Catering Insight – February 2018

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HVAC advises that
when solid fuel
appliances are used,
fan motors should
be mounted out of
airstream to prolong
the life of the motor.

CONTROL

ENERGY EFFICIENCY

What should dealers consider

relating to ventilation system

operational control?

Scott Donoghue: It is essential that

both extract and supply fans are

operated by a common on/off switch

to ensure the correct air balance is

maintained. Where the calculated

extract flow rate is above 2.50metre^3 /s,

consideration should be given to

incorporating a demand controlled

ventilation system (DCKV) for both

cost and energy saving purposes.

Ian Levin: Kitchen ventilation systems

once commissioned and set-to-work,

should not really be adjusted outside

of pre-determined parameters. Extract,

and supply fans (often several of

each) have to work in harmony with

each other to maintain a safe level of

ventilation and so having the facility

which allows kitchen staff to alter

controls without adequate training,

How energy efficient are your

ventilation systems?

Scott Donoghue: As a business

that considers energy efficiency

of paramount importance, we are

always looking to develop innovative

new products for our customers. As

with our purpose designed Spectrum

UV systems and we are told regularly,

that cleaning is much easier and less

frequent where these are fitted.

Craig Gould: The ease, or otherwise,

of kitchen ventilation systems to be

kept clean is usually determined by

the amount of thought and effort

has the potential to upset the safe

performance of the system.

All speed regulators should ideally be

housed in a lockable enclosure having

a simple on-off control for operatives

• possibly with a programmable seven
  day timer to accommodate automatic
  operation. This control panel can also
  consolidate associated controls such
  as heater-battery interfaces and gas
  interlocks, making an installation much
  tidier and neater by minimising surface
  mounted conduit and trunking.

Craig Gould: Kitchen ventilation

systems should be controlled

automatically and not be reliant on

a member of kitchen staff turning

the system on in the morning and

off at night. Nowadays, a relatively

inexpensive addition to the system is a

demand-controlled ventilation facility.

This is where the cooking activity is

constantly monitored and the speed

of the supply and extract fans are

controlled accordingly. It is not unusual

for these systems to save as much as

50% of the electrical running costs of

the fans, thereby realising a payback

period of little more than a year.

Tony Bright: The requirement for gas

interlock systems which allow the flow

of gas to the appliances only when

the extract and supply air systems

are proved is well documented,

however many companies don’t seem

to appreciate the recommendations

laid out within HSE catering factsheet

26 – Preventing exposure to carbon

monoxide from use of solid fuel

appliances in commercial kitchens.

HSE factsheet 26 suggests inclusion of

audible carbon monoxide detection

with accompanying evacuation

procedures and processes and carbon

dioxide detector which is interlinked to

the extract system where possible.

standard, all our canopies include

low-energy LED downlight fittings and

all our fans are supplied with high-

efficiency EC motors.

In addition to this, we offer a

demand-based control panel for our

kitchen ventilation systems called Eco-

Sense. This system monitors increases/

decreases in cooking activity and

modulates the fan speeds accordingly.

The heat load demand of the tempered

make-up air system is also modulated

relative to the airflow rate to provide

further savings.

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that was applied to the design of the

initial installation. Given the relatively

accessible nature of the ventilation

canopies, these are not difficult to

monitor and clean regularly.

However, the problems tend to

occur once the exhaust air from the

cooking process enters the ductwork

system. As no primary grease filter is

100% efficient the ductwork will need a

sufficient number of removable access

panels spaced at regular intervals

throughout the length of the extract

duct, from source to discharge. This will

give a fighting chance for a reputable

duct cleaning company to ensure that

the ever-present risk of a fire due to

grease-lined kitchen extract ducts is

kept to a minimum.

Arun Sahajpal: Our systems are easy to

clean as operators will have full access to

the system once the filters are removed

and the lights above the canopy are also

easily removable. Grease is collected

in specific drawers that provide an

operator with an easy option to empty.

Tony Bright: IMC – Britannia products

are designed to be easily cleaned,

with all canopies, Ultrastream UV

canopies, Mistream canopies and

ancillary components such as service

distribution units, made from 304 grade

stainless steel. Modifications made to

the revised Britannia range soon to be

launched by IMC will further enhance

the ease of cleaning with an improved

grease collection and drainage

system. Baffle filters are designed to

be easily removed and will fit in most

commercial dishwashers.

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VENTILATION / SPECIFICATION

C AT E R I N G INSIGHT / FEBRUARY 2018 / http://www.cateringinsight.com