Catering Insight – February 2018

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4

Ian Levin: HVAC systems are designed to
be as energy efficient as possible where
client budgets allow. Designing with
three phase motors on fans is a simple
and low cost way of improving electrical
efficiency. We can design systems which
utilise EC motors powering the fans
which are currently the most efficient
type. Other fan motors controlled via
frequency inverter speed controls are also
significantly more efficient because of the
way in which the control starts and stops
the motor.
Demand-controlled kitchen
ventilation is a point of particular
interest at the moment and HVAC
can fit demand-based control systems
where they can be demonstrated to give
reasonable payback. All HVAC Zephyr
canopies are compartmentalised to
allow efficient operation with demand-
based control systems in line with
current as well as new guidelines yet to
be released – without compromising
grease removal performance.

Craig Gould: System efficiency starts

with the original design. Plan to extract

the correct amount of air based on

the cooking appliances, not the size of

the kitchen. Ensure that the primary

grease filters are high efficiency with a

low pressure drop. Size the ductwork

properly: small ducts = high velocity =

higher pressure = more powerful fans

= low efficiency with higher running

costs. Proactive, rather than reactive,

control is considered more responsive to

the fluctuating changes in the cooking

process. As an example, Halton’s Marvel

demand-based system, a series of

modulating volume-control dampers

ensures that not only separate canopies,

but also separate sections within a

canopy, can be controlled based entirely

on the real action taking place under it.

Arun Sahajpal: Corsair will always size

the fans/plant to DW172, resulting in a

highly efficient system. For example EC

fans and control strategy to suit cooking

methods also offer further efficiency.

This will all help to drive the running

costs down.

Tony Bright: The Cheetah system when

incorporated into the IMC – Britannia

canopies works by controlling ventilation

fan speeds such that extract rates are

matched with cooking demands. This

works on the principle of the ‘affinity laws

for centrifugal loads’, the result of which

is that a fan running at 40% of its normal

operating speed will only consume 6%

of the energy required to run the fan at

100% of its operating capacity.

Controlling the extract and supply

fans together ensures that they run at

the lowest speed possible and ramp up

only when cooking occurs, minimising

energy usage whilst maintaining

comfortable and safe conditions.

4

Britannia Ventilation

feels that canopies

should be carefully

selected to account

for the specific

catering equipment

to be located

underneath them.

37

SPECIFICATION / VENTILATION

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