Guys dont know that much about kitchen and grill venting so bare with me please.
There is three 10x12 rooms all connected and all open on the end, if you know what I mean. First room is grill area, second is pizza ovens, third is prep area. All have these old belt driven, heavy caged, 1 horse motors that are so worn out they eat belts and go threw bearings ever four months. Any idea on how you guys would vent this mess and what diff types of vents would you use for each room? Maybe I could cut something in on the roof. Problem also is if one vent goes out in summer the place heats up in the kitchen to 110* like right now. The resturant part also heats up fast if just one goes out and screws up the a/c.Owner isnt to tight with the money as long as its a good idea and can save him money on repairs, thanks again guys.