New and Underutilized Technology: Demand Control Ventilation for Commercial Kitchen Hoods
The following information outlines key deployment considerations for demand control ventilation for commercial kitchen hoods within the Federal sector. This information spans:
Demand control ventilation for commercial kitchen hoods optimizes energy efficiency by reducing the exhaust and MUA fan speed. This is accomplished by leveraging sensors to determine the minimum amount of exhaust air required to capture and contain effluent from the cook line.
Demand control ventilation for commercial kitchen hoods is applicable in hospital, school, prison, housing, service, and other facilities with large kitchen facilities.
Key Factors for Deployment
With demand control ventilation for commercial kitchen hoods, overall building air must be maintained. Savings are due to a reduction in blower energy, but also potential savings from reduced heating and cooling.
Federal energy savings, cost-effectiveness, and probability of success are ranked 0-5 with 0 representing the lowest ranking and 5 representing the highest ranking. The weighted score is ranked 0-100 with 0 representing the lowest ranking and 100 representing the highest ranking.
|Federal Energy Savings||Cost Effectiveness||Probability of Success||Weighted Score|
The following resources are available:
Demand Control Ventilation for Commercial Kitchen Hoods: Southern California Edison technology evaluation and deployment report.
Demand Ventilation Systems: Sacramento Municipal Utility District (SMUD) technology evaluation report on demand ventilation systems.
Food Service Technology Center Demand Ventilation: Overview information and case studies covering demand ventilation in kitchen applications.
Air Balance Fundamentals for the Modern Restaurant: Engineered Systems article on ventilation best practices for modern restaurant kitchen design.
Kitchen Exhaust Hoods: Engineered Systems article offering a performance perspective on kitchen exhaust hoods.