Original article written by Margaret Patricia Eaton
Few pause to admire the well-functioning ventilation system of a commercial kitchen. It’s the original unsung hero. But we will notice when the atmosphere is redolent of deep-fat frying, or when the kitchen staff is oxygen deprived and exhausted—and it will be too late.
Because not only is it noticed, but a poorly ventilated kitchen also threatens the integrity of the entire foodservice delivery model, affecting the quality of the food, the health of the staff, and the enjoyment and environment of the diners. Happily, ventilation systems designed and installed in commercial kitchens by ZVS (Z-Ventilation Solutions) don’t get noticed—a good sign that they’re working well.
Based in Columbus, Ohio, ZVS, provides complete turnkey, customized solutions for commercial kitchen ventilation systems in restaurants, hospitals, and institutional cafeterias, reaching the national marketplace through Paradigm, a unique network of foodservice agencies
To learn more about the turnkey solutions ZVS offers to foodservice consultants, architects, and design dealers specializing in the planning of commercial kitchens, we join Mike McGuire, Managing Partner of Zink Corporation, the holding company for ZVS, and Wilson Villarrubia, ZVS Director of Ventilation Services.
In 2017 there were some major changes, with Jim Zink and McGuire, who had been with Zink Corporation for 33 years, becoming Managing Partners, after the company was sold to its employees via an ESOP (Employee Stock Ownership Plan) Trust “This means that everyone now has a stake in the business,” McGuire says, “and it has been very successful. Since the employees, who number 80 in total, are all stakeholders, the profitability and growth of the business is important to them.”