The ventilation system is often the largest energy consumer in a foodservice establishment. At over a million foodservice establishments across the United States and Canada, the first thing staff turn on after the lights is the commercial kitchen ventilation system. The hoods, fans, and other parts of the ventilation system remove the smoke and heat of cooking from the building and bring in fresh air. Like adequate lighting, ventilation systems are integral to safe and comfortable commercial kitchen operation. And just like the lights, the commercial kitchen ventilation system is on from opening to closing.

But sometimes there's not a lot of cooking going on between meal times. Just as you can turn down the lights to save energy when the sun lights up a room, you can turn down the ventilation system when you're not cooking at full capacity. That's demand control kitchen ventilation (DCKV)—matching system operation to what's cooking.

Case studies have shown up to 70 percent energy savings with demand control ventilation, yet less than one percent of ventilation systems have demand control. 

Sharing Results to Increase Market Share

CEE members and manufacturers are working together to improve market penetration of demand control kitchen ventilation. We're gathering a credible, compelling body of evidence demonstrating the energy savings from DCKV across several market segments and product offerings. Together, we are revealing to customers, regulators, and other stakeholders that commercial DCKV can be a solid investment. We invite you to run a field test or view the results from the first field test.