Controlled deduction halves energy consumption
Extractor hoods and ventilation ceilings not only remove the cooking fumes and the used room air, they also supply the kitchen with fresh, oxygen-rich outside air. This exchange of air often costs money. With intelligent speed control, however, a lot of energy can be saved.
The situation in commercial kitchens is often bizarre: pots and pans are not covered and the ventilation is running at full speed. Even outside of the main cooking time, nobody often switches the ventilation to a lower level. The waste of energy is obvious.
In order to improve the economy of ventilation, the Swabian hood manufacturer Rentschler Reven recommends the digital automatic control RSC-H, whose microprocessor continuously adjusts the speed of the exhaust fan to the cooking intensity. Temperature and humidity sensors measure the vapor density; the controller then increases or decreases the suction power. If the hood spans several cooking zones, each zone is regulated separately. Modern EC fans with an integrated frequency converter make it possible. The new control concept saves up to 50% energy, extends the service life of the grease separator and avoids unnecessary drafts.
Automatic control is possible for extractor hoods and smaller ventilation ceilings. In the case of new hoods, it is integrated at the factory, and the automatic control can be retrofitted to existing systems.
A case study: The extractor hood of a hotel kitchen has an exhaust air output of max. 2,000 m³ / h. It causes energy costs of € 6,000 a year. Controlling the exhaust air flow as needed would cut the costs in half, saving around € 3,000 a year.
The intelligent controller RSC-H is also a contribution towards Kitchen 4.0. BACnet IP, Modbus IP, analogue or digital signals allow connection to a building management system. Further information on the RSC-H system can be found on an additional blog article: