1 Halton Georges Gaspar Rev2
Content
Future Trends Trends in H.V.A.C H.V .A.C in in Foodser Foodservice vice (Heating Ventilation Air Conditioning)
Tuesday, 8th Apr Aprilil – FCS FCSII Asia-Pa Asia-Pacif cific ic
Future Trends in HVAC HVAC in Fooder Foodervice vice
Georges Gaspar Directorr Halton Foods Directo Foodservic ervice e
10 global trends driving change in Foodservice Industry…also will drive change in HVAC
Trend
Consequence
1.
Energy price wi willll conti continue nue to rise. rise.
1.
High demand for Ene Energy rgy Eff Effici icient ent products.
2.
Demand for sust sustainab ainable le solut solutions ions is
2.
Eco-Friendly pr prod oduc ucts ts (l (les ess s wat ater er,, le less ss ai airr,
st stro rong nger er ev ever eryd yday ay (responsible business, LEED).
3.
Real estate pri price ce dri drives ves red reduce uced d flo floor or spac sp ace e of kit kitch chen en ar area ea..
4.
High labour cost.
5.
Lack of qua qualif lified ied peo people ple in Foodservice Industry.
les less s det deterg ergent , less le ss materi erial, al, les less s CF CFC… C…). ). …=> Les ess s ent, is M ore or e. mat
3.
Multi-tasking products, efficient design, area optimization (prep, cooking, bakery bakery,, dishwashing).
4.
Demand for more confortable and safe kitc ki tche hens ns to impro improve ve ef effi fici cien ency cy of kitch kitchen en st staf aff. f.
5.
Products should be eas easy y to oper operate ate and to drives s demand demand for smart maintain products . This drive
10 trends driving change in Foodservice Industry…continues Consequence
Trend 6.
Front cooking conti continues nues to be be the trend trend for 5 star Hotels Hotels and high high end restaurants restaurants (flagship).
6.
Visual aspect is bec becomi oming ng mor more e and mor more e predomine pred ominent. nt. Effi Efficient cient but nice looki looking ng too!.
7.
QSR and Hotel chains acc accele elerat rate e the their ir international development. (USA=>Europe=>Asia=>Africa)
7.
Pre ress ssu ure fo forr man manuf ufac actu ture rers rs to be mo more re glo lob bal (consolidation in the the indu indust stry ry is hi high gh). ).
8.
Asset Management beco becoming ming key for for large large and medium organisation to prolonge equipmen equi pmentt life cycle cycle and improve improve profi profitabil tabilty ty..
8.
Monitoring provides clear accountability and feedback and after sales service is critical.
9.
beco come mes s cr criti itica call in many many Air pollution be mega meg a cit cities ies aro around und the wo world rld (w (wate aterr too) too).
9.
becomi oming ng a mus mustt (air (air,, Emission control is bec water wa ter and food was waste). te).
10.. Cook and se 10 serv rve e fo food od ‘’anywhere’’ to multiply business opportunities and revenu (shopping malls,, airports, malls airports, pool, banquet banquet rooms rooms )
10. Full mobility of the cooking cooking equip equipment ment and services.
10 global trends driving change in Foodservice Industry Trend
Consequence
1. Energy price wil willl conti continue nue to rise rise
1. High demand for Ene Energy rgy Eff Effici icient ent products
2. Demand for susta sustainable inable soluti solutions ons is st stro rong nger er ever ev eryd yday ay (responsible business, LEED kitchens)
2. EcoEco-Fr Frie iend ndly ly pr prod oduc ucts ts (l (les ess s wat ater er,, les less s ai airr, le less ss detergent deter gent,, less mater material, ial, less CFC CFC…). …). …=> Less is More
pric ice e dr driv ives es re redu duce ced d fl floo oorr sp spac ace e of 3. Real es estate pr kitche kit chen n are area. a.
3. Mul ulti ti-t -tas aski king ng products, efficient design, area optimization (prep, cooking, cooking, bakery, bakery, dishwashing). dishwashing).
4. High labour cost
4. Demand for more confortable and safe ki kitch tchen ens s to impr im prov ove e ef effi fici cien ency cy of ki kitc tche hen n sta staff ff..
5. Lack of qua qualif lified ied peo people ple in Foodservice Industry.
5. Products should be eas easy y to oper operate ate and to maintain. This drive drives s demand demand for smart products.
How much exhaust is enough ?
Duct is as big as the hood?
Open the door and then switch on air conditioner!
Do you open the the window window of your car car when it’s 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 w e 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 i n energy cost per year depending on climate conditions
HVAC & kitchen equipment contributes up to 80% of total restaurant energy consumption!
% % %
%
&
Start from the heat source: cooking equipment! •
Low ef effic ficien iency cy app applia liance nces s with with hig high h ener energy gy out output put add mor more e heat heat to spa space, ce, require higher ventilation rates and result in higher HVAC energy consumption.
•
Adding Addi ng 10 10 kW to to appl applia ianc nces es ene energ rgy y inpu inputt may may doub double le con contr trib ibut utio ion n to the the whole building energy consumption to 20 kW
•
Kitche Kitc hen n ener energy gy con consu sump mpti tion on is is driv driven en pri prima mari rily ly by by cook cookin ing g proc proces ess s& equipment
Use more efficient cooking process!
•
Convection ovens
•
Use Us e bes bestt-in in-c -cla lass ss EN ENER ERGY GY ST STAR AR eq equi uipm pmen entt www.fishnick.com/saveenergy/rebates
•
Induction co cooking
•
When Wh en po poss ssib ible le pr pref efer er el elec ectr tric ical al ve vers rsus us ga gas s
•
Ev Even en w hen he n itit com calways omes es toprefer cha harc rcoa oall coo cook kin ing g or or flame cooking closed equipment versus open.
How to reduce HVAC energy ? •
Use Us e hi high gh ef effi fici cien ency cy ho hood ods, s, bu butt all all ho hoods ods ar are e not not ma made de eq equa ual. l. Ask for efficiency test following ASTM 1704 is the only independent test today that can quantity and prove energy efficienc effi ciency. y. Standard Standard Test Method for Capture Capture and Containment Containment of Commercial Commercial Kitchen Kitchen Exha Exhaust ust Vent Ventilat ilation ion Systems) (
•
Avoid drafts with:
proper balance between exhaust and supply low velocity diffusers instead of spot cooling, linear grilles or 4 way-diffusers
•
Posi Po siti tion on coo cooki king ng ap appl plia iance nces s clos close e to to the the wal walls ls,, avoi avoid d isl islan and d ins insta tallllat atio ions ns when when possible.
•
Encl En clos ose e appl applia ianc nces es wit with h the the wal walls ls,, or or add add si side de-s -ski kirt rts s to to the the hoo hoods ds..
•
Use Heat Re Recove very ry where ap applicable
•
Opti Op timi mize ze tra trans nsfe ferr air air fro from m din dinin ing g roo room m to to bac back k of of hou house se kit kitch chen en
•
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.
DCV becomes mandatory in USA! ASHRAE Stand ASHRAE Standard ard 90.1 90.1 - 201 2010 0 If a kitchen/dining facility has a total kitchen hood exhaust airflow rate greater than 5,000 cfm (850 (8500 0 m3/h, 2360 l/s) then then it shall have one one of the following: 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 t he 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. 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
How it saves energy on heating and cooling?
A MUST for any DCV system... the capture efficiency of the canopies and ventilated ceilings has first to be optimised...
A technology like Capture Jet requires 30 to 40% less exhaust air
How it saves energy on heating and cooling?
D.C.V the exhaust airflow follows the real usage of the cooking appliances
How it saves energy on heating and cooling?
Traditional Canopies
M.A.R.V.E.L.
High Efficiency Hoods
High Efficiency + D.C.V
The cheapest energy is the one you don’t use!
Association of Demand Controled Contr oled Ventil entilation ation and High Efficiency hoods
Up to 50% reduction exhaust 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 of ind in dep epen end den entl tly y re reg gul ula ati tin ng ex exha hau ust ai airrfl flow ow fo forr eac ach h ho hood od to maxi xim miz ize e ene nerrgy sa savi ving ngs s
Mandarin Oriental Singapore: 80000 SGD savings per year!
&
Total KW/ day
Saving KW / day
Saving SGD/day
Saving cost /year (SGD)
REMARK
380,7
518,4
406,1
553,0
138
36
13 067
38
13 938
74
27 005
26,6% of saving exhaust
147
():
26,6% of saving exhaust
: 2012
-4468,2 -5044,2
576
TOT AL cost saving (SGD): (SGD):
150
54 664
298
81 669
11,4% of saving exhaust
10 global trends driving change in Foodservice Industry Trend
Consequence
1. Energy price wil willl conti continue nue to rise rise
1. High demand for Ene Energy rgy Eff Effici icient ent products
2. Demand for susta sustainable inable soluti solutions ons is st stro rong nger er ever ev eryd yday ay (responsible business, LEED kitchens)
2. EcoEco-Fr Frie iend ndly ly pr prod oduc ucts ts (l (les ess s wat ater er,, les less s ai airr, le less ss detergent deter gent,, less mater material, ial, less CFC CFC…). …). …=> Less is More
3. Real es estate pr pric ice e dr driv ives es re redu duce ced d fl floo oorr sp spac ace e of kitche kit chen n are area. a.
3. Mul ulti ti-t -tas aski king ng products, efficient design, area optimization (prep, cooking, cooking, bakery, bakery, dishwashing). dishwashing).
4. High labour cost
4. Demand for more confortable and safe ki kitch tchen ens s to impr im prov ove e ef effi fici cien ency cy of ki kitc tche hen n sta staff ff..
5. Lack of qua qualif lified ied peo people ple in Foodservice Industry.
5. Products should be eas easy y to oper operate ate and to maintain. This drive drives s demand demand for smart products.
Cold Mist On Demand Technology
The Filtration Solution for Solid Fuel: Cold Mist technology
Cold Mist technology is the best filtration solution for solid fuel appliances and heavy duty
cooking
equipment
(Charbroiler,
Chin Ch ines ese e wo woks ks). ).
→
Crea eattes a col old d wat ater er Mis istt in ins sid ide e the ex exh hau aust st pl plen enum um The smoke is forced to pass through it
→
FOG (Fats, Oils and Grease), particles and part of the
→
odo dou urs are trapp pped ed in intto the col old d wat ater er by con onde den nsatio ion n.
Cold Mist is also the SAFEST technology for Solid Fuel
The cold Mist acts as a spark arrester and air cooler →
Cold Mist takes sparks heat aw awa ay through adiabatic
and eva evapor porat ativ ive e coo coolin ling g Tem empe pera ratu ture re is re redu duce ced d to an ac acce cept ptab ablle le leve vell
→
→
Greatly reduces the risk of fire propagating in the
ductwork →
“Bur “B urni ning ng on on”” of th the e co cook okin ing g gr grea ease se is su supp ppre ress ssed ed..
How to make it sustainable: Mist On Demand Technology! Infrared Sensors control in real time cooking cooki ng acti activity vity... ... →
Infrared sensors control in real time the thermal
sign si gnat atur ure e of ea each ch ty type pe of co cook okin ing g ap appl plia ianc nce e →
Smart algorithm activates the cold Mist when its
strictly required (e.g. at oven door opening, cooking starts) →
→
No co cont ntin inuo uous us Mi Mist st The Mist stops automatically when the cooking
appl ap plia ianc nce es em emis issi sion ons s st stop op (e (e.g .g.. at do door or cl clos osin ing) g)
RESULT = up to 80% Water consumption savings comp co mpar ared ed to co cont ntin inuo uous us mi mist st!! No ex exp pen ensi sive ve an and d ha hard rd to mai ain nta taiin re reci circ rcul ulat atin ing g wat ater er syst sy stem ems, s, no che chemi mica cals ls… …
Cold Mist On Demand technology is combined to Hot Wash
Hot Water Wash technology makes it mainte mai ntenan nance ce fre free. e. →
An automatic wash cycle thoroughly cleans the
insi in side de of th the e ex exha haus ustt pl plen enum ums s →
Removes all grease and residue by a combination of
hott wat ho ater er an and d de dete terg rgen entt →
Maintenance of the Mist canopies limited to the
externa ext ernall surf surface aces s
3528$ savings on water w ater consumption measured at University College of Birmingham (UCB)
Result of the one month trial monitoring
10 global trends driving change in Foodservice Industry Trend
Consequence
1. Energy price wil willl conti continue nue to rise rise
1. High demand for Ene Energy rgy Eff Effici icient ent products
2. Demand for susta sustainable inable soluti solutions ons is st stro rong nger er ever ev eryd yday ay (responsible business, LEED kitchens)
2. EcoEco-Fr Frie iend ndly ly pr prod oduc ucts ts (l (les ess s wat ater er,, les less s ai airr, le less ss detergent deter gent,, less mater material, ial, less CFC CFC…). …). …=> Less is More
3. Real es estate pr pric ice e dr driv ives es re redu duce ced d fl floo oorr sp spac ace e of kitche kit chen n are area. a.
3. Mul ulti ti-t -tas aski king ng products, efficient design, area optimization (prep, cooking, cooking, bakery, bakery, dishwashing dishwashing). ).
4. High labour cost
4. Demand for more confortable and safe ki kitch tchen ens s to impr im prov ove e ef effi fici cien ency cy of ki kitc tche hen n sta staff ff..
5. Lack of qua qualif lified ied peo people ple in Foodservice Industry.
5. Products should be eas easy y to oper operate ate and to maintain. This drive drives s demand demand for smart products.
enti tila lated ted Cei Ceililing ngss Ven A fl flexi exibl blee solu soluti tion on to op opti timi mize ze eve every ry sq squar uaree mete meter r
14.500 00 mea meals ls per day in a 250 m² hot kit kitche chen! n! Up to 14.5
Hospital Hosp ital Civi Civill de Lyon, Lyon, France France.. FS Consultant: BE QUIDORT
ater-W Wash Ventil entilated ated Ceili Ceiling ng with M.A.R M.A.R.V .V.E.L .E.L DCV syst system em Water-
Kitc tche hen n la layo yout ut Ki
Airr supp supply ly so sock cks s fo forr cold cold area areas s => conf confor orta tabl ble e Ai
10 global trends driving change in Foodservice Industry Trend
Consequence
1. Energy price wil willl conti continue nue to rise rise
1. High demand for Ene Energy rgy Eff Effici icient ent products
2. Demand for susta sustainable inable soluti solutions ons is st stro rong nger er ever ev eryd yday ay (responsible business, LEED kitchens)
2. EcoEco-Fr Frie iend ndly ly pr prod oduc ucts ts (l (les ess s wat ater er,, les less s ai airr, le less ss detergent deter gent,, less mater material, ial, less CFC CFC…). …). …=> Less is More
3. Real es estate pr pric ice e dr driv ives es re redu duce ced d fl floo oorr sp spac ace e of kitche kit chen n are area. a.
3. Mul ulti ti-t -tas aski king ng products, efficient design, area optimization (prep, cooking, cooking, bakery, bakery, dishwashing). dishwashing).
4. High labour cost
4. Demand for more confortable and safe ki kitch tchen ens s to impr im prov ove e ef effi fici cien ency cy of ki kitc tche hen n sta staff ff..
5. Lack of qua qualif lified ied peo people ple in Foodservice Industry.
5. Products should be eas easy y to oper operate ate and to maintain. This drive drives s demand demand for smart products.
Facts continued Labor costs are among the highest cost items
: 2012
Thermal Comfort directly impacts productivity
standard Comfort zone by ASHRAE standard
19
20
21
22
23
24
25
26
27
28
29
30
Norwegian visit
Comfort zone by VDI standard
What does it mean for a restaurant bottom line? Productivity of kitchen personnel increased by 25%
Productivity of kitchen personnel dropped by 25%
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.
Day light…a dream for many chefs!
Day light…a dream for many chefs!
10 global trends driving change in Foodservice Industry Trend
Consequence
1. Energy price wil willl conti continue nue to rise rise
1. High demand for Ene Energy rgy Eff Effici icient ent products
2. Demand for susta sustainable inable soluti solutions ons is st stro rong nger er ever ev eryd yday ay (responsible business, LEED kitchens)
2. EcoEco-Fr Frie iend ndly ly pr prod oduc ucts ts (l (les ess s wat ater er,, les less s ai airr, le less ss detergent deter gent,, less mater material, ial, less CFC CFC…). …). …=> Less is More
3. Real es estate pr pric ice e dr driv ives es re redu duce ced d fl floo oorr sp spac ace e of kitche kit chen n are area. a.
3. Mul ulti ti-t -tas aski king ng products, efficient design, area optimization (prep, cooking, cooking, bakery, bakery, dishwashing). dishwashing).
4. High labour cost
4. Demand for more confortable and safe ki kitch tchen ens s to impr im prov ove e ef effi fici cien ency cy of ki kitc tche hen n sta staff ff..
5. Lack of qua qualif lified ied peo people ple in Foodservice Industry.
5. Products should be eas easy y to oper operate ate and to maintain. This drive drives s demand demand for smart products.
How to make a complicated system easy to use?
TOUCH SCREEN is An intuitive and fully communicative interface
Touch Screen: the user friendly command system
Easy for the user to control any function of the system.
Intuitive
Inaftotro mdvoisto uaclo lyrrw wh echtere the fault is and
MultiMul ti-lan langua guage ge int interf erface ace
10 trends driving change in Foodservice Industry Trend
Consequence
6. Fro ron nt cook cookin ing g conti continues nues to be be the trend trend for 5 star Hotels Hotels and high end restaurants restaurants (flagship). (flagship).
6. Vis isua uall as aspe pect ct is be becom coming ing mor more e and mor more e
7. QSR QSR an and d Hote tell chains acc accele elerat rate e the their ir international development. (USA=>Europe=>Asia=>Africa)
7. Pres Pressu sure re for for man manuf ufac actu ture rers rs to be be mo more re glo globa ball (consolidation in the the indu indust stry ry is hi high gh). ).
predomine pred ominent. nt. Effi Efficient cient but nice looki looking ng too!
8. Hygiene is of prem premium ium impo importanc rtance e = food safet safety! y! 8. Asse sett Man ana age gem ment beco becoming ming key for for large large and medium organisation to prolonge prolonge equipment equipment life cycle cycl e and improve improve profi profitabil tabilty ty
9. Air pol pollu luti tion on be beco come mes s cr crit itic ical al in ma many ny me mega ga cities citie s arou around nd the wo world rld (wa (water ter too) too)..
10.Cook andopportunities and serve food serve food ‘’anywhere ’’ to multiply business and revenu (shopping malls, mall s, airports, airports, pool, banquet banquet rooms rooms )
9. Emis Emissi sion on con contr trol ol is beco becoming ming a must must (air (air,, water water and food fo od was aste te))
10.Full mobility of the cooking cooking equipment equipment and services. services.
Creativity and manufacturing flexibility is a must!
Gentin g Cou Countr ntry y Clu Club b Genting Malaysia
St Regis Saadiyat UAE, Abu Dhabi
Nikko Hotel Mexico
Boehringer Pharma Ingelh Ing elheim eim – Ger German many y
10 trends driving change in Foodservice Industry Trend
Consequence
6. Front Front coo cookin king g conti continue nues s to be be the tre trend nd for for 5 sta starr Hotels and high end end restaurants restaurants (flagship). (flagship).
6. Visua Visuall aspe aspect ct is bec becomi oming ng mor more e and and mor more e pred predomi ominen nent. t. Effic Ef ficien ientt but nice nice loo lookin king g too too!!
7. QSR QSR an and d Hote tell chains acc accele elerat rate e the their ir international development. (USA=>Europe=>Asia=>Africa)
7. Pres Pressu sure re for for man manuf ufac actu ture rers rs to be be mo more re glo globa ball (consolidation in the the indu indust stry ry is hi high gh). ).
8. Asse sett Man ana age gem ment beco becoming ming key for for large large and medium organisation to prolonge prolonge equipment equipment life cycle cycl e and improve improve profi profitabil tabilty ty
8. Monitorin ing g provides clear accountability and feedback and afte afterr sal sales es servic service e is cri critic tical. al.
9. Emis Emissi sion on con contr trol ol is beco becoming ming a must must (air (air,, water water and food fo od was aste te)) 9. Air pol pollu luti tion on be beco come mes s cr crit itic ical al in ma many ny me mega ga cities citie s arou around nd the wo world rld (wa (water ter too) too).. 10.Full mobility of the cooking cooking equipment equipment and services. services. 10.Cook andopportunities and serve food serve food ‘’anywhere ’’ to multiply business and revenu (shopping malls, mall s, airports, airports, pool, banquet banquet rooms rooms )
Vapiano Germany, Austria, France, Sweden, Luxemburg, UK, Kuwait,, Azerbahijan, Finland, Switzerland, Kuwait
KFC China, India, France, UK, Spain, Poland, Hungary, USA, South-Afr South-Africa, ica, Singapore, Malaysia, Thailand, Bangladesh, Sri-Lanka, Mexico, Peru, Guatemala, G uatemala, Puerto-Rico…
Global Halton Foodservice Operations: 7 factories Emission control
Capture JetTM hoods
UK
France
Capture JetTM Ventilated Ven tilated ceilings
Germany
Marine Foodservice
Capture JetTM hoods
China
Malaysia
Capture JetTM Canopies Emission control
USA
Canada
10 trends driving change in Foodservice Industry Trend
Consequence
6. Front Front coo cookin king g conti continue nues s to be be the tre trend nd for for 5 sta starr Hotels and high end end restaurants restaurants (flagship). (flagship).
6. Vis isua uall asp aspec ectt is is be beco comi ming ng mo more re an and d mor more e predomin pred ominent. ent. Effi Efficient cient but nice looki looking ng too!
7. QSR QSR an and d Hote tell chains acc accele elerat rate e the their ir international development. (USA=>Europe=>Asia=>Africa)
7. Pres Pressu sure re for for man manuf ufac actu ture rers rs to be be mo more re glo globa ball (consolidation in the the indu industr stry y is hi high gh). ).
8. Asse Assett Ma Mana nage geme ment nt bec becom omin ing g ke key y for for larg large e and and medium organisation to prolonge prolonge equipment equipment life cycle and improve profitabilty profitabilty..
8. Monitori Monitoring ng provi provides des clear accou accountabi ntability lity and feedba fee dback ck and aft after er sal sales es serv service ice is cri critic tical. al.
9. Air pol pollu luti tion on be beco come mes s cr crit itic ical al in ma many ny me mega ga cities citie s arou around nd the wo world rld (wa (water ter too) too)..
9. Emis Emissi sion on con contr trol ol is bec becomi oming ng a must must (air, (air, water water and an d food food wa waste ste))
10.Cook and and serve serve food food ‘’anywhere’’ to multiply
10.Full mobility of the cooking cooking equipment equipment and services. services.
business opportunities and revenu malls, mall s, airports, airpor ts, pool, banquet ban quet rooms(shopping rooms )
Distant connection, remote monitoring
Worldwide network
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)
Accountability: Hilton Bucharest results with DCV 47% savings Variation
The electricity consumption of a centrifugal fan is proportional to the cube of the rotation speed. Consequently Consequently,, a fan that operates at 78% speed (average) has only 47% of the nominal power consumption.
10 trends driving change in Foodservice Industry Trend
Consequence
6. Front Front coo cookin king g conti continue nues s to be be the tre trend nd for for 5 sta starr Hotels and high end end restaurants restaurants (flagship). (flagship).
6. Vis isua uall asp aspec ectt is is be beco comi ming ng mo more re an and d mor more e predomin pred ominent. ent. Effi Efficient cient but nice looki looking ng too!
7. QSR QSR an and d Hote tell chains acc accele elerat rate e the their ir international development. (USA=>Europe=>Asia=>Africa)
7. Pres Pressu sure re for for man manuf ufac actu ture rers rs to be be mo more re glo globa ball (consolidation in the the indu industr stry y is hi high gh). ).
8. Asse Assett Ma Mana nage geme ment nt bec becom omin ing g ke key y for for larg large e and and medium organisation to prolonge prolonge equipment equipment life cycle and improve profitabilty profitabilty..
8. Monitori Monitoring ng provi provides des clear accou accountabi ntability lity and feedba fee dback ck and aft after er sal sales es serv service ice is cri critic tical. al.
9. Air pol pollu luti tion on be beco come mes s cr crit itic ical al in ma many ny me mega ga cities citie s arou around nd the wo world rld (wa (water ter too) too)..
9. Emis Emissi sion on con contr trol ol is bec becomi oming ng a must must (air, (air, water water and an d food food wa waste ste))
10.Cook and and serve serve food food ‘’anywhere’’ to multiply
10.Full mobility of the cooking cooking equipment equipment and services. services.
business opportunities and revenu malls, mall s, airports, airpor ts, pool, banquet ban quet rooms(shopping rooms )
Can we continue this way?
How to control cooking emissions ?
Customize the solution to the cooking process and customer expectations! SELECTION GUIDE WITH UV INTEGRATED WITHIN THE CANOPIES ….plus HEAT HEAT RECOVERY RECOV ERY
Grease Smoke Cooking Odours
Note: consideration must be given to the ozone concentration at the discharge level.
Heat Recovery Grease Cooking Odours Surplus Ozone Heat Recovery
UV high-efficiency canopies
Grease Smoke Cooking Odours Surplus Ozone
Heat Recovery
Customize the solution to the cooking process and customer expectations! SELECTION GUIDE WITH UV INTEGRATED WITHIN THE POLLUSTOP UNIT ……plus HEA HE AT RECOVERY RECOVE RY
Grease Smoke
Note: consideration must be given to the ozone concentration at the discharge level.
Cooking Odours Heat Recovery
Grease Cooking Odours Surplus Ozone Heat Recovery high-efficiency canopies
Grease Smoke Cooking Odours
Surplus Ozone Heat Recovery
Complete filtration of grease, odors, smoke on live @ FHA
Pollustop Poll ustop wit with h Josper Oven + UV UV + Capture-Jet Water-Mist On Demand hood
10 trends driving change in Foodservice Industry Trend
Consequence
6. Front Front coo cookin king g conti continue nues s to be be the tre trend nd for for 5 sta starr Hotels and high end end restaurants restaurants (flagship). (flagship).
6. Vis isua uall asp aspec ectt is is be beco comi ming ng mo more re an and d mor more e predomin pred ominent. ent. Effi Efficient cient but nice looki looking ng too!
7. QSR QSR an and d Hote tell chains acc accele elerat rate e the their ir international development. (USA=>Europe=>Asia=>Africa)
7. Pres Pressu sure re for for man manuf ufac actu ture rers rs to be be mo more re glo globa ball (consolidation in the the indu industr stry y is hi high gh). ).
8. Asse Assett Ma Mana nage geme ment nt bec becom omin ing g ke key y for for larg large e and and medium organisation to prolonge prolonge equipment equipment life cycle and improve profitabilty profitabilty..
8. Monitori Monitoring ng provi provides des clear accou accountabi ntability lity and feedba fee dback ck and aft after er sal sales es serv service ice is cri critic tical. al.
9. Air Air pol pollu luti tion on be beco come mes s cr crit itic ical al in ma many ny me mega ga ci citi ties es around arou nd the world world (water (water too). too).
9. Emissi Emission on con contro troll is is bec becomi oming ng a mus mustt (air (air,, wate waterr and and food fo od was aste te))
10.Cook and and serve serve food food ‘’anywhere’’ to multiply
10.Full mobility of the cooking cooking equipment equipment and services. services.
business opportunities and revenu malls, mall s, airports, airpor ts, pool, banquet ban quet rooms(shopping rooms )
The challenge is to achieve 100% capture efficiency
And then a very efficient filtration system for smoke and cooking smell!
Ductless ss mobile mobile cooking cooking station station that can work work with with any Ductle standard electrical modular cooking equipment
THANK YOU FOR YOUR YOUR ATTEN TTENTION TION
