Demand Controlled Ventilation for Commercial Kitchen Applications Foodservice facilities are among commercial buildings with the highest energy consumption. Cooking equipment and commercial kitchen ventilation (CKV) systems are being the primary sources of energy consumption. Exhaust hood airflow drives HVAC energy consumption for CKV. The first step in reducing this exhaust airflow is designing high efficiency hoods with low capture and containment (C&C) airflow rates and the second is using demand controlled ventilation (DCV) to further reduce exhaust airflow when cooking is not taking place under the hood.
This presentation will describe differences in DCV designs and focus on critical features to seek in effective DCV system. Presentation will also cover field applications and measurement data.
Location
Rock Bottom Brewery - Unico Room (View)
1333 5th Avenue
Seattle, WA 98101
United States
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