The
FEA recommends treating recommendations “as if they were mandatory”
The
Foodservice Equipment Association (FEA) is calling on the industry to take the
recommendations of DW172, the specification for kitchen ventilation systems
issued by the Building Engineering Services Association (BESA), into account
when designing, refurbishing or looking to implement energy saving measures
into kitchens to maximise the safety and efficiency benefits.
The
FEA is specifically drawing attention to the recommendations regarding demand
controlled kitchen ventilation (DCKV) systems.
This covers systems using a variety of methods for regulating the
exhaust of kitchen appliances and replacing excess hot air in kitchens while
bringing in fresh air without causing discomfort to staff, for example from
strong drafts.
The
need for this focus is because while DW172 is accepted as the industry
standard, the fact the recommendations for DCKV are not mandatory can mean it
is not seen as a priority at the design and specification stage. While manually
controlled ventilation systems can help drive down the initial costs of creating
a new commercial kitchen, those savings will quickly be outpaced by higher
operating costs, along with increased risks for staff working in areas with
potentially inadequate ventilation.
DCKV
systems are defined by how they detect heat or cooking, each with their own
benefits and drawbacks. The simplest uses a temperature sensor in the
extraction canopy, which detects incremental increases/ decreases in
temperature and adjust the extract/supply fans accordingly. More advanced
systems add an opacity sensor which can detect the amount of steam within the
canopy, which allows it to react faster to cooking operations.
Infra-red
sensors can also be added to DCKV systems, which further speeds up the reaction
time of the ventilation, for example by allowing it to detect the change in
temperature when frozen food is added to hot oil without waiting for
temperature or steam to rise into the canopy. Cooking activity systems like
these can be precisely defined according to project-specific requirements.
As ventilation
systems account for roughly 18% of energy use in commercial kitchens, ensuring
that those systems are as efficient as possible will have a significant impact
on energy consumption, and in some cases savings up to 80% on fan savings alone. A more efficient system will also improve
working conditions by reducing temperature via space temperature technology and
helping to remove excess carbon dioxide from the air via CO2/CO monitoring
which can cause drowsiness in staff if not handled correctly.
The
efficiencies offered by DCKV systems mean that the payback of their cost can
take as little as two years, even for more complex systems. This efficiency
also makes it a great choice for open plan theatre kitchens, as they do not
adversely affect the overall temperature of the room.
“Demand
controlled systems can cover a wide range of vital functions within kitchens,”
says Keith Warren, chief executive of FEA. “Extraction, air supply and heating
– it can do it all, so it’s a worthwhile consideration for any new kitchen or
existing kitchens. However, the fact that it is not mandatory means that it is
often treated as a ‘nice to have’ rather than an ‘ought to have’ or, better
still, a ‘must have.’. The FEA feels that while it is not mandatory it should
be treated as if it is, and should be something that is planned and budgeted
for at the beginning of planning and specifying kitchens.”
The
Foodservice Equipment Association (FEA)is the independent, authoritative voice of
the foodservice equipment industry, representing nearly 200 companies
who supply, service and maintain all types of commercial catering equipment -
from utensils to full kitchen schemes. For more information on FEA
visit www.fea.org.uk
Press Enquiries:
The Publicity Works: 01263 761000; fea@publicityworks.biz
For more news about FEA visit the press office at www.publicityworks.biz
Keith Warren, FEA: 020 7793 3030
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