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Commercial Kitchen Ventilation


Meet the new breed of energy efficient kitchen fans


In today’s tough economic climate, commercial kitchens are keen to reduce costs. David Cook (pictured), Commercial and Industrial Product Marketing Manager at Vent-Axia, explains how electrical wholesalers can advise electricians on how updating kitchen ventilation with energy efficient fans can help reduce fuel costs as well as improve the working environment for employees.


I


n commercial kitchens where costs are tightly controlled, kitchen operators are finding it particularly challenging


with austerity biting and are looking for new ways to counter rising costs. Current estimates indicate that the catering


industry is one of the largest energy consumers in the commercial market, using approximately two and a half times more energy per square metre of floor area than the average commercial building. Add to this energy prices – which are continually escalating – and it makes good sense for kitchen operators to consider investing in energy efficient equipment to help mitigate fuel rises.


20 | electrical wholesalerJune 2018


But with budgets tight, investing in equipment might appear a tall order for stretched businesses. However, wholesalers can reassure electrical contractors that upgrading old inefficient ventilation can offer a simple and cost effective way to help kitchen operators save energy and money. In addition, improving ventilation makes a


kitchen environment more comfortable and healthy for employees. This is very important since Health & Safety Executive (HSE) legislation requires kitchen operators to provide and maintain safe premises and adequate welfare with respect to temperature and ventilation in kitchens.


Failure not an option Commercial kitchens are often very hot which results in some fans failing due to high temperatures. Failing fans are not an option in kitchens since this can shut down operations. Catering businesses that use gas to cook must have their ventilation systems interlocked with the gas supply for safety reasons. This means these interlocking systems cut off the gas supply should the extract or supply air fail. No gas supply, no cooking and as a result, unhappy customers who may not return to eat at the restaurant – not the situation kitchens are looking for when they are trying to increase footfall.


www.ewnews.co.uk


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