The 90 minute ASHRAE Technical Committee TC 5.10 seminar covered a variety of CKV areas. This seminar is available from ASHRAE on DVD or full line access. See the ordering details at the end of this section.

Speakers made many excellent points that HVAC designers need to consider when developing plans and specifications for a new installation. The speakers often made similar points regarding the use of UL 710 listed hoods, kitchen comfort and energy savings available to owners and operators.

Many good questions were posed by audience members after each of the speakers made their presentations. We have included email addresses for each of the speakers should you wish to contact them.

Steve Brown of LC-Systems was the first speaker and gave his ideas for “Dehumidification Strategies”. Noteworthy is the fact that the proper hood choice can reduce air requirements by up to 30%. He pointed out the need to deliver make up air as far away from the hood as possible with displacement air as an alternate choice. He discussed tempering make up air which other speakers also encouraged in their presentations.

A major consideration he suggested is to minimize the impact of space humidity which leads to slippery floors. Steve stated that 51% of kitchen accidents are directly related to slippery floors and that 59% of construction claims are directly related to moisture and humidity claims. Contact Steve at: stevebrown@lc-systems.com.

Doug Horton of D.J.Horton & Associates presented an explanation of the “Impacts of Low Heating and Cooling Balance Points”. His research has shown that in many instances when examining roof top systems, both heating and cooling systems are in operation at the same time. In the majority of installations, no one is aware that both systems are operating simultaneously and wasting valuable energy. Contact Doug at: djhorton64@attbi.com.

Mark Finck , from Burger King’s Support Center discussed “Exhaust Duct Cleaning Experiences” from a users’ viewpoint. He talked about the lack of effective grease capture by current filters as a big concern leading to many duct and fan problems. (Watch for an UP YOUR STACK™ New Technologies article next month featuring dual filter stage technology with significantly improved capture abilities.)

The lack of professionalism within the duct cleaning industry was also discussed by Mark. He discussed the need for a more reasonable method of determining when to clean ducts based on need, not just meeting a pre-determined schedule. See the UP YOUR STACK™ Newsletter article entitled “FIRE SAFETY-Restaurant Duct Cleaning! What do Operators Get for their Buck?” at the following link: http://www.upyourstack.com/newsletters/112404/FireSafety.asp.

Mark also talked about using round ducting to reduce grease deposits on the side walls of the duct as well as lowering velocity to an average of 900 FPM based on Burger King’s needs. Contact Mark at: mfinck@whopper.com.

J. Carlos Haiad, P.E. of Southern California Edison made the case for “Demand Ventilation Applications”. He pointed out that the new NFPA lower threshold of exhaust air allowed for the use of variable speed controls. Such a system allows the fans to operate at lower speeds when little or no cooking is underway.

Operating at lower speeds during slow cooking times can have significant energy savings for the owner and operator. Paybacks examples vary depending on utility rates. Examples ranged from 13 months to two years.

These systems are relatively easy to install as retrofits and very simple when designing a new hood system. The systems should always interlock and control both the exhaust and make up air fan units.

Carlos noted that the low end of 500 FPM exhaust is only meant for an idle or no cooking period. Higher speeds are progressively employed as the cooking process begins at various points along the cooking lineup. It was pointed out that the previous average of designing systems between 1500-2100 FPM is being successfully reduced by hundreds of CFM using demand ventilation technology. Contact Carlos at: carlos.haiad@sce.com.

Finally, John Clark, P.E. of Hammel, Green and Abrahamson, Inc., presented a list of “The Terrible Two’s”. His often humorous discussion included reasons the kitchen is too hot, too cold, too drafty, too smoky, too expensive, too noisy and too complicated. Key recommendations included using UL710 listed equipment for maximum efficiency and air conditioning the kitchen for employee comfort and retention.

John strongly advised when designing the make up air system, that make up air be tempered and that 10-20% of transfer air from the dining space be used to control odors.

Other points included the use of side curtains to reduce smoke problems caused by side drafts and removal of four way ceiling diffusers anywhere within 12’-0” of the hood. Three way diffusers with the blank side facing the hood or slot diffusers that spread out the make up air are acceptable.

John also pointed out the need to interlock the exhaust fan and replacement air systems as did most every other speaker.

A final point was his call for pressure testing of welded exhaust duct systems noting that experienced welders averaged a minimum of three attempts to close all the leaks discovered in what otherwise were assumed to be completely welded duct seams. Contact John at: JClark@hga.com.

ASHRAE is making Audio Recordings with PowerPoint’s from this seminar and approximately 50 other seminars available online at $149. ASHRAE members can purchase access at $99. DVD’s are also available at $199 or $149 to ASHARE members plus shipping. You can purchase directly from UP YOUR STACK™.com. Please email us at info@upyourstack.com if interested. Available during March.

For your convenience, the company store will be available within sixty days to allow online ordering of all Codes & Standards documents directly from our website.