Issue link: https://www.e-digitaleditions.com/i/58508
Foster continued savings in time and money. The Bottom Line Costs vary substantially from the purchase price of a sys- tem and the operating costs, so it would be prudent to have the system manufacturer provide the estimated cost of oper- ation as well as the initial cost of the equipment to create value proposition. The following graph shows the relative cost difference for the various PCU options based on cook- ing load. PCU type ESP cost of Cooking duty Light Medium Heavy operation ESP purchase price Moderate High Multi-stage filtration Low Multi-stage filtration Low Low High Moderate High Low Extra Heavy Moderate Moderate Moderate High Very High Not recommended NA purchase price A ballpark estimate for a 100-seat restaurantwith 20-24 feet of cooking line could cost $50,000 for a multi-stage filter sys- tem and $75,000 for ESP system.Adding odor control mod- ules can add an additional $25,000 to either option.You also have the option of mixing systems or omitting PCU on hoods with little or no grease or particulates like those over steam kettles, bake ovens, etc. Each method has its pluses and minuses and directly relates to the cost of the systems purchased as well as their intended use, but generally, the more money spent upfront the lower the operating cost (which favors the ESP).However, if your cus- tomer has only two years left on their lease, but is forced to implement some type of system, multi-stage (bag filters) are definitely the way to go. Occasionally, you may find projects where there's a margin- al value in installing a PCU system,with or without odor con- trol. In this scenario, the systemisn't required by local code or lease, but the building owner or foodservice operator is con- cerned about future complaints or challenges. Perhaps a new residential building may be built on an empty lot,or the menu may change to more aromatic offerings. My suggestion in these situations is to provide a ductwork"plug"that will allow a future PCU to be installedwithoutmajor rework of the exist- ing block iron duct or routing.Or,a basic PCU can be installed and a"plug"provided for a future odor control module. If pos- sible an electrical service or conduit should be installed,along with a drain and water line for a self cleaning system. Who Supplies the PCU System? While chain restaurants often assign the grease exhaust hood, duct and fan to the mechanical or HVAC contractor in private and public projects, the kitchen ventilation,CKV, is in the foodservice equipment contract. The exhaust ducts and fans are in the mechanical contract. Depending on how it is specified, the PCU system could effectively be claimed by either the foodservice equipment contractor or general con- tractor. Major grease hood manufacturers either offer PCU's as part 26 FEDA News & Views of their standard catalog offerings or partner with vendors who provide compatible systems. These vendors can design and specify a completely integrated system and assume full responsibility from the hood through the PCU.Only the duct- work and utility services need to be provided by the general contractor or themechanical contractor. If therewas a change in the hood or cooking equipment, the size or configuration of the PCU would be adjusted as well. Linking them to a sin- gle contract would be similar to packaging a remote refriger- ation rack with the coolers and freezers it supports. A Few FinalThoughts When faced with a difficult kitchen exhaust condition, it's best to consultwith skilled professionals to determine the best solution for the site's specific challenges.Take into account the expected performance of the system in regards to smoke only or smoke and odor and to what level. If the site is going to dis- charge the exhaust duct over the front door of the restaurant, itwill need to be able tomanage the smoke and odor to a very high degree. If it's discharging into an alley with no air intakes or open windows, the lowest initial cost may be the best solu- tion, as it is not a highly visible site and will likely be ignored. continued on page 40