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Sizing Ice Machines and Bins for Maximum Efficiency.
Ice is the Forgotten Food. Restaurants don’t charge for it, Yet customers demand it.
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[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Basic Equations for Ice usage:   Foodservice
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[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object]
Sizing Ice Machines Two variables to consider  Ice Production (ice machine size) Vs. Ice Storage (bin size)
Production vs. Storage ,[object Object],[object Object],[object Object],[object Object]
Bin Types ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Bin Types ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Bin Types ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
 
Quadzilla
 
 
 
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[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Food Prep: Fresh Fish = 150 lbs of ice Soups & Sauces = 225 lbs of ice Total Prep = 375 lbs of ice
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[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],Yes You Can!
[object Object],[object Object],#1 Selling Machine In the USA
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Any Questions or Thoughts?
 
 
 
 
 
 
 
 
Designing Green The importance of the cook line design in engineering an energy efficient Kitchen Ventilation System. ,[object Object],[object Object],1. The Cooking Equipment Design 2. The Hood Design 3. The Make Up Air System
Wall Canopy
Wall Canopy Partial Side Wall
Pass Through Windows
Island Hood 6” Overhang  Four Sides 12” Overhang  Four Sides 18” Overhang  Four Sides
Choosing and Sizing a Hood ,[object Object],•  Allow for adequate hood overhangs on all sides of the hood. •  Verify the hood that will fit into the space available. Verify attic spacing. Watch out for small or non    existent attics! Ceiling height.  Watch out for low ceilings!
The Make Up Air A. It is the responsibility of the food service consultant to play an active roll in the design of the make up air system? B. Why is it important for the Food Service Consultant to take an active roll is this part of the Kitchen Ventilation Design? 1. The make up air is the most mis-understood part of the kitchen ventilation system. 2. The make up sir system creates more problems than any other component of a Kitchen Ventilation System. 3. A poorly designed make up air system can create cross currents under the hood, that blow the heated plume out from under the hood which the hood is not designed to over come and can not overcome in most installations.
Add on Make Up Air Plenums Do add on make up air plenums help the hood with Capture and Containment?
Add on Make Up Air Plenums No!!!! However, they are less detrimental than most other make up delivery systems.
Revealing the Myth of Kitchen Ventilation Hoods •  Hoods do not draw the cooking effluents created by cooking equipment up into the hood. •  The reason that the cooking effluents rise up in to the hood is simply because the heated air is lighter than the surrounding cooler air and therefore the heated air rises up into the hood. •  The main functions of the hood are the capture, containment of heated plume. •  To provide an apparatus to prevent fire from penetrating into the duct work.
Conclusion The Food Service Consultant is the single most important person in the design of an energy efficient Kitchen Ventilation System.
 
 
 
 
 
 
 
 
 
Gemini Air Systems 2008 Goals 1. Design a hood that meets or exceeds the January 2009 LEED mandate of a 35% reduction in Hood exhaust airflow rates when compared to the IMC minimums. 2. Design the most Energy Efficient Wall Canopy Hood Ever! 3.  Have the new Hood Design U.L Listed and ready for a Manufacturing and  National Sales  launch by January of 2009.
Challenge #1 Incorporate Gemini Air Systems and the industry’s best practices developed over the last 10 years with Gemini Air Systems new innovations and know how to engineer our new energy efficient hood.
 
 
 
 
 
 
 
 
Filters We tried High Slot, Low Slot, Fully Open  Out of all the filters we tried Gemini Air Systems already had the best filter in the industry.
 
Capture and Containment  Diverters
 
Capture and Containment  Air Streams and Jets
WCBD-FL with Smartaire
 
Challenge #2 Engineer it more Efficient How do we take advantage of a cook line that has different cooking temperatures?
 
 
Engineer It More Efficient How do we make it even better?
 
 
Gemini Air Systems Introduces The most energy Efficient Wall Canopy Hoods Ever
 
 
Thank You
 
 
 
 
 
 
 
 
The Future of the  Cooking Ranges
Major Technological Advances in Stove Design  ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Stove Innovation Continued ,[object Object],[object Object],[object Object],[object Object],[object Object]
We at WPD Recommended ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
 
Green Tech ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
High Efficiency Burner ,[object Object],[object Object],[object Object],[object Object]
The Oven  ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
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Designing Green Conference

  • 1.  
  • 2. Sizing Ice Machines and Bins for Maximum Efficiency.
  • 3. Ice is the Forgotten Food. Restaurants don’t charge for it, Yet customers demand it.
  • 4.
  • 5.
  • 6.
  • 7.
  • 8.
  • 9.
  • 10.
  • 11. Sizing Ice Machines Two variables to consider Ice Production (ice machine size) Vs. Ice Storage (bin size)
  • 12.
  • 13.
  • 14.
  • 15.
  • 16.  
  • 18.  
  • 19.  
  • 20.  
  • 21.
  • 22.
  • 23.
  • 24.
  • 25. Food Prep: Fresh Fish = 150 lbs of ice Soups & Sauces = 225 lbs of ice Total Prep = 375 lbs of ice
  • 26.
  • 27.
  • 28.
  • 29.
  • 30.
  • 31.
  • 32. Any Questions or Thoughts?
  • 33.  
  • 34.  
  • 35.  
  • 36.  
  • 37.  
  • 38.  
  • 39.  
  • 40.  
  • 41.
  • 43. Wall Canopy Partial Side Wall
  • 45. Island Hood 6” Overhang Four Sides 12” Overhang Four Sides 18” Overhang Four Sides
  • 46.
  • 47. The Make Up Air A. It is the responsibility of the food service consultant to play an active roll in the design of the make up air system? B. Why is it important for the Food Service Consultant to take an active roll is this part of the Kitchen Ventilation Design? 1. The make up air is the most mis-understood part of the kitchen ventilation system. 2. The make up sir system creates more problems than any other component of a Kitchen Ventilation System. 3. A poorly designed make up air system can create cross currents under the hood, that blow the heated plume out from under the hood which the hood is not designed to over come and can not overcome in most installations.
  • 48. Add on Make Up Air Plenums Do add on make up air plenums help the hood with Capture and Containment?
  • 49. Add on Make Up Air Plenums No!!!! However, they are less detrimental than most other make up delivery systems.
  • 50. Revealing the Myth of Kitchen Ventilation Hoods • Hoods do not draw the cooking effluents created by cooking equipment up into the hood. • The reason that the cooking effluents rise up in to the hood is simply because the heated air is lighter than the surrounding cooler air and therefore the heated air rises up into the hood. •  The main functions of the hood are the capture, containment of heated plume. • To provide an apparatus to prevent fire from penetrating into the duct work.
  • 51. Conclusion The Food Service Consultant is the single most important person in the design of an energy efficient Kitchen Ventilation System.
  • 52.  
  • 53.  
  • 54.  
  • 55.  
  • 56.  
  • 57.  
  • 58.  
  • 59.  
  • 60.  
  • 61. Gemini Air Systems 2008 Goals 1. Design a hood that meets or exceeds the January 2009 LEED mandate of a 35% reduction in Hood exhaust airflow rates when compared to the IMC minimums. 2. Design the most Energy Efficient Wall Canopy Hood Ever! 3. Have the new Hood Design U.L Listed and ready for a Manufacturing and National Sales launch by January of 2009.
  • 62. Challenge #1 Incorporate Gemini Air Systems and the industry’s best practices developed over the last 10 years with Gemini Air Systems new innovations and know how to engineer our new energy efficient hood.
  • 63.  
  • 64.  
  • 65.  
  • 66.  
  • 67.  
  • 68.  
  • 69.  
  • 70.  
  • 71. Filters We tried High Slot, Low Slot, Fully Open Out of all the filters we tried Gemini Air Systems already had the best filter in the industry.
  • 72.  
  • 74.  
  • 75. Capture and Containment Air Streams and Jets
  • 77.  
  • 78. Challenge #2 Engineer it more Efficient How do we take advantage of a cook line that has different cooking temperatures?
  • 79.  
  • 80.  
  • 81. Engineer It More Efficient How do we make it even better?
  • 82.  
  • 83.  
  • 84. Gemini Air Systems Introduces The most energy Efficient Wall Canopy Hoods Ever
  • 85.  
  • 86.  
  • 88.  
  • 89.  
  • 90.  
  • 91.  
  • 92.  
  • 93.  
  • 94.  
  • 95.  
  • 96. The Future of the Cooking Ranges
  • 97.
  • 98.
  • 99.
  • 100.  
  • 101.
  • 102.
  • 103.
  • 104.
  • 105.  
  • 106.  
  • 107.