<http://webisa.webdatacommons.org/364845186>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/prov/467035563>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/364845186> .
<http://webisa.webdatacommons.org/364845186>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<jeansrestaurantsupply.com> .
<http://webisa.webdatacommons.org/prov/246289155>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/364845186> .
<http://webisa.webdatacommons.org/364845186>	<http://www.w3.org/ns/prov#value>	"Common recommendations are 200 CFM per foot for medium heat equipment like flat griddles, ranges, ovens and 300 CFM for high heat equipment such as char broilers, wok ranges, etc." .