Foodservice Equipment Reports

GALLERY: Commercial Kitchen Ventilation

Accurex’s new Fire Ready Hood, Model XRRS, functions as a standard ventilation range hood that can suppress stovetop fires, addressing the challenge of protecting residential-style appliances used in commercial settings, such as military bases, dorms, firehouses, churches and more. Designed for use over a 30- or 36-in. residential range, the hood incorporates a UL-listed, self-contained, commercial-style automatic fire-suppression system. If the hood temperature is elevated beyond normal operation, the controller will disable the unit. An audible alarm and dry suppression will engage to alert occupants and building alarms of elevated temperatures. If temperatures continue to rise beyond the rating of the system’s fusible link, Amerex 660 agent will be released through 4 nozzles directed at the unit and 1 nozzle into the exhaust duct.

Avtec’s EcoAzur family of demand-controlled-kitchen-ventilation systems maximizes your energy savings in off-peak operational hours with temperature and optic sensors. The optics react to even the lowest startup emissions and turn on your fan before smoke fills your kitchen. The system offers DCKV capabilities in an economical system that features “plug-and-play” installation design, which eliminates coordination problems in the field. The system is expandable from 1 to multiple hoods and/or fans to fit the needs of each project design. Avtec also offers EcoAzur Lite, a heat-sensing-only system for the budget-minded. EcoAzur Plus adds further benefits of modulating dampers, allowing for an efficient energy-saving system that is fully expandable and adaptable.

New research and testing has led to an improved design for Caddy Corp.’s UVC-equipped hoods, making them more reliable, efficient and easier to service. By staggering the UVC tubes in a cassette housing, the engineering team was able to shrink the size of the cassette and position it outside of the direct effluent stream. It’s now located in the easily accessible lower, cooler part of the hood plenum. The quick-disconnect design of the UVC cassette allows for maintenance with no tools, keys or ladders. This grease-reduction solution installs in a low-profile, low-air volume, 24-in.H hood. Add UVC to a Caddy architectural-series specialty hood (for front-of-house installations) or retrofit it to a Caddy UV-ready hood.

Model USBI-RM is a restaurant-duty utility-set exhaust fan, ideal for high-temperature and heavy-grease applications. The unit comes standard with an emergency disconnect and range from 11- to 36-in. in wheel diameters. Direct-drive motor options are available on all model sizes. Also available are belt-drive and high-pressure belt-drive options. Shipping from any 1 of the company’s 6 manufacturing facilities ensures shorter lead times and reduced shipping costs.

An innovative exhaust-management system from Franke uses smart technology to reduce restaurant energy consumption. The Variable Ventilation system reads input from utilities or data from “smart” controllers, if equipped, to determine real-time exhaust requirements; the system then automatically adjusts fan speeds based on cooking loads to match the real-time exhaust needs throughout the day. This decreases the amount of exhaust and makeup air, reducing the workload for HVAC units. As a result, the wall-mounted system saves restaurants $2,000-$4,000 on utilities per year on average with a typical payback period of 24 months.

Gaylord’s Demand Control Autostart Fan/Equipment Interlock Systems, Model DCA, minimize operational and utility costs by conserving energy through the reduction of exhaust and makeup air for commercial-kitchen-ventilation systems. The DCA Systems feature a hood-mounted controller and canopy-mounted resistance temperature detectors. The systems’ low-cfm hoods are designed to enhance indoor-air quality, boost efficiency and reduce costs. The hoods are manufactured demand-controlled-ventilation ready, a post-installation energy-saving option. According to the company, its AirVantage DCV revolutionizes the way airflow is managed, with high energy savings and a user-friendly touch-control panel.

Halton introduces the Halton Nose: the first sensing device to detect a variety of gases and odors. Built on the ever-expanding M.A.R.V.E.L. demand-controlled-kitchen-ventilation controls platform, the device can be “trained” to provide an objective measurement of odor reductions in pollution control and other odor-mitigating systems. Additionally, the device can be “trained” to detect noxious gases and VOCs. With Ol’Factry, a mandatory CO sensor becomes part of the M.A.R.V.E.L. system; the sequence required for HVAC integration is automatically programmed into the system, ensuring compliance with this life-safety requirement. Other potential uses include monitoring refrigerant gas, natural gas and propane leaks and humidity sensing.

Streivor introduces patented SmartAire technology for commercial-kitchen-ventilation hoods. SmartAire technology can increase a CKV hood’s efficiency by more than 40%. SmartAire technology consists of two high-velocity, low-volume airstreams that run continuously along the inside front edge of the hood and are individually adjustable in 20-in. segments. The 2 airstreams are supplied by a fan mounted internally in the hood; 1 air stream is directed in an upward/inward direction that improves the hood’s ability to capture effluents, and 1 is directed in a downward/inward direction that improves the hood’s ability to contain effluents. Heavy-duty equipment can be exhausted at as low as 160 cfm/ft., which is significantly more efficient than the requirements of the new California Energy Code Title 24.

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Related Events

04 Jun

Commercial Kitchen