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

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

Meet Melissa Gruesser, Account Manager for Melink T&B

Business Unit and Job Title Account Manager for Test and Balance What does your job entail? My job is to maintain and develop, existing and new customer relationships within the test and balance industry. What is your personal philosophy? My personal philosophy is to take responsibility for your own actions, and to be respectful of others. What did you do

Intelli-Hood Cincinnati Zoo Restaurant Retrofit

Context Base Camp Cafe at the Cincinnati Zoo was due for a remodel project in 2013 and took the opportunity to retrofit the restaurant with environmentally sustainable features. They set the goal of achieving LEED Gold certification, but meeting the requirements posed much challenge. Below are the restaurant kitchen conditions: Total motor power: 10 HP

Intelli-Hood Hiram College Retrofit

Context Like the majority of colleges and universities without kitchen demand control ventilation (DCV) in their dining halls, Hiram College was using inefficient hood fans to cool down their kitchens and to keep employees safe. Running at 100% capacity without any actual cooking occurring, the hood exhaust fans were wasting energy and pushing the meter

Intelli-Hood University New Construction Case Study

CONTEXT In an effort to reach Miami University’s goal of a 20 percent reduction in both energy and CO² emissions, the new Armstrong Student Center Construction Team was working hard to achieve a LEED Silver rating. With a target opening date of February 2014, technologies were sought to optimize energy usage for each of the

Intelli-Hood Stadium Retrofit Case Study

CONTEXT Faced with the industry challenge to reduce operating costs, Gillette Stadium sought after promising opportunities to reduce energy usage. Other stadiums in the country had selected Demand Control Kitchen Ventilation (DCKV) for their kitchen hoods based on promising estimated savings and available utility incentives. The Gillette Stadium team also decided to take advantage of