15115_Milspec_ Case Study_2014

Context:In effort to evaluate the potential of Demand Control Kitchen Ventilation (DCKV) technology, the US Army Engineer Research and Development Center (ERDC) designed, executed, and evaluated a field study. Melink Intelli-Hood® was installed in four dining facilities at Department of Defense (DoD) locations in different climate zones across the United States. These kitchens typically serve a high volume of many meals in short time periods and are excellent candidates for DCKV kitchen controls equipment to reduce energy usage of kitchen hood fans. Baseline measurements were taken before the installations and the energy savings were determined after several months of data.

Performance Objectives:1. Demonstrate a savings of at least 30% in energy use2. Maintain or improve occupant comfort

Results:1. All four dining facilities saved more than 30% energy2. Comfort and noise level maintained and/or didn’t report any complaints

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Military Base RetrofitJuly 2014

Intelli-Hood® controls installed in four DoD dining facilitiesRichmond, VA; Rapid City, SD; Colorado Springs, CO (2 facilities)

AIR FORCE ACAdEMy SAvINgS PER yEAR

47% kWh

64% therms

63% MmBTU

FT. CARSONSAvINgS PER yEAR

43% kWh

68% therms

67% MmBTU

ELLSWORTh AFBSAvINgS PER yEAR

42% kWh

67% therms

65% MmBTU

FT. LEE SAvINgS PER yEAR

54% kWh

72% therms

68% MmBTU

Richmond, vA Rapid City, Sd Colorado Springs, CO

Colorado Springs, CO

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Results:The following parameters were found to maximize ROI:

• Relatively large exhaust hood systems (min. of 5,000 CFM)• Climate requiring significant heating and/or cooling of makeup air• Relatively long operating hours• Med-High utilitiy costs

Table- Summary of energy savings provided by Intelli-Hood® DCV system on kitchen hoods

Before and After Intelli-Hood® Graphs

From section 8.3 of the field report:Procurement Considerations:Some vendors offer systems that use only temperature sensors, i.e., they do not use optical or opacity sensors. This is not recommended since the opitcal sensors provide an indication of cooking when the exhaust air has not yet reached the setpoint temperature. Thus, the hoods would continue to operate at a low exahust rate and cooking effluent would spill form the exhaust hood. Temperature-only systems are usually set to higher exhaust rates to mitigate this issue.

Test Site Energy Before Intelli-Hood® Energy After Intelli-Hood® % SavingskWh/yr Therms/yr MMBtu/yr kWh/yr Therms/yr MMBtu/yr kWh/yr Therms/yr MMBtu/yr

Fort Lee 215,560 23,716 3,108 99,294 6,436 983 54% 72% 68%

Ellsworth 8,889 3,548 385 5,169 1,166 134 42% 67% 65%Fort Carson 29,313 22,546 2,355 16,582 7,043 761 43% 68% 67%USAFA 60,655 18,975 2,105 31,885 6,722 781 47% 64% 63%

Totals 314,417 68,785 7,952 152,930 21,367 2,659 51% 67% 66%

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