Table des matières
- Walk into any busy restaurant kitchen at dinner service and you will feel it: a wall of hot, greasy exhaust air being thrown out through the hood, while at the same time the make-up air unit is burning energy to condition cold outside air being pulled in to replace it. That is two HVAC loads fighting each other — and it is one of the largest hidden energy leaks in a food-service building. An air-to-air heat exchanger closes that loop by transferring the heat from the outgoing exhaust stream into the incoming supply air, before either leaves the building envelope.
- A typical commercial kitchen exhausts 2,000–8,000 CFM of air at 90–140 °F (32–60 °C), laden with moisture and cooking odors. Mechanical codes require make-up air roughly equal to exhaust, so the building is continuously discarding conditioned heat and paying to re-condition replacement air. In cold-climate winters this doubles the heating bill; in summer it adds latent load to the cooling coil. Recovering even 50–70% of that sensible heat turns a pure expense into a recovered asset.
- The principle is simple: exhaust and supply air streams pass through a recovery core where heat crosses from the warm stream to the cool stream without the airstreams mixing. Three core types dominate kitchen applications: Plate (fixed-plate) exchangers — counter-flow aluminium or polymer plates, no moving parts, easiest to keep clean. Best when exhaust and supply can be routed through one compact unit. See our plate heat exchanger selection guide. Energy recovery wheels (rotary) — a slowly rotating desiccant-coated wheel that also transfers moisture (enthalpy recovery), useful where both temperature and humidity recovery pay off. Run-around coil loops — two coils linked by a fluid loop, used when exhaust and supply ducts are far apart. For most kitchens the fixed-plate unit is the sweet spot: high sensible efficiency, low maintenance, and no cross-contamination path between greasy exhaust and clean supply air.
- Sensible effectiveness is the key number. Typical settled values: Core type Sensible effectiveness Enthalpy (with humidity) Best fit Fixed plate (counter-flow) 65–80% Sensible only Most kitchens, cold climates Rotary wheel (enthalpy) 70–85% Yes (desiccant) Humid climates, tight codes Run-around coil 50–65% Optional Ducts far apart Note that grease-laden exhaust must pass through a UL-listed hood and usually a pre-filter before reaching the recovery core; the core itself should be accessible for periodic wash-down.
- Most mechanical / energy codes (IECC, ASHRAE 90.1, and local analogues) now require energy recovery on kitchen exhaust above a threshold airflow — commonly around 1,000–1,500 CFM — unless a documented exception applies. Even where not mandated, heat recovery strengthens a utility rebate application. Two rules of thumb: Keep exhaust and supply balanced; the recovery unit does not eliminate the need for code-required make-up air, it just pre-conditions it. Verify the unit is listed for the application and that grease exposure is limited to the exhaust side upstream of any clean-air component.
- For a mid-size restaurant exhausting ~4,000 CFM in a cold climate, recovering 70% of sensible heat often cuts heating energy by 30–45% and shortens the make-up air heating coil. Installed cost for a packaged plate recovery unit typically pays back in 1.5–3 years through gas/electric savings alone, faster where utility incentives apply. In hot, humid climates the cooling-coil relief can be comparably valuable.
- Start from airflow and the temperature/humidity swing you face, then weigh maintenance access and grease exposure. If you want a single, low-maintenance unit that handles the majority of kitchen loads, a counter-flow fixed-plate air-to-air heat exchanger is the default recommendation. If humidity recovery is also a code or comfort driver, step up to an enthalpy wheel.
- We design and supply air-to-air heat recovery units for commercial kitchens, restaurants, and food plants — plate, wheel, and run-around configurations. Tell us your exhaust CFM, climate, and hood layout and we will return a sized recommendation with effectiveness and payback. Contact our engineering team for a proposal, or browse the heat recovery product line.
Walk into any busy restaurant kitchen at dinner service and you will feel it: a wall of hot, greasy exhaust air being thrown out through the hood, while at the same time the make-up air unit is burning energy to condition cold outside air being pulled in to replace it. That is two HVAC loads fighting each other — and it is one of the largest hidden energy leaks in a food-service building. An air-to-air heat exchanger closes that loop by transferring the heat from the outgoing exhaust stream into the incoming supply air, before either leaves the building envelope.
A typical commercial kitchen exhausts 2,000–8,000 CFM of air at 90–140 °F (32–60 °C), laden with moisture and cooking odors. Mechanical codes require make-up air roughly equal to exhaust, so the building is continuously discarding conditioned heat and paying to re-condition replacement air. In cold-climate winters this doubles the heating bill; in summer it adds latent load to the cooling coil. Recovering even 50–70% of that sensible heat turns a pure expense into a recovered asset.
The principle is simple: exhaust and supply air streams pass through a recovery core where heat crosses from the warm stream to the cool stream without the airstreams mixing. Three core types dominate kitchen applications:
- Plate (fixed-plate) exchangers — counter-flow aluminium or polymer plates, no moving parts, easiest to keep clean. Best when exhaust and supply can be routed through one compact unit. See our plate heat exchanger selection guide.
- Energy recovery wheels (rotary) — a slowly rotating desiccant-coated wheel that also transfers moisture (enthalpy recovery), useful where both temperature and humidity recovery pay off.
- Run-around coil loops — two coils linked by a fluid loop, used when exhaust and supply ducts are far apart.
For most kitchens the fixed-plate unit is the sweet spot: high sensible efficiency, low maintenance, and no cross-contamination path between greasy exhaust and clean supply air.
Sensible effectiveness is the key number. Typical settled values:
| Core type | Sensible effectiveness | Enthalpy (with humidity) | Best fit |
|---|---|---|---|
| Fixed plate (counter-flow) | 65–80% | Sensible only | Most kitchens, cold climates |
| Rotary wheel (enthalpy) | 70–85% | Yes (desiccant) | Humid climates, tight codes |
| Run-around coil | 50–65% | Optional | Ducts far apart |
Note that grease-laden exhaust must pass through a UL-listed hood and usually a pre-filter before reaching the recovery core; the core itself should be accessible for periodic wash-down.
Most mechanical / energy codes (IECC, ASHRAE 90.1, and local analogues) now require energy recovery on kitchen exhaust above a threshold airflow — commonly around 1,000–1,500 CFM — unless a documented exception applies. Even where not mandated, heat recovery strengthens a utility rebate application. Two rules of thumb:
- Keep exhaust and supply balanced; the recovery unit does not eliminate the need for code-required make-up air, it just pre-conditions it.
- Verify the unit is listed for the application and that grease exposure is limited to the exhaust side upstream of any clean-air component.
For a mid-size restaurant exhausting ~4,000 CFM in a cold climate, recovering 70% of sensible heat often cuts heating energy by 30–45% and shortens the make-up air heating coil. Installed cost for a packaged plate recovery unit typically pays back in 1.5–3 years through gas/electric savings alone, faster where utility incentives apply. In hot, humid climates the cooling-coil relief can be comparably valuable.
Start from airflow and the temperature/humidity swing you face, then weigh maintenance access and grease exposure. If you want a single, low-maintenance unit that handles the majority of kitchen loads, a counter-flow fixed-plate air-to-air heat exchanger is the default recommendation. If humidity recovery is also a code or comfort driver, step up to an enthalpy wheel.
We design and supply air-to-air heat recovery units for commercial kitchens, restaurants, and food plants — plate, wheel, and run-around configurations. Tell us your exhaust CFM, climate, and hood layout and we will return a sized recommendation with effectiveness and payback. Contact our engineering team for a proposal, or browse the heat recovery product line.
