspect of your project from the rooftop down. ZVS’s team of “In House” Mechanical Engineers are certified in 49 states.
EXPERIENCED CAD & BIM DESIGNERS
ZVS partners with architects and contractors to integrate ventilation plans, helping prevent costly conflicts.
What we coordinate with:
• Electrical
• Plumbing
• Mechanical
• Structural
PREMIER PROGRAMS
FOR MODELING
Z-Vent starts by creating detailed blueprints for the ventilation system, outlining ductwork, vents, and air handling units. These precise plans ensure proper air circulation and compliance with regulations, laying the foundation for the project.
DWG & PDF Format drawings, with Revit, NWC, BIM capability
ABOVE & BELOW THE HOOD
The whole system, from A to ZVS is in our expertise. Every project starts with Revit models detailing ductwork, vents, and air systems—ensuring smooth installs and code compliance.
Before installation begins, Z-Vent facilitates pre-construction meetings to align all stakeholders on the project’s scope, timeline, and responsibilities. This is where potential issues are addressed, final adjustments are made, and the groundwork is laid for a smooth installation process.
SITE SURVEY
With our teams combined knowledge of Commercial Kitchen Ventilation, we can evaluate, measure your building with detailed dimensions to ensure no surprises come up prior to designing the Hood System.
When it comes to commercial ventilation, we promise the only air movement is the kind you want. Don’t worry—we’ll keep the hot air to a minimum
The ZVS Team has experience coordinating installations across the United States, from the site survey and pulling permits, all the way to final inspections.
Brad Wallace
Senior Sales Engineer
Brad brings over 20 years of engineering and ventilation experience to the Z-Vent team. He began his career designing industrial pollution control systems before moving into foodservice ventilation with Caddy Corporation, where he spent 18 years in roles including design engineer, engineering manager, and general manager. His background also includes work in residential and light commercial HVAC, giving him a well-rounded understanding of airflow across industries. Brad’s technical expertise and real-world experience make him a valuable resource for designing efficient, code-compliant commercial kitchen ventilation packages.
Donnie Turley
Operations Manager
Donnie brings nearly 30 years of fire protection and commercial kitchen ventilation experience to the Z-Vent team. Since entering the industry in 1993, he has built a strong reputation—spending 17 years as a self-employed contractor and the last 18 years specializing in hood installations across Kentucky and Tennessee. His expertise lies in full-service installations with a focus on quality workmanship and dependable service. Donnie’s deep field knowledge and hands-on experience make him a trusted resource for delivering reliable, code-compliant ventilation solutions.
Air Movement
In commercial kitchen ventilation, the balance of air brought in (make-up air) vs. air exhausted (exhaust air) is crucial for performance, comfort, and code compliance. Here’s a general breakdown:
For every 1 CFM (cubic foot per minute) of air exhausted, you typically need to bring in approximately 90–100% of that air back into the space.
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Balanced system: 100% make-up air = neutral pressure.
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Slightly negative: 90–95% make-up air = often preferred to help contain kitchen odors/smoke.
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Too negative: <90% make-up air = risk of backdrafting, poor hood performance, and comfort issues.
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Too positive: >100% make-up air = doors hard to close, possible hood spillage.
Why It Matters
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Keeps hoods capturing grease properly
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Maintains indoor air quality and comfort for chefs
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Prevents pressure imbalance (like slamming doors or drafts)
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Required by code!