Marriott Hotels is expecting to record some major cost savings on kitchen ventilation after installing a demand-based system across all its UK hotels.
The company has moved to implement the ‘Cheetah’ system at all 50 of the high-end hotels it operates in the UK after trials showed that the equipment could slash its running costs.
Calculations done by the brand suggest it will achieve annual savings of 313,605 Kwh and 1,646 tonnes of carbon, with a 1.73 year payback, as a result of the roll-out.
The Cheetah system, which is supplied by kitchen energy management firm Quintex, uses sensor technology to detect cooking activity levels. It reduces ventilation fan speeds so that extract rates are matched to cooking demands.
John Conlon, director of facilities and engineering Europe at Marriott Hotels International, said it made sense to introduce the equipment across its estate after tests showed the impact it could have.
“We conducted an initial trial of the Cheetah system at one of our sites with excellent results achieved. We’re delighted to be rolling out the technology across the UK, which will have a huge impact on our energy initiative programme,” he said.
Other hotel chains also using Cheetah demand controlled ventilation (DCV) system include Radisson Blu Edwardian, Hilton and the Four Seasons. It is also in use at Claridge’s.
Simon Jarman, chief executive of Quintex, said Marriott’s own experience was proof of the energy savings that the equipment can offer hotel operators.
“With costs continuing to rise for operators across the sector, we are finding more and more are turning to the latest technology to cut their energy use,” he said. “Cheetah is completely unique to the marketplace and offers unrivalled opportunities, particularly for multi-site hotel operators or those with more than one kitchen at each venue.”