Retrofit

Retrofitting Strategy	Conversion to demand control ventilation system
	To employ demand-based ventilation system with variable speed capabilities, which can adjust its operation according to the level of cooking activity. This, not only, can achieve significant energy savings but can also minimise wear and tear of equipment, reduction of cooling or heating requirement of the kitchen and reduce the risk of system failure, etc. To install automatic sensors and timers that can enable the control of kitchen equipment based on actual usage. This can prevent unnecessary energy consumption of idling appliances. To provide spot cooling for better thermal comfort to employees with high cooling efficiency. To install high efficiency Ultraviolet (UV) C grease hoods and odour elimination systems to neutralise grease vapour and particles with less exhaust air rate. Demand Controlled Kitchen Ventilation System:
	Consideration
	The size of the kitchen ventilation, hours of operations at reduced air flow, etc. for justifying the investment. The indirect economic factors such as the impacts of the installation and commissioning of the system on the business operations, improved working environment for employees, etc. Design and locating of the exhaust hood to enhance the capturing of heat and vapour from the cooking appliance.
	Estimated Saving
	TBA