Most restaurants exhaust enough waste heat to heat a small neighbourhood of homes. It's such an obvious idea to reuse this heat, why hasn't anybody done it before?

There are two reasons restaurants have never recovered kitchen exhaust heat before.

1) NFPA 96 regulations prohibited it. These regulations have now been changed.

2) Natural gas prices were too low. Natural gas prices have risen 700% in the past 10 years. It has finally become practical to develop the level of sophisticated equipment needed to efficiently recover this energy.

Our energy recovery system makes use of what was once considered waste heat and use it to heat the restaurant and preheat the hot water.   For most restaurants, the system pays for itself in just a few short years. 

In addition to a 1-3 year payback, there are other benefits:

1) Our system takes over much of the heating load so other heating equipment works less and lasts longer

2) By preheating the air as it comes in, the temperature in the restaurant remains much more comfortable

3) As natural gas prices rise over the years, savings will grow higher and higher