Jan 02, 2018

AirVantage Case Study: Institute of Culinary Education

AirVantage case study featuring the 74,000 square Institute of Culinary Education facility located in NYC with 12 state-of-the-art teaching kitchens extend over a single expansive floor that includes 41 ELX hoods controlled by a custom-programmed AirVantage system.

AirVantage DCV-AV Case Study: Institute of Culinary Education

To celebrate their 40th anniversary, the Institute of Culinary Education relocated to a 74,000 square foot facility located in lower Manhattan. Six lecture spaces and twelve state-of-the-art teaching kitchens extend over a single expansive floor that includes 41 ELX hoods controlled by a custom-programmed AirVantage system, 38 ranges, 54 sinks and 66 refrigerators/freezers - that’s equivalent to 18 restaurants!
Initially designed as office space, it was not well suited for the extreme mechanical requirements of a huge foodservice facility. In addition to the location, Space, utilities, gas, grease traps and kitchen
exhaust were especially challenging for this project.
Operating on a single integrated exhaust system, AirVantage’s unique damper optimization enhances the airflow, minimizes exhaust volumes and maintains capture and containment while providing optimal energy savings to each individual ELX hood throughout the facility. In addition, due to equipment use diversity, AirVantage allowed capital cost reductions to supply exhaust systems and duct work.
Gaylord’s ELX & AirVantage System significantly reduced ICE’s energy footprint! Designed at 50,030 CFM, metering has confirmed a 74.6% reduction on supply and exhaust fan energy consumption, a net 48% total exhaust rate reduction producing an estimated $40,000 annually in fan energy savings alone not including space heating and cooling costs.