Demand Controlled Ventilation can reduce energy bills up to 80%
Sustainability in commercial kitchens requires smarter control of ventilation systems
Extracting waste heat, odours, fumes and combustion products in commercial catering demands high energy usage.
Sustainability in commercial kitchens depends on taking better control of this.
Installing a Demand Controlled Ventilation System can reduce fan speeds to 40% of their normal operating speed when activity levels are low: this means energy consumption is 6% of that of a fan running at 100% of normal operating capacity.