Intelli-Hood Restaurant Retrofit Case Study


Author: Randy Miles – Dec 20, 2016

CONTEXT

A popular national restaurant chain, which also is a leader in sustainability, adopted Melink’s patented Intelli­-Hood® HVAC controls package as an energy conservation measure. The company’s goal was to achieve a 60 percent reduction in exhaust fan energy across its 80 properties. Following is an excerpt from its 2016 Corporate Sustainability Report:

“We tested an innovative demand ventilation system at our restaurant in Pleasanton, CA, which automatically adjusts the exhaust and make up air fan speed by measuring the temperature, steam and smoke in the hood. By having the fan speed ramp up or down as needed, the amount of energy used compared to standard fans is significantly reduced by as high as 60 percent. We are now in the process of rolling out the system to approximately 120 locations, potentially reducing our energy use by as much as 63,000 kWh’s per location.”

RESULTS

Savings across the restaurant company’s portfolio have been impressive and exceeded expectations. Not only has the company enjoyed increased operating profit as a result of the 65 percent reduction in energy usage, but its utility bill has dropped by $702,240 annually since 2015.


Energy savings graphic




Below is a sample graph of the varying exhaust fan speed for one day at one location:

demand controlled ventilation

Could Intelli-Hood be a fit for my project?

Are you curious how much energy Intelli-Hood could save within your commercial or industrial kitchens?  Submit an energy savings estimate request form at the bottom of our Intelli-Hood page to get started.


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Authored By: Randy Miles

Randy Miles serves as the general manager of the Intelli-Hood® division at Melink Corporation.   Randy is responsible for the business operations and leading the global growth strategy for demand control kitchen ventilation.  He began his career with Melink Corporation in 2012 as the project manager for the West Region followed by leading business development efforts in the region and then across the business unit as the director of sales.