Description

This product is a PDF that contains links to files that consist of PowerPoint slides synchronized with the audio-recording of the speaker (recorded presentation), PDF files of the slides, and audio only (mp3) as noted.

Commercial kitchens have the largest energy intensity (usage per square foot) and can exceed any other building segment by an order of magnitude. Of the largest components of the energy use in a kitchen is the HVAC component which consists of the large exhaust hoods along with the energy required to treat the replacement air. By applying demand control ventilation (DCV) systems on the cooking equipment lineup with the exhaust hoods, large energy savings can be obtained. This seminar presents an overview of DCV systems, a case study of energy savings that can be obtained with DCV systems, a description of a field protocol for evaluating the performance of DCV systems, and field challenges that these systems encounter.

40-1 DCV Technologies for Commercial Kitchens: Past, Present and Future!
Don Fisher, Food Service Technology Center
This product contains: Recorded Presentation, Audio (mp3), Slides (pdf)

40-2 A Field Test Method to Determine the Performance of DCV Systems
Richard T. Swierczyna, Food Service Technology Center
This product contains: Recorded Presentation, Audio (mp3), Slides (pdf)

40-3 M & V for Kitchen Ventilation DCV Controls
Vernon A. Smith, Smith Energy Engineers
This product contains: Recorded Presentation, Audio (mp3), Slides (pdf)

40-4 Field Challenges with DCV Systems
Andrey Livchak, Ph.D., Halton Group Americas; Derek W. Schrock, Halton Co.
This product contains: Recorded Presentation, Audio (mp3), Slides (pdf)

Product Details

Published:

2012

File Size:

1 file , 200 KB

Product Code(s):

D-SA12Sem40

Note:

This product is unavailable in Russia, Belarus