1 Halton Georges Gaspar Rev2

Future Trends in H.V.A.C in Foodservice

(Heating Ventilation Air Conditioning)

Tuesday, 8th April – FCSI Asia-Pacific

Future Trends in HVAC in FooderviceFuture Trends in HVAC in Foodervice

ByBy

Georges GasparDirector Halton Foodservice

10 global trends driving change in Foodservice Industry…also will drive change in HVAC

Trend Consequence1. Energy price will continue to rise.

2. Demand for sustainable solutions isstronger everyday (responsiblebusiness, LEED).

3. Real estate price drives reduced floorspace of kitchen area.

4. High labour cost.

5. Lack of qualified people in FoodserviceIndustry.

1. High demand for Energy Efficient products.

2. Eco-Friendly products (less water, less air, less detergent, less material, less CFC…).…=> Less is More.

3. Multi-tasking products, efficient design, area optimization (prep, cooking, bakery, dishwashing).

4. Demand for more confortable and safekitchens to improve efficiency of kitchen staff.

5. Products should be easy to operate and to maintain. This drives demand for smartproducts

Trend Consequence

6. Front cooking continues to be the trend for 5 star Hotels and high end restaurants (flagship).

7. QSR and Hotel chains accelerate theirinternational development. (USA=>Europe=>Asia=>Africa)

8. Asset Management becoming key for large and medium organisation to prolonge equipment life cycle and improve profitabilty.

9. Air pollution becomes critical in manymega cities around the world (water too).

10. Cook and serve food ‘’anywhere’’ to multiplybusiness opportunities and revenu (shopping malls, airports, pool, banquet rooms )

6. Visual aspect is becoming more and more predominent. Efficient but nice looking too!.

7. Pressure for manufacturers to be more global (consolidation in the industry is high).

8. Monitoring provides clear accountability and feedback and after sales service is critical.

9. Emission control is becoming a must (air, water and food waste).

10. Full mobility of the cooking equipment and services.

10 trends driving change in Foodservice Industry…continues

10 global trends driving change in Foodservice Industry

1. Energy price will continue to rise

2. Demand for sustainable solutions is strongereveryday (responsible business, LEEDkitchens)

3. Real estate price drives reduced floor space of kitchen area.

4. High labour cost


1. High demand for Energy Efficient products

2. Eco-Friendly products (less water, less air, lessdetergent, less material, less CFC…).…=> Less is More


4. Demand for more confortable and safe kitchens to improve efficiency of kitchen staff.

5. Products should be easy to operate and to maintain. This drives demand for smart products.

Trend Consequence

How much exhaust is enough ?

Open the door and then switch on air conditioner!

Duct is as big as the hood?

Do you open the window of your car when it’s 40°C o utside and you have the AC on?

Supply Outside Fresh Air

Supply Air Conditioning Air

Exhaust Air

Lots of $$$ goes through the hood…why should we care?

The key is to minimize exhaust rates without compromising efficiency.

less exhaust air =

Less outdoor supply air=

less Air-Conditioning costs=

Less heating costs (wherever applicable)

=Less fan motor energy consumption

=Less HVAC utility costs

=More profit

1 m3/h exhaust less = 1,00 to 1,20 USD saving in energy cost per year depending on climate conditions

HVAC & kitchen equipment contributes up to 80% of total restaurant energy consumption!

40…60%

40…60%

10…15%

5…10%

HVAC Kitchen Equipment Lighting Cooler Freezer & other

Start from the heat source: cooking equipment!

• Low efficiency appliances with high energy output add more heat to space, require higher ventilation rates and result in higher HVAC energy consumption.

• Adding 10 kW to appliances energy input may double contribution to the whole building energy consumption to 20 kW

• Kitchen energy consumption is driven primarily by cooking process & equipment

Use more efficient cooking process!

• Convection ovens

• Use best-in-class ENERGY STAR equipment www.fishnick.com/saveenergy/rebates

• Induction cooking

• When possible prefer electrical versus gas

• Even when it comes to charcoal cooking or flame cooking always prefer closed equipment versus open.

How to reduce HVAC energy ?

• Use high efficiency hoods, but all hoods are not made equal.

( Ask for efficiency test following ASTM 1704 is the only independent test today that can quantity and prove energy efficiency. Standard Test Method for Capture and Containment of Commercial Kitchen Exhaust Ventilation Systems)

• Avoid drafts with:� proper balance between exhaust and supply � low velocity diffusers instead of spot cooling, linear grilles or 4 way-diffusers

• Position cooking appliances close to the walls, avoid island installations when possible.

• Enclose appliances with the walls, or add side-skirts to the hoods.

• Use Heat Recovery where applicable

• Optimize transfer air from dining room to back of house kitchen

• And finally: use Demand Control Ventilation (DCV) !!!! That’s the future

Professional kitchens are not static environments, why the ventilation should be?

Hospital Kitchen, 3 PM

Cleaning, no cooking but exhaust is at 100% !

What is DCV ?

DCV is a control system that regulates hood exhaust airflow and make-up air based on demand from cooking process.

Appliance status Hood status

Cooking Operates at design

airflow

Idle Modulates below design

airflow

Off Off

DCV becomes mandatory in USA!

ASHRAE Standard 90.1 - 2010If a kitchen/dining facility has a total kitchen hood exhaust airflow rate greater than 5,000 cfm (8500 m3/h, 2360 l/s) then it shall have one of the following:

a) At least 50% of all replacement air is transfer air that would otherwise be exhausted.

b) Demand ventilation system(s) on at least 75% of the exhaust air. Such systems shall be capable of at least 50% reduction in exhaust and replacement air system airflow rates, including controls necessary to modulate airflow in response to appliance operation and to maintain full capture and containment of smoke, effluent and combustion products during cooking and idle.

c) Listed energy recovery devices with a sensible heat recovery effectiveness of not less than 40% on at least 50% of the total exhaust airflow.

How it saves energy on heating and cooling?

NON CONTROLLED ventilation operates typically

all day at 100%...

... As the heat generated by the cooking appliances

varies a lot...

Massive energy waste


A MUST for any DCV system...

the capture efficiency ofthe canopies andventilated ceilings

has first to be optimised...

A technology like Capture Jet requires 30 to 40% less exhaust air

High Efficiency Hoods


D.C.V the exhaust airflow follows the real usage of the cooking

appliances

High Efficiency Hoods

DCV

M.A.R.V.E.L.

High Efficiency HoodsTraditional Canopies High Efficiency + D.C.V


The cheapest energy is the one you don’t use!

Association of Demand Controled Ventilation and High

Efficiency hoods

Up to 50% reductionexhaust airflow rates

D.C.V with balancing dampers make a big difference!

Systems that couple multiple hoods to a single exhaust fan need a means ofindependently regulating exhaust airflow for each hood to maximize energy savings

Mandarin Oriental Singapore: 80000 SGD savings per year!

Source: Singapore Department of Statistics for 2012

Status Total KW/ daySaving KW / day Saving SGD/day

Saving cost /year (SGD)

REMARK

With MARVEL 380,7 26,6%

Without MARVEL 518,4 of saving exhaust

With MARVEL 406,1 26,6%

Without MARVEL 553,0 of saving exhaust

74 27 005

With MARVEL -4468,2 11,4%

Without MARVEL -5044,2 of saving exhaust

298 81 669 TOTAL cost saving (SGD):

Exhaust Fan

Supply Fan

147 38 13 938

13 067 36 138

576

AVERAGE FAN RUNNING & COOLING LOAD PER DAY

150 54 664

Cooling Load

Subtotal cost saving of Fan (SGD):





4. High labour cost







Trend Consequence

Cold Mist On Demand Technology

Cold Mist technology is the best filtration

solution for solid fuel appliances and heavy

duty cooking equipment (Charbroiler,

Chinese woks).

→ Creates a cold water Mist inside the exhaust plenum

→ The smoke is forced to pass through it

→ FOG (Fats, Oils and Grease), particles and part of the

odours are trapped into the cold water by condensation.

The Filtration Solution for Solid Fuel: Cold Mist technology

The cold Mist acts as a spark arrester and air cooler

→ Cold Mist takes sparks heat away through adiabatic

and evaporative cooling

→Temperature is reduced to an acceptable level

→ Greatly reduces the risk of fire propagating in the

ductwork

→ “Burning on” of the cooking grease is suppressed.

Cold Mist is also the SAFEST technology for Solid Fuel

How to make it sustainable: Mist On Demand Technology!

Infrared Sensors control in real time

cooking activity...

→ Infrared sensors control in real time the thermal

signature of each type of cooking appliance

→ Smart algorithm activates the cold Mist when its

strictly required (e.g. at oven door opening, cooking

starts)

→ No continuous Mist

→ The Mist stops automatically when the cooking

appliances emissions stop (e.g. at door closing)

RESULT = up to 80% Water consumption savings

compared to continuous mist!

No expensive and hard to maintain recirculating water

systems, no chemicals…

Hot Water Wash technology makes it

maintenance free.

→ An automatic wash cycle thoroughly cleans the

inside of the exhaust plenums

→ Removes all grease and residue by a combination of

hot water and detergent

→ Maintenance of the Mist canopies limited to the

external surfaces

Cold Mist On Demand technology is combined to Hot Wash

3528$ savings on water consumption measured at University College of Birmingham (UCB)

Result of the one month trial monitoring





4. High labour cost







Trend Consequence

Ventilated Ceilings

A flexible solution to optimize every square meter

Up to 14.500 meals per day in a 250 m² hot kitchen!

Hospital Civil de Lyon, France.FS Consultant: BE QUIDORT

Water-Wash Ventilated Ceiling with M.A.R.V.E.L DCV system

Kitchen layout

Air supply socks for cold areas => confortable





4. High labour cost







Trend Consequence

Facts continued

Labor costs are among the highest cost items

Source: Singapore Department of Statistics for 2012

Thermal Comfort directly impacts productivity

Norwegian visit

19 20 21 22 23 24 25 26 27 28 29 30

T°C

Comfort zone by ASHRAE standard

Comfort zone by VDI standard

What does it mean for a restaurant bottom line?

Based on data from National Restaurant Association, Singapore Department of Statistics

assuming kitchen personnel accounts for 50% of the labor costs for the whole restaurant.

Productivity of kitchenpersonnel increased by 25%

Productivity of kitchen personnel dropped by 25%

Day light…a dream for many chefs!

Day light…a dream for many chefs!





4. High labour cost







Trend Consequence

TOUCH SCREEN is

An intuitiveand fully

communicative interface

How to make a complicated system easy to use?

� Easy for the user to control anyfunction of the system.

� Intuitive

� Inform visually where the fault is andwhat to do to correct

� Multi-language interface

Touch Screen: the user friendly command system

10 trends driving change in Foodservice Industry



8. Asset Management becoming key for large and medium organisation to prolonge equipment life cycle and improve profitabilty

9. Air pollution becomes critical in many megacities around the world (water too).

10.Cook and serve food ‘’anywhere’’ to multiplybusiness opportunities and revenu (shopping malls, airports, pool, banquet rooms )

6. Visual aspect is becoming more and more predominent. Efficient but nice looking too!


8. Hygiene is of premium importance = food safety!

9. Emission control is becoming a must (air, water and food waste)

10.Full mobility of the cooking equipment and services.

Trend Consequence

Creativity and manufacturing flexibility is a must!

Genting Country ClubMalaysia

St Regis SaadiyatUAE, Abu Dhabi

Nikko HotelMexico

Boehringer PharmaIngelheim – Germany




8. Asset Management becoming key for large and medium organisation to prolonge equipment life cycle and improve profitabilty





8. Monitoring provides clear accountability and feedbackand after sales service is critical.



Trend Consequence

VapianoGermany, Austria, France, Sweden, Luxemburg, UK,

Kuwait, Azerbahijan, Finland, Switzerland,

KFCChina, India, France, UK, Spain, Poland, Hungary, USA, South-Africa, Singapore, Malaysia, Thailand, Bangladesh, Sri-Lanka, Mexico, Peru, Guatemala, Puerto-Rico…

Global Halton Foodservice Operations: 7 factories

UK France Germany China Malaysia USA Canada

Emission controlCapture JetTM

hoods

Capture JetTM

Ventilated ceilings

Marine

Foodservice

Capture JetTM

hoodsCapture JetTM Canopies

Emission control












Trend Consequence

Worldwidenetwork

Touch Screen installed in one professional kitchen and connected to the building network

Distant PC in one Halton Customer Service or maintenance operator

(also connected to the building network)

Distant connection, remote monitoring

Variation in fan rotation speed47% savings in fan power consumption compared to traditional systems

Accountability: Hilton Bucharest results with DCV

The electricity consumptionof a centrifugal fan is proportional to the cube of

the rotation speed. Consequently, a fan that operates at 78% speed (average) has only 47%

of the nominal powerconsumption.












Trend Consequence

Can we continue this way?

How to control cooking emissions ?

SELECTION GUIDE WITH UV INTEGRATED WITHIN THE CANOPIES….plus HEAT RECOVERY

UV

high-efficiency canopies

� Grease� Smoke� Cooking Odours� Surplus Ozone � Heat Recovery

� Grease� Cooking Odours� Surplus Ozone � Heat Recovery

Note: consideration must be given to the ozone concentration at the discharge level.

� Grease� Smoke� Cooking Odours� Heat Recovery

Customize the solution to the cooking process and customer expectations!

SELECTION GUIDE WITH UV INTEGRATED WITHIN THE POLLUSTOP UNIT ……plus HEAT RECOVERY

high-efficiency canopies � Grease� Smoke� Cooking Odours� Surplus Ozone � Heat Recovery

� Grease� Smoke� Cooking Odours

� Grease� Cooking Odours� Surplus Ozone� Heat Recovery

Note: consideration must be given to the ozone concentration at the discharge level.

� Heat Recovery

Customize the solution to the cooking process and customer expectations!

Complete filtration of grease, odors, smoke on live @ FHA

Pollustop with Josper Oven + UV + Capture-Jet Water-Mist On Demand hood





9. Air pollution becomes critical in many mega citiesaround the world (water too).







Trend Consequence

The challenge is to achieve 100% capture efficiency

And then a very efficient filtration system for smoke and cooking smell!

Ductless mobile cooking station that can work with any standard electrical modular cooking equipment

THANK YOU FOR YOUR ATTENTION

Documents

1 Halton Georges Gaspar Rev2