No commercial kitchen is issue free. Some have air quality problems; others suffer from ventilation issues. There’s always something that makes the space either unsafe, unhealthy, or uncomfortable to be in. While each of these issues can be addressed on their own—each having their own individual remedies and ways to solve them—there are few resolutions that will address all of them.
Demand control kitchen ventilation (DCKV) systems are one of these solutions. DCKV systems can fix a lot of maladies that are troubling your kitchen and dining spaces, along with fixing a few general building issues that you might be running into. This article will discuss how DCKV systems can make a huge difference in your building environment.
#1: DCKV Reduces Smoke, Effluent, and Other Airborne Contaminants
The point of your kitchen hood ventilation system is to greatly reduce the smoke and effluent caused by the cooking process. The problem is that many standard kitchen hood ventilation systems do not react quickly enough to begin capturing smoke as soon as it appears. Others simply operate at full power continuously, leading to greatly increase energy usage and utility costs.
DCKV systems like Melink’s Intelli-HoodTM utilize dual sensing technology to immediately detect cooking effluent and smoke. Using two different types of sensors, temperature and optic, Intelli-Hood remains ahead of the curve, automatically reacting to the presence of cooking and flames and activating on your kitchen hood ventilation fans to efficiently vent out the smoke.
#2: DCKV Reduces Fire Hazards
DCKV systems reduce fire hazards in your commercial kitchen by:
- Detecting when the air temperature in your cooking area is too high
- Properly venting air out of the cooking area. When air settles in a cooking area, so does the grease and other particles it contains. These particles can be ignited if flames become too high from a cooking surface.
DCKV systems meet and exceed notable standards from NFPA 96, the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations.
#3: DCKV Creates a Safer, More Comfortable Working Environment
Working in a commercial kitchen can be demanding and highly uncomfortable if your kitchen hoods aren’t operating properly. DCKV systems help to alleviate some of the discomfort kitchen workers have by increasing the quality of the air in the environment and creating a more comfortable workspace. When your commercial kitchen space is properly ventilated, it helps reduce:
- Germs and bacteria that cause sicknesses
- Airborne pollutants that activate and exacerbate allergies
- Smoke and effluent that are harmful to breathe in for long periods of time
- Odors that can cause headaches and uncomfortable working conditions
- Temperatures in the workspace by forcing out hot air
When your employees have a better work environment, they are less likely to be out sick and have health issues and are more likely to be happier, have longer tenures, and be more productive.
#4: DCKV Reduces Your High Utility Bills
Much of the costs associated with running a large facility go to HVAC energy costs. Electricity and heating and cooling bills are higher when you have kitchen ventilation hoods that constantly run, pulling air out of your facility. This means that more make-up air will then have to be supplied to the space. DCKV systems regulate the power output of kitchen hood fans, greatly reducing the energy use by only operating as needed. To learn more about how a DCKV system works, read this quick guide.
The energy savings you gain from using a DCKV system are immediate and quickly add up. See how your system can begin paying for itself immediately.
Have questions about demand control kitchen ventilation or Melink’s Intelli-hood system? Get in touch with us today!