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Oh, it's frustrating, for sure.  My last kitchen was a restaurant and was generally fine in the morning but my back prep area would heat up 10 degrees F  plus if any hot cooking was on.  But it got sold and I had to move.  My new kitchen doesn't cool down as easily because there is so much refrigeration - the walk-in vents into the room instead of to outside, and there are 2 more reach-in fridges, a blast chiller, and like 8 freezers.  But it is convenient to home, a reasonable price for more space than other commissaries, there are no stinky savory companies, and the main tenant is an ice cream maker who shuts down over the winter.  So it should be cool enough and I should have the place almost to myself October-April.  Not perfect, but seemed like the best option for now.  We negotiated a summer price and a winter price, so I can break even doing a few weddings in the summer and he'll get a nice winter bonus when I'm busy.