Foodservice Equipment & Supplies

MAR 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 45 of 99

T he notion that selecting the right hood and optimizing kitchen ventilation design can have a major impact on energy savings in commercial kitchen operations is nothing new. However, after decades of research and highly vocal education by engineers, the industry has finally responded with new technologies, standards, design improvements and best practices that make it easier and more affordable to reach higher levels of hood performance and efficiency than ever before. In other words, the light at the end of the tunnel for ventilation has finally begun to show. Ventilation systems represent an intricate web of stainless steel exhaust hoods, exhaust fans, makeup air units, grease removal apparatuses, fire suppression sys- tems and controls. Throw in demand-controlled fans, in- frared and temperature sensors, side panels, flanges and backwall supply, and things get even more complicated. So it's no surprise that many operators have been so slow to adopt some of the more modern advances and technologies in the ventilation field. But things are beginning to change as energy costs and the pres- sure to reduce carbon emissions both continue to rise. As rebates, education and better technical support reduce the barriers to entry, more operators now embrace the benefits of energy-efficient ventilation systems. These systems demonstrate the highest level of capture with as little energy usage as possible. DEMAND-CONTROLLED KITCHEN VENTILATION Demand-controlled kitchen ventilation (DCKV) has finally started to take off as operators realize the detrimental effects running the hood 24/7 can have on their energy bills. "It's going to be the future of the industry," says Rich Swierczyna, senior engineer and commercial Hood systems are on the rise with higher levels of performance and efficiency. By Amelia Levin 44 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2017

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