News

The Long-Term Payoff: Investing in Energy-Efficient Hoods for Commercial Kitchens

Efficiency is a crucial element for success in the fast-paced world of commercial kitchens. These bustling culinary hubs consume substantial energy daily, leading to daunting monthly operating costs. Investing in an energy-efficient hood emerges as one of the most effective solutions to enhance sustainability and reduce expenses. Though the upfront cost may seem slightly more than a traditional hood, the undeniable long-term return on investment (ROI) through energy savings and downsized equipment makes it a prudent choice.

Mastering the Green Recipe: Introducing the California Code of Regulations, Title 24

In the dynamic landscape of construction and design, one regulation stands out as a beacon of innovation and environmental stewardship – the California Code of Regulations, Title 24. This comprehensive set of regulations and building standards is revolutionizing the way to approach energy efficiency and sustainability in the state of California.

Revolutionizing Commercial Kitchens: Harnessing the Power of Demand-Controlled Ventilation (DCV)

Commercial kitchens are dynamic environments where culinary magic unfolds. However, with that magic comes the production of an abundance of odours, steam, and grease that can quickly turn a kitchen into an uncomfortable and potentially hazardous space. Enter demand-controlled ventilation (DCV), a cutting-edge technology that is transforming the way commercial kitchens efficiently manage airflow while cutting costs and maintaining a healthy, pleasant working environment.

Comparing Direct Fired and Indirect Fired Make Up Air Systems: Understanding the Differences and Benefits

Direct fired make up air systems and Indirect fired make up air systems are both used to provide fresh tempered outdoor air to a building to replace the air that is exhausted by the kitchen hoods. However, there are some key differences between the two types of systems that may make one more suitable for a particular application than the other.

Engineered Grease Duct

Fresh, clean air is the lifeblood of every kitchen. It’s easy enough to watch a hood capture smoke and grease from a kitchen, or to go up on the roof and see the exhaust fans pulling that same air out of the kitchen, but what happens in between? Ducts play a vital role in safely getting grease-laden exhaust out of the kitchen. Specifying and purchasing engineered, fire-rated, zero-clearance grease duct ensures a safe, code-compliant, and easy-to-install system that offers cost savings and superior performance when compared to field-fabricated ducts.

New Culinary Arts Centre & Residence at Centennial College

Centennial College has started on construction of a new $85 Million LEED Certified Residence and Culinary Arts Centre on their Progress Campus located in Toronto, Ontario. Spring Air is proud to be part of such a well-designed and environmentally focused project. The Facility will be LEED Gold certified and will focus on sustainable “green” practices, with a specific attention paid to how they can be applied within the hospitality industry.

Spring Air launches a new Logo to show our “True” Colours

OK – so maybe we haven’t really done any heavy lifting on this one, or the market research that could potentially go into changing something that’s been around for almost three decades. That said, we’re more than happy to show our support for the local boys in blue. After last night’s nail-biter of a game we’ve officially let our Blue Jays fever spill over into contagion. We’ve traded our energy saving green for a pretty hue of baseball blue.

TruFlow is Awarded the 2015 Energy Star Emerging Technology Award!

Energy Savings are always been a priority when Spring Air Systems is bringing new products to market; so we’re excited to share some big news. After reviewing the technology behind our latest Generation of TruFlow demand control technology, the United States Environmental Protection Agency has named us as a recipient of the 2015 ENERGY STAR Emerging Technology Award for Demand Control Kitchen Ventilation Systems.

Maximizing Margins on Prepared Food

Prepared foods are rising stars when it comes to growing revenues at grocery stores and markets. However, those who are unaccustomed to operating a commercial kitchen need to keep energy costs in mind when designing and installing equipment.

New Record for the Restaurant Industry

A recent article by Michelle Jamrisko from Bloomberg.com shows that for the first time ever, Americans are spending more at Restaurants and Bars than thay are at Grocery Stores. The data, which goes back more than 20 years, shows a steady but sharpening trend amongsth consumers. How does this news impact your outlook on the industry?