Foodservice Equipment & Supplies

MAY 2017

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

Issue link:

Contents of this Issue


Page 141 of 152

MAY 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 139 green idea older hood system. VFDs were installed on both the exhaust fan motor as well as the supply fan motor for the swamp cooler. Both VFDs were connected to the DCKV system in order to modulate both motors in unison without creating negative pressure areas. "Many newer restaurants already come with these VFDs installed, so it's easier to install a DCKV system on top of that," Livchak says. "Werewolf's case was different because we were working with an older hood system so the project was more expensive than it can be for many newer restaurants." Because of the age of the existing hood system, the FSTC team also had to swap the single-phase fan motors for newer, three-phase motors compatible with VFD, which again made the project more expensive than other, newer restaurant build-outs already featuring these more updated fan systems. The FSTC then installed the DCKV system overnight in a two-day process to allow the restaurant to continue functioning during its normal hours, according to Livchak. Operators can choose from two main types of DCKV systems, says Livchak. Lower cost models feature only a temperature sensor. More expensive, yet more efficient, models feature both temperature and optical sensors that go beyond just detecting heat and can detect when smoke is in the kitchen. In Werewolf's case, temperature sensors were installed in the hood collar and an optical sensor was installed in the kitchen hood. A hole was cut into the hood partition in order for both optical sensors to correspond with each other. The temperature and optical sensors were linked to the control panel opposite of the hood which shows exhaust and supply fan speed. "Similar to a garage door sensor where if you walk under the door it will stop going down, the optical sensor will bring the fan speed up to maximum power if it detects any smoke," Livchak says. When they sense no smoke is present, these newer models will not only slow the fans down, they will slow the fans down even more than a temperature sensor-only system, thereby resulting in even more energy and cost savings, he notes. According to the report, prior to DCKV system installation, the exhaust fan was operating at a constant speed and consuming 2300 Watts on average. The new three-phase motor consumes 2100 W at full fan speed and only 700 W at 30 percent speed. During low cooking idle conditions, the fan modulates down to 30 percent, so the fan operates between 700 W and 2100 W. Temperature modulation is seen between 400 W and 1500 W. The 2100 W spikes at 100 percent fan speed are triggered by the optical sensor. Measuring the DCKV Savings The FSTC team took several steps to measure the results of the energy savings. The first was to determine a baseline commercial kitchen ventilation (CKV) system's hours of 1.800.328.4493 Dipped Dispensers A new look for beverage service. Give your ordinary stainless steel a facelift with the new hydro dipped products from Service Ideas. • Available in 3 patterns: light wood, dark wood, travertine marble • Durable finish is dishwasher safe See it at Booth #3624 NRA

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - MAY 2017