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Results:
The following parameters were found to maximize ROI:
• Relatively large exhaust hood systems (min. of 5,000 CFM)
• Climate requiring significant heating and/or cooling of makeup air
• Relatively long operating hours
• Med-High utilitiy costs
Table- Summary of energy savings provided by Intelli-Hood®
DCV system on kitchen hoods
Before and After Intelli-Hood®
Graphs
From section 8.3 of the field report:
Procurement Considerations:
Some vendors offer systems that use only temperature sensors, i.e., they do not use optical or opacity sensors.
This is not recommended since the opitcal sensors provide an indication of cooking when the exhaust air has
not yet reached the setpoint temperature. Thus, the hoods would continue to operate at a low exahust rate and
cooking effluent would spill form the exhaust hood. Temperature-only systems are usually set to higher exhaust
rates to mitigate this issue.
Test Site Energy Before Intelli-Hood®
Energy After Intelli-Hood®
% Savings
kWh/yr Therms/yr MMBtu/yr kWh/yr Therms/yr MMBtu/yr kWh/yr Therms/yr MMBtu/yr
Fort Lee 215,560 23,716 3,108 99,294 6,436 983 54% 72% 68%
Ellsworth 8,889 3,548 385 5,169 1,166 134 42% 67% 65%
Fort Carson 29,313 22,546 2,355 16,582 7,043 761 43% 68% 67%
USAFA 60,655 18,975 2,105 31,885 6,722 781 47% 64% 63%
Totals 314,417 68,785 7,952 152,930 21,367 2,659 51% 67% 66%
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Uploaded byLuci Feie
Melink_IntelliHood_Military_ Case Study_2014
The US Army ERDC installed Melink Intelli-Hood demand control kitchen ventilation systems in four military dining facilities located in different climate zones. All four facilities achieved over 30% energy savings compared to baseline measurements taken before installation. Occupant comfort and noise levels were maintained or improved with no reported complaints. Savings ranged from 42-54% for electricity and 64-72% for natural gas, demonstrating the effectiveness of the technology for reducing energy usage in commercial kitchen ventilation systems.
Melink_IntelliHood_Military_ Case Study_2014
- 1. Context: In effort toevaluate the potential of Demand Control Kitchen Ventilation (DCKV) technology, the US Army Engineer Research and Development Center (ERDC) designed, executed, and evaluated a field study. Melink Intelli-Hood® was installed in four dining facilities at Department of Defense (DoD) locations in different climate zones across the United States. These kitchens typically serve a high volume of many meals in short time periods and are excellent candidates for DCKV kitchen controls equipment to reduce energy usage of kitchen hood fans. Baseline measurements were taken before the installations and the energy savings were determined after several months of data. Performance Objectives: 1. Demonstrate a savings of at least 30% in energy use 2. Maintain or improve occupant comfort Results: 1. All four dining facilities saved more than 30% energy 2. Comfort and noise level maintained and/or didn’t report any complaints For more information, visit MELINKCORP.com Military Base Retrofit July 2014 Intelli-Hood® controls installed in four DoD dining facilities Richmond, VA; Rapid City, SD; Colorado Springs, CO (2 facilities) Air force academy Savings per year 47% kWh 64% therms 63% MmBTU Ft. Carson Savings per year 43% kWh 68% therms 67% MmBTU Ellsworth AFB Savings per year 42% kWh 67% therms 65% MmBTU Ft. Lee Savings per year 54% kWh 72% therms 68% MmBTU Richmond, VA Rapid City, SD Colorado Springs, CO Colorado Springs, CO
- 2. Integrity. Service Excellence.Innovation. Call 513-965-7300 to speak to a representative Results: The following parameters were found to maximize ROI: • Relatively large exhaust hood systems (min. of 5,000 CFM) • Climate requiring significant heating and/or cooling of makeup air • Relatively long operating hours • Med-High utilitiy costs Table- Summary of energy savings provided by Intelli-Hood® DCV system on kitchen hoods Before and After Intelli-Hood® Graphs From section 8.3 of the field report: Procurement Considerations: Some vendors offer systems that use only temperature sensors, i.e., they do not use optical or opacity sensors. This is not recommended since the opitcal sensors provide an indication of cooking when the exhaust air has not yet reached the setpoint temperature. Thus, the hoods would continue to operate at a low exahust rate and cooking effluent would spill form the exhaust hood. Temperature-only systems are usually set to higher exhaust rates to mitigate this issue. Test Site Energy Before Intelli-Hood® Energy After Intelli-Hood® % Savings kWh/yr Therms/yr MMBtu/yr kWh/yr Therms/yr MMBtu/yr kWh/yr Therms/yr MMBtu/yr Fort Lee 215,560 23,716 3,108 99,294 6,436 983 54% 72% 68% Ellsworth 8,889 3,548 385 5,169 1,166 134 42% 67% 65% Fort Carson 29,313 22,546 2,355 16,582 7,043 761 43% 68% 67% USAFA 60,655 18,975 2,105 31,885 6,722 781 47% 64% 63% Totals 314,417 68,785 7,952 152,930 21,367 2,659 51% 67% 66% [ ]