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The Challenge for FOOD SERVICE Consultants
Systems Designed for Compliance, Not Operational Performance
In many food service projects, kitchen ventilation is designed primarily to meet codes, standards, and peak load requirements. While this ensures compliance at handover, systems are often delivered with limited consideration for how kitchens will actually operate day to day — resulting in extract systems that run at high output regardless of real cooking demand.
Peak‑Based Design Leads to Oversized Operation
Ventilation systems are typically sized to accommodate worst‑case cooking scenarios, creating high installed fan power. Without intelligent control at part load, these systems continue operating at elevated airflow rates during prep periods, between services, light menus, or partial occupancy — leading to systemic over‑ventilation from day one.
Static Handover Control Strategies
At practical completion, many projects are handed over with manual fan controls, basic inverter settings, or fixed BMS schedules. These approaches rely on assumed service patterns and do not adapt to real‑world operational variation. As a result, energy performance in operation often falls short of design expectations, creating dissatisfaction for end users and a gap between design intent and actual performance.
Reliance on Operator Intervention
Design solutions that depend on kitchens staff actively managing ventilation introduce an inherent risk. In busy food service environments, manual adjustment is inconsistent and difficult to sustain over time. Once systems are commissioned at high speed for peak demand, they are frequently left there — locking in higher energy use and noise for the life of the system.
Cost, Carbon, and Reputation Risk
For design and build teams, inefficient ventilation systems can result in higher operating costs for clients, increased carbon emissions, and post‑handover performance issues. This can lead to questions around energy assumptions, value engineering decisions, and long‑term design credibility.
Consultant‑Focused Summary
For food service design and build projects, demand‑responsive ventilation enables:
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Efficient operation across all load conditions
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Reduced energy use and operating costs for clients
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Lower carbon emissions aligned with sustainability goals
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Improved acoustic and mechanical performance
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Greater confidence that design intent is delivered in operation
Cheetah allows food service ventilation to be designed not just for compliance — but for performance, efficiency, and long‑term operational success.
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THE SOLUTION
A Smarter Ventilation Strategy for Food Service Projects
Cheetah introduces intelligent, demand‑responsive control that can be incorporated into food service design and build schemes, ensuring extract systems actively modulate based on real cooking demand rather than assumed schedules.
Optimised Performance Across All Operating Conditions
By dynamically controlling fan speeds, ventilation output automatically reduces during low‑load conditions while maintaining full extraction during peak service. In practice, fan energy reductions of up to 80% can be achieved during off‑peak periods, with typical average daily savings of 50–60%, delivering significantly improved part‑load efficiency.
Replacing Fixed Schedules with Operational Reality
Cheetah removes reliance on static BMS timers and manual controls, replacing them with continuous optimisation that responds to real use. This ensures ventilation systems perform efficiently from day one, regardless of menu changes, service patterns, or operational evolution.
Reducing the Design‑to‑Operation Performance Gap
By embedding intelligent control, design intent around energy efficiency, acoustic performance, and sustainability is far more likely to be realised in practice. This helps design teams deliver systems that perform as expected long after handover, reducing post‑occupancy issues and client dissatisfaction.
Added Acoustic, Mechanical, and Carbon Benefits
Reduced fan speeds lower noise emissions and mechanical stress, improving kitchen environments and supporting longer equipment life. Reduced energy demand also delivers lower operational carbon emissions, helping clients achieve sustainability and Net Zero objectives.