Demand Control Kitchen Ventilation

Traditionally hood exhaust in commercial kitchens are tied to a make-up air unit which balances building pressure during the kitchen operation. Generally, this hood is on at full speed for entire daily operation of the foodservice facility, which range from 18 to 24 hours per day. The concept of Demand Control Ventilation system leverages infrared and temperature sensors to determine the amount of exhaust air required to capture and contain the effluents from cookline. Depending on the amount of cooking taking place, the ventilation system and make-up air vary their speed using a variable speed controller to meet the exhaust air requirements. This allows for the exhaust system to run at the lowest possible speed to perform the required job. Initial assessment in 2002 showed considerable savings was in targeted foodservices facilities.