1 / 13

HOTEL RESTAURANT

HOTEL RESTAURANT. Accor : Novotel, Paris. Project Description Dimensions of cooking area : 11x 8.3 - 91 m², 3 m high The kitchen is open 7 DAYS days a week and 14 hours a day Simultaneous coeff : 0.7 Temperature condition of kitchen : 23°C Relative humidity, HR : 60%

saeran
Download Presentation

HOTEL RESTAURANT

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. HOTEL RESTAURANT Accor : Novotel, Paris • Project Description • Dimensions of cooking area : 11x 8.3 - 91 m², 3 m high • The kitchen is open 7 DAYS days a week and 14 hours a day • Simultaneous coeff : 0.7 • Temperature condition of kitchen : 23°C • Relative humidity, HR : 60% • Outside temperature : 30 °C • Lighting load in the kitchen : 4 Kw

  2. H.E.L.P : Hood Engineering & Layout program • Heat load based design on kitchen exhaust • Effect of air distribution type factored for hood performance • Accounts for non hooded equipment • Energy savings and improved I.A.Q.

  3. Kitchen Layout Block III 15 15 15 Block II Block I 14 10 4 7 13 3 9 6 12 2 8 5 11 1

  4. Item Qty Designation Dimensions Elec kW Gas kW 1 1 Kettle steamer 1200x800x900 18 2 1 Table 500x800x900 - - 3 1 Kettle steamer 1000x800x900 15 4 1 Kettle steamer 900x800x900 14 5 1 Braising pan 1400x900x900 18 6 1 Braising pan 1000x900x900 15 - 7 1 Braising pan 1200x900x900 18 8 1 Braising pan 1300x900x900 15 9 1 Table 1000x800x900 10 1 Braising pan 1300x900x900 18 11 1 Range (4elements) 800x900x900 16 12 1 Table 1000x800x900 - - 13 2 Fryer 400x800x900 15 14 1 Table 800x800x900 15 3 Convection (double stack) 1000x900x1700 17 Cooking appliances informations

  5. Layout result

  6. Layout result: Plan view • Using Halton HELP software shows that the exhaust flow of the Capture Jet hood is only: • 17 102 m3/h

  7. Layout result: 3D VIEW Selected system : KVF Capture Jet hood with Supply Air

  8. Energy and Cost Comparison Using the Halton H.E.A.T. Software

  9. Project description • Comparison of two systems: • Halton model KVI hood with Capture-JetTM technology versus exhaust-only hood. • Hotel is located in PARIS

  10. Heating Fan Cooling Annual costs (€) • This screen presents the annual • Heating, • Cooling, • Fan & Ductwork, • operating costs for the two different hood types.

  11. Pay-Back time report The energy savings report presents the financial and environmental benefits of investing in a Halton system In this case, the savings in air-conditioning were less than the added cost of the Halton hood providing and immediate payback to the end-user

  12. Hood type Capture Jet - KVF Exhaust-only Fan energy 1580 € 2769 € Heating energy 9519 € 14645 € Cooling energy 1883 € 2896 € Total 12 982 € 20 310 € Annual cost Upon examining of table above, it becomes apparent that the KVF hood could save over 7328 €uro in annual operating costs for Paris, France. Using the exhaust flow rate of 17102 m3/h of the KVF hood as a basis, the exhaust only hood is calculated to need 23 985 m3/h. The net effect is that the payback for the KVF is instantaneous.

More Related