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Following an energy management survey, TEL recognized the need to reduce energy usage in large kitchen ventilation systems, and adapted fume hood technology to improve kitchen operations.
A typical kitchen hood ventilation system runs at maximum design volume 100% of the time. It is estimated that 25% of a food service operation’s energy costs are spent conditioning the outside air brought in during these air exchanges. In fact, according to estimates from the American Gas Association, the US food service industry wastes more than $2 billion each year because of excessive ventilation.
Most kitchen hoods will only require full exhaust performance for a small part of the day. The TEL kitchen hood VAV system automatically varies the exhaust and supply air as the cooking demands change or when the presence of smoke or cooking effluence is detected. It has unique microprocessor based controls whose sensors automatically regulate fan speed based on cooking load, time of day and hood temperature whilst minimizing energy usage.
The TEL kitchen hood can reduce energy usage by up to 75%, considerably reducing energy costs and carbon emissions. It can also decrease cleaning costs, reduce wear and tear on equipment and provide a significantly quieter kitchen.
To meet the mandatory requirements in most commercial kitchens, TEL’s kitchen hood VAV system can also be supplied with an integrated Gas Interlock system, which cuts off the gas flow in the event of kitchen ventilation failure.
Today’s safe and efficient laboratories are a given, but fume hood health and safety standards were only introduced 25 years ago…