Spring Air News

The Long-Term Payoff: Investing in Energy-Efficient Hoods for Commercial Kitchens

Tue, 01 Aug 2023 16:05:00 GMT

The Long-Term Payoff: Investing in Energy-Efficient Hoods for Commercial Kitchens

August 1, 2023

Efficiency is a crucial element for success in the fast-paced world of commercial kitchens. These bustling culinary hubs consume substantial energy daily, leading to daunting monthly operating costs. Investing in an energy-efficient hood emerges as one of the most effective solutions to enhance sustainability and reduce expenses. Though the upfront cost may seem slightly more than a traditional hood, the undeniable long-term return on investment (ROI) through energy savings and downsized equipment makes it the smart choice.

Let’s take a closer look at the effect an energy-efficient hood can have on helping to achieve cost savings.

1. Proper Sizing and Design

Energy Efficient hoods are designed with careful consideration of the specific cooking equipment they house below them. They are tailored to match the air volumes with the heat, smoke, and grease load generated by these specific cooking appliances which allows them to efficiently capture and remove pollutants without wasting energy. Traditional hoods may be sized with an excess of air movement leading to unnecessary energy consumption.

2. Reduced CFM Requirements

CFM (Cubic Feet per Minute) is a measure of the volume of air moved by the ventilation system in a minute. Traditional hoods might require higher CFM rates to compensate for their inefficient design or to cover the potential variability in cooking loads. Energy-efficient hoods are precisely sized for the kitchen's exact needs and therefore can operate at a lower CFM rate while still providing effective contaminant capture and removal.

3. Demand Controlled Ventilation (DCV)

There is an option to pair energy-efficient hoods with demand-controlled ventilation. These systems use sensors to detect the presence of cooking from the equipment and signal the ventilation system when to ramp up or slow down airflow needs to accommodate the cooking activity. Energy is conserved during periods of lower cooking activity when the ventilation rate is reduced. This dynamic control of CFM ensures optimal ventilation while minimizing energy waste.

4. Duct Sizing Optimization

Energy-efficient hoods, by virtue of their more precise sizing, allow for optimized duct sizing. Smaller hoods that operate efficiently may allow for narrower ducts without compromising airflow performance, as well as a cheaper up-front price tag.

5. Equipment Downsizing

When a high-efficiency hood is employed in a commercial kitchen, the reduction in required CFM (Cubic feet per minute) for the exhaust system can lead to downstream benefits for both the supply air unit and exhaust fans. This often results in the use of smaller and more energy-efficient units while still maintaining the necessary ventilation performance. Smaller exhaust fans consume less energy and are more cost-effective in terms of initial investment and long-term operation. The same goes for the supply air units, as the reduced demand for fresh air allows for smaller units to be installed, which can handle the lower airflow requirements while maintaining proper ventilation and temperature control. The up-front cost of both units is therefore decreased, as well as the combined effect of the smaller units requiring less power to operate, leading to energy savings and reduced operating costs.

6. Improved System Performance

When the ventilation system is properly balanced and sized, it operates more efficiently and performs at its best. This can lead to better indoor air quality, a more comfortable kitchen environment for staff, and overall improved system reliability and longevity.

Embracing the potential of energy-efficient products in commercial kitchens is a smart move for long-term success. From tailored hoods and reduced CFM rates to optimized ducts and downsized units, these investments lead to substantial energy savings. Improved system performance ensures a comfortable environment and better air quality. Committing to energy efficiency showcases both economic and environmental responsibility, making it a smart choice to boost your bottom line and position your culinary establishment as a forward-thinking leader for years to come.

Mastering the Green Recipe: Introducing the California Code of Regulations, Title 24

Tue, 20 Jun 2023 16:00:00 GMT

Mastering the Green Recipe: Introducing the California Code of Regulations, Title 24

June 20, 2023

In the dynamic landscape of construction and design, one regulation stands out as a beacon of innovation and environmental stewardship – the California Code of Regulations, Title 24. This comprehensive set of regulations and building standards is revolutionizing the way to approach energy efficiency and sustainability in the state of California.

Title 24 aims to reduce energy consumption and greenhouse gas emissions, promote the use of renewable energy sources, and improve the overall sustainability of buildings in California. Compliance with these regulations is typically required for new construction and major renovations in the state. When it comes to commercial kitchen ventilation, the California Code of Regulations, Title 24, exerts a direct and influential impact on the state’s ventilation codes. It outlines specific requirements and standards that must be followed to ensure proper ventilation and safety in commercial kitchens.

The relevant section of Title 24 that addresses commercial kitchen ventilation is typically found in Title 24, Part 6, often called the California Energy Code. This code pertains to energy efficiency standards for non-residential buildings. Some of the regulations establish guidelines for ventilation system design, exhaust hood requirements, airflows, pollutant control measures, energy-efficient specific products, and more. The regulations aim to optimize ventilation operations while minimizing energy consumption and environmental impact.

Compliance with the California Code of Regulations, Title 24, is not only a legal requirement but also a strategic decision for commercial kitchen operators. By adhering to the guidelines and standards outlined in Title 24, operators can unlock a wide range of benefits. First and foremost, compliance ensures the safety of kitchen operations, protecting against fire hazards and ensuring proper ventilation and airflow. Moreover, it enhances energy efficiency, reducing operational costs and environmental impact. Embracing Title 24 also promotes a positive brand image, signaling a commitment to sustainability and environmental responsibility. By creating safer, more efficient, and environmentally conscious spaces, commercial kitchen operators in California can attract environmentally conscious customers, gain a competitive edge, and contribute to a greener future.

The main difference between California’s Title 24, Part 6 regulations and ventilation codes from those in other states lies in the stringency and higher standards that are placed on reducing energy consumption, promoting renewable energy sources, and enhancing overall building sustainability. Compared to ventilation codes in other states, advanced technologies and methodologies for energy-efficient ventilation are emphasized. They will mandate the use of demand-controlled ventilation (DCV) systems, energy-efficient fans, and controls to optimize ventilation rates based on occupancy and cooking activity levels. The California Energy Code goes beyond the basic ventilation requirements set forth by other states and prioritizes energy efficiency and sustainability above all.

By embracing the guidelines of Title 24, California’s commercial kitchen operators can create safer, more efficient, and environmentally conscious spaces that align with the state’s vision for sustainability. Title 24 sets the bar high for ventilation codes, ensuring California remains at the forefront of energy efficiency and environmental stewardship in the construction and design industry. It paves the way for a greener future, benefiting both businesses and the environment.

Revolutionizing Commercial Kitchens: Harnessing the Power of Demand-Controlled Ventilation (DCV)

Mon, 05 Jun 2023 14:00:00 GMT

Revolutionizing Commercial Kitchens:

Harnessing the Power of Demand-Controlled Ventilation (DCV)

June 5, 2023

Commercial kitchens are dynamic environments where culinary magic unfolds. However, with that magic comes the production of an abundance of odours, steam, and grease that can quickly turn a kitchen into an uncomfortable and potentially hazardous space. Enter demand-controlled ventilation (DCV), a cutting-edge technology that is transforming the way commercial kitchens efficiently manage airflow while cutting costs and maintaining a healthy, pleasant working environment.

In its simplest form, Demand Controlled Ventilation (DCV) is an intelligent system that adjusts airflow based on real-time conditions to optimize ventilation efficiency and maintain a comfortable environment. Rather than operating at a fixed rate, the system uses various components to achieve this goal.

1. Sensors: J-couples, known as thermocouple sensors, are strategically placed within the exhaust hoods duct collar and measure the rate of temperature change associated with the cooking activity being done under the hood.

2. Controls: Control systems receive inputs from the sensors and analyze the data to determine the appropriate ventilation rate. The control system uses algorithms and setpoints to make informed decisions about adjusting airflows. Some control panels have the ability to display this information to help inform operators of their energy usage.

3. Actuators: Variable frequency drives (VFDs) or dampers regulate the airflow in response to signals from the control system. VFDs attach to the fan motors and adjust the speed up or down, while dampers control the opening and closing of ventilation openings.

4. Communications: Effective communication between the sensors, control system, and actuators is crucial for the systems operation. This hard wired system allows for real-time data exchange and enables timely adjustments to the ventilation rates.

5. Integration: To ensure all the above components work harmoniously as a system, they need to be integrated to form a cohesive unit. This includes connecting the sensors to the control system and establishing communication links with actuators.

When these components all work together, the DCV system optimizes ventilation in commercial kitchens. It modulates the airflow based on the temperature changes that arise from different amounts of cooking activity.

Moreover, commercial kitchens are subject to stringent health and safety regulations. Based on ASHRAE 90.1, Demand Control Ventilation systems are deemed a necessity when ventilation rates or design exhaust rates for appliances exceed 5,000 cfm.

In summary, Demand Controlled Ventilation (DCV) is a game changing technology for commercial kitchens. By dynamically adjusting airflow based on real-time conditions, DCV optimizes ventilation efficiency and creates a comfortable, safe working environment. Through the integration of sensors, controls, actuators, and communications, DCV intelligently modulates ventilation rates, matching the specific demands of cooking activities. This results in enhanced indoor air quality, improved comfort, reduced energy waste, and cost savings. DCV also ensures compliance with health and safety regulations recognizing the necessity of DCV systems for high ventilation rates. With DCV, commercial kitchens can thrive, delivering exceptional culinary experiences while maintaining a healthy and pleasant atmosphere.

Comparing Direct Fired and Indirect Fired Make Up Air Systems: Understanding the Differences and Benefits

Fri, 19 May 2023 19:05:00 GMT

Comparing Direct Fired and Indirect Fired Make Up Air Systems: Understanding the Differences and Benefits

May 19, 2023

Fresh air is vital for maintaining a comfortable and healthy indoor environment. When it comes to make up air systems, two popular options emerge: direct fired and indirect fired systems. Both systems are used to provide fresh tempered outdoor air to a building to replace the air that is exhausted by the kitchen hoods. However, there are some key differences between the two types of systems that may make one more suitable for a particular application than the other.

Direct Fired Systems

Direct fired make up air systems use a gas burner to produce an open flame into the air stream to temper the incoming air before it enters the kitchen.

Advantages:

1. Higher efficiency: Direct fired systems have higher thermal efficiency, and provide more heat to a building with the same amount of fuel, since there is no heat transfer loss to a heat exchanger.

2. Lower capital cost: These systems typically have lower initial costs because they don't require a separate heat exchanger.

3. Simpler design and installation: Direct fired systems are easier to design and install as they don't need a separate heat exchanger or associated ductwork.

4. Faster response time: They have a faster response time since there is no delay associated with heat transfer through a heat exchanger.

Disadvantages:

1. Emissions: Direct fired systems can produce emissions such as nitrogen oxides (NOx) and carbon monoxide (CO), which may be regulated in certain areas.

2. Air quality: These systems can introduce combustion by-products, including carbon dioxide (CO2), water vapor, and combustion particulates into the building, potentially impacting indoor air quality.

Indirect Fired systems

Indirect fired make up air systems use a heat exchanger to transfer heat from a separate combustion chamber to the air stream to help temper the incoming fresh air before it enters the kitchen.

Advantages:

1. Emission-free indoor air: Indirect fired systems don't introduce combustion by-products into the building, ensuring cleaner indoor air quality.

2. No combustion-related emissions: They don't produce emissions like NOx or CO within the building.

Disadvantages:

1. Lower efficiency: Indirect fired systems have slightly lower thermal efficiency due to heat transfer losses in the heat exchanger.

2. Higher capital cost: Due to the separate heat exchanger required in an indirect system, the initial costs are generally higher when compared to direct fired systems.

In summary, direct fired make up air systems offer higher efficiency, lower capital cost, simpler design, and faster response time, but they can produce emissions and can affect indoor air quality. Indirect fired make up air systems provide emission-free indoor air but have lower efficiency, and higher capital costs. While both models offer different pros and cons, when deciding which system works best for your project, more often than not it will ultimately come down to your specific application needs as well as your local regulations regarding emissions and indoor air quality.

Engineered Grease Duct

Tue, 09 Aug 2016 16:42:00 GMT

Save Time & Money by Specifying and Installing Engineered Grease Duct

Tuesday, August 9th, 2016

Fresh, clean air is the lifeblood of every kitchen. It’s easy enough to watch a hood capture smoke and grease from a kitchen, or to go up on the roof and see the exhaust fans pulling that same air out of the kitchen, but what happens in between? Ducts play a vital role in safely getting grease-laden exhaust out of the kitchen. Specifying and purchasing engineered, fire-rated, zero-clearance grease duct ensures a safe, code-compliant, and easy-to-install system that offers cost savings and superior performance when compared to field-fabricated ducts.

Grease duct often bridges the food service and mechanical disciplines. Many food service consultants prefer to provide the duct collar locations and let the project engineer handle the duct routing and specifications. Often these specifications end up including every possible situation from NFPA-96 that a contractor might run into – different clearances for different combustibles, fire-wrapping where applicable, cleanouts for changes in directions… the list goes on. Additionally, engineers often specify welded ducts with fire-wrapping for the entire project. This is easy to understand given the sometimes limited availability of information, unknown site conditions, dimensions, or ever-changing project plans. No one wants their work invalidated down the road because decisions were made outside of their control.

Key Benefits of Using Engineered Factory Fabricated Grease Duct

Superior Specifications & Performance – Rigorous testing and listing procedures mean that Engineered Grease Duct requires significantly less slope than their field fabricated counterparts. Round ducts also offer greatly reduced static pressure which can lower fan and motor requirements, reducing capital costs for these components and increasing the overall efficiency of your Commercial Kitchen Ventilation system. The round shape of the duct is structurally superior to a rectangular duct, enables better drainage, and eliminates the right-angle corners and flat spots where grease can accumulate and pool.
Easier Installation & Maintenance – Installing an Engineered Grease Duct is a simple, easy-to-learn process. Experienced installers achieve installation times that are about half of traditional field fabricated ducts. Round Engineered duct is also easier to clean than rectangular duct and generally stays cleaner longer.
Design & Aesthetic Considerations – Architects often attempt to hide or minimize the visual impact of field-welded exhaust ducts by installing drop ceilings or painting them a recessive color. But why hide the duct when it looks this pretty!? Available in a variety of finishes, Engineered Factory Fabricated Grease Duct looks great in spaces with open ceilings and can complement any architectural design.
Cost Savings – Estimating costs for field-fabricated grease ducts can be a difficult and time-consuming process. Many times the amount carried is either excessive or insufficient and isn’t confirmed until just prior to the work being done. Alternatively, we can quickly price, draw, and modify Engineered Grease Duct at any stage in the project. That means you can have confidence in the accuracy of your budgets. Plus, in our experience, anytime a project requires fire wrapped duct, we can provide zero clearance Engineered Grease Duct at significant cost savings.

If you’re interested in learning more about how Engineered Grease duct can work for you, please visit our webpage: springairsystems.com, and feel free to reach out directly with any questions. If you’re currently working on a project we’d be happy to provide drawings, energy savings calculations, and of course a quote!

New Culinary Arts Centre & Residence at Centennial College

Mon, 02 Nov 2015 17:12:00 GMT

New Culinary Arts Centre & Residence at Centennial College

Monday, November 30th, 2015

Centennial College has started on construction of a new $85 Million LEED Certified Residence and Culinary Arts Centre on their Progress Campus located in Toronto, Ontario. Spring Air is proud to be part of such a well-designed and environmentally focused project. The Facility will be LEED Gold certified and will focus on sustainable “green” practices, with a specific attention paid to how they can be applied within the hospitality industry.

The new Culinary Arts Centre will feature seven naturally-lit kitchen labs in addition to a teaching restaurant where students can utilize the skills they are learning in a real world environment. That expertise can be further honed during events held at the banquet & conference centre housed on the buildings top floor. With a capacity of 425 guests you can expect some memorable and well-staffed events to be held there when the facility opens its doors in the fall of 2016.

The kitchen exhaust will be routed through 29 hoods; all connected to Spring Air’s EPA recognized TruFlow demand control systems. To reduce exhaust requirements the project utilizes DynaFlow hoods that improve efficiency by up to 50% compared to traditional filter hoods. This already reduced exhaust volume is further reduced by the use of our UL/ULC listed ZoneFlow dampers which direct air only to appliances that are in use. To further automate and simplify the operation of the facilities Commercial Kitchen Ventilation system everything will be tied into and controllable via the building management system.

The residence portion of the project is expected to house 740 students in a combination of two and four bedroom suites. Each student will have a private bedroom and access to shared kitchen and living spaces for perfect for socializing. You can read more about the project by visiting the Centennial College website.

To find out how Spring Air can breathe new life into your next project, please visit our website or reach out to us directly for more information.

Spring Air launches a new Logo to show our “True” Colours

Thu, 15 Oct 2015 15:02:00 GMT

Spring Air launches a new Logo to show our “True” Colours!

Thursday, October 15th, 2015

OK – so maybe we haven’t really done any heavy lifting on this one, or the market research that could potentially go into changing something that’s been around for almost three decades. That said, we’re more than happy to show our support for the local boys in blue. After last night’s nail-biter of a game we’ve officially let our Blue Jays fever spill over into contagion. We’ve traded our energy saving green for a pretty hue of baseball blue.

It’s great to see a city, province, and country united and electrified over a common interest. Since Spring Air was founded there have been five official Blue Jays logo changes. Before the company turned 5, the Jays had seemingly conquered it all, earning back-to-back titles as World Series Champions in ’92 and ’93. In all that time, Spring Air has never changed their logo – changing our tagline from “Solutions for Energy Savings” to “Engineering Energy Savings” was about as exciting as we’ve gotten. I’d further make some connections between this year’s Blue Jays and Spring Air Systems (Youth & Energy combined with great senior knowledge and leadership anyone?)… but perhaps we should see how this plays out.

I should probably clarify that we’re not actually changing our logo today, but rather showing an artistic rendering of it to support the 2015 Blue Jays. With any luck that statement will keep me out of too much hot water – both internally and externally. Personally, I think the blue looks pretty good, and the touch of red combines with the blue and white nicely.

Here’s to hoping there’s plenty to celebrate for Canada and the Blue Jays in the upcoming weeks. In the meantime, maybe we can help make sure that you've got a bit of extra time to watch your favourite team. If you're working on a commercial Kitchen project - just send it through to us, we'll put together a complete kitchen ventilation system complete with drawings, specifications, and a quote. That means you can give your clients an engineered solution that provides energy savings at a capital cost everyone can be happy about - all without any effort on your part.

TruFlow is Awarded the 2015 Energy Star Emerging Technology Award!

Thu, 30 Jul 2015 18:58:24 GMT

TruFlow is Awarded the 2015 Energy Star Emerging Technology Award!

Thursday, May 21st, 2015

Energy Savings are always been a priority when Spring Air Systems is bringing new products to market; so we’re excited to share some big news. After reviewing the technology behind our latest Generation of TruFlow demand control technology, the United States Environmental Protection Agency has named us as a recipient of the 2015 ENERGY STAR Emerging Technology Award for Demand Control Kitchen Ventilation Systems.

Never did I ever think I’d receive a letter from the United States Environmental Protection Agency! Okay, maybe I had a bit of an inkling a few months back at the NAFEM (North American Association of Food Equipment Manufacturers) Show which was held in sunny Anaheim California. It was there I learned that the Agency had been working on a set of criteria to evaluate Demand Control Kitchen Ventilation Systems (DCKV)… and in reviewing the criteria I knew we’d be a shoe-in. You can read more about the DCKV, its advantages, and the award criteria here.

At Spring Air Systems, we’ve been focused on engineering Energy savings for almost three decades. We know that, along with refrigeration, proper kitchen ventilation has some of the highest energy requirements for many buildings. As such, we’ve been working to minimize energy consumption in a variety of ways since 1988 - Demand Control Ventilation is just one of the ways we’re working to reduce capital costs on new projects, minimize energy consumption, and deliver bottom-line savings to operators.

Simply put, our TruFlow DCKV system automatically adjusts supply and exhaust requirements to meet the needs of cooking appliances as they’re being used. Traditional Kitchen Ventilation systems work at a single speed – the systems are either on or off. While they’re operating they’re exhausting at full velocity regardless of what kind of cooking (or even prep) is being performed. This mean that fans are running to bring air into the kitchen, and take it back out – even when it’s not necessary! Even worse, if it’s above or below the “design temperature” of the kitchen the air being brought in is likely being heated or cooled – adding to the cost of operating the equipment.

TruFlow manages exhaust volumes by modulating supply and exhaust volumes based on temperature, infrared heat detection, optical smoke sensors, or a combination of the three. By only exhausting the necessary amount of air, TruFlow can reduce air volume requirements (and the correlating energy consumption) by up to 70% at any given time. Additionally, our ZoneFlow dampers can further manage exhaust requirements by increasing exhaust volumes at specific duct collars only, eliminating the needs to increase the total system requirements in the event only a specific appliance has increased exhaust needs. Because the system is automated, it’s like every hood having its own exhaust fan that automatically adjusts to meet exhaust needs.

If you want to know more about Spring Air Systems, and our approach to Energy savings. Please visit our webpage: springairsystems.com and feel free to reach out with any questions. If you’re currently working on a project we’d be happy to provide drawings, energy savings calculations, and of course a quote!

Maximizing Margins on Prepared Food

Thu, 21 May 2015 14:34:46 GMT

Maximizing Margins on Prepared Food

Thursday, May 21st, 2015

Prepared foods are rising stars when it comes to growing revenues at grocery stores and markets. However, those who are unaccustomed to operating a commercial kitchen need to keep energy costs in mind when designing and installing equipment.

It’s no secret – Grocery Stores and Deli’s across North America are having great success increasing revenue and margins in their business selling more prepared food. In exchange for saving some prep, cooking, or clean-up time, consumers are more than willing to part with a few extra dollars. Following this trend, we’re seeing commercial kitchens pop-up again and again in places where they normally weren’t seen twenty years ago.

With the increased revenue and margins associated with prepared foods, it’s easy to overlook the potential savings that a highly efficient Commercial Kitchen Ventilation System can bring to such operations. The rigorous scheduling and frequent placement of these kitchens in mixed use buildings makes them ideal candidates for Demand Controlled and conditioned exhaust systems such as those made by Spring Air Systems.

Our TruFlow line of demand controlled ventilation systems gives you the flexibility of scheduling your ventilation demands in addition to automatically raising and lowering air volumes depending on real-time needs – saving on energy consumption and minimizing unnecessary wear and tear on components running harder than they need to be. When paired with our KES systems, kitchen exhaust can often be vented out just above street level, saving valuable square footage for any floors above the kitchen and minimizing the cost of expensive and hard to clean duct runs. In addition, these systems generally require smaller motors and ducts than their non-demand controlled counterparts – reducing initial capital costs.

If you, or one of your customers / clients, are planning a commercial kitchen, please feel free to give us a call. We’d be happy to put together a system that suits your unique application and help you out with any design or engineering questions you might have. We’ll make sure that all the effort you’re putting into increasing margins isn’t being lost on increased operating costs.

New Record for the Restaurant Industry

Wed, 15 Apr 2015 13:22:00 GMT

New Record for the Restaurant Industry Tuesday, April 15, 2015
	A recent article by Michelle Jamrisko from Bloomberg.com shows that for the first time ever, Americans are spending more at Restaurants and Bars than thay are at Grocery Stores. The data, which goes back more than 20 years, shows a steady but sharpening trend amongsth consumers. How does this news impact your outlook on the industry?

The Edible Story - A Show Case Kitchen

Tue, 14 Apr 2015 13:54:00 GMT

The Edible Story - A Show Case Kitchen

Tuesday, April 14, 2015

Show Case kitchens allow chefs and their staff to demonstrate the skill, technique, and effort that go into the meals their guests enjoy. They also present unique challenges for kitchen ventilation systems due to the more dynamic environment and need for an aesthetically pleasing presentation. Read on to see how Spring Air Systems helped to bring chef and owner Alanna Fleischer’s vision into reality.

For classically trained Chef Alanna Fleischer, food has always been a calling. She has studied the Culinary Arts and plied her craft in kitchens across North America and Europe. Her favourite food experiences have always been social ones, shared with close friends and family. Her latest venture sees her passion for food paired with a love of entertaining and leverages her skills as a chef, caterer, and host to create unique dining experiences for those lucky enough to attend events booked there.

At The Edible Story, adventure waits every time you step through the door of this epicurean experience located in the heart of Toronto. Specializing in cooking classes, corporate events, and intimate personal gatherings, the team at The Edible Story in Toronto eagerly work to ensure a great experience from start to finish. Events can range from bridal and baby showers to all out corporate gatherings and public relations events. Alanna even has a group of clients that gather regularly to enjoy high-end whiskies and the food she crafts to pair with the unique pallet. Clients rave about the quality of the food and love that menus are tailored to their unique tastes and event themes.

Alanna is planning on opening her location at 320 Richmond Street for lunch in the coming months, noting that the area lacks certain dining options. She’ll be targeting a warm, casual feel and will be serving a menu of crowd favorites sure to be a welcome addition to the lunch routines of area patrons.

Products Installed:

• DynaFlow MB Hoods – DynaFlow exhaust hoods reduce energy costs by controlling and minimizing air flow to different kitchen areas, creating a more comfortable environment for kitchen staff. It delivers fresh air to targeted appliances, while directing it away from cooking and plating areas.

• KES Exhaust Filtration System – the Spring Air KES exhaust filtration system is a great solution for difficult ventilation installations. By filtering grease and smoke particulate it allows air to be exhausted at street level. The system enables commercial kitchens to be built in high-rise towers without the need for costly ductwork to the roof.

• KES Exhaust Filtration System Controller (RPD KD) – This controller is geared towards smaller kitchens, working in tandem with the KES System to monitor filter status and maximize filter life using MaxFlow pressure sensor technology.

A New Look for Spring Air Systems!

Fri, 06 Mar 2015 19:16:00 GMT

A New Look for Spring Air Systems! Friday, March 06, 2015
	We’re excited to share with you the new Spring Air Systems website. It’s a dramatic change from the previous webpage, which had been the public face of the company for over a decade. Many of the resources have stayed the same, but we’ve updated the look and feel to be a bit more modern and a closer reflection of our philosophy for Commercial Kitchen Ventilation. Go ahead and poke around – let us know what you think of the new look. We’ll admit it’s not perfect, but we wanted to launch it quickly and get your feedback as we make improvements to ensure the page reflects what the aesthetic and usability we’re going for.
We’re excited to share with you the new Spring Air Systems website. It’s a dramatic change from the previous webpage, which had been the public face of the company for over a decade. Many of the resources have stayed the same, but we’ve updated the look and feel to be a bit more modern and a closer reflection of our philosophy for Commercial Kitchen Ventilation. Go ahead and poke around – let us know what you think of the new look. We’ll admit it’s not perfect, but we wanted to launch it quickly and get your feedback as we make improvements to ensure the page reflects what the aesthetic and usability we’re going for.