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When a fresh steak hits a hot grill, a lot happens at once: the hiss of moisture evaporating to steam, the rich aroma of caramelization, and the swirl of smoke from rendering fat. But beyond the sensory experience, this moment also disrupts the grill’s heat balance, temporarily lowering its temperature. For commercial kitchens relying on temperature-based demand control ventilation (DCV) systems, this dip can mislead systems into reducing exhaust flow, when what is actually needed is more ventilation. That’s where advanced control systems come in. By integrating optical sensors alongside temperature sensors, they detect smoke and steam in real time, ensuring precise ventilation adjustments that enhance air quality, energy efficiency, and cost savings.
Optical Sensors Enhance DCV in Critical Moments
Advanced controls can include optical sensors alongside standard temperature sensors. Optical sensors emit an invisible infrared beam through the hood canopy and are continuously monitoring how much is reflected back. If steam or smoke obscures the beam, the ventilation system can quickly scale to full speed, even if as little as 7% of the beam is blocked. Then, as smoke is removed from the air, temperature-based modulation takes back over as fans ramp back down.
Temperature sensors are the backbone of any DCV system, but supplementing them with optical sensors is essential for applications prone to high steam or smoke generation. Remember, applying refrigerated meat to a hot cooking surface lowers the temperature of the surface and simultaneously discharges smoke. In this example, optical sensors can respond more quickly than temperature sensors to trigger exhaust fans and pull smoke out of the kitchen.
Optical Sensor
Variable Volume Systems Save Energy
Advanced controls can be constant volume, where exhaust and supply fan operate at their design volumes when cooking appliances begin generating heat. Alternatively, they can be variable volume, where fan speeds adjust in response to hood temperature, turning down fan speeds by up to 50% during minimal cooking periods when appliances don't require full ventilation.
This means energy savings, which can be substantial. Accurex estimates electrical savings of up to 88% when the kitchen ventilation system is running at half speed, with payback for the additional cost of the system in 1–3 years. This reduction in energy usage easily complies with energy standards such as ASHRAE 90.1, IECC 2015, and California Title 24.
Controllable User Interface Makes Operation Easy
With such an advanced system, it’s important to be able to control it down to the smallest detail. The Accurex Advanced Controls platform allows for a user interface on every hood that can be easily programmed and monitored.
These controls:
Have an intuitive color touchscreen interface
Enable the user to manage fans, lights, and make-up air, as well as troubleshoot issues
Include an optional room thermostat for precise temperature monitoring
Can be programmed to start at the screen you need for quick and efficient use
Advanced Controls Integrated with Hood
Whether you’re looking to exhaust smoke and steam before a temperature sensor is aware of them, optimize your hood fans with the swipe of a touchscreen, or automatically turn down your system during idle periods to save some serious energy, Accurex’s advanced controls make for safer and smoother-operating commercial kitchens. Ask a local expert about how adding optical sensors and advanced controls to your project can take your kitchen ventilation system to the next level.
