Intelli-Hood Cleaning

To maintain your kitchen’s system, regular Intelli-Hood cleaning is important. If general cleaning is not performed, the Intelli-Hood® system’s optic sensors can trigger a fault and will operate the fans at 100%, thus eliminating any opportunity for energy savings. Below we will cover tips to clean the temperature sensors, optic sensors, hood exterior, and touchpad.

Most system damage is related to improper cleaning. Before any cleaning procedure, it is important to consult your system’s reference guide. The general optic and temperature sensor guidelines below apply to all systems (IH1, IH2, IH3).

Cleaning the Optic Sensors

The most common Intelli-Hood cleaning issue is owners not taking proper precautions to protect the optic sensors. Each set of optics has an emitter and a receiver; these pieces have a resilience coating to protect them from general moisture. For Intelli-Hood to function properly, site staff needs to keep the optics clear of obstructions and clean the optic sensors periodically with non-abrasive, non-corrosive cleaning products. We recommend only using a mild cleaning detergent, such as Dawn dishsoap.

Cleaning Intelli-Hood optic sensors and emitters
Intelli-Hood Optic Sensor Box

How often should I clean? The time between cleanings is largely dependent on the volume of grease being exhausted. Optic sensors in kitchens with lots of grease-cooking may need to be cleaned several times a month. On the other hand, some kitchens may have sensors that can go several months between cleanings.  If sensors get too much build-up on the lenses, an optic fault will occur. The fans will run at full speed until the sensors are cleaned and reset.

How should I clean the optic sensors? Press the push-button latches on the sides of the optic box to remove the cover. Then wipe the lens of the optic circuit board with a soft, damp cloth. Replace the cover of the optic box ensuring that the green cable connecting the cover to the optic bracket is not in front of the lens.

Cleaning the Intelli-Hood optic sensors
Remove the optic box cover to clean the internal components.

Is hood cleaning safe? When performing a general cleaning of the kitchen hood, hood cleaners must be careful to keep the Intelli-Hood components dry. The optic sensors are water-resistant but not waterproof. The optic box should be sealed with thick tape and plastic wrap before using high pressure water, steam, or other cleaning chemicals in the hood. Hood cleaners should not soak any parts of the system. Harsh cleaning chemicals can lead to scratching of the optic lens. Care should be taken around the fire suppression device (ANSUL pipes) when cleaning; sometimes when cleaning, these can shift the placement of the optic sensors.

Cleaning the Temperature Sensors

Temperature sensors are encased by a round cylinder to help prevent contaminant buildup on the sensor itself. They rarely need to be cleaned.

Intelli-Hood cleaning temperature sensors
An Intelli-Hood temperature sensor

However, if extremely large amounts of grease or other contamination build up on the sensor, the probes should be brushed or wiped clean with a soft cloth. Do not wipe down the temperature sensors with force; it is not necessary for them to be absolutely spotless.

Pressure cleaning is not recommended. If water soaks the temperature sensors, the water will work its way back through the threads, reaching the center of the Intelli-Hood processor.

Cleaning Intelli-Hood’s Electrical Components

Touchpad: The touchpad may be wiped clean, but it should not be soaked with excessive water. If the face is damaged, special care must be taken to prevent water from getting through the label to the electronic components behind the face. 

Cleaning Intelli-Hood touchpad with soft cloth
Clean Intelli-Hood’s touchpad with a soft cloth.

If holes start to wear in the touchpad’s keypad, contact Melink for replacement parts. You may need to replace the labels or the entire touchpad, depending on the damage. If you do not fix the holes, the internal parts may get wet, eventually leading to system failure and kitchen downtime.

If a touchpad is replaced, caulk should be used to seal the backside. This sealant will help protect the touchpad from kitchen cleaners that are sprayed in its vicinity.

Hood Light Fixtures: The hood light fixtures must be kept dry, too. If water gets inside a light fixture, it could create a short on the circuit and damage the Intelli-Hood processor, which powers the lights.

End Cabinet: If an end cabinet is present, take care to avoid getting components on the inside wet. Generally, these cabinets are completely open from the top. 

Cleaning the Hood-Top Equipment

On top of the hood, you may find a number of Intelli-Hood components including the air purge unit, hood controllers, temperature probes, and control cables.  These components must remain dry.

If a hood cleaner or anyone else needs to be on top of the hood for any reason, they must be careful to avoid stepping on these components in order to keep them dry.

Access Intelli-Hood reference materialsFAQs, and how-to videos. For advanced troubleshooting, contact Melink Technical Support (available 24 hours a day, 7 days a week) via web request or by calling 877-477-4190.

Which Intelli-Hood is in My Facility? How to Identify Intelli-Hood Systems

How can a facility manager identify Intelli-Hood systems at his or her various properties? Different systems may be installed, and each system has its own unique reference guide and troubleshooting tips.

Background

Over the years, Melink Corporation has designed and implemented three Intelli-Hood® systems: IH1, IH2 and IH3. Each system has its own specific configurations. While all work on the same basic principles, they DO NOT have the same parts or interfaces.

So how can you determine which system is in your facility? You can determine this by physical attributes and the system’s serial number. Watch our how-to video and consult the steps below…

How to Identify Intelli-Hood Systems

There are three methods to identify your Intelli-Hood system:

Serial Number

The serial number is the absolute best way to identify your system version. On the inside of the system’s panel door, you will see the unit’s serial number. The color of the label may vary, depending on your system. IH1 normally has a white label, whereas IH2 and IH3 have blue labels.

As for the numbers themselves, IH1 systems began with serial V1000 or V001000 and continued until the late V3999 numbers. IH2 serial numbers started at V4000 or V004000 and counted up from there.

Identifying your Intelli-Hood System by IH1 and IH2 serial numbers

At the beginning of IH3 we changed the starting point slightly and began with V300000. All serial numbers in the V300000 and V400000 are IH3.

Identifying your Intelli-Hood System by IH3 serial numbers
Cable Colors

Cable colors are different among systems. If your system has white/grey cables, it is an IH1. If your system has blue cables, it is IH2. Green cables signal IH3.

Touchpads

The main touchpad on the kitchen hood can distinguish your system.

IH1 has a single digit “HOOD” display.

Intelli-Hood IH1 display

IH2 has a four-digit “HOOD” display.

Intelli-Hood IH2 display

IH3 is our first system with a full LCD display.

Intelli-Hood IH3 display

Knowing Your System

To accurately troubleshoot system issues and to order replacement parts, you must supply the Melink Technical Team with your system model (IH1, IH2 or IH3). Most issues can be solved over the phone with a facility manager and/or contractor capable of performing the work on site.

If you are purchasing replacement parts and you are not on site, please verify the system model with the site beforehand. If the system model cannot be verified, Melink cannot guarantee the replacement parts are correct. There is a restocking fee for parts ordered in error.

If you cannot determine which system you have, Melink Corp does maintain an internal database. However, we cannot guarantee your facility is in the database. Frequently, restaurant sites change ownership and names. For instance, what was once “Joe’s BBQ” may now be known as “Bob’s BBQ.” If no one has contacted Melink to update the original site name, it will not be searchable in the database.

Access Intelli-Hood reference materialsFAQs, and how-to videos. For advanced troubleshooting, contact Melink Technical Support (available 24 hours a day, 7 days a week) via web request or by calling 877-477-4190.

Intelli-Hood System Basics: Using the Touchpad

The Intelli-Hood® touchpad is the primary user interface of the system. Every Intelli-Hood is equipped with at least one touchpad; some systems have multiple touchpads. Touchpads vary by system model; consult this guide for help determining your system. In this post, we will focus on the IH3 touchpad.

IH3 Touchpad Navigation

Fans Button: The Fans Button is typically used to change the state of the system between “Standby Mode” (exhaust fans off) and “Energy Saving Mode” (exhaust fans running).

Lights Button: This turns the lights of the hood on and off. This function is optional and may not be used in all applications of Intelli‐Hood. Consult the design documents for your system to determine if this button is used.

Soft-Key Buttons: Two soft-key buttons below the display screen can be used to navigate functions displayed on the screen. In normal operation modes, the right button is used to access programming and help menus, and the left button is used to active the “100% Fan Speed Mode.” These functions vary when the user is navigating the program settings.

Arrow Buttons: The two arrow buttons are used to scroll through configuration parameters and can be used to change programming values.

Status Screen: The status screen shows the operational state of the Intelli‐Hood system.

Faults Screen: The faults screen shows active system faults that need addressed. Once a fault is cleared, it will no longer be displayed here.

IH3 System Modes

In Standby Mode, the fans will be off and users will see the Intelli‐Hood logo splashscreen. The right soft key can be used to enter the menu.

In Energy Saving Mode, at least one fan associated to the touchpad is in Energy Saving Mode. This may not pertain to all fans. The display will scroll through the hoods and fans that are active and display their respective operating speeds. The left soft key can be used to send the system to 100% or Bypass Mode, and the right soft key can be used to enter the menu.

In 100% or Bypass Mode, the display will scroll through the hoods and fans and display their respective operating speeds. The left soft key can be used to send the system into “Normal” Energy Saving Mode, and the right soft key can be used to enter menus.

In the Menus Home Screen, the user can locate System Status, System Configuration, the Help Menu, and the About Menu.

Intelli-Hood touchpad menu navigation

IH3 Menus

System Configuration Menu: This is where the system can be configured by adjusting the number of hoods, fans, and many other parameters. The System Configuration Menu will be locked with a specific pass-code in order to prevent accidental modification of system parameters. Users should not attempt to modify the configuration without the help of a certified Intelli-Hood professional.

Help Menu: The Help Menu contains instructions for how to contact your local rep or the manufacturer for technical support and other information.

About Menu: The About Menu simply provides system information such as the firmware version, serial number, IP address, date, and time.

Intelli-Hood Touchpad Maintenance

Most damage to the keypad is related to cleaning. Do not clean the touchpad with any harsh or abrasive chemicals. If the surface needs to be cleaned, use a mild dish detergent like Dawn dishsoap. If holes start to wear in the touchpad, contact Melink for parts to replace the labels or the touchpad itself. This is to avoid the internal parts from getting wet, potentially leading to kitchen downtime.

Intelli-Hood Touchpad Troubleshooting

If your touchpad screen is frozen, the system has most likely “lost” its configuration. Contact Melink Technical Support so that the appropriate configuration can be reloaded. 

If your touchpad is frozen and it is not a configuration issue, you may want to verify that the LEDs on the circuit board are illuminated.  Power the system down at the controller and pull the cell battery off the baseboard, replace the battery, and turn the system back-on.

Access Intelli-Hood reference materials, FAQs, and how-to videos. For advanced troubleshooting, contact Melink Technical Support (available 24 hours a day, 7 days a week) via web request or by calling 877-477-4190.

Intelli-Hood System Basics: Operational Modes

There are four Intelli-Hood® system operational modes: Energy Saving, Standby, 100% (Bypass), and Emergency Fire. The Intelli­-Hood HVAC controls package visually monitors the level of cooking activity and automatically instructs the exhaust fan to operate only as fast as necessary to save energy. Learn the basics about each operational mode…

Energy Saving Mode

First, Energy Saving Mode is the operational state when one or more exhaust fans are on. In most cases, all exhaust fans controlled by Intelli-Hood will be in Energy Saving Mode at the same time. However, in some configurations, it is possible that some fans will be in Energy Saving Mode while others remain in Standby.

Standby Mode

In Standby, the exhaust fans are not operating, but Intelli-Hood is monitoring temperature and optic sensors.  The system’s touchpad is typically used to manually change the mode of the system between Standby and Energy Saving Mode. Depending on both cooking conditions and pre-programmed settings, it is possible for Intelli-Hood to automatically change modes.

100% Mode (Bypass Mode)

Next is 100% Mode, which is commonly referred to as Bypass Mode. This mode is a secondary function. Typically, Intelli-Hood is set to appropriately send the exhaust fans to full speed based on conditions detected by temperature and optic sensors.  Kitchen staff has the ability to send fans to full speed by placing the system into 100% Mode when it is operating in Energy Saving Mode. 100% Mode is a timed function with a default expiration time of ten minutes.  After the timer expires, fans will revert back to Energy Saving Mode.

Emergency Fire Mode

Lastly, the Emergency Fire Mode is triggered by the fire suppression system. This mode is activated when the main power to the Intelli-Hood is removed. In this mode, the touchpad and sensors will have no power or function.

Access Intelli-Hood reference materials, FAQs, and how-to videos. For advanced troubleshooting, contact Melink Technical Support (available 24 hours a day, 7 days a week) via web request or by calling 877-477-4190.

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 the future?

All of these are valid questions. The most important thing is to partner with a company that works with your team to evaluate and determine what solution is best at the onset of reviewing the opportunity. In order to answer the above questions, the DCKV provider should be asking you the following at minimum:

  • What is the size of the hood(s) (Length X Width)?
  • What is the schedule of the exhaust fans, do they only run 8hrs/day, 12hrs, 24hrs?
  • What kind of equipment is underneath the hoods?
  • What are current utility rates for your area of the country?
  • Is there dedicated supply air to the kitchen space?

With this information the DCKV Manufacturer should be able to provide some advice.

What is a good application?

Four primary factors play a role in this answer. They include: utility rates, total fan horsepower (Exhaust + Supply), exhaust fan run hours and your geographic location.

The total horsepower is self-explanatory. The greater the HP the larger available savings. However, lower horsepower may not disqualify an application. If there is a total of 5hp between exhaust and supply, operating longer than 12hrs/day, with moderate utility rates of at least $0.08/kWh, DCKV systems can be a feasible savings opportunity.

Fan operating hours additionally play a role based on the savings, the longer the operations the greater savings. This type of savings can be compounded depending on the geographic location as significant conditioned air savings can be recognized. 

What does it a system cost versus the lifetime payback?

The cost of a system will vary based on the complexity as well as the selected technology. Two options are a temp only based system or one that incorporates additional optic sensors. Although a temp only based system may cost less, it is important to evaluate savings over the lifetime of equipment compared to a system that incorporates optics.

Assume a 12-year life cycle of equipment. For the sake of this discussion, we will evaluate the following scenario:

  • Single Hood (20ft long)                  –   24hr Fan Operation
  • 5hp Exhaust (5000cfm)                  –   $0.10kWh
  • 3hp Supply                                          –   $1.02therm
Cost Avg. Run Speed Annual Savings Simple Payback Lifetime Savings (12yrs)
Temp – Only $7,000 80.5% $3,502 2.0 yrs $42,024
Optics Based System $16,000 58% $7,865 2.0 yrs $94,380

As seen above the lifetime savings of an optic based system is greater than twice the amount of a temp-only based system. It is important for a DCKV partner to offer a solution best for the customer’s needs, perhaps a blended system would provide the largest amount of savings. For example, perhaps on a larger kitchen, there is significant savings opportunities for one or two of the hoods. However, another single hood has only a single pizza oven underneath, this is when it is important to partner with a manufacturer who has technologies that will maximize savings, such as auto-temp spans and scalability of their system.

Does it actually slow fans down that much?

In the savings example above there is a significant disparity between the average runs speeds of a Temp Only based system and that of a system including optics. When reviewing and selecting a DCKV system, it is important to have proven data of performance. Look for manufacturers that have case studies for their technologies, and significant volumes of measurement and verification. Every market sector is different regarding a 24hr average run speed. As a buyer do not hesitate to ask for examples of performance for your market being evaluated. You can also utilize third party publications such as Demand Ventilation in Commercial Kitchens An Emerging Technology Case Study, written by Fisher Nickel, Inc found here.

What is the ability for service this in the future?

One final important aspect to consider is what happens post installation. Commitment from a manufacturer to service over the lifetime of a system is very important. Does your DCKV partner go beyond the standard warranty? Certain manufacturers offer 24hr engineering technical service. Do they have a service network of technicians available to visit your site if needed? Another consideration is where would replacement parts be purchased from. Some manufacturers have components manufactured outside the United States which can delay delivery and in return create a headache for you to provide consistent service to your customers.

Another important focus on the future would be, what is the adaptability of the system? Everyone has seen a kitchen space eventually be remodeled and cooking equipment is swapped out for a new concept. Perhaps there is increased heat from this equipment change, so can the originally selected system adapt to this change? Certain manufacturers have temperature probes that area initially calibrated at startup based on initial equipment. On the other hand, Melink Corporation’s Intelli-Hood, offers an Auto-Temp span, that self-calibrates, and spans based on trends of continuous data points and monitoring therefore, an equipment change resulting in an increase or decrease in heat load will be recognized and self-adjusted for maximum savings.

How to decide what works for you.

In closing, there are many important variables to consider when selecting a product including DCKV. To some, upfront cost is a primary concern, and to many other end users the most important may be what happens over the life of the system. “Will the manufacturer provide me support?” and more importantly “How much will this save me over time?” Many of us are always saving for our retirement, perhaps now is the time to invest in the savings that are available within your kitchen. Personally, I would love to save double that over a lifetime of a system for a product with the same initial payback.

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 multitude of cuisine options and equipment designs can have a significant impact on dynamic air flows and energy consumption.

AIR CONDITIONING IN KITCHEN:

In the hospitality industry, the focus is being given to the improvement of centralized kitchen air conditioning to ensure that the chefs working in the midst of heat are safe and comfortable. Even small-scale kitchens are focused on providing air conditioned kitchens now more than ever.

VENTILATION SYSTEMS OF OLD AND MODERN KITCHEN TRENDS:

In the earlier days, importance was generally given to extract and discharge of exhaust air alone. Whereas now, in trending commercial kitchen ventilation system, the following ventilation systems are present to do air balancing and bring comfort in the kitchen zone-wise:

  • HOT Kitchen Zone – When cooking appliances are present, exhaust air and fresh air (makeup air) systems will be present to extract thermal plumes and radiant heat.
  • COLD Kitchen Zone – The preparation area and refrigeration area have conditioned air and return air systems present.
  • Dish Washing Zone – With the heavy output of steam, systems are in place to extract the steam immediately and recycle makeup air through the area.
DYNAMIC AIR FLOW AND IMPORTANCE OF AIR BALANCING:

Dynamic Air flow occurs due to the following reasons:

  • The heat load is not calculated per the equipment specifications.
  • Selection of improper kitchen equipment that leads to variation in heat load. Examples include wrong burner design, equipment without proper insulation, wrong electrical appliance selections.
  • High air draft transfer through doors/service door/high velocity diffusers
  • Equipment placement changes. An example would be changing the positions of equipment against the original kitchen design.
  • Extraction hood is undersized as it affects suction.
  • Increase in the number of people in the building.
  • Improper selection of exhaust fan, make up air fan, and exhaust & make up air ducting system

As a result of the air draft energy savings plummet!

ILLUSTRATION:

Something that I have observed quite often, is the high draft air transfer through different doors. This is a primary cause of dynamic air flow. Optimal kitchen design would allow the natural hot air from cooking to go undisturbed.

Service door opening affecting dynamic air flow.Service door opening allowing natural air flow.

In the 1st image above, the service door is open so the hot air that is rising is disturbed due to the high draft air from the next room, creating turbulence. The high draft should be balanced to decrease energy loss.

In the 2nd image above, the service door is closed allowing the hot air to rise without disturbance.

When there is a turbulence, the temperature in the kitchen will quickly rise as the extraction does not happen correctly and it combines with exhaust and supply air. Therefore, this makes the kitchen staff become very uncomfortable, air conditioning is increased to cool down the kitchen, and the exhaust is ramped up. Because of this, extra energy is used when it could have been avoided. If this is constantly being repeated, it will result in discomfort, hygiene will be affected, and there will be a huge loss of energy.

As you are designing your next kitchen, be cognizant of the fact that kitchen design impacts more than meets the eye. Kitchen efficiency goes beyond the layout that makes it easiest for your staff to work in, it entails energy usage and safety as well.

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
  • Daily operating hours: 14
  • Days per week: 7
  • Weeks per year: 52
  • Cost per kilowatt hour: $.10
  • Climate zone: 5
  • Customers per year: 1.4 million

 

Results

The Cincinnati Zoo Sustainability Team chose to install Intelli-Hood Controls to gain credits toward their pursuit of a LEED Gold-certified cafe. The Zoo previously worked with Melink for a solar canopy project. Since 2013, Base Camp Cafe has been ranked the greenest restaurant in the nation, as measured by The Green Restaurant Association. This association granted them 473 points for the different green elements of their restaurant, with their energy reduction accounting for 220 points, or 47% of their score.

 

Energy savings graphic

The following is a five day fan speed graph at the Base Camp cafe:

Green graphic

 

Here are a before (navy) and after (green) reductions in kilowatt hours, heat load and exhaust volume:

energy data before and after Intelli-Hood

 

The facilities team at the Cincinnati Zoo commented on their impression of Intelli-Hood and working with Melink:

“I appreciate that Intelli-Hood is automated, it’s one less thing to worry about in managing a restaurant. We don’t have to remind people to turn it on and off. We get savings by letting the system run on it’s on.”
– Tony James, Cincinnati Zoo, Facilities Management

 

“Melink was detail-oriented and, to be honest, a lot more on-the-ball than we were. They were responsive to the fine-tuning issues that came about, such as sensors getting dirty with grease.”
– Greg Speidel, HGC Construction, Project Manager

 

“Restaurants are huge energy hogs, it’s also where you can get your money back.”
– Mark Fisher, Cincinnati Zoo, Director of Sustainability

 

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.

EMAIL THIS CASE STUDY OR SHARE IT TO YOUR SOCIAL MEDIA BY CLICKING THE ICONS BELOW.

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 higher and higher. As a consequence, Hiram experienced expensive utility bills. Below is the operation information for the kitchens:

  • Total motor power: 12. HP
  • Daily operating hours: 17
  • Days per week: 7
  • Weeks per year: 52
  • Cost per kilowatt hour: $.09
  • Climate zone: 5

 

Results

Hiram pursued Brewer-Garrett (BG), a performance contractor for energy efficiency, to consult them in energy efficiency upgrades. BG evaluated their kitchens and cafeterias to identify four areas with high energy consumption. BG recommended four Energy Conservation Measures (ECMs) for these spaces, all of which fell into their 15 year ROI program. Having seen successful ROI performance with Intelli-Hood kitchen hood controls in previous projects, BG included the technology as 1 of 4 ECMs for Hiram.

 

 

Hiram College Savings Results with Intelli-Hood

 

The following is a typical one day variable fan speed graph using Intelli-Hood:

Typical fan speed graph using Intelli-Hood kitchen hood controls

 

 

Here are a before (navy) and after (green) reductions in kilowatt hours, heat load and exhaust volume:

hiram college demand control kitchen venilation before and after reductions

 

The Brewer-Garrett team commented on their impression of Intelli-Hood and working with Melink:

“You guys have the optimal product for smoke sensing. The cooking sensing technology identifies heat and/or smoke more accurately than other manufacturers. Melink also provides a very thorough turnkey solution, which was very helpful.”

– Eric Betz, Brewer-Garrett, electrical engineering manager

“We appreciate the fast turnaround and positive purchase experience. Also, the Melink installers were courteous and knowledgeable. All Melink personnel were readily accessible and eager to help when called. As far as the system itself, it is well thought-out and high quality. The display is easy to read and use.  Also, I like the ability for Melink to remotely monitor and fine tune with their Remote Access service.”

– Jon Erdmann, Brewer-Garrett, senior project manager

 

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.

EMAIL THIS CASE STUDY OR SHARE IT TO YOUR SOCIAL MEDIA BY CLICKING THE ICONS BELOW.

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 five dining stations within the center. Intelli-Hood® was selected because of it’s savings projections and successful performance in other Miami University dining halls. Below is the compiled kitchen operation data across the five dining stations in which Intelli-Hood was installed:

  • Total motor power: 56.5 HP
  • Daily operating hours: 17
  • Days per week: 7
  • Weeks per year: 52
  • Cost per kilowatt hour: $0.05
  • Climate zone: 5

RESULTS

The Miami University Facilities team avoided using 254,794 kilowatts and spending $65 thousand dollars in utility costs as a result of installing Intelli-Hood. They also and reduced their carbon footprint by 341,424 pounds. After presenting a year’s worth of data for all building systems, the Armstrong Center was rated as LEED Silver by the United States Green Building Council in October 2016.

Below are two sample graphs of the varying exhaust fan speed for one day at two separate dining stations:

Intelli-hood graphic

Intelli-hood graphic v2

 

Here are a before (navy) and after (green) reductions in kilowatt hours, heat load and exhaust volume across all five dining stations:

Bar graph

 

The team at Miami University commented on their impression of Intelli-Hood and Melink:

“Working with Melink and their Intelli-Hood system has been nothing but
a good experience. They know what they are talking about and walked us
through the entire process.”

– Eric Yung, Miami University, Executive Chef

“We’re experiencing energy savings with no interruption to
kitchen operations. All our staff needs to do is turn on the
lights and occasionally clean.”

– John Pittman, Miami University, Food Service Operations

 

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.

 

Email this case study or share it to your social media by clicking the icons below.

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 the opportunity.

  • Total motor power: 41 HP
  • Daily operating hours: 14
  • Days per week: 7
  • Weeks per year: 50
  • Cost per kilowatt hour: $0.10
  • Climate zone: Marine

RESULTS

Gillette Stadium selected Intelli-Hood® to be installed into the hoods in
the Club and Players kitchens. The team capitalized on utility rebate
incentives that expedited the payback projection by 1.5 years. After
operating for some time, the two kitchens were tested and proved to
have reduced exhaust fan speed dramatically. In the Players kitchen the
fan speed was reduced by 66 percent and in the Club kitchen the speed was
reduced by 55 percent. Combined, the average fan speed across both kitchens was 60 percent.

Energy savings graphic

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

Gillete savings graphic

 

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.

 

Email this case study or share it to your social media by clicking the icons below.