Commercial kitchens use 2.5 times more energy per square foot than other commercial spaces.  Over a quarter of this energy use is from the HVAC system alone.  A relatively recent development is the introduction of demand ventilation for kitchen exhaust.

Demand Ventilation Control can save up to 90% fan energy and 50% in conditioned air and result in 1 to 3 year payback.

Commercial kitchens use 2.5 times more energy per square foot than other commercial spaces.  Over a quarter of this energy use is from the HVAC system alone.  A relatively recent development is the introduction of demand ventilation for kitchen exhaust.

Demand ventilation modulates the kitchen exhaust fan based on the actual heat and smoke generated by cooking.   Heat and smoke sensors located in the hood and exhaust ductwork detect when food is being cooked under the hood.  The sensors then send signals to an electronic management system (EMS), which modulate both the kitchen exhaust fan and the make up air unit depending on the levels of smoke and heat.  Kitchens with demand ventilation installed show a dramatic decrease in kitchen exhaust fans running at full speed.

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Whether you are building a new restaurant, hotel, or supermarket, or renovating an existing one, it is very attractive financially to explore using this new technology. Typical paybacks are in 1 to 3 years and it is estimated that fan energy is reduced by 90%, while heating energy for conditioned make up air is reduced by 50%.  One of the great features is that this technology can be retrofitted on most existing kitchen exhaust systems without replacing existing fans or make up air units.   Kitchen demand ventilation can also contribute towards obtaining LEED ID and EA credits.

If you are interested in finding out more on using this technology in your new or existing building, BC Comfort can perform a site visit free of charge with recommendations on implementation, feasibility and costs. Contact us today.