MORAINE PARK TECHNICAL COLLEGE

Fond du Lac, Wisconsin

The Challenge

  • Create a comprehensive, energy-efficient kitchen ventilation system that integrates 20 separate work stations and three separate kitchens.

  • Install state-of-the-art ventilation equipment to accommodate all types of cooking used for training in the culinary arts.

  • Provide quality indoor air by removing high levels of grease.

The Solution

  • A meeting at Greenheck’s facility including all members of the design team was instrumental in coordinating and meeting the project requirements.

  • Two make-up air units were provided with each unit providing approximately 50% of the make-up air for the kitchen hoods. One Greenheck make-up air unit provided heated air directly to the seven hoods, while the second unit provided heating and cooling to the hoods and also delivered air to the kitchen space

  • The make-up air supplied to the hoods was regulated by Variable Air Volume (VAV) boxes controlled by a Melink system to match the precise volume of make-up air to exhaust air drawn from hoods while in use during classroom sessions.

  • Grease Grabber dual filtration systems within the hoods captured up to 80% of the grease particulate while as many as seven student chefs at one time practiced grilling and frying skills.

The Results 

“Faculty and students are very pleased with the functionality of the new kitchens. Our college and Culinary Arts Program are gain-ing a great deal of recognition thanks to the new, state-of-the-art kitchens we can now offer our students.”

– Pat Olson, Dean of Culinary Arts

Vyron Sales Engineer

John Longden

Engineer

Holland & Kurtz Brookfield, WI

Contractor

Groeschel Company Malone, WI