Holiday Inn, San Francisco
The first installation of AirMaid in North America is deemed a complete success, introducing a new option for how restaurant exhaust should be treated.
The restaurant kitchen at the Holiday Inn Civic Center in San Francisco had multiple problems with its existing pollution control unit including high use of consumables, filthy grease filter cabinets and a fan that was shaking itself to pieces.
When looking into different solutions, the local sales representative from Norman S. Wright Mechanical of Brisbane recommended a new technology to the project engineers for mitigating grease and odors using ozone – AirMaid by Interzon of Stockholm, Sweden.
In March of 2015, after installing a new axial fan, the new ozone generators were easily integrated into the existing ductwork, even with tight space requirements above the inner ceiling.
Now, on October 20, 2016, after 19 months of operation, here are the results:
May 2015, 3 months in operation
October 2016, 19 months in operation
According to Holiday Inn Chief Engineer, Andy Earle, the installation of AirMaid has resulted in the restaurant not needing to clean their main duct ever since the installation took place. He also notes that quarterly expenses for their duct cleaning have plummeted 51% from $1950 for the duct, hood, and grease baffles, to a total of $950 for only the hood and grease baffles. In other words, a savings of about $1000 a quarter. Andy further adds:
“At the time AirMaid was installed the duct, supply and exhaust fans were also replaced. A new energy-saving fan control system works in conjunction with the AirMaid units, which have their own controls, and both are functioning together seamlessly, resulting in the duct work remaining clean. What other benefits are we realizing with AirMaid instead of replacing the big scrubber? Well, energy savings, filter savings, no more wastewater production, and all the costs that would otherwise have been necessary to tie in the fire system and fire sprinklers and … and … yeah, you get the idea!”
Ron Tinkey of City Mechanical, the firm responsible for the installation, first said in 2015:
“When we first installed AirMaid we were all excited about this innovative approach to pollution control on kitchen exhaust and other applications. We had installed several of the earlier pollution control units of massive proportions with extensive structural requirements to support those 16’ giants above the ceilings.”
Now, 19 months after this first unanimously successful installation, Ron Tinkey adds:
”I have been very impressed with the performance of the AirMaid units we retrofit into the Holiday Inn hotel restaurant. The effectiveness of the duct cleaning and the longevity of the equipment continues to impress us, raising our confidence level with the product. We have since installed more units and have yet another one on the drawing board now. We are pleased to offer AirMaid without hesitation to our customers as a great alternative to other types of systems, providing savings with both installation and service costs.”
Toby Lee, Project Manager of MHC Engineers had this to say about their choice of AirMaid:
“The existing kitchen ventilation system upgrade at Holiday Inn, Civic Center is a challenge with limited available ceiling space for equipment and compressed kitchen shutdown schedule. AirMaid ozone generator proves to be the most practical and effective solution in terms of cost and performance.”
The market for AirMaid is growing across America
Awareness of AirMaid’s function and performance, as well as the solution’s positive impact on restaurants’ costs, fire safety and odour problems is spreading rapidly in the American restaurant industry. Since the installation at the Holiday Inn hotel restaurant in San Francisco, restaurants in Boston, Toronto and Vancouver have also followed suit.
For more information, please contact Interzon’s sales director for America, Mark Tilles, at email@example.com or by telephone (in USA & Canada): (508) 507-6243