the 21st century kitchen. 未來21世紀廚房 · a carbon neutral event. 零碳排会议. halton...

A CARBON NEUTRAL EVENTA CARBON NEUTRAL EVENT

2011 FCSI APD PUBLIC SEMINAR AT HOTELEX SHANGHAI2011 FCSI APD PUBLIC SEMINAR AT HOTELEX SHANGHAI

THE 2THE 211STSTCENTURY KITCHEN.CENTURY KITCHEN. 2121


Energy Saving Ventilation Energy Saving Ventilation Recycling SystemRecycling System

: : Rudolf KitzbichlerRudolf Kitzbichler.. (())


Halton A la carte 2015, in 2005 20052015


Looks similar, but is this already the final solution?

NO! !


Issues with recirculating units (for full cooking)

No Heavy cooking possible, only for limited show cooking

Insufficient filtration, pollutants & particles submitted back into the room

Hot air submitted back to the room

Insufficient capture & containment

Increased maintenance costs for filter changing & cleaning

Invisible cooling of cooked food through introduced air stream

Only certain type of kitchen appliances possible

A CARBON NEUTRAL EVENTA CARBON NEUTRAL EVENT A CARBON NEUTRAL EVENTA CARBON NEUTRAL EVENT

Challenges: US Catering Industry in brief

More than 434 thousand restaurants in the US employ 12 million people and contribute 148 billion kWh (506 trillion Btu ) to annual energy consumption. (NRA, 2004/2005 Restaurant Industry Operations Report)43400012001480506 ,2004/2005

Restaurants operate in a very competitive environment with profit margins of 5% and less. Restaurant operators struggle to reduce capital investment to open a store.5%

Only one out of five newly opened restaurants survives for five years or longer.

In spite of the fact that ventilation equipment is responsible for a significant portion of restaurant operating costs, it is given the last priority in the capital investment budget.


Challenges: Energy Consumption

Demand for energy efficient system is higher than ever !

Source : EDF (Electricit de France) estimate. Syndication Norestauration N413, october 2004.EDF.Norestauration413200410

Sanitary Hot Water -

Cooking - HVAC - Cold Others - /

Energy consumption in a kitchen -

Instituational - Commercial -

25%22% 25%

34% 30%

20%20%

24%


Challenges: Indoor Air Quality, Pollutants & Health

Grease

Cooking Odours

Heat

Smoke



Fisk (97/98): respiratory infection cases 6-14 billion USD/a; allergy and asthma 2-4 billion USD/a; sick buildings 15-38 billion USD/a; working efficiency 20-200 billion USD/aFisk97/9860-14020-40 150-380200-2000

Li (1993) measured particle size distribution from scrambling eggs, frying chicken and cooking soup. Based on measurements, the concentrations of sub micrometer particles increased 10-times during cooking.1993

Shuguang (1994) analyzed various samples of cooking oil fumes. They found out that there is high concentration of carcinogens in cooking oil fumes. This is likely the reason for high incidence of pulmonary adenocarcinoma in Chinese women.Shuguang1994



Unknown substances in the air through food production

200 volatile reacting products during roasting & grilling200

Can be in form of gases, steam, vapors and aerosols

short-warp aldehydes, formaldehyde, acrolein & tr-2 hexanal are particularly criticaltr-2

long-term exposure may even cause permanent (irreversible) damage


Challenges: Productivity

The Dutch government (UWV department 2002) : The working disability numbers vary per profession. The highest numbers are respective in 1. Catering 2. Butchers 3. Garbage collectors 4. Construction workersUWV2002 1. 2. 3. 4.

Scweisheimer (66): in industry, the average performance of workers dropped by 10% at 30 C, by 22% at 32 C and by 38% at 35 CScweisheimer6630 C10%32 C22%35 C38%

Wyon (96): cost-benefit analyses that assume an impact on productivity of 0.5 % have shown the payback time is 1.6 yearsWyon960.5%1.6



Estimated productivity loss under warm working conditions

60

65

70

75

80

85

90

95

100

22 23 24 25 26 27 28 29

Temperature ()

Pro

duct

ivity

(%)



Based on data from NRA, 2003 & assuming kitchen staff accounts for 50% of the whole restaurant labor costs.NRA200350%

4%30%

66%

Profit Labor costs Other expences

8%26%

66%

0%

66%

34%

Productivity

dropped by25%

Produc

tivity

increas

ed by

25%


Challenges: Safety

Safety issues such as fire, hygiene and air pollution are now part of the decision making process!

Regulations, Codes & Guidelines will be or are already in place to guarantee a minimum level of safety and respect of environment.


A total solution is needed to achieve target Halton: High Performance Kitchen

:

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Heat Reclaim

Generic hood version design being finalized over appliances like gas fryers and griddles.

Evaluating the payback with a system to preheat the hot water in a store.

Most QSRs use about 500 gallons of water a day. QSR500


Filtration process


Total solution for Pollutants & Heat reduction

Active carbon filters section

Disposable bagfilters section

Disposable panelfilters section

Fan section

Absolute filtersSection

Heat Recovery


Heat Load Based Design is a must!!!

Heat Load Based Design is the calculation of the exhaust rate according to the heat released by the cooking equipment.

Schlieren Thermal Imaging makes possible to see the thermal plume that is normally invisible. This plume can be quantified.

Heat Load Based Design is based on kitchen equipment tested through Schlieren.


Appliance location and low-proximity extraction

A. Appliances in the corner with canopy wall hood -

B. Appliances at the wall with canopy wall hood -

C. Appliances in the middle with canopy island hood -

D. Appliances at the wall with close proximity hood-


Reduction of Pollutants with low velocity make-up air

MIXED AIRFLOW

LAMINAR AIRFLOW FROM TOP

LAMINAR AIRFLOW FROM SIDE

LAMINAR AIRFLOW FROM SIDE

+ ADDITIONAL DIRECT EXTRACTION

MIXED AIRFLOW - LAMINAR AIRFLOW FROM TOP - LAMINAR AIRFLOW FROM SIDE - LAMINAR AIRFLOW FROM SIDE - + LOW PROXIMITY EXTRACTION - +

Impact of different make-up air types on the concentration of various pollutants

PresenterPresentation Notes3. Schadstoffsituation in der Kche

Da dieses Thema viel zu selten im Zusammenhang mit Kchenlftung diskutiert wird mchte ich ein wenig ausgiebiger darauf eingehen. Luftfremde Stoffe entstehen bei nahezu jeder Erhitzung von Lebensmitteln;Beim Grillen und Braten wurden bis zu 200 flchtiger Reaktionsprodukteaus Bratfett und Bratgut nachgewiesen.

Es gilt als sicher, dass es sich dabei auch um gesundheitsschdliche Stoffe handelt. Art und Menge dieser Stoffe hngen vor allem von der Fettqualitt, vom Fettgehalt des erhitzen Lebensmittels und der Temperatur ab.

Die entstehenden Zersetzungsprodukte treten Gas-, Dampf- und Aerosolform auf.Sogar im Wasserdampf konnten Inhaltstoffe mit chemisch irritativer (gewebe reizend) Wirkung nachgewiesen werden.

Als besonders kritisch sind toxikologisch Inhaltstoffe die karzinogene und mutagene Eigenschaften aufweisen, wie z.B. kurzkettige Aldehyde wie Formaldehyd, Acrolein, und tr-2 hexanal. (siehe Tabelle 1)

Neben akuten Reizerscheinungen, insbesondere an den Schleimhuten knnen bei lngerfristigen Expositonen bleibende (irreversible) Schden auftreten.

Die Mutagenitt der Aerosole (fein verteilte, flssige oder feste Partikel ) in den Kchendmpfen wurde durch verschiedene Autoren bzw. Studien belegt.

Eine eindeutige Zuordnung zu bestimmten chemischen Verbindungen scheitert bisher an der Komplexitt des vorliegenden Gemisches.Stoffe mit nachgewiesener krebserzeugender Wirkung treten in ungnstigen Fllen beim Zusammentreffen mehrerer Faktoren auf.

So knnen z.B. Nitrosamine beim Grillen von gepkeltem Fleisch und polycyclische aromatische Kohlenwasserstoffe (bekannt aus dem Zigarettenrauch) beim Verbrennen bzw. Erhitzen von Lebensmitteln ber 250C gebildet werden.


Mixed: t = 8K Low velocity: t = 2-4K

Influence of make-up air type on room temperature


100% Capture & Containment 100%

ASTMF 1704-99

100%

100%

m3/h

PresenterPresentation Notes3. Schadstoffsituation in der Kche

Da dieses Thema viel zu selten im Zusammenhang mit Kchenlftung diskutiert wird mchte ich ein wenig ausgiebiger darauf eingehen. Luftfremde Stoffe entstehen bei nahezu jeder Erhitzung von Lebensmitteln;Beim Grillen und Braten wurden bis zu 200 flchtiger Reaktionsprodukteaus Bratfett und Bratgut nachgewiesen.

Es gilt als sicher, dass es sich dabei auch um gesundheitsschdliche Stoffe handelt. Art und Menge dieser Stoffe hngen vor allem von der Fettqualitt, vom Fettgehalt des erhitzen Lebensmittels und der Temperatur ab.

Die entstehenden Zersetzungsprodukte treten Gas-, Dampf- und Aerosolform auf.Sogar im Wasserdampf konnten Inhaltstoffe mit chemisch irritativer (gewebe reizend) Wirkung nachgewiesen werden.

Als besonders kritisch sind toxikologisch Inhaltstoffe die karzinogene und mutagene Eigenschaften aufweisen, wie z.B. kurzkettige Aldehyde wie Formaldehyd, Acrolein, und tr-2 hexanal. (siehe Tabelle 1)

Neben akuten Reizerscheinungen, insbesondere an den Schleimhuten knnen bei lngerfristigen Expositonen bleibende (irreversible) Schden auftreten.

Die Mutagenitt der Aerosole (fein verteilte, flssige oder feste Partikel ) in den Kchendmpfen wurde durch verschiedene Autoren bzw. Studien belegt.

Eine eindeutige Zuordnung zu bestimmten chemischen Verbindungen scheitert bisher an der Komplexitt des vorliegenden Gemisches.Stoffe mit nachgewiesener krebserzeugender Wirkung treten in ungnstigen Fllen beim Zusammentreffen mehrerer Faktoren auf.

So knnen z.B. Nitrosamine beim Grillen von gepkeltem Fleisch und polycyclische aromatische Kohlenwasserstoffe (bekannt aus dem Zigarettenrauch) beim Verbrennen bzw. Erhitzen von Lebensmitteln ber 250C gebildet werden.


Plume spread in the ambience

Capture & Containment

100% Capture & Containment 100%


Energy saving through reduction of airflow rates: Demand Control Ventilation

The only possibility (at the moment) to make this Pollution Control unit smaller, is to reduce the airflow

rates to the minimum.


Controlled ONLY via exhaust air temperature sensorAirflow rate reduction: approx. 20%20%

Controlled via Exhaust air temperature & optical sensorAirflow rate reduction: approx. 30%30%

Conventional DCV systems DCV

Airflow rate reduction depending on number of fans & system settings


Ultimate DCV solution: M.A.R.V.E.L. Appliance status, Temperature & motorized dampers

DCV M.A.R.V.E.L.

Infrared radiation index sensors detect the rate of change & compare to temperature change to determine cooking status and adjust ventilation levels accordingly



Halton M.A.R.V.E.L. system Airflow rate reduction up to 45%

Halton M.A.R.V.E.L. - 45%


Additional requirements

Only electric kitchen appliances! NO gas & wood fired appliances!

Good Co-ordination between all involved parties

Insulated kitchen appliances

Certain percentage of fresh outside air is needed

Proper air balancing as well testing & commissioning

A CARBON NEUTRAL EVENTA CARBON NEUTRAL EVENT Halton - Enabling Wellbeing

Since the introduction of Halton Capture Jet in 1989, Halton has saved for our customers: 1989Capture Jet, 10,340,511,515 MWh of electricity (total of $930.6 Billion @.9 cents /KWh)10,340,511,515 [email protected]

79,090,622 Billion BTU of natural gas(total of $7.9 Billion @ $1 per Therm) 790,906,220 79@1

Reduced CO2 emissions to the atmosphere by 23,378,718 million pounds 2,337,871800CO2

Thanks for your attention!

Enabling wellbeing -

Slide Number 1Halton A la carte 2015, in 200520052015Halton A la carte 2015, in 200520052015Looks similar, but is this already the final solution?Issues with recirculating units (for full cooking)Challenges: US Catering Industry in briefChallenges: Energy ConsumptionChallenges: Indoor Air Quality, Pollutants & HealthChallenges: Indoor Air Quality, Pollutants & HealthChallenges: Indoor Air Quality, Pollutants & HealthChallenges: ProductivityChallenges: ProductivityChallenges: ProductivityChallenges: SafetyA total solution is needed to achieve targetHalton: High Performance Kitchen:Heat ReclaimFiltration processTotal solution for Pollutants & Heat reductionHeat Load Based Design is a must!!!Appliance location and low-proximity extractionReduction of Pollutants with low velocity make-up airInfluence of make-up air type on room temperature100% Capture & Containment100%100% Capture & Containment100%Energy saving through reduction of airflow rates: Demand Control VentilationConventional DCV systemsDCVUltimate DCV solution: M.A.R.V.E.L. Appliance status, Temperature & motorized dampers DCV M.A.R.V.E.L. Halton M.A.R.V.E.L. systemAirflow rate reduction up to 45%Halton M.A.R.V.E.L. - 45%Additional requirementsSince the introduction of Halton Capture Jet in 1989, Halton has saved for our customers:1989Capture Jet,

the 21st century kitchen. 未來21世紀廚房 · a carbon neutral event. 零碳排会议. halton...

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