Simon will discuss the use of demand based ventilation controls in to save significant energy in commercial kitchens including areas such as applicability, savings potential, other benefits, operational considerations, measurement and verification and incorporating a number of real life case studies.

1. Energy Saving
Results
for Cheetah
Demand Based Energy Reduction
Technology In Commercial Kitchens
Simon Jarman
EMEX
12th November 2015

2. Agenda
• Introduction to Quintex Energy Management Systems
• Energy Management In Commercial Kitchens – Why?
• The Benefits of a Structured Approach
• The Energy Management Cycle
• Demand Controlled Verification
• Other Energy Saving Solutions
• Summary
• Q&A

3. Energy Management in Commercial Kitchens – Why?
• The UK is committed to an 80% reduction in greenhouse gas emissions by
2050, compared with the levels in 1990
• Commercial kitchens are one of the highest users of gas, water and
electricity in the UK and can leave a large carbon footprint. It is estimated
that the total energy consumption of Britain’s catering industry is in excess
of 21 billion kWh per year (CIBSE)
• Commercial kitchens are high energy users, consuming roughly 2.5 times
more energy per square foot than any other commercial space, according
to the US Environmental Protection Agency (EPA)
• An average pub/restaurant uses 338,000 kWh per year
• The top 125 managed pub and restaurant companies spent £700m on
energy last year between them
• Energy is the one of the highest controllable costs in a catering
establishment
• Energy prices have risen 30% in the last 5 years

4. The Benefits of a Structured Approach
• There are many avenues of
investigation and opportunity for
energy reduction in commercial
kitchens. This ranges from the
utilisation of more energy efficient
equipment and cooking
techniques to innovations in food
storage, ventilation, refrigeration
and menu design.
• Staff operating behaviours are
often the largest initial opportunity
for energy reduction.
• The difficulty lies in what projects
to take on and in what priority.
Typical Energy Consumption

5. Measure and
Monitor
AnalysePlan
Implement
The Energy Management Cycle
Behavioural
Change
Refrigeration
& Air-Con
Controls
Renewables
Demand
Controlled
Ventilation
Building
Controls
Energy
Efficient
Equipment
Low Energy
Lighting
Energy
Monitoring

6. Measure and
Monitor
AnalysePlan
Implement
The Energy Management Cycle
Behavioural
Change
Refrigeration
& Air-Con
Controls
Renewables
Demand
Controlled
Ventilatio
n
Building
Controls
Energy
Efficient
Equipment
Low Energy
Lighting
Energy
Monitoring

7. Demand Controlled Ventilation
• Demand based ventilation control systems
modulate the extract and supply fans in
line with cooking activity
• Integrate into the cooking hood as a
retrofit solution
• Intelligent solution works on grill, hob
and oven based sources
• Up to 60% fan energy savings
• Up to 40% conditioned air energy saving
• Improvement in space comfort and noise
conditions
• Remote access for optimisation and energy
reporting
• Increased safety awareness with CO2 and
high temperature monitoring
• Payback 1 – 3 years

8. Cheetah Technology
Typical System Configuration

9. Cheetah Technology
Low or no cooking
Low or no cooking -
ramps down the
extract and supply
fan

10. Cheetah Technology
Cooking and or baking
High heat and/or
cooking ramps up the
extract and supply
fan

11. Savings
Reducing supply fan
speed will save
energy
When supply fan
speed reduces, less
conditioned air
(both cooling and
heating) is required
Reducing extract fan
speed will save
energy

12. Accelerated Savings
• A fan when connected to a single phase or 3 phase power supply will require a set current
and power to operate at 100% of its normal operating speed.
• Fitting a variable speed drive (VSD) unit between the supply and the fan will allow control
of the fan speed by changing the frequency of the supply
• Recommended band to control a single phase fan is between 70% and 100%
• Recommended band to control a 3 phase fan is between 40% and 100%
• The “Law of Affinity” applies to fan motors controlled by a VSD
• E.g. a fan running at 50% speed uses only 13% of the energy that it does when running at
100% speed

13. Real Time Performance Reporting

14. Other Benefits
• Fan noise levels are reduced
significantly and are usually mounted
on the roof, so a beneficial impact
can be expected for neighbours
• For a reduction in fan speed of 50%,
noise reduction of 15 db can be
achieved
• In the kitchen environment the
reduction in background noise
provides a calmer and happier working
environment for employees and staff
alike.
• Where the kitchen is open to the
restaurant, the reduction in noise
improves the quality of the dining
experience too
• Inverter control of fans can also

15. Behavioural Change
• Low cost
• Immediate impact
• Requires 100% employee engagement
• Clearly defined vision
• Training
• Consistent monitoring
• Reporting, feedback and incentivisation
• Payback <6 months

16. Refrigeration and Air Conditioning Controls
• Account for a significant amount of global consumption
• Refrigeration – 24/7 operation
• Saving opportunities of up to 40%
• Simple retrofittable automated control devices
• Reduction in unnecessary compressor run time
• Refrigeration – control via food temperature rather than air temperature
• Air conditioning – intelligent temperature sensing to reduce compressor cycles
once room set point has been reached
• Reduction in maintenance costs
• Extend equipment life
• Payback < 2 years

17. Other Technologies
• Building Controls
• Optimising equipment operating schedules
• Control of HVAC, lighting, fire, security
• Payback 3 months – 4 years
• Low Energy Lighting
• Huge consumer of electricity
• Savings of up to 80% possible
• Further opportunities possible with intelligent lighting control
• Payback 1 – 12 months
• Energy Efficient Equipment
• Many low energy appliances are available including cooking, washing and refrigeration
equipment.
• Payback - various

18. Summary
• Commercial kitchens are one of the most profligate users of gas, water and
electricity in the UK
• Energy is one of the most significant costs in catering establishments
• Energy prices are forecast to keep rising
• Significant costs can be saved by adopting a systematic, holistic approach to
energy management
• Energy monitoring is at the heart of any good energy reduction strategy
• Many quick win, low cost savings can be made including changing staff
behaviour
• There are numerous technologies available to support an energy management
strategy, the majority with short paybacks