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Takeaway

New Institute of Culinary Education Installation Features Gaylord Ventilator Systems

Written by Bob Doland FCSI — December 12, 2016

That’s Equivalent To 18 Restaurants!

Institute of Culinary EducationIn 2012, the Institute of Culinary Education challenged Jacobs | Doland | Beer to design a new 74,000 sq ft culinary teaching facility over a single expansive floor at Brookfield Place located in lower Manhattan. The Institute of Culinary Education’s facility includes 41 ELX hoods controlled by a custom-programmed AirVantage system to manage the demands of 12 state-of-the-art teaching kitchens that includes 38 ranges, 54 sinks and 66 refrigerators/freezers. Read more about ICE in The Consultant Innovations Supplement.

Location Challenges

Institute of Culinary Education Facility design“One of the main challenges of this complex project was also its most enduring quality, the location” said Robert Doland, “Initially designed as office space, it was not well suited for the extreme mechanical requirements of a huge foodservice facility. Space, utilities, gas, grease traps and exhaust were especially challenging for this project.”

Optimized Learning

Quieter Kitchen with ELX hoods“When I was working on ICE’s kitchen designs,” said Richard Simpson, the school’s Vice President of Education, “creating an optimized learning environment was a primary concern and ambient noise was a big factor; all our kitchen refrigerators use remote compressors to minimize noise and I wanted to make sure that the hoods were also as quiet as possible. The ELX hoods have helped us to meet that goal.”

ELX & AirVantage

ELX & AirVantage“Most students and instructors don’t think about kitchen hoods because they hide in plain sight,” said Simpson, “but their energy consumption is significant. Reducing our energy footprint was an important part of our design goals and the ELX & AirVantage system has been an integral part of achieving that goal.

Efficient Design

Monitoring for Energy SavingsMonitoring using Dent ElitePro dataloggers has confirmed a 74.6% reduction on supply and exhaust fan energy consumptions and a net 48% reduction on the total exhaust rate designed at 50,030 CFM producing an estimated $40,000 annually in fan energy savings not including space heating and cooling costs.” Read more about the energy savings in the Case Study.

Gaylord

WRITTEN BY: Bob Doland FCSI, Principal JACOBS | DOLAND | BEER

 

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