Nancy Hands Case Study

Nancy Hands, an upscale pub in Dublin, aimed to enhance sustainability and reduce utility costs by upgrading to Intelli-Hood’s DCKV controls. This smart technology optimizes energy use by adjusting fan speeds based on real-time cooking demands, significantly cutting energy consumption and costs. The installation was meticulously planned to avoid disrupting staff and operations. A comprehensive assessment of the existing system was conducted, followed by detailed planning for a smooth installation. Melink’s local distribution partner worked closely with the restaurant’s management to schedule the upgrade during off-peak hours, ensuring minimal impact on service quality and operational efficiency.

Before installing Intelli-Hood’s DCKV controls, Nancy Hands restaurant faced annual utility costs of $13,594 due to its ventilation system running at full capacity. After the upgrade, costs dropped to $5,626, yielding annual savings of $7,968 and a 59% reduction in operating expenses. The project achieved a payback period of just 1.3 years.

The installation of Intelli-Hood’s DCKV controls at Nancy Hands also provided significant environmental benefits. The restaurant achieved an average reduction of 55% in fan speed, resulting in substantial energy conservation and an annual CO2 savings of 39,086 lbs. This optimization of the kitchen’s ventilation system has effectively lowered utility costs and reduced overall energy waste.

The installation of Intelli-Hood’s DCKV controls at Nancy Hands, a prominent Dublin restaurant, highlights the substantial benefits of advanced ventilation technology. The system led to annual savings of $7,968 and a 59% reduction in utility costs, along with a significant decrease in CO2 emissions. This successful adoption sets a new standard for restaurants aiming to enhance both operational efficiency and sustainability. Intelli-Hood’s dual-sensing technology allows establishments to achieve significant cost savings while supporting environmental stewardship.