Kitchen energy management firm Quintex says more clients are turning to it for help in the wake of spiralling utility costs.

It has been reported that rising energy prices have forced 90% of restaurateurs to reassess their menu prices in a bid to absorb the extra outlay.

And that, says the Berkshire-based company, plays perfectly to the strengths of its ‘Cheetah’ demand controlled ventilation (DCV) system.

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The device incorporates sensor technology to detect cooking activity levels and reduce ventilation fan speeds so that extract rates are matched to cooking demands, hence optimising energy use.

Simon Jarman, Quintex’s chief executive, claims it has been able to help some clients shave up to 80% off their fan energy usage.

Whitbread Premier Inn and Beefeater restaurants have installed the Cheetah system across their property estate and Quintex claims annual average energy savings have been estimated at 3,140,000 kWh and 1700 tonnes of carbon.

Roast Restaurant in Borough Market has seen annual savings of approximately 73,500kWh and 32 tonnes of carbon since deploying the technology, meanwhile, which works out as a 70% reduction in the restaurant’s ventilation energy consumption and £7,290 more a year in its pocket.

Quintex also says that Claridge’s has reported an annual saving of more than £10,000 and nearly 50,000kWh after installing the system on its supply and extract fans.

“Without a doubt, rising energy costs represent a key concern for all operators in the hospitality sector,” stated Jarman. “In order to minimise these bills, savvy operators are turning to DCV to reduce the energy used by their ventilation systems.

Quintex claims it can help companies significantly reduce their ventilation costs.

Tags : catering equipmentEnergy efficiencykitchensManufacturersProductsutility
Andrew Seymour

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