AMBIENT HEAT REGULATION
ventilation costs reasonable. “For years, fast food chains have already been optimizing ventilation through more efficient hood systems, which makes conditioning makeup air more affordable,” Zabrowski says. Demand-controlled ventilation is
an effective way to reduce airflow in an optimized hood, cutting operating costs by up to 50%. Tis technology should be included as standard on all major projects. Some facilities will also benefit from investing in 100% outdoor air units, which give operators more control over makeup air delivery and dehumidification. Check out the Commercial Kitchen Ventilation Design Guides available on the California Energy Wise site.
Invest in induction and chrome equipment. Broilers, six-burner ranges, some griddles and woks tend to have the hottest radiant temperatures among equipment types, Zabrowski says. Tough it’s an easy assumption to make that switch from gas to electric will cool down spaces – that’s not the case. Some electric – even many ventless pieces – produce just as high radiant air temperatures as gas, and in some cases, even higher temperatures. Te best option to reduce radiant temperatures is to invest in induction appliances, as these pieces concentrate heat back into the pots, pans and food. Chrome-surfaced griddles also emit less radiant heat than stainless steel, Zabrowski says. “We did a study years ago and found that chrome griddles can cut radiant heat gain by at least a third compared to steel griddles,” he says.
Specify energy efficient equipment as much as possible. Gas or electric – higher efficiency appliances naturally emit less radiant heat because they tend to have better insulation and prevent heat from escaping in order to cook food better and faster, says Young, who points out that
FOR MORE GO TO
FCSI.ORG
“Fast food chains have already been optimizing ventilation through more efficient hood systems, which makes conditioning make-up air more affordable”
there are nationwide rebates available for the energy efficient, induction and heat recovery units mentioned previously. Now that the heat illness regs are in place and compliance is mandatory, it’s no longer optional to choose low-efficiency, high- radiant heat equipment. New kitchens in California must be designed with the goal of keeping kitchen temperatures under 82 degrees, regardless of the season, staffing, or menu.
Install energy recovery dish machines. Other than a main cookline, dishrooms have some of the hottest, most humid temperatures in a commercial kitchen. Dishmachines with heat recovery capabilities pull hot air and humidity
coming off the units for use back into the system – to heat water for future wash cycles.
As a further resource, the California Instant Rebates Qualifying Products List is both a shopping list for more efficient (lower temperature) equipment and a source for spec language that any designer can use to create and hold spec. Tere are rebates for induction cooktops, combi ovens, steamers, insulated hot food holding, heat recovery dish machines, demand-controlled ventilation, and other equipment that will lower radiant heat in the kitchen.
For more information and advice, visit
CAEnergyWise.com
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THE AMERICAS
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