Overview
Shake Shack in Jumeirah Beach Residence (JBR), Dubai, renowned for its tasty burgers, hot dogs, and frozen custard, sought ways to cut energy usage and costs while supporting sustainability. They implemented Intelli-Hood’s Demand Control Kitchen Ventilation (DCKV) system, aiming to enhance their ventilation’s efficiency. Prior to this, their yearly expenses for kitchen ventilation and exhaust systems totaled $14,845, covering electricity, maintenance, and operational costs.
Opting for Intelli-Hood’s DCKV system, Shake Shack aimed to streamline ventilation by dynamically adjusting exhaust fan speeds to match kitchen activities. This intelligent system ensures efficient ventilation, minimizing energy use while maintaining air quality.
Performance
Post the Intelli-Hood’s DCKV system installation, Shake Shack slashed annual operating costs to $6,718, yielding substantial savings of $8,127 per year. This investment showed rapid returns, achieving payback in just one year and bolstering financial stability. The system’s efficiency led to a remarkable 55% reduction in operating expenses, elevating profitability and bolstering the restaurant’s sustainability efforts.
Intelli-Hood not only trimmed costs but also showcased Shake Shack’s dedication to sustainability. The reduced energy consumption by their ventilation system curbed carbon dioxide emissions significantly, saving 100,831 lbs.
Operating within the Intelli-Hood’s control, the average fan speed consistently held steady at 62%. This deliberate management guaranteed an optimal balance, allowing the system to operate precisely to meet the kitchen’s needs. By functioning at this level, it ensured an environment that was not only comfortable but also safe for the kitchen’s operations. This meticulous control not only maintained the desired conditions but also played a crucial role in promoting energy efficiency by using only the necessary amount of power essential for maintaining an ideal atmosphere.
Conclusion
Intelli-Hood’s DCKV system, when installed at Shake Shack in JBR, Dubai, effectively showcased remarkable reductions in operating expenses, achieving a one-year payback period, and significantly reducing carbon emissions by optimizing the restaurant’s exhaust and ventilation system. This implementation not only slashed utility expenses but also enhanced the restaurant’s overall sustainability.
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