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.

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140 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 green idea operation. The team also measured the average energy consumption of the baseline exhaust fan. After upgrading the fans to accom- modate VFDs and then installing the DCKV system, the team measured replacement DCKV system exhaust fan energy use as a comparison. The team also characterized the fan modulation based on energy results in order to determine energy savings of the DCKV retrofit and analyze its impact on the makeup air. The exhaust fan modulation was analyzed through energy measurement over a period of 40 days. The electrical instrumentation package that was used for field-testing of the kitchen ventilation equipment included a true energy meter that measured both voltage and current. A data logger was used to log cumulative electric consumption from the electric meter's pulse outputs. Energy metering equipment was placed inside the breaker panel on the exhaust fan breaker. The exhaust fan motor was single phase for the baseline and three phase for replacement. In both cases the current and voltage were measured during all phases in order to take into account the power factor. Other Equipment Replacements By replacing older appliances with energy efficient ones, Werewolf not only saved on electrical and gas costs per unit (official results have yet to be determined), but it also saw additional ventilation-related savings because these newer units generate less heat in the kitchen, which allows the fans to work at lower speeds. As part of the cook- line project, the FSTC replaced Werewolf's outdated, two-foot-wide broiler using about five therms per day for a newer, lidded broiler that in general can save opera- tors anywhere between 10 percent and 50 percent savings depending on usage. The team also replaced an outdated griddle and fryer for newer, more efficient models. In addition, the FSTC team helped Werewolf replace an older model convection oven using 3.5 therms per day for a multi-use combi oven using only 1.7 therms per day. In addition to saving $700 a year in savings as a result of this switch, the restaurant was also able to expand its menu by using the combi to cook a wider variety of foods, according to Livchak. Though DCKV systems can require more involved planning in older restaurants, implementation is becoming easier and easier as manufacturers make adjustments to their models. This, combined with simple cookline adjustments and switching to newer, more energy efficient appliances can help save operators thousands of dollars a year in electrical and gas costs. For smaller, independent restaurants where every penny counts, that's huge. FE&S Above: Blue spikes indicate when the demand kitchen ventilation system powered up to max fan speeds because it detected smoke. Red lines indicate the fan speeds with the old ventilation system. Left: This is the old cookline at Werewolf Bar & Grill, which shows inefficient use of hood space.

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