• Equipment efficiency
• Energy efficiency
• Life cycle performance
• R.O.I. (return on investment)
• Low maintenance cost

To ensure a productive and healthy kitchen environment, a performance ventilation system aims to

• remove the excess heat
• remove particles of grease, odor and gases
• remove moisture
• renew the air to refresh working environment and to replace the exhausted air
• prevent the polluted air from spreading into dining areas in the most energy efficient way.  

How to measure hood efficiency?
see the ASTM 1704 Heat Gain Curve – generic example (heat gain/exhaust rates illustration)

• 5 to 10% of an average restaurant's expenses come from energy bills 
• From 100 kWh energy consumption in a kitchen, 56 kWh are for heating of make-up air (Electricité de France)
• Performance kitchen equipment has to be energy efficient
• High efficiency ventilation systems (Capture Jet) requires 35% less air and consequently saves infrastructure first cost and   on going operating cost of the high performance kitchen .

Initial cost

• Thanks to lower air flow rate requirements, a high performance ventilation system provides its main financial benefits through a reduction in initial investment in cooling equipment (ductwork and fan).

Operating cost

• The annual energy cost savings made in heating, cooling and fans

ROI

• Pay-back time of a high performance ventilation system is quicker -
  (restaurant HVAC system total costs for ownership of 10 years: initial cost 10%, maintenance 5%, engineering & administration 1%, operating utility costs 84%, total 100%)

Maintenance

• A high efficiency filtration system removes 95% of particles sized 10 microns and above, and is easy to clean
• The high efficiency grease extraction device  provides savings in maintenance cost of the ductwork and fan