The project involves fitting professional kitchen extractor hoods with heat recovery systems on the exhaust air fan. This recovery can be performed in three different ways:
via an air-to-air recuperator integrated into the hood which propels the preheated air into the kitchen (integrated compensation).
via a separate air-to-air recuperator which also allows the make-up air to be preheated through a plate heat exchanger.
via an air/water heat recovery unit to pre-heat domestic hot water
The company will be able to save an estimated 70-100% on heating consumption in the kitchen, and around 50% on domestic hot water production, by installing this technology, which has been on the market for over 5 years. However, implementing this measure can be complex with a medium-to-long-term return on investment, and requires the temporary shutdown of production during the technical installation stage.
Utilization of condenser heat for domestic hot water production in a restaurant.
A refrigeration cycle works by drawing heat from the evaporator and discharging it to the outside (condenser). The project’s idea consists in recovering this heat to be discharged to preheat domestic hot water (DHW), which is necessary in every restaurant. The exchanger is placed between the compressor and the condenser of the cooling unit.
In practice, recovery can be implemented in three different ways:
Via external exchanger: an exchanger is connected on one side to the compressor outlet and on the other to the hot water tank (partial recovery).
Via internal exchanger: a “desuperheater” through which the refrigerant flows are inserted at the bottom of the hot water tank upstream of the condenser.
Via condensation water collector: all the refrigerant is condensed inside the hot water tank (total recovery).
By installing this technology, which has been available on the market for more than 5 years, the company can save significantly on its energy bills, and even cut its hot water consumption, which will result in reducing its carbon footprint (the benefits will depend on the initial mode of domestic hot water production). However, implementing this measure can be complex and taking into account energy costs alone may not be sufficient for a return on investment. It also requires temporary production shutdown during the technical installation stage.
Decentralisation of domestic hot water production with or without thermodynamic water cylinder
The project consists in separating the hot water production system from the heating system. This can be done in two ways:
through partial decentralisation in summer, by adding a small boiler to heat the domestic hot water. It will allow to shut down the main boiler in summer but will still be connected to the hot water system. Decentralisation can also not be total if the domestic hot water production system is separate, either following the installation of a thermodynamic water cylinder operating at high temperature (advantage of the COP on electricity consumption linked to the production of DHW compared to an electric boiler)
through the installation of a boiler sized to cover the DHW requirement, or the installation of suitable electric boilers with storage capacity to limit power demand peaks.
This technology is particularly suitable for hotels with a high demand for domestic hot water. Setting up this new technology will allow the company to save energy, while reducing its carbon footprint. However, implementing this measure can be rather complex with a medium-to-long-term return on investment, and requires the temporary shutdown of production during the technical installation stage.
Heat recovery via heat pump on grey water or cooling circuit
The project consists in recovering the heat lost in the grey water system (showers, sinks, washing machines, dishwashers, etc.) of a hotel or restaurant by reusing it to heat domestic hot water (large consumption in such facilities). The process involves the recovery of heat via a water-to-water heat pump from a cold source at high temperature throughout the year.
This technology is particularly suitable for hotels with a high demand for domestic hot water.
By installing this technology, which has been available on the market for more than 5 years, the company can save on its energy bills and reduce its carbon footprint. However, implementing this measure can be rather complex with a medium-to-long-term return on investment, and requires the temporary shutdown of production during the technical installation stage.
Heat recovery from the condensers of the refrigeration units to preheat domestic hot water (DHW)
A refrigeration cycle works by capturing heat from the evaporator inside the cold rooms, to subsequently discharge it towards the condenser outside the building. This project aims to recover this heat to preheat domestic hot water (DHW) which is a must in all butcher shops. To do this, a heat exchanger is installed between the compressor and the condenser of the refrigeration unit.
This measure could reduce energy consumption and carbon emissions by 10 to 30%, thereby significantly reducing or even eliminating energy demand for domestic hot water (DHW) production. However, its implementation is complex and will require a temporary production shutdown to during the installation.
The heat recovered from the condensers of the refrigeration units is used to heat domestic hot water. It is a refrigeration cycle that works by drawing heat from the evaporator and discharging it to the outside (condenser). The idea behind the project involves recovering this waste heat to preheat domestic hot water (DHW).
This technology is suitable for food businesses with refrigeration units (cold rooms, refrigerated units, air conditioning, etc.).
By installing this technology, which has been available on the market for more than 5 years, the company can save on its electricity bills and reduce its carbon footprint. However, implementing this measure can be complex with a medium-to-long-term return on investment, and requires the temporary shutdown of production during the technical installation stage
Replacement of a gas or fuel oil oven with an electric oven (baking ovens)
The project consists in replacing an existing oven running on gas or fuel oil with an electric oven using infrared to bake the product.
Installing this technology, which has been available on the market for over 5 years, can save a company up to 80% on the oven’s energy consumption, as well as considerably reduce its carbon footprint because of its transition to a new energy source (from gas/fuel oil to electricity). However, this measure is rather difficult to implement, would entail a medium-to-long term return on investment, and requires a production shutdown during installation.
Waste heat recovery in oven exhaust system (baking ovens)
The project consists in installing a heat exchanger to capture the waste heat from the oven to heat the bakery store and to produce domestic hot water.
Installing this technology, which has been available on the market for more than 5 years, will allow the company to save up to 20% on its electricity consumption as well as reduce its carbon footprint by up to 20%. This measure is rather complex to implement, would entail a medium-to-long term return on investment, and requires a production shutdown during installation.
Reflective coatings can be applied on the plates as well as on the interior walls and burners of existing ovens or on new installations. The coatings are made of high-emissivity ceramic materials which increase the energy efficiency of the oven by absorbing heat and returning it to the product in the form of infrared radiation, thus reducing the heat input via the burner.
By installing this new technology, the company will save up to 20% on gas consumption and also reduce its carbon footprint by around 20%. This measure is easy to implement, has a quick return on investment, and does not require a production shutdown during installation.
Replacement of a traditional oven with a multi-level oven (baking ovens)
The project consists in replacing a conventional oven that does not allow to bake different products simultaneously with a multi-level oven that optimises the capacity of the oven, thus reducing its operating time for the same production.
Installing this technology, which has been available on the market for more than 5 years, will allow the company to save up to 10% on its electricity consumption as well as somewhat reduce its carbon footprint. While the cost of energy alone cannot justify this measure, it allows greater flexibility and potentially an optimisation of baking time and therefore an increase in yield. This measure is not easy to implement and requires a production shutdown during installation.
