EcoHood uses patented opacity and temperature sensors to monitor smoke and heat generated while cooking. As a result an EcoHood system generates incredible energy savings (up to 50%) while improving the overall comfort level of any restaurant.
The EcoHood system is easily installed on any new or existing hoods.
o EcoHood automatically controls exhaust systems in commercial kitchens with patented sensors that detect temperature levels, as well as smoke and vapours.
o Automatically modulates exhaust from the hood in proportion to the levels of smoke, steam or heat detected, to capture and contain all effluent efficiently.
o EcoHood automatically stops all air exhaust from the hood if no smoke, steam or heat is detected and starts up as soon as smoke, steam or heat is detected .
o Complete system includes the opacity (smoke and steam) and temperature sensors, a control panel with keyboard and an LCD display.
o The optical sensors can be adjusted for accurate monitoring for hoods from 3 to 45 feet
o Reduced Energy costs (gas/propane/oil/electricity) up to 50%
o Qualifies for energy and GHG (Green House Gas) reduction grants
o Simple cost-efficient system that will maximizes profits, and minimize the Carbon Footprint, while keeping clients and staff comfortable in all climates.
o Back-lit, easy read display, and retains historical operational performance data for energy management.
o Needless hood exhaust results in fewer drafts and better air balancing from the dining area to the kitchen
o Staff experience less noise, better climate control and increased comfort in the kitchen.
o Extends exhaust motor life
o Fast and easy installation to existing or new hoods - all types.
o User friendly programming using LCD screen.
o 1-2 year Payback in most cases – Incredible ROI (Return on Investment).
o Noveo’s optical infra-red sensors feature 100% modulation to meet the exact demands for evacuation and guarantee maximum energy efficiency.
o Fully sealed, stainless steel optical sensor heads are easy to install on new or existing hoods.
o Self calibrating optical sensors, impervious to grease and moisture and wipe clean in seconds.
o No Air purging is required with the optical sensors.
o Temperature sensing across the entire hood permits the most precise and lowest permissible exhaust at any given point during the cooking process.
o Automatically stops all air exhaust from the hood if no smoke, steam or heat is detected.
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