Most people are well aware that when they treat themselves to a lunch or dinner out, prices have increased significantly. The primary reason is that costs to produce and serve food have increased. However, one aspect of these rising costs is not normally considered but has a serious impact.
Roughly 25% of a food service establishment’s energy is used to condition outside air brought in to keep the kitchen comfortable and safe.
Kitchen exhaust consumes an enormous amount of energy because the process pulls though conditioned air, both from the make-up air system, and inevitably from other spaces as well. In the winter, this air is heated and exhausted immediately. In the summer, this air may be cooled and exhausted immediately.
What's The Solution?
The answer to this waste challenge is to employ Demand Controlled Ventilation (DCV) for the kitchen exhaust system.
When it comes to savings, DVC systems can be complex and a number of factors need to be considered, such as: When do you reduce airflow and why? Also, can you safety reduce airflow and still meet ventilation standards?
The answer lies in a sophisticated strategy of control.
To accomplish our goals we need to understand when certain cooking activities that require ventilation are happening, and when less ventilation is required. We also need to ramp up and down quickly as conditions change.
When DCV systems are deployed for kitchens, we monitor time, temperature and smoke production. Smoke monitoring is one of the most important inputs because maximum airflow is needed when smoke is produced, while minimum airflows are sufficient for food preparation and light or lower temperature cooking.
Significant Energy Savings Opportunities
The savings potential associated with these systems can be dramatic. It’s common to benefit from a three year (or less) return on investment. Some systems can even pay for themselves in less than 2 years.
The existing kitchen situation will dictate the scale of the opportunity for savings. This requires a visit to the site for a survey, and BC Comfort can usually provide a rough estimate of costs and savings within a week.
If you operate a commercial kitchen, you have nothing to lose by calling BC Comfort to arrange a free site consultation. Find out if you’re sending profits out the roof of your business and how we can help.