While heat exchangers that transfer warmth from one part of a building to another are already common in many industries, recovering energy from commercial kitchens is challenging as the hot air in the kitchens is full of grease and soot particles which usually stick on the surface of traditional heat exchangers and make it difficult to recover heat. As a result, the hot air produced during cooking processes is usually simply vented straight out of restaurants. 

Lepido thrives in harsh commercial kitchen environments, recovering energy while allowing particles that would normally clog up the system, to simply pass through. With Lepido, your average restaurant can reduce its yearly CO2 footprint by around 40 metric tons. Imagine the impact it can have in larger establishments such as in fast food franchise chains!