Europe's industrial waste heat has the potential to cover 100% of the total heating demand. So why do we continue to vent hot process air without first harnessing the energy, even when a kWh is more expensive than ever before?

The following is a reworded blog post based on a Forbes article titled 'Purse Or Planet? Strategies For Selling Greentech Products' by Trevor Clawson which featured excerpts on Enjay Systems

Preventing heat waste is a great way to reduce heating cost and lower the CO2 emissions from productions facilities in the industry. But until now, high concentrations of pollutants such as grease, soot and moisture in the excess air has made it impossible, or at least, very expensive.

Every second, restaurants around the country send out thousands of gallons of heated air through the kitchen ventilation - air that needs to be replaced and heated at a high cost. Since the exhaust air often contains fat and soot from cooking, it can be a challenge to achieve a functioning energy recovery, but for those who succeed, there are great savings to be made, both for the wallet and for the climate