Intelli-Hood Wiring

This post covers how to check your Intelli-Hood wiring connections and how to replace a cable. There are several connections that compose the Intelli-hood system, making this a broad subject.

As you review the following video and pictures, please note that cable colors vary by Intelli-Hood system. Learn more about IH1, IH2, and IH3 differences here.

How to Check Intelli-Hood Wiring Connections

First, it is important to verify that all the cables are shielded and tight with no corrosion. Also, check that the output and input are not switched.

Intelli-Hood wiring connection points
Make sure the cable connections are not loose.

Next, begin to check the connections. The connections go as follows:

  • Optic cables are connected from the sensor to the Air Purge Unit (APU)
  • The APU and temperature sensors are connected to the hood controller and in the correct ports
  • The hood controller can be connected to another hood controller if more than one hood is connected to the system. Also, the hood controller is connected directly to the system controller.
  • There are also connections that go from the drives to the internal operating processor. If there is a communication issue, it could be from bad connections from the drive or the receptacle. If there is more than one drive, plug the drives one to another in a daisy chain, keeping only one drive plugged to the system controller.

Check also that the motor connections are tight and cables shielded. A loose cable will cause a short especially at the disconnect switch. Water or moisture can also cause the system to trip.

How to Replace Intelli-Hood Wiring

In some situations, replacing a cable can be downright easy. However, applications change from site to site and what should be easy may turn out to be time-consuming. For this reason, it is important that when replacing a cable, you are familiar with the system and how it’s set up. If you are uncomfortable with replacing a cable, you should contact Melink or your local certified electrician.

  • When replacing any cable in the system, it is important to determine how it is run. Some sites will have cables inside conduit for every run, and some will have conduit only around the hood area. For systems with multiple hoods or hood controllers, there is a cable that will run between the controllers. For these situations, you may need to have your own termination tools, fish tape, and possibly a second set of hands. Some recommend using the original cable you are removing to pull the new cable. Others recommend using fish tape to avoid kinking or breaking the new cable; they adhere or tape it to the old cable, pull it through the conduit, and then use the fish tape to pull the new cable. When replacing a cable, you should be cautious not to make hard bends or kinks with the cable and not snag the RJ-45 connectors on the ends. Breaks in the shielding can allow unwanted noise from external RF signals and nearby equipment to cause faults in the system.
  • For the Intelli-Hood 3 system, the cables connecting the individual sensors and control boards are made of 24AWG 4-pair, Plenum-rated, and shielded Category 5E cable. These cables are available premade/terminated in several common lengths, as well as in bulk for uncommon runs from our Intelli-hood Technical Support.
  • Common cables that need checked when you have faults are the optic emitter and receiver cables, the temperature probe cables, VFD cables, and the hood controller cables.
  • The optic cables and temp probe cables run to a hood controller and are typically between 5 to 15 ft., depending on the hood size and hood controller location. One hood controller can accept up to four temp probes but only one optic emitter/receiver. From the hood controller to the system control cabinet, there is a “home run” cable. This cable connects the system controller to the hood controllers and all sensors in this chain. There can be multiple home run cables for systems with many hoods, and you will need to verify that you have the correct chain.
Creating a daisy chain between
Daisy chain between variable frequency drives (VFDs)
  • The variable frequency drives (VFD) are also connected to the system controller with cables at the VFD network ports. The VFD network ports can have several VFDs on each chain but one home run for each. Normally VFDs are mounted in a bank of sorts and will daisy together in series using the same cable in a shorter length.

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.

The Advantages of Optical Sensing in Demand Control Kitchen Ventilation Systems

As the inventors of demand control ventilation for commercial kitchen systems over 25 years ago, Melink is solely focused on providing maximum energy savings with safe and reliable controls for our customers with our Intelli-Hood® system. Not surprisingly, we’ve learned a lot of things over these years and continuously improve our controls based on lessons learned, industry trends, best practices, technological advances, laboratory and field research. Our industry leader status makes us a ripe target for competitors and naysayers, to which we welcome and enjoy engaging in a healthy debate to advance the usage of demand control kitchen ventilation across the globe.  To this end, I would like to address a document produced by a manufacturer and a respected goliath in the kitchen ventilation industry. 

*All text in red is directly taken from a Captive-Aire produced document obtained by Melink*

The Captive-Aire Demand Control Ventilation (DCV) system controls the fan speeds based on heat generated from the cooking appliances in comparison to the room temperature. Captive-Aire has done extensive research into the effectiveness and practicality of sensing smoke to override the system and turn on the fans. Melink offers an optic sensor inside the hood, which, if penetrated by smoke, will automatically turn the fans to high speed. This is one of the primary differences between Melink and DCV. 

Melink has performed extensive research over the years into various sensing methods, including space temperate versus hood canopy sensing (delta T) methods, and fallacies discovered in the delta T method is what led us to the patent for utilizing optical sensors in conjunction with heat sensing. Our research uncovered many external factors in the kitchen environment that caused false readings including cross drafts, supply air configurations, door openings and seasonal temperature changes that could trick the system into a cooking response and eliminate energy savings.

Another challenge in the temperature only approach is determining the level of cooking based on these temperature changes alone as the cooking effluent (smoke, steam, etc) often presents itself before a strong thermal plume on the temperature sensor. For example, if you place a cold hamburger patty on a grill the temperature will initially reduce as the heat transfers into the food while creating effluent that must be captured by the hood.  Systems reliant upon temperature only are slow to react to this change and you are left with two options; decrease the temperature range of the system so it runs full speed at the slightest presence of heat (diminishing any energy savings), OR don’t effectively capture the effluent in the hood canopy and cause smoke rollout.  As we at Melink like to say, “You can’t capture what you can’t see.” 

We have found that using an optic sensor to sense smoke is very problematic. When installed inside a greasy exhaust hood, the lens will tend to get caked with grease. This will cause the fans to run at full speed all the time, and therefore eliminate your energy savings. As a result, Melink installs small fans to continuously blow air at the lens to try and avoid grease particles from landing there. This is another component the needs to be maintained and serviced regularly. These optic lenses also require an I/O processor to be wired into the system—this is one more component. If anything happens to the lens, fan, or processor the system will fail. This results in a sustainability issue. Electrical components inside a greasy exhaust hood may not be a sustainable option over the course of several years. The optic sensors/lenses need to be cleaned, and according to the Melink manual, should not be sprayed with hot water or steam by the hood cleaner to avoid damage.

 Yes, our system has a brain and it’s called the System Controller (formerly I/O Processor referenced). All demand control kitchen ventilation systems have some sort of controller to interpret the signals coming in and we like to think our brain is pretty special.  In fact, unlike most competitor systems that utilize an off the shelf PLC controller we custom design ours for the sole purpose of saving you energy in the kitchen and integrating into your building.  Our System Controller is native BACnet(IP), internet ready, 4G wireless capable and has the brainpower to control up to (39) kitchen hoods and (64) exhaust or supply fans. 

We do utilize a component called the Air Purge Unit (APU) that contains a 12VDC fan to direct airflow into the optic housing to maintain a positive pressure environment to alleviate grease buildup.  However, kitchens can be harsh environments and depending on the appliance type underneath these could benefit from a monthly swipe with a clean cloth if it’s above a high grease producing appliance, but less intensive appliances mean less cleaning.  Fortunately, we use that big brain of ours to automatically re-calibrate the optics every day based on cleanliness for optimal performance and if it gets too dirty the system will alert you via the Touchpad or email as to which hood may need cleaned.  

 

Additionally, a typical Melink system costs much more than a Captive-Aire DCV so the payback period for a Melink system is much longer.

Not necessarily; the formula for the simple payback period is the initial project cost divided by the annual savings to determine at what time the investment breaks even. If a more intelligent system can save 3x the energy of temp-only system then the simple payback periods are equal. The downside of this metric is the failure to account for the time value of money and consideration of cash inflows beyond the payback period.  It’s important to look past first cost and take into account the full savings yielded over the life of the system and perform life cycle cost analysis. 

For example:

        Temp-Only System

  • First Cost = $5,000
  • Annual Savings = $1,500
  • Simple Payback Period = 3.3 Years
  • Energy Savings over (7) Years = $10,500
  • Net Savings: $10,500 – $5,000 = $5,50

Melink Intelli-Hood

  • First Cost = $15,000
  • Annual Savings = $4,500
  • Simple Payback Period = 3.3 Years
  • Energy Savings over (7) Years = $31,500
  • Net Savings: $31,500 – $15,000 = $16,500

Over the life of the systems in this example Intelli-Hood will yield $21,000 in more energy savings vs. the competitor, less the initial capital difference of $10,000 ($15,000 – $5,000) = $11,000 more in
free cash flow.  This example does not factor in the time value of money.   

The below data shows the savings difference when a Melink Intelli-Hood system was installed at a restaurant previously using a temperature only system. The baseline data was provided to the owner by the temp-only hood manufacturer and we analyzed the electrical and conditioned air savings via our Estimated Savings Report.  Once the Intelli-Hood system was installed we compared the data and found that Intelli-Hood system yielded 523% more savings than the previous system.

 

Testing has shown that very sensitive heat sensors are as effective as optic sensors in triggering exhaust fans if heat or smoke is present. If cooking generates smoke, then the cooking process will also generate heat. The heat sensors in the Captive-Aire DCV are easily adjustable as different project and applications may require.

Through our own testing in the lab environment, and more importantly the lab of reality in the commercial kitchen with over 10,000 systems, temperature sensing alone will not allow for a quick response to smoke. Based on our data obtained from an installed temp-only system,  the heat sensors appeared to provide no active modulation and acted basically as a two-speed system with an active base speed of 80% and quickly ramping a holding a constant speed of 100% through the day since the appliances were on. Again, without the ability to visually monitor the cooking a temp-only system must be run at much higher minimum speeds as a safety net for capturing effluent. This is a major energy savings penalty.

The heat sensors may be “easily adjustable”, however this requires human manipulation and functional commissioning.  Most often these systems are sent to a mechanical contractor with the instruction  to  connect the temperature probes to control panel and are left at whatever the default factory setting is.  We like humans too, but given the chance we like to engineer around potential issues and lack of consistency from one contractor to the next around the world.  Thus, we patented another feature dubbed “Auto-Temp Span”, which collects performance data from every sensor in the system at defined intervals and automatically sets the optimal temperature spans for every hood in the system.  If the chef decides to change menus, appliances, or a new tenant takes over the space the system will learn these new habits and self-commission for optimal performance.  Call it “machine learning”, call it “artificial intelligence”, we call it a good idea that benefits the end-user.

Lastly, the DCV has a 100% air override button to send the fans into full speed as a safety precaution.

This override button feature is a code requirement for all demand control ventilation systems; we have one too.

Here are a few additional differences between Captive-Aire DCV and Melink:

  • Captive-Aire DCV is typically programmed with a “prep mode” feature to allow greater energy savings. This feature will run the exhaust fans at a very low speed
    (typically 20% speed) when the system is first turned on by staff or BAS. This speed is equal to the design differential between exhaust and make-up air. DCV will run in prep mode until the heat of the appliances necessitates greater exhaust at which point the exhaust and make-up air will both ramp up and cooking mode will commence.
    Melink as currently designed runs both make-up air and exhaust at 50% of its design. 
  • In cooking mode, Captive-Aire designs for a 20% reduction in fan speed during light load cooking times. This reduction is based on extensive research on the topic. Lab testing by The Food Service Technology Center in California has shown that no more than a 20% reduction from a proper design cfm can be made in order to allow the
    system to adequately exhaust appliances when in light load. The Melink system allows for a 50% turndown, therefore, in order for that amount of
    reduction to work properly, the design cfm would have to be increased so the system still works effectively at a 50% reduction. A lower design cfm with 20% fan speed reduction will be more efficient and save more energy than a higher design cfm with 50% fan speed reduction. Captive-Aire DCV has the ability to provide a 50% turndown but we do not recommend this. 

From our perspective, this represents nearly a three-speed system with “modes” to make up for the lack of technology, sensors, programming, and algorithms to modulate based on real-time cooking information and optical monitoring, resulting in a loss of energy savings ability. As representative in our data, the temperature spans are typically set so low with these systems, that as soon as any appliances are on, the fans run at an 80% minimum for a very short amount of time and then jump right to 100%.  Unfortunately it’s pretty rare to see any appliance gas valve regulation in commercial kitchens and most appliances are left at nearly full temperature all day independent of actual cooking, which causes temp-only systems to run at or near full speed all day. We’ve also come across several temp-only systems in the field running at 100% speed when the exhaust temperature read 72 and 73 degrees Fahrenheit.

The Melink Intelli-Hood system is capable of 20-30% minimum speeds as well, but turn-down ratio is a moot point when the rubber meets the road, or when the meat hits the grill in this case.  Our default minimum speed is 30%, a 2% electrical energy difference vs 20%, and we actively modulate through the entire speed spectrum to 100% to maximize energy savings.  The key to electrical energy savings in motor applications lies in the Law of Affinity (below), which at the top of the fan curve roughly translates to a 10% speed reduction = 25% electrical energy
savings. The key to savings is having the optics to safely and actively modulate at the upper ends of the spectrum during the cooking day to maximize savings near the top of the fan curve between 70-100%.

 

In addition to electrical energy savings from the motor control, Intelli-Hood also integrates into the make-up air system to modulate based on the exhaust demand.  This modulation provides additional conditioned air savings and can have a significant impact on the payback of the system.  The more extreme the outdoor air environment, the greater the opportunity for energy savings in the reduction of the heating or cooling loads.  The ratio of savings for conditioned air is 1:1 with fan speed reduction, i.e. a 30% reduction in speeds = 30% reduction in conditioned air.

With nearly 20 states adopting ASHRAE 90.1 2010, or higher, energy standards it’s clear that demand control kitchen ventilation is here to stay and we’re proud to have launched this revolution back in 1989.  One of our core values at Melink is Innovation, and we continue day in and day out to develop more advanced commercial kitchen control systems to save our customers valuable money and hopefully make the planet better for our future generations one hood at a time.  Feel free to contact us regarding your next kitchen design involving demand control ventilation or if you’re an existing operator of a commercial kitchen looking to save money we happen to be experts in retro-fits as well.

“We’ve Done Benchmarking. We’ve Done Lighting. What’s Next?!” Kitchen Ventilation.

The Benefits of DCKV

Kitchen ventilation, both exhaust and make up air, represent a significant opportunity for kWh and kBTU reductions in your facility. Demand Control Kitchen Ventilation, (DCKV) uses temperature and optic sensors to vary exhaust speed and make up air fans.  This is in response to precise cooking intensity underneath all kitchen hoods. With fans only running as needed, savings are gained on fan energy (controls produce 40-60% average fan speed versus 100% without controls). In addition, there are heating and cooling savings gained as a result of kitchens not evacuating all air that was just conditioned.

These controls can be installed in new construction projects. They’re usually specified by engineering firms in the design phase of your project, and should qualify for one LEED point. In addition, DCKV is a path to compliance for commercial buildings’ energy codes for states that have adopted ASHRAE 90.1 2010 and greater. You can see what your state’s requirements are here.

Retrofitting

Retrofitting the temperature and optic controls within existing kitchen exhaust hoods is equally effective at generating energy savings. It’s important to confirm that the controls are UL 710 and 2017 listed. This permits them to be installed in any manufacturer’s hood in any cooking application. There are many utility rebate incentive programs available for the installation of DCKV as well.

Kitchen Ventilation in Action

The financial impact for hospitals’ operating costs is significant when kitchen exhaust and makeup air fans no longer run at full speed 24/7.  A study by the EPA demonstrated that each dollar saved by a non-profit hospital, is the same as generating $20 in new revenues. Incidentally that same dollar saved in a for-profit facility is like increasing EPS by one penny.

Melink recently completed a Mid-West hospital project that produced $20,000 (per year) in combined savings. The savings included electrical, heating and cooling costs. Using EPA study metrics, this equivalates to $400,000 in new revenue for this facility.  Taking rebate incentives for our technology, the hospital’s ROI was less than one year.

The Purpose of DCKV

The goal of any DCKV project is to install controls that maximize the energy savings within the kitchen. In addition, DCKV will assist compliance with building energy codes, attain LEED points and make kitchens quieter and more comfortable. This article goes into greater detail and dives deeper into how these controls pay back initial investment. The articles recently appeared in the American Society for Healthcare Engineering publication, Inside ASHE.

Find the Inside ASHE article on kitchen ventilation here.

Higher Education Dining Trends Impact On Energy Usage

The dining experience at Colleges and Universities across the country has changed drastically over the last decade. Although it has been about ten years since I left, it feels like just yesterday I was on campus at the University of Cincinnati and Northern Kentucky University. During my tenure, the options were limited; you might find a handful of cafeterias across campus and a few popular fast food places like Wendy’s, Subway and Pizza Hut at the student union. Visiting campus now I can’t believe the changes; there are hundreds of options. The student unions have started to look more and more like casino food courts that include local options and big names. Students are seriously taking food offerings into account when considering a school, especially if they’re going to live on campus. Colleges are majorly using it to their advantage to recruit students and provide a better campus life. In 2008, NKU even constructed a new Student Union Building to compete with other local area colleges.

Over the last 7 years or so, I’ve toured dozens of higher education kitchens and the cooking operations are huge. West Point, for example, serves around 5,000 meals in a very short amount of time on any given day. All the Big 10 schools have between 7 and 10 dining halls on campus that are running for 3+ meals a day and serving a variety of options from soups and chili to baby-back ribs. With the large operations come large costs! Not just in the obvious costs including wages, salaries, and benefits, but in big time energy usage. Running the exhaust fans and the corresponding MUA units 16+ hours per day is a ton of wasted electricity. Additionally, the number of commercial exhaust hoods required to prepare the diverse food preparation means there is a ton of exhausted air and reconditioning of air required.

As schools continue to compete for higher enrollment rates and evolve with demand, they have to respond to the increased energy usage and operating expenses to ensure they can remain competitive with pricing. Many colleges and universities have tight operating budgets for their facilities, so it’s especially important to find low or no-cost ways to reduce energy expenditures. To combat these new challenges, Campus Energy Managers have started considering Demand-Controlled Kitchen Ventilation (DCKV) systems to help save the electric energy being wasted on all the new fan motors and reconditioned air. These systems conserve energy, save money and make for a quieter and more comfortable cooking experience.  Energy Managers have also started engaging students and faculty in energy conservation to save on campus energy bills. At many higher education institutions, students are the biggest advocates for energy efficiency and will respond enthusiastically to educational initiatives and conservation pledge campaigns.

 

Could Intelli-Hood be a fit for my project?

Is energy usage a pain point in your campus kitchen? Are you curious how much energy Intelli-Hood could save you?  Submit an energy savings estimate request form at the bottom of our Intelli-Hood page to get started.

 

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Melink Launches Financing for Intelli-Hood® Kitchen Ventilation Controls

FOR IMMEDIATE RELEASE

CINCINNATI – Dec 30, 2016 – Melink Corporation is offering an innovative new program, Melink Finance, to help provide financial options for customers seeking to implement energy-saving projects without large up-front capital commitments. The goal of the program is to allow customers to purchase Melink’s Intelli-Hood® kitchen ventilation controls and use energy savings to pay for the equipment cost on a monthly basis. 

The Melink Finance program can be tailored to meet customers’ cash flow needs based on their particular individual situations. For instance, there are deferred payment options and seasonal payment structures to match the customer’s revenue stream if the company’s existing budget is depleted. The program seeks to shift the cost of energy saving projects from large capital expenditure allocations to the operating expense side of the ledger. This shift will allow customers to have more flexibility in project timing and capture available utility incentives before they expire. 

“Our mission is to save as much energy as possible for our customers, and this program allows us to remove financial barriers in support of our customers energy savings goals,” said Randy Miles, vice president and general manager of Intelli-Hood. “This allows them to take advantage of operational cost savings on day one and provide an immediate ROI. Essentially, we can create a net positive cash flow transaction on the first day by having the energy savings exceed the monthly payment for the controls. This will allow our customers to achieve their profitability and sustainability goals while preserving capital expense.”

For more information on Melink Finance, please contact
Luci Feie at 513-965-7300 or [email protected] 

About Melink Intelli-Hood

Melink Corporation is the pioneer in demand control kitchen ventilation controls, having  launched Intelli-Hood in 1990. Melink’s patented 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. Intelli­-Hood is installed into new or existing commercial hood systems and transforms a
basic stainless steel box into an intelligent energy­-saving machine.
Melink has installed Intelli-Hood controls on more than 30,000 kitchen hoods around the world. Additional information and resources may be found at www.intellihood.comIntelli-Hood is one of four business offerings from Melink, a global provider of energy efficiency and renewable energy solutions for the commercial building industry. The others are HVAC Testing & Balancing, Solar PV Development and Geothermal HVAC. For 30 years, the Cincinnati-based company has been helping organizations save energy, increase profits and make the world a more sustainable place. Melink’s corporate headquarters is LEED Platinum andNet-Zero Energy, and its vehicle fleet consists of all hybrid and electric
cars. To learn more about Melink Corporation, visit 
Melinkcorp.com or call 513.592.3391.

EPA Recognizes Melink Intelli-Hood® with 2015 ENERGY STAR® Emerging Technology Award

FOR IMMEDIATE RELEASE

EPA Recognizes Melink Intelli-Hood® with 2015 ENERGY STAR® Emerging Technology Award

Cincinnati, OH- January 30, 2015- The U.S. Environmental Protection Agency (EPA) has recognized Melink Corporation’s Intelli-Hood® Demand Control Kitchen Ventilation (DCKV) System with the 2015 ENERGY STAR Emerging Technology Award for its ability to significantly reduce greenhouse gas emissions. Intelli-Hood®’s accomplishments will be publically recognized at The North American Association of Food Equipment Manufacturers (NAFEM) Show in Anaheim, CA on February 19-21, 2015.

This accomplishment marks another milestone for Intelli-Hood® since pioneering DCKV technology in 1989. After overcoming regulatory obstacles and winning the 2012 AHR Product of the Year, this award further propels the market acceptance of DCKV and its aim to further green the commercial kitchen. With over 10,000 systems installed worldwide and an estimated 650 million kWh/year saved, Intelli-Hood® contributes to energy conservation goals of the top commercial food service operations.

EPA ENERGY STAR Program Manager, Una Song, responded, “We extend  congratulations and applause to Melink Intelli-Hood® for the Emerging Technology Award accomplishment.  The Intelli Hood® System is a benchmark for DCKV technology that offers energy savings with financial value.”

Craig Davis, Vice President of Intelli-Hood®, commented on receiving the award, “Melink Corporation is fully committed to sustainability, and we are focused on the development of energy efficient products and services that support this commitment.  Not only are we honored to be recognized by the EPA for our Intelli-Hood® technology, we also applaud the EPA’s effort to bringing DCKV technology, such as Intelli-Hood®, to the forefront of energy efficiency”.

Steve Melink, President of the Melink Corporation, states the following as a response, “We are very grateful for this award.  As the pioneer of automatic variable-speed controls for commercial kitchen hoods over 25 years ago, this further validates our vision and passion for innovation.”

Technology Overview

Commercial kitchen ventilation removes the heat and effluent generated by the cooking process from the kitchen space, ensuring the comfort and safety of the cooking staff.  Commercial kitchen ventilation is typically composed of an exhaust hood suspended above the cooking appliances ducted to fans necessary to expel the heat and effluent outside.  To replace the air lost through this process, make-up air (MUA) must be provided by the building’s HVAC system or a dedicated MUA fan to the kitchen, which is composed of its own fan, ducts and potentially heating or cooling depending on the climate.

DCKV provides control over the ventilation system by modulating the speed depending on cooking activity.  Traditionally, commercial kitchen ventilation systems would operate at their maximum designed speed/volume throughout the duration of the kitchen’s operating hours.  In contrast, DCKV provides automatic, continuous control over fan speed in response to temperature or optical sensors that monitor cooking activity.

About Melink Corporation

Melink Corporation is a pioneer in energy efficiency and renewable energy solutions for commercial and institutional facilities. The Cincinnati-based company has become an industry leader comprised of three businesses: Melink Test & Balance provides heating, ventilation and air conditioning commissioning services; Intelli-Hood® applies energy-saving controls to commercial kitchen ventilation systems; and Melink Solar supplies solar photovoltaic project development services for commercial building owners and utilities. Melink works with some of the largest and most successful organizations in the world, including Walmart, Apple, Google, Microsoft, Procter & Gamble, Verizon Communications, U.S. military, Target, Whole Foods Market, Hilton Hotels & Resorts, Honeywell, Siemens AG, PNC Financial Services Group, Inc. and Massachusetts Institute of Technology. In addition, Melink operates in a LEED Platinum and Net Zero Energy office building, making it the greenest building in Ohio. For more information, please visit melinkcorp.com

About ENERGY STAR

ENERGY STAR® is the simple choice for energy efficiency. For more than 20 years, people across America have looked to EPA’s ENERGY STAR program for guidance on saving energy,
saving money, and protecting the environment. Behind each blue label is a product, building, or home that is independently certified to use less energy and cause fewer of the emissions that contribute to climate change. Join the millions already making a difference at energystar.gov.

Contact:

Lucinda Carl

Melink Corporation

Marketing and Sales Specialist

T: 513.965.7300

E: [email protected]