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 Foodervice
By
Georges Gaspar
Director Halton Foodservice
10 global trends driving change in Foodservice

Industryalso will drive change in HVAC
Trend
Consequence
1.
Energy price will continue to rise.
1.
High demand for Energy Efficient products.
2.
Demand for sustainable solutions is

stronger everyday (responsible
business, LEED).
2.
Eco-Friendly products (less water, less air,

less detergent, less material, less CFC).
=> Less is More.
3.
Real estate price drives reduced floor

space of kitchen area.
3.
Multi-tasking products, efficient design, area

optimization (prep, cooking, bakery,
dishwashing).
4.
High labour cost.
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
5.
Lack of qualified people in Foodservice

Industry.
10 trends driving change in Foodservice Industrycontinues

Consequence
Trend
6.
Front cooking continues to be the trend for

5 star Hotels and high end restaurants
(flagship).
6.
Visual aspect is becoming more and more

predominent. Efficient but nice looking too!.
7.
QSR and Hotel chains accelerate their

international development.
(USA=>Europe=>Asia=>Africa)
7.
Pressure for manufacturers to be more global

(consolidation in the industry is high).
8.
Asset Management becoming key for large

and medium organisation to prolonge
equipment life cycle and improve profitabilty.
8.
Monitoring provides clear accountability and

feedback and after sales service is critical.
9.
Air pollution becomes critical in many

mega cities around the world (water too).
9.
Emission control is becoming a must (air,

water and food waste).
10. Cook and serve food anywhere to multiply

business opportunities and revenu (shopping
malls, airports, pool, banquet rooms )
10. Full mobility of the cooking equipment and

services.
10 global trends driving change in Foodservice Industry

Trend
Consequence
1. Energy price will continue to rise
1. High demand for Energy Efficient products
2. Demand for sustainable solutions is stronger

everyday (responsible business, LEED
kitchens)
2. Eco-Friendly products (less water, less air, less

detergent, less material, less CFC).
=> Less is More
3. Real estate price drives reduced floor space of

kitchen area.
3. Multi-tasking products, efficient design, area

optimization (prep, cooking, bakery, dishwashing).
4. High labour cost
4. Demand for more confortable and safe kitchens to

improve efficiency of kitchen staff.
5. Lack of qualified people in Foodservice

Industry.
5. Products should be easy to operate and to maintain.

This drives 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 window of your car when its 40C o utside
and you have the AC on?
Supply Outside Fresh Air
Supply Air Conditioning Air
Exhaust Air
Lots of $$$ goes through the hoodwhy 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!
510%
1015%
4060%
4060%
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) !!!! Thats 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 - 2010
If 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

High Efficiency Hoods
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

DCV
D.C.V the exhaust

airflow follows the real
usage of the cooking
appliances
Traditional Canopies
M.A.R.V.E.L.
High Efficiency + D.C.V
The cheapest energy is the one you dont use!
Association of Demand
Controled Ventilation 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
independently regulating exhaust airflow for each hood to maximize energy savings
Mandarin Oriental Singapore: 80000 SGD savings per year!
AVERAGE FAN RUNNING & COOLING LOAD PER DAY

Status
Total KW/ day
Saving KW / day
Saving SGD/day
Saving cost /year

(SGD)
REMARK
Exhaust Fan
With MARVEL
380,7
Without MARVEL
518,4
With MARVEL
406,1
553,0
138
36
13 067
38
13 938
26,6%
of saving exhaust
Supply Fan
Without MARVEL
147
74
Subtotal cost saving of Fan (SGD):
Source: Singapore Department of Statistics for 2012
Cooling Load
With MARVEL
Without MARVEL
-4468,2
-5044,2
576
TOTAL cost saving (SGD):
26,6%
of saving exhaust
27 005
150
54 664
298
81 669
11,4%
of saving exhaust

Trend
Consequence

kitchens)

=> Less is More

kitchen area.

4. High labour cost


Industry.

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,
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.
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 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.
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
Cold Mist On Demand technology is combined to Hot Wash
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
3528$ savings on water consumption measured at University

College of Birmingham (UCB)
Result of the one month trial monitoring

Trend
Consequence

kitchens)

=> Less is More

kitchen area.

4. High labour cost


Industry.

Ventilated Ceilings
A flexible solution to optimize every square meter
Up to 14.500 meals per day in a 250 m 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

Trend
Consequence

kitchens)

=> Less is More

kitchen area.

4. High labour cost


Industry.

Facts continued
Labor costs are among the highest cost items
Source: Singapore Department of Statistics for 2012
Thermal Comfort directly impacts productivity
Comfort zone by ASHRAE standard
19
Norwegian visit
20
21
22
23
24
TC
25
26
27
28
29
30
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 lighta dream for many chefs!
Day lighta dream for many chefs!

Trend
Consequence

kitchens)

=> Less is More

kitchen area.

4. High labour cost


Industry.

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
Inform visually where the fault is and
what to do to correct
Multi-language interface
10 trends driving change in Foodservice Industry

Trend
Consequence
6. Front cooking continues to be the trend for 5

star Hotels and high end restaurants (flagship).
6. Visual aspect is becoming more and more

predominent. Efficient but nice looking too!
7. QSR and Hotel chains accelerate their

7. Pressure for manufacturers to be more global

8. Hygiene is of premium importance = food safety!

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 mega

cities around the world (water too).

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

food waste)
10. Full mobility of the cooking equipment and services.
Creativity and manufacturing flexibility is a must!
Genting Country Club

Malaysia
St Regis Saadiyat
UAE, Abu Dhabi
Nikko Hotel
Mexico
Boehringer Pharma
Ingelheim Germany

Trend
Consequence
6. Front cooking continues to be the trend for 5 star

Hotels and high end restaurants (flagship).
6. Visual aspect is becoming more and more predominent.

Efficient but nice looking too!



cycle and improve profitabilty
8. Monitoring provides clear accountability and feedback

and after sales service is critical.

food waste)
Vapiano
Germany, Austria, France, Sweden, Luxemburg, UK,
Kuwait, Azerbahijan, Finland, Switzerland,
KFC
China, 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

Emission control
Capture JetTM
hoods
UK
France
Capture JetTM
Ventilated ceilings
Germany
Marine
Foodservice
Capture JetTM
hoods
China
Malaysia
Capture JetTM Canopies

Emission control
USA
Canada

Trend
Consequence





cycle and improve profitabilty.
8. Monitoring provides clear accountability and


9. Emission control is becoming a must (air, water

and food waste)

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

in fan rotation
speed to traditional systems
47% savings inVariation
fan power consumption
compared
The electricity consumption

of 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 power
consumption.

Trend
Consequence







9. Emission control is becoming a must (air, water

and food waste)

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 RECOVERY
Grease
Smoke
Cooking Odours
Heat Recovery
Note: consideration
must be given to
the ozone
concentration at
the discharge level.
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 HEAT RECOVERY
Note: consideration
must be given to
the ozone
concentration at the
discharge level.
Grease
Smoke
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 with Josper Oven + UV +

Capture-Jet Water-Mist On Demand hood

Trend
Consequence






9. Air pollution becomes critical in many mega cities

around the world (water too).

food waste)

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

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Future Trends in

Tuesday, 8th April FCSI Asia-Pacific

Future Trends in HVAC in Foodervice

10 global trends driving change in Foodservice

Energy price will continue to rise.

High demand for Energy Efficient products.

Demand for sustainable solutions is

Eco-Friendly products (less water, less air,

Real estate price drives reduced floor

Multi-tasking products, efficient design, area

High labour cost.

Demand for more confortable and safe

Products should be easy to operate and to

Lack of qualified people in Foodservice

10 trends driving change in Foodservice Industrycontinues

Front cooking continues to be the trend for

Visual aspect is becoming more and more

QSR and Hotel chains accelerate their

Pressure for manufacturers to be more global

Asset Management becoming key for large

Monitoring provides clear accountability and

Air pollution becomes critical in many

Emission control is becoming a must (air,

10. Cook and serve food anywhere to multiply

10. Full mobility of the cooking equipment and

10 global trends driving change in Foodservice Industry

1. Energy price will continue to rise

1. High demand for Energy Efficient products

2. Demand for sustainable solutions is stronger

2. Eco-Friendly products (less water, less air, less

3. Real estate price drives reduced floor space of

3. Multi-tasking products, efficient design, area

4. High labour cost

4. Demand for more confortable and safe kitchens to

5. Lack of qualified people in Foodservice

5. Products should be easy to operate and to maintain.

How much exhaust is enough ?

Duct is as big as the hood?

Open the door and then switch

Supply Outside Fresh Air

Supply Air Conditioning Air

Lots of $$$ goes through the hoodwhy should we care?

HVAC & kitchen equipment contributes up to 80% of total

Cooler Freezer & other

Start from the heat source: cooking equipment!

Adding 10 kW to appliances energy input may double contribution to the

Kitchen energy consumption is driven primarily by cooking process &

Use more efficient cooking process!

Use best-in-class ENERGY STAR equipment

When possible prefer electrical versus gas

Even when it comes to charcoal cooking or

How to reduce HVAC energy ?

Avoid drafts with:

proper balance between exhaust and supply

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

Professional kitchens are not static environments, why the

Modulates below design

DCV becomes mandatory in USA!

How it saves energy on heating and cooling?

How it saves energy on heating and cooling?

A MUST for any DCV

How it saves energy on heating and cooling?