Commercial kitchen ventilation (CKV) systems are critical to maintaining an efficient, safe and clean kitchen operation. By removing smoke, volatile organic compounds, grease particles and vapor that result from cooking, CKV systems support proper temperatures and improve air quality in a kitchen.

However, ventilation systems use a considerable amount of energy. According to the California Energy Commission, exhaust hoods and HVAC systems account for about 30 percent of the energy consumption in the average commercial kitchen, so selecting the right system is critical.

Lower Air Volumes Means Less Energy Consumption

Air volume is directly related to energy consumption. The higher the air volume, the higher a client’s energy bill. Gaylord Industries is focused on developing CKV systems that achieve lower air volumes and save energy for customers.

The new Gaylord ELX Series Ventilator uses breakthrough technology to provide lower air volumes in even the most challenging cooking configurations. This technology delivers more energy saving, more Leadership in Energy and Environmental Design (LEED) credit opportunities, and more air saving at less capital cost and at a lower operating cost. Studies conducted by Gaylord in more than 50 markets indicated that most customers using the technology can experience a return on investment in only two years.

“An exhaust hood with lower air volume has become a must-have feature for many foodservice operations,” says Mike McNeel, director of business development for Gaylord Industries. “Lower air volumes can translate into energy saving and reduced operating costs. For customers who are interested in achieving LEED certification, the ELX can contribute to their LEED points.”

The Scientific Stuff

Gaylord achieved lower air volumes by linking new design features with natural forces to improve airflow without mechanical, or active, assistance. By changing geometry, both capture and containment are improved using an uncomplicated passive approach that is less costly to install and operate.

Passive features consist of subtle yet specific geometric angles in the hood design that naturally capture and contain cooking emissions. Active features can include mechanical devices such as low-flow fans and high-velocity jets to force-feed emissions back into the exhaust hood.

The improved capture and containment mean the ELX Series can offer air savings of up to 35 percent over competitive solutions while significantly outperforming them—even in the five most challenging tests conducted by the Food Service Technology Center’s CKV laboratory.

Passive Approach Is Better, Naturally

Gaylord ELX Series Ventilators with high-efficiency XGS extraction use energy already produced by the thermal plumes that rise naturally during the cooking process.

“By adding passive features to the hood, Gaylord took advantage of the thermal plume that rises naturally from the cooking process to dramatically reduce the exhaust airflow,” explains McNeel.

The patent-pending technology used in Gaylord’s passive approach incorporates four major design innovations: a redesigned rear capture wall, a new capture lip radius, improved angle and inlet slot spacing for the XGS extractor, and a new canopy radius.

This innovative design optimizes airflow and eliminates lost air and stagnation. The result is virtually 100 percent capture of the rising thermal plume, which then accelerates naturally due to hood design geometry and flows directly into the advanced XGS extractor. In addition to being extremely energy efficient and less costly, this approach is easier to clean and maintain.

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