This measure can be claimed if the exhaust fans in the kitchen hoods have Variable Speed Drives (VSD) installed.
By specifying VSD on the fans of exhaust hoods in kitchens, energy consumption and related utility cost are reduced. Also, the lifetime of the system components is increased and less maintenance is needed.
Standard exhaust hoods in commercial kitchens typically operate at a fixed speed designed for maximum (peak) load. However, that peak ventilation is not always required. Smart controlled hoods have VSDs installed on the fans, which are controlled by a temperature sensor, therefore reducing energy consumption between 20% and 50% (see Figure 19 below), because the VSDs control and regulate the fan speeds depending on the temperature of the cooking surface. Lowering fan speed reduces noise levels as well as maintenance costs, while the life of kitchen equipment could be extended.
To claim this measure, the design team must demonstrate that VSDs with temperature control are installed within the exhaust hoods of the kitchen.
According to the US Environmental Protection Agency (EPA), kitchens in commercial premises consume 2.5 times more energy than any other commercial space, of which only 40% is used in food preparation and storage; much of the wasted energy is dispersed into the kitchen. Kitchens in hotels mostly have grills, ovens and fryers, which require high levels of ventilation and therefore consume large amounts of electricity. In many cases, this high consumption is due to the fans in the kitchen hoods running constantly at maximum speed regardless of the requirements. Lowering the speed of fans and controlling the time of use with sensors (air temperature) will result in energy reduction.
The fans can be electronically controlled with the Variable Speed Drivers (VSD), a piece of equipment that regulates the speed of the fan according to air temperature, which is detected by a sensor installed inside the exhaust hood. It can determine if the cooking surface temperature rises, therefore the fan speed increases to compensate, but if the air is cooler, then, the fan runs more slowly. VSD offer an improved system reliability and process control, as well as result in energy savings.
Relationship to Other Measures Energy
reduction due to kitchen equipment is expected by automated control hoods which will be reflected in the 'Catering Energy' portion of the energy chart, and its contribution is purely related to energy.
The base case assumes conventional exhaust hoods in kitchens, while the improved case assumes that all the exhaust hoods are provided with VSDs that control the fan speed according to the temperature at the cooking surface.
To demonstrate compliance, the design team must provide documentation to support the claims.
|Design Stage||Post-Construction Stage|
At the design stage, the following must be used to demonstrate compliance:
At the post-construction stage, the following must be used to demonstrate compliance:
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