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Clima 2007
Energy efficient solutions for restaurants


Energy efficient technologies for commercial kitchen ventilation - Don Fisher,
President/CEO, Fisher Nickel, inc.

Current innovations in grease filtration efficiency makes heat recovery
a reality in CKV - Andrey Livchak, Chief Technology Officer, Halton Group America

Energy efficient cooking appliances - Jeremy Hobbs, Managing Director, Enodis UK Foodservice, Enodis Corporation

Foodservice operator perspective - Frank Kohout, PE, Corporate Mechanical Engineer, Worldwide Architecture, Design and Construction, McDonald's Corporation

This workshop presented an overview of the energy intensity in the restaurant or commercial foodservice sector with a focus on the energy efficiency potential for kitchen ventilation, application of exhaust hood demand-ventilation control, grease remove and its importance to exhaust air heat recovery, new energy efficient technologies in cooking equipment and an energy user perspective on the state-of-the-art energy efficient technologies (including integrated appliance/hood systems, CO2 based refrigeration systems and UV grease control).

The objective of the workshop was to identify commonalities and differences in the design of kitchen ventilation systems in North America and Europe and build on synergies between the two. This will be facilitated by the harmonization of standards and increased collaboration [e.g., design guide] between ASHRAE and REHVA. Obviously the long-term objective is increased IEQ and energy efficiency in this sector in both the North American and the European communities.