JeffDowntown
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- May 28, 2007
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Intriguing. That said, I am familiar with vent designs, particularly for restaurants in tall and/or deep buildings where the restaurant space isn't a thru space (e.g., doesn't have front and back wall access), where the kitchen is indeed vented to the frontage street. Oftentimes going UP or BACK is not possible, so overhead vents like this type that are used as a least circuitous path from the hoods.
(I don't doubt the fake smell is also used for marketing sometimes, too)
Don't get me wrong. I know that there are real street facing restaurant vents. I just get suspicious when there is one that is always emitting a really nice aroma.