If you're considering demand control kitchen ventilation for your kitchen or your program,
it's important to understand how it's worked for others and in what conditions. Over time we expect to collect field test reports demonstrating field performance across several market segments, climate zones, and demand control kitchen ventilation (DCKV) system types.

In April 2013, we received our first field test report.

Here’s a glimpse of what DCKV did for a full-service restaurant in Oregon.

Restaurant Name: Shari’s Café and Pies

Market Segment: Full Service Restaurant
Location: Milwaukee, Oregon
Demand control kitchen ventilation system manufacturer: Gaylord Industries
Annual fan energy savings from adding DCKV: 30%, 10,000 kWh, $800*
Annual heating savings from adding DCKV: 11%, 1100 therms, $1,000**
Learn more about this field test

 

 
 
 

Brian Hale of Shari's Cafe and Pies, courtesy of Shari's Cafe and Pies “It’s going to be cost-effective. You’re going to have better communi-
cations with your staff and kitchen.”

Brian Hale, General Manager,
Shari’s Café and Pies 

Photos courtesy of Shari's Cafe and Pies

*Dollar savings are based on 8.3 cents per kWh, the average annual price of electricity in Oregon in 2012
  for commercial customers. (Source)
**Dollar savings are based on $9.60 per 1000 cubic feet of natural gas, the average annual price of natural
   gas in Oregon in 2011 for commercial customers. (Source)