Kitchen Hood VAV Controls
TEL’s kitchen control system can detect both smoke and temperature rises, increasing the airflow only when full performance is needed, significantly reducing energy costs and carbon emissions of your kitchen hood.
Roughly 25% of a food service’s energy costs are to condition outside air brought in to keep a kitchen comfortable and safe. According to estimates from the American Gas Association, the US food service industry wastes more than $2 billion each year because of this type of excessive ventilation. TEL’s kitchen control system has revolutionised kitchen costs, reducing energy usage by up to 75%.
Energy and carbon
TEL’s kitchen control system controls the amount of ventilation required in the kitchen depending on cooking loads, considerably reducing energy costs and carbon emissions.
TEL’s kitchen control system reduces the need to run fans at full speed all of the time, virtually eliminating kitchen noise levels and creating a pleasant environment for employees and guests (when located next to guest rooms).
TEL’s kitchen control system can extend the life of your kitchen equipment – including the belt life; filter life and reducing compressor run time.
Excessive fan speeds send grease up the duct, into the fan and out to the building roof. Slowing down the exhaust fans and reducing the air duct velocity allows the grease to drain back to the hood and into grease cups for easy disposal. This reduces the frequency that the hood and ducts need to be cleaned.
Today’s safe and efficient laboratories are a given, but fume hood health and safety standards were only introduced 25 years ago…