The Advantages of Optical Sensing in Demand Control Kitchen Ventilation Systems

As the inventors of demand control ventilation for commercial kitchen systems over 25 years ago, Melink is solely focused on providing maximum energy savings with safe and reliable controls for our customers with our Intelli-Hood® system. Not surprisingly, we’ve learned a lot of things over these years and continuously improve our controls based on lessons learned,

Determining if DCKV is Right for You?

When a customer is first debating if Demand Control Kitchen Ventilation (DCKV) is right for their facility, there are multiple questions that come to mind. What is a good application for DCKV? What does it cost versus the lifetime payback? Does it actually slow fans down that much? What is the ability for service in

“We’ve Done Benchmarking. We’ve Done Lighting. What’s Next?!” Kitchen Ventilation.

Kitchen ventilation, both exhaust and make up air, represent a significant opportunity for kWh and kBTU reductions in your facility. Demand Control Kitchen Ventilation, or DCKV for short, uses both temperature and optic sensors to vary the speed of exhaust and make up air fans in response to precise cooking intensity underneath all of the kitchen

Specifying Demand Control Kitchen Ventilation Systems: Top 10 Best Practices

For many of us in the commercial kitchen ventilation industry, we have seen major evolutions in Demand Control Kitchen Ventilation (DCKV) over the last 20+ years. Some have been good – codes once prohibiting automatic variable-speed fans now allow them and often even require them. And some have been bad – several manufacturers have gone

Energy Conservation in Commercial Buildings

There’s no doubt that energy conservation in commercial buildings (or any building for that matter) is important.  Reducing operating costs are important for valuations, freeing capital up for other projects or simply reducing the carbon footprint of your building, or portfolio of buildings.  There are many different ECMs (energy conservation measures) available to companies to

The Culprit of Cafeteria Energy Consumption

The Culprit of Cafeteria Energy Consumption By: Adam Householder, Intelli-Hood Sales Engineer   Corporate cafeterias have taken off over the last decade, and the trend is not slowing. Businesses and building owners have been adding new cafeterias or expanding current ones to help with recruitment of the millennial generation, boost employee retention and morale, and

Effects of dynamic air flow in kitchen environments and the importance of air balancing

GROWING HOSPITALITY INDUSTRY: As we all know, the hospitality industry is developing a lot these days. Owners are investing heavily into their hotels in order to globalize them and create unique destinations. This development is mainly due to the increase in international tourism and business travel driving the need to create different cuisine options. The