Foodservice Equipment & Supplies

MAY 2017

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green idea MAY 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 137 and installed a new, dual section, 18-foot, demand-controlled ventilation system with optical and temperature sensors over the main appliance line. This led to a 46 percent reduction in exhaust fan energy and a reduction of 24 kilowatt-hours to 13 kWh per day for supply fan energy. This has equated to an electrical savings of 12,081 kWh per year, for a total of $1,800 ($1,200 for the exhaust fan and $600 for the supply fan), according to Denis Livchak, energy testing lab manager at the PG&E Food Service Technology Center. These findings have been verified by an independent party. There were also additional heating and cooling savings as a result of the new demand control ventilation system. Based on the fact that the restaurant is located in San Diego, there was a gas heating savings of 1,200 therms per year, or roughly $1,000 a year. "That number is actually low because San Diego has such a temperate climate, so the savings could be even higher in places like Miami or Chicago with extra cooling and heating needs," says Livchak. The resulting savings in energy usage and costs demon- strates the huge impact DCKV can have on energy savings for all operations, including smaller, independent restaurants like Werewolf. "Whenever people think about reducing ventilation energy use, they often just think of the savings on the exhaust fan electricity alone, but then there are all of these other, associated savings," Livchak says. "A good rule of thumb is you're saving half the energy of the exhaust fan savings on the supply fan and depending on the climate zone you're heating and cooling savings might be even greater." Cookline Adjustments The Werewolf space had seen many different restaurant owners over time. Most recently a Japanese restaurant had occupied the space with three kitchen hoods. When Were- wolf moved in, the team removed one of the hoods but left the other two on the line. But there was a problem: the second hood had only a convection oven under it, as well as a refrigerated prep table. By simply moving the convection oven to the main cookline under the first hood, and moving the refrigerated prep table to another part of the kitchen, the restaurant was able to turn off the second hood entirely. This small, but significant change resulted in a savings of $850 a year. "This shows that with such high restaurant turnover, it's easy for smaller, independent restaurants to just take over the space without redesigning the cookline, but in doing so this can result in a loss of efficiency and energy cost savings," says Livchak. Werewolf decided to keep the hood in place rather than remove it because of the expense in doing so, and to al- low for any expansion of the hot cookline in the future. Werewolf's Demand Control Kitchen Ventilation System "A demand kitchen ventilation (DCKV) system refers to any engineered, automated method of modulating (i.e., variable reduction) the amount of air exhausted for a specific cook- ing operation in response to a full-load, part-load or no-load cooking condition (i.e., such as by duct temperature, effluent opacity or appliance surface temperatures)," Denis Livchak and Rich Swierczyna of Fisher-Nickel, a division of Frontier Energy Inc., wrote in their published report, Draft Werewolf Demand Control Kitchen Ventilation Retrofit Field Study. "In conjunction with this, the amount of makeup air is also modulated to maintain the same relative air ratios, airflow patterns, and pressurizations. Complete capture and con- tainment of all smoke and greasy vapor must be maintained when an exhaust system equipped with DCKV is operated at less than 100 percent of design airflow. Selection of all components, and design of the DCKV system, must be such that stable operation can be maintained at all modulated and full-flow conditions." To prepare the cookline for the installation of a new DCKV system at Werewolf, the FSTC team first had to install variable frequency drives (VFD) because this was an www.egsfoodservice.com I 949.709.4872 I 19732 Descartes, Foothill Ranch, CA 92610 The newest trend in dishes SWIRL Organic shapes with a modern look Plates, bowls, ramekins & mugs www.egsfoodservice.com VISIT US AT THE NRA SHOW BOOTH #7257

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