Transcription of Commercial Kitchen Ventilation October 1, 2013 - …
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Commercial Kitchen Ventilation October 1, 2013 - …
Commercial Kitchen Ventilation October 1, 2013 . Presented by Scott Adams Regional Manager, Captive-Aire NNJ / SNY. 201-669-4982 | sponsored by Got Exhaust? Design Considerations Fire safety and prevention Heat Humidity Performance Comfort Energy CKV - Key Trends and the Future 1. Engineered hoods, robust performance at lowest exhaust (CFM). 2. Demand control Ventilation becoming standard for many applications 3. Improved Kitchen and building comfort 4. Fire prevention and safety 5. Building integration, computer monitoring, and system controls Commercial Building Energy Food Service Food Sales Health Care Other Lodging Office Education 0 50 100 150 200 250 300. Thousand BTUs Energy Use in Restaurants Refrigeration Lighting Sanitation Food Prep Other Cooling Refrigeration Heating Ventilation Others Ventilation Lighting Heating Sanitation HVAC Cooling 29% Food Prep Integrated Design Approach Codes & Standards Determining Exhaust Rates Makeup Air Exhaust Fans Kitchen Exhaust Duct Grease Emissions Fire Suppression Systems United States Code and Standards NFPA #96.
sponsored by Commercial Kitchen Ventilation October 1, 2013 Presented by Scott Adams Regional Manager, Captive-Aire NNJ / SNY 201-669-4982 | scott.adams@captiveaire.com
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