|AKG in kitchen exhaust|
Most kitchen exhaust systems are inspected monthly or quarterly and require a system cleaning due to grease build-up. On average an exhaust system cleaning uses approximately 350 gallons of water along with toxic cleaning agents. In addition, the metal baffle filters are generally cleaned nightly, requiring labor, water and toxic cleaning chemicals. On average 40 gallons of water is used for nightly baffle filter cleaning.
|Feb | Mar 2014|
By capturing the AKG before it enters the kitchen exhaust system the nightly baffle filter and entire system cleanings are significantly reduced. Another cost-savings is the reduction in roof repairs & maintenance due to little to no AKG flowing through the kitchen exhaust system.
Elemental Impact Partner Ellis Fibre developed the patented, disposable Grease Lock Filters (GLF) made from a proprietary blend of fire retardant wool. Installed in front of the baffle filters, GLF capture 90 - 95% plus of the AKG before entering the kitchen exhaust system. The filters are easily replaced when filled with grease.
next to a clean filter
- Fire Safety
- Metrics Platform
- Filter End-of-Life
For a pictorial account of Ei's AKG template development, visit the Ei FB album, Airborne Kitchen Grease, a costly cooking by-product.
In early 2013 HMSHost - ATL participated in a three-restaurant, eight-week pilot to substantiate the cost-savings experienced by the foodservice operator when using GLF. The Water, Chemical, & Cost Savings in Commercial Kitchens By Using Grease Lock Filters, A Report on Restaurant Pilots is downloadable on the Ei Airborne Kitchen Grease page. Impressed with the pilot results, HMSHost installed GLF in additional ATL concessionaire operations.
Tim Slaney, HMSHost ATL senior director of operations, provided the following quote for the AAAE article:
“We have had great success using the GLF system—it produces energy and cost-savings, and is good for the environment and for us. We are constantly seeking ways to create efficiencies and minimize environmental impact. The GLF system achieves a cleaner system and improves air quality. We use it at several of our restaurants at ATL.”
|Ei GREASE Team meets|
with ATL associates
Enthusiastic about the potential airport | concessionaire roof repair & maintenance, water, labor, and cleaning cost-savings, ATL embarked upon a campus-wide GLF installation business case justification study. If implemented, ATL will be the first airport worldwide to take a proactive AKG stance.
As documented in the AAAE article, a campus-wide GLF installation would save ATL an estimated 1.1 million gallons of water usage annually. Each of the 80+ concessionaires would experience approximately $7,300 in cost-savings per year. In addition, an estimated 42,000 pounds of AKG would not deposit on ATL roofs nor release into the atmosphere.
From an environmental perspective, the water used for cleaning in the current reactive AKG scenario is laden with grease and toxic cleaning agents when released into grease traps or directly into sewer systems.
|Atlanta Air Quality Image |
courtesy of Creative Loafing's Bad air days
Dan Hennessy, Applebee’s district manager for Southern California, affirms the sound business case for using the GLF system with his testimonial: “After the simple installation of the GLF, our chain quickly began to see savings in labor, water, and exhaust system cleanings. On average, each of the stores uses about 1.5 cases of GLF per month, and saves about $2,000 per year from the ease of use of the Grease Lock filters.”
Kudos to ATL for taking an industry leadership role with a proactive approach to AKG. Thank you Michael Cheyne, ATL director of sustainability and asset management, for devoting your February | March AAAE Asset Management Column to AKG. The article was co-written by Michael and Ei founder Holly Elmore with Liza Milagro, ATL senior sustainability planner, and Jordan Salpietra of Ellis Fibre | GLF substantiating the ATL-specific estimates.
Airborne Kitchen Grease is a new sustainability frontier where ALL WIN: the foodservice operator, the facility, the community and the environment. With Industry leaders like HMSHost and the Atlanta Airport - the busiest airport in the world - at the helm, a proactive AKG approach will spread like wild fire, so to speak!
I would like to commend HMSHost as well as the Atlanta Airport for their amazing environmental projects.ReplyDelete
Restaurant grease is truly a large environmrntal concern in North America. Grease trap waste contributes a staggering amount to landfill and hazardous waste sites annually. It is estimated that the average restaurant contributes 300 to 400 pounds annually. see www.greasetrap.ca
Good job ATL Airport for your efforts in creating and controlling the problem about Airport Kitchen Grease not just by responding to it. Restaurants should do the same too since it is dangerous and very much costly to clean. Aside from that, it is considered as an "Environmental Hazard". Restaurateurs must also take two steps on pro-active approach to Kitchen Grease problem.ReplyDelete
Great write-up! Thanks...ReplyDelete
Thanks so much Joe! Now let's go to next dimensions saving tremendous water, labor and $$$ with a proactive approach to Airborne Kitchen Grease.Delete