DOCSLIB.ORG

Key Factors and Problems in the Performance of Kitchen Ventilation Systems Explorative Review Study

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Key Factors and Problems in the Performance of Kitchen Ventilation Systems Explorative Review Study FACULTY OF ENGINEERING AND SUSTAINABLE DEVELOPMENT Department of Building Engineering, Energy Systems and Sustainability Science Key factors and problems in the performance of kitchen ventilation systems Explorative review study Álvaro Ros Hueda 2020 Student thesis, Advanced level (Master degree, one year), 15 HE Energy Systems Master Programme in Energy Systems Supervisor: Alan Kabanshi Assistant supervisor: Roland Forsberg Examiner: Magnus Mattsson ABSTRACT Regarding the great importance of a good working environment, in this research, ventilation systems installed in kitchens of restaurants were studied in order to avoid problems and to understand the key factors that can influence on the performance of the system. The results obtained were taken into account to provide some recommendations to a real ventilation system of a restaurant called Pastaria in Gävle (Sweden). This concrete ventilation system was not performing good, and some calculations based on the kitchen design were made trying to offset the problem. A large number of scientific studies related to restaurant kitchen hoods and ventilation systems were used to get the findings. These articles were obtained from scholar web databases. The main problem found in kitchen hoods is the inadequate exhaust airflow. The minimum required airflow varies depending on the size and shape of the hood. Keil et al. (2004) found in their research that only 39% and 24% of the studied hoods met the minimum recommended airflow from ACGIH and ASHRAE guidelines, respectively. Other key factors found are related to the kitchen design. The kitchen hood is recommended to have incorporated a capture hood covering all the burners. Side panels can be employed to increase the capture and containment. High efficiency filters and rigid ducts are also recommended. The cleaning of the ventilation ducts is also an important factor, they are recommended to be cleaned between 1 to 9 years depending on the activity of the kitchen. Thus, key factors such as disturbing airflows and the presence/movement of the cooks can disturb the kitchen hood performance. A very effective solution, isolating the fumes below the hood, that is getting developed is the installation of an inclined air curtain from the cooking surface. Related to the kitchen hood and the ventilation system of the Pastaria restaurant. Some measurements and information were obtained in a visit to the restaurant. After calculations, it was obtained based on the kitchen design that is required a minimum airflow of 4 140 m3/hour. In order to do that, the heat exchanger Swegon Silver C RX, installed in the system, requires a minimum size of 11/12. The distribution of the kitchen appliances in this restaurant seems to be correct. However, a future study in order to see if there are disturbing airflows affecting the kitchen hood performance must be carried out. If after checking all recommendations the performance of the kitchen hood is not good enough yet, an inclined air curtain may be installed due to their great effectiveness against problems of hoods. In conclusion, it was clearly obtained that a correct kitchen distribution design and calculations must be done for each restaurant in order to install the most adequate kitchen hood with the best characteristics. This way, fumes, odors, moisture and particles will be easily exhausted allowing a better environment out of risks to the establishment and customers health. Keywords Restaurant kitchen ventilation, kitchen hood, ventilation system, airflow, air quality, heat exchanger, pressure drop, ventilation ducts, hood performance and efficiency. i ii PREFACE This master thesis has been possible thanks to: My parents Ricardo and Teresa, whose unconditional support in good and bad times is the basis of my success. My sister Irache, the best personal stylist I could ever have. My girlfriend Nuria, whose delicious meals gave me the strength to carry on. My aunt Carmen, for her great evolution with new technologies to be able to make video calls when missing me. My mates from the Erasmus program, for our healthy competitiveness in all 3.5 “beerpong” tournaments, and Yahtzee and frisbee games. My friends from Estella, for allowing me to belong to the group “Bromeros”. iii NOMENCLATURE Symbol Description Unit NV Natural ventilation - MV Mechanical ventilation - HV Hybrid ventilation - IAQ Indoor air quality - ACGIH American Conference of Governmental Industrial Hygienists - ASHRAE American Society of Heating, Refrigerating and Air- - Conditioning Engineers 3 Qhood Volumetric flow through the hood m /h Vair Exhaust air velocity m/s A Extraction area m2 C&C Capture and Containment - DCV Demand control ventilation - HRV Heat recovery ventilation - DMF Deposited particle mass flux - UFP Ultrafine particles - ODA Outdoor air - IDA Indoor air - EA Exhaust air - iv TABLE OF CONTENTS 1. INTRODUCTION ................................................................................................ 1 1.1 Background .........................................................................................................5 1.2 Aims and limitations ............................................................................................7 2. METHOD .......................................................................................................... 8 3. RESULTS AND DISCUSSION................................................................................ 9 3.1 Reviewed articles ................................................................................................9 3.1.1 Operational problems .............................................................................................................. 14 3.1.2 Design problems ....................................................................................................................... 16 3.1.3 Cleaning problems .................................................................................................................... 20 3.1.4 Disturbing airflow problems ..................................................................................................... 22 3.1.5 Technical solutions ................................................................................................................... 24 3.2 Calculations for the current kitchen hood ........................................................... 26 3.3 Discussion ......................................................................................................... 29 4. CONCLUSION ...................................................................................................33 4.1 Study results ..................................................................................................... 33 4.2 Outlook ............................................................................................................. 34 4.3 Perspectives ...................................................................................................... 35 5. REFERENCES ....................................................................................................36 v FIGURES INDEX Figure 1. Basic components of a local exhaust system. ................................................... 4 Figure 2. Styles of Local Kitchen Exhaust Hoods (ASHRAE, 2015). ................................... 5 Figure 3. Pastaria restaurant. ........................................................................................... 6 Figure 4. Kitchen view of the Pastaria restaurant. ........................................................... 7 Figure 5. Proportion of Hoods Meeting the Airflow Performance Guidelines (Keil et al., 2004). .............................................................................................................................. 15 Figure 6. Schematic of 21 hood shapes studied (Zhao et al., 2013)............................... 17 Figure 7. Schematic of six side panels studied (Zhao et al., 2013). ................................ 17 Figure 8. Schematic of two exhaust duct arrangements studied (Zhao et al., 2013). ... 18 Figure 9. Comparison of the totally deposited particle mass in the duct for different cases (Zhao and Chen, 2006). ......................................................................................... 22 Figure 10. Comparison of the accumulation time in the duct for different case (Zhao and Chen, 2006). ............................................................................................................. 22 Figure 11. The ventilation system principle diagram (Liu et al., 2020). ......................... 25 Figure 12. Area calculated between the hood and the cooking surface. ...................... 27 Figure 13. Operation diagram of the minimum heat exchanger size required (Swegon Group AB, no date). ........................................................................................................ 29 vi TABLES INDEX Table 1. Summary of reviewed articles. ......................................................................... 10 Table 2. Typical exhaust flow rates by cooking equipment category for listed type I hoods (ASHRAE, 2015). ................................................................................................... 28 vii viii 1. INTRODUCTION Ventilation is the process of diluting the air inside a building by extraction of old air or injection of fresh air (Sandberg, Kabanshi and Wigö, 2020). Indoor air is polluted from cooking, smoke, formaldehyde and other pollutants that can cause allergies, smells and diseases (Bluyssen,
Load more

Recommended publications
  • Commercial Kitchen Ventilation- Efficient Exhaust and Heat Recovery
    #331-1 CH-89-9-6 Commercial Kitchen Ventilation­ Efficient Exhaust and Heat Recovery D.K. Black ASHRAE Life Member ABSTRACT ciency and, if it malfunctions, can shut down the entire This paper outlines those considerations and kitchen and restaurant. requirements that are pertinent to the design and opera­ The subject of commercial kitchen ventilation covers tion of a properly functioning exhaust system 'for a a number of factors or considerations that combine to form commercial kitchen. It embraces such subjects as air the basis of a system that will perform satisfactorily, be cost quality, energy conservation, air pollution control, sanita­ effective, and comply with applicable codes. tion, and fire safety. Determination of necessary and These factors include smoke capture, grease extrac­ appropriate exhaust air volumes for various items of cobk· tion and disposal, fire protec1ion. and the maintenance of ing equipment is discussed. The potential for heat acceptable air quality and temperature in the kitchen recovery Is detailed, together with a description of the space. Modern systems may also include air pollutioh con­ technology involved. trol and heat recovery equipment. Efficient grease extraction is extremely important. INTRODUCTION Grease that is hOt exhausted will collect in ductwork and The state of the art in commercial kitchen ventilation create a fire hazard. To such areas, the difference between is indeed essentially an art, accepting certain basic funda­ 90% and 95% efficiency is not 5% but rather 100%. mentals of thermodynamics, environmental control, and air Centrifugal ~rease extraction has proved to be highly movement, but responding largely to experience and effective and is currently employed on most leading logic.
    [Show full text]
  • Kitchen Ventilation Improvement
    Kitchen Ventilation Improvement Course No: M01-003 Credit: 1 PDH Steven Liescheidt, P.E., CCS, CCPR Continuing Education and Development, Inc. 22 Stonewall Court Woodcliff Lake, NJ 07677 P: (877) 322-5800 [email protected] Design Guide Improving Commercial Kitchen Ventilation System Performance This design guide provides informa- tion that will help achieve optimum Introduction performance and energy efficiency in An effective commercial kitchen ventilation (CKV) system requires bal- commercial kitchen ventilation sys- ance—air balance that is. And as the designer, installer or operator of the kitchen tems. The information presented is applicable to new construction and, in ventilation system, you may be the first person called upon to perform your own many instances, retrofit construction. “balancing act” when the exhaust hood doesn’t work. Unlike a cooking appliance, The audience for this guideline is which can be isolated for troubleshooting, the exhaust hood is only one component kitchen designers, mechanical engi- of the kitchen ventilation system. To further complicate things, the CKV system is a neers, food service operators, prop- subsystem of the overall building heating, ventilating and air-conditioning (HVAC) erty managers, and maintenance people. This guide is intended to system. Fortunately, there is no “magic” to the relationship between an exhaust hood augment comprehensive design in- and its requirement for replacement or makeup air (MUA). The physics are simple: formation published in the Kitchen air that exits the building (through exhaust hoods and fans) must be replaced with Ventilation Chapter in the ASHRAE outside air that enters the building (intentionally or otherwise). The essence of air Handbook on HVAC Applications.
    [Show full text]
  • Introduction to Ventilation & Indoor Air Quality
    INTRODUCTION TO VENTILATION & INDOOR AIR QUALITY INTRODUCTION TO VENTILATION & INDOOR AIR QUALITY PRESENTED BY: Eng. Shehab S. Bekhet INTRODUCTION TO VENTILATION & INDOOR AIR QUALITY How much time - %, do we spend indoors?? 2 INTRODUCTION TO VENTILATION & INDOOR AIR QUALITY We Spend 90% of Our Time Indoors! ! 3 INTRODUCTION TO VENTILATION & INDOOR AIR QUALITY 4 INTRODUCTION TO VENTILATION & INDOOR AIR QUALITY Shehab Bekhet Senior Mechanical Engineer Dar Al Handasah More than 27 years of various experience, gained throughout long career path covers wide and diversified fields and ranges of responsibilities combining design, construction and technical back-up skills. The range of mechanical works cover preliminary & detailed design, preparation of specification and tender documents, follow up, approval of shop drawings and project management and construction supervision of building services including HVAC, plumbing, fire protection, building automation and control systems. Successfully contributed to design and construction of several large projects in more than 12 countries in the Gulf Area, Middle East, and Africa, such as: • Dubai International Airport- UAE • Higher College for Men & Women- UAE • Development of King Abdul Aziz Endowment for the Two Holy Mosques. • Al Hassa & Al Dammam Hospital – Saudi Arabia • Rafik Al Hariri Airport – Lebanon • Sheraton Hotel Rehabilitation – Egypt. A keynote speaker and administered many of training courses and seminars in various topics of HVAC systems. INTRODUCTION TO VENTILATION & INDOOR AIR QUALITY 6 INTRODUCTION TO VENTILATION & INDOOR AIR QUALITY Introductory Film Indoor Ar Quality INTRODUCTION TO VENTILATION & INDOOR AIR QUALITY 8 INTRODUCTION TO VENTILATION & INDOOR AIR QUALITY The presentation covers the following main items: Indoor Air Quality, (IAQ): . Definition. Common Pollutants and health effect.
    [Show full text]
  • Integrating Kitchen Exhaust Systems with Building HVAC – 07.22.09 2 Ventilation
    Design Guide 3 Improving Commercial Kitchen Ventilation System Performance Integrating Kitchen Exhaust Systems with Building HVAC The Opportunity: Reduce Utility Costs and Improve This design guide provides information that may help achieve optimum perfor- Kitchen Comfort mance and energy efficiency in com- mercial kitchen ventilation systems by The replacement air required for commercial kitchen ventilation systems integrating kitchen exhaust with building HVAC. The information presented is is always 100% of the exhaust air—what goes out must come in! A common applicable to new construction and, in some instances, retrofit construction. design practice is to supply at least 80% of replacement air using an independent The audience for this guideline is kitch- en designers, mechanical engineers, makeup air unit (MAU) with the remaining 20% supplied by conditioned outside code officials, food service operators, air from heating, ventilating, and air-conditioning (HVAC) roof-top units (RTU) property managers, and maintenance people. The building code analysis is serving the kitchen and/or by transfer air from adjacent spaces. This keeps the focused on California’s Title 24. This guide is intended to augment compre- kitchen under a negative pressure (relative to the dining room) to prevent cook- hensive design information published in the Kitchen Ventilation Chapter in the ing odors from migrating into the dining area. In many climates the replacement ASHRAE Handbook on HVAC Applica- tions, as well as companion publications air from an independent makeup air unit is not conditioned, which may create under the design series subtitled Im- uncomfortable conditions (too cold and/or too hot) in the kitchen.
    [Show full text]
  • Kitchen Ventilation Systems: Part 2 Providing Adequate Makeup Air
    The Pennsylvania Housing Research Center Kitchen Ventilation Systems: Part 2 Providing Adequate Makeup Air Builder Brief: April 2012 Anthony C. Jellen, PE & Brian M. Wolfgang, EIT, Michael A. Turns, MS INTRODUCTION and require larger exhaust systems leading to higher The first Builder Brief of this two-part series operation costs, and increased risk of house discussed the relationship between kitchen exhaust depressurization and associated hazards. In addition, rates, house tightness, and house depressurization. every cubic foot of exhausted air is a cubic foot of That brief also provided an overview of the health makeup air that must be heated or cooled at the and safety hazards associated with house homeowner’s expense. depressurization and the presence of combustion appliances. The required exhaust rate for standard, low-powered, residential kitchen ranges is typically specified per In this brief, we provide design guidance for linear foot of range. Table 1 shows recommended introducing makeup air for a residential kitchen exhaust rate per linear foot (LF), according to the exhaust system using three common techniques: (1) Home Ventilating Institute (HVI). engineered openings, (2) HVAC-integrated air Table 1. HVI recommended and minimum ventilation systems, and (3) dedicated makeup air units. We will rates for kitchen range hoods. also discuss common design practices for meeting the interlocking and closure requirements of the LOCATION Rec. Vent. Rate Min. Vent. Rate 2009 International Residential Code (IRC) Section per LF of Range per LF of Range M1503.4. Wall 100 CFM 40 CFM Island 150 CFM 50 CFM PROPER RANGE EXHAUST SELECTION Kitchens that contain high-powered, commercial- The objective of a kitchen range exhaust system is to style cooking equipment will require a higher capture moisture and airborne contaminants created exhaust rate.
    [Show full text]
  • Ventilation Solutions by Fantech
    Ventilation Solutions 2020 At Fantech, we do much more than make fans. We are committed to making products that support healthy and comfortable indoor environments. Our high-efficiency products ensure your loved ones breathe fresh, clean air from this moment to the next. fantech “ “ TABLE OF CONTENTS 8 Fresh Air for Single and Multi-Family Home • Single family home • Training endless pool • Condominiums • Hair salon • Crawlspace • She-shed • Indoor pool 24 Filtration • Whole-house filtration • Fresh Air Appliance • Mini-split IAQ Pre-filter 32 Kitchen Ventilation • Makeup air for residences • Kitchen exhaust • Makeup air for communal kitchens • Food prep exhaust 42 Bathroom Ventilation At Fantech, we're • Guest bathroom • Commercial restroom • Single-bath • Home spa not just building • Multi-bath • Public restrooms “ fans, we're 56 62 Residential Laundries Garage Ventilation building solutions 68 Radon Mitigation and opportunities • Active soil depressurization system for a healthier, • Dilution solution safer tomorrow. 74 78 Back Bedroom Attic Ventilation Don't be shy! Help us Fantech now offers the ability to register products for exciting help YOU! perks and benefits. Register your products in minutes registration.fantech.app Registering your product helps Fantech continue improving future product offerings and your customer experience. fantech 8 | | 9 Fresh Air Thanks to space-age technology, your home can keep inside in and outside out more efficiently than ever before. But locking the fresh air out is a bad idea. A fresh air appliance by Fantech will allow you to bring it all in without sacrificing the energy your home worked so hard to produce. Single Family .................................... 10 Condominiums ................................
    [Show full text]
  • Dr. Andrey Livchak, Director of Global R&D
    Dr. Andrey Livchak, Director of Global R&D Halton Group Foodservice Division ASHRAE is a Registered Provider with The American Institute of Architects Continuing Education Systems. Credit earned on completion of this program will be reported to CES Records for AIA members. Certificates of Completion for non-AIA members are available on request. This program is registered with the AIA/CES for continuing professional education. As such, it does not include content that may be deemed or construed to be an approval or endorsement by the AIA of any material of construction or any method or manner of handling, using, distributing, or dealing in any material or product. Questions related to specific materials, methods, and services will be addressed at the conclusion of this presentation. Approved for: 1 General CE hours Energy Efficient Solutions for Commercial Kitchen Ventilation 0 By Dr. Andrey Livchak LEED-specific hours GBCI cannot guarantee that course sessions will be delivered to you as submitted to GBCI. However, any course found to be in violation of the standards of the program, or otherwise contrary to the mission of GBCI, shall be removed. Your course evaluations will help us uphold these standards. Course ID: 0920002608 6 Course Description Energy Efficient Solutions for Commercial Kitchen Ventilation Restaurants have the highest energy intensity among buildings in the commercial sector. They contribute over 500 trillion Btu to the U.S. annual energy consumption. This course will give practical recommendations how to reduce energy consumption of a foodservice facility by up to 50% and improve its indoor environmental quality. It will also give recommendations how to improve efficiency of existing commercial kitchens.
    [Show full text]
  • Kitchen Ventilation and Indoor Air Quality Staff Slides
    DOCKETED Docket Number: 19-BSTD-03 Project Title: 2022 Energy Code Pre-Rulemaking TN #: 235050 Document Title: Kitchen ventilation and indoor air quality staff slides This file contains the presentation given by Energy Commission Description: staff at the September 30, 2020 hearing and panel discussion on kitchen ventilation, indoor cooking, and indoor air quality. Filer: Peter Strait Organization: California Energy Commission Submitter Role: Commission Staff Submission Date: 10/6/2020 12:59:52 AM Docketed Date: 10/6/2020 Commissioner Hearing on Indoor Cooking, Ventilation, and Indoor Air Quality Pre-Rulemaking Hearing and Panel Discussion Presenters: Peter Strait, Supervisor, Standards Development Date: September 30, 2020 Background • Recent advances in the understanding of pollutants generated by indoor cooking, including research published by UCLA and by Lawrence Berkeley National Laboratory (LBNL), have called into question the sufficiency of existing kitchen ventilation standards. • Several public advocates, including the Sierra Club, have requested a hearing based on these studies and a summarizing paper published by the Rocky Mountain Institute. • A portion of LBNL’s research characterizing the capture efficiency of range hoods led to development of the ASTM E3087 test standard. The ASHRAE 62.2 Range Hood Working Group made recommendations for development of Home Ventilating Institute (HVI) rating procedures based on this new standard, resulting in HVI 917. 2 Problem Statement • Pollutants resulting from indoor cooking activities, including nitrogen oxides, carbon monoxide, and fine particulates, can reach levels that affect human health. • Minimum standards for kitchen ventilation, and specifically for kitchen range hoods, may not reduce the risk of exposure to harmful amounts of these pollutants to a sufficient degree.
    [Show full text]
  • A31 SI: Kitchen Ventilation
    Related Commercial Resources CHAPTER 31 KITCHEN VENTILATION Cooking Effluent ...................................................................... 31.1 System Integration and Balancing ......................................... 31.18 Exhaust Hoods ......................................................................... 31.2 Energy Considerations........................................................... 31.21 Exhaust Systems....................................................................... 31.9 Fire Protection ....................................................................... 31.22 Replacement (Makeup) Air Operation and Maintenance .................................................. 31.25 Systems ............................................................................... 31.13 Residential Kitchen Ventilation.............................................. 31.27 ITCHEN ventilation is a complex application of HVAC sys- ventilation. However, heat radiated to the space from the appliance K tems. System design includes aspects of air conditioning, fire is largely unaffected by ventilation and must be addressed by the safety, ventilation, building pressurization, refrigeration, air distri- space air-conditioning system. Chapter 30 of the 2005 ASHRAE bution, and food service equipment. Kitchens are in many buildings, Handbook—Fundamentals lists typical space heat gain values for including restaurants, hotels, hospitals, retail malls, single- and many commercial kitchen appliances. multifamily dwellings, and correctional facilities.
    [Show full text]
  • Residential Kitchen Ventilation - a Guide for the Specifying Engineer
    AN-92-16-1 RESIDENTIAL KITCHEN VENTILATION - A GUIDE FOR THE SPECIFYING ENGINEER D.W. Wolbrink J.R. Sarnosky, P.E. Member ASHRAE ABSTRACT The hood provided an inverted sump to capture the convective flow and the fan extracted the captured air. It r The evolution of residential kitchen ventilation is actually worked well and revolutionized residential kitchen examined a/Id the importance of kitchen range hoods in ventilation. today's ventilation systems is reviewed as an aid to the Today's powered residential range hood came into specifying engineer. Home cooking produces liquid a/Id being when engineers unitized the hood, putting the fan solid particles, odors, airborne moisture, heat, and inside the hood at the factory, so their company could sell sometimes gas combustion products. How the residential one product where before they had sold two. With the range hood handles these problems is revealed, and the addition of an effective light for the cooking surface, the results of various testing programs are given. The proper present standard configuration of the product appeared. application of range hoods relative to sizing, room Ductless hoods, althoughnotventilatingdevices, must location, a/Id proper ductwork is discussed. 1he rating be mentioned as part of kitchen ventilation history. They methods a/Id standards for hoods are explained and appeared on the scene just after the Nautilus submarine related to real life. The issues of range hood noise and traveled under tlie polar ice cap in the 1950s. There was energy conservation are reviewed a/Id answers are great public awareness of the use of activated carbon provided on how to ha/Idle these issues.
    [Show full text]
  • Kitchen Ventilation Should Be High Performance (Not Optional)
    Kitchen Ventilation Should be High Performance (not Optional) Brett C. Singer Residential Building Systems & Indoor Environment Groups Lawrence Berkeley National Laboratory Building America Technical Update Denver, CO April 30, 2013 Acknowledgements PROGRAM SUPPORT •U.S. Department of Energy – Building America Program •U.S. Environmental Protection Agency – Indoor Environments Division •U.S. Department of Housing and Urban Development – Office of Healthy Homes & Lead Hazard Control •California Energy Commission – Public Interest Energy Research Program TECHNICAL CONTRIBUTIONS •Woody Delp, Tosh Hotchi, Melissa Lunden, Nasim Mullen, Chris Stratton, Doug Sullivan, Iain Walker Kitchen Ventilation Simplified PROBLEM: • Cooking burners & cooking produce odors, moisture and pollutants SOLUTION: • Install and use extra exhaust ventilation in kitchen OPTIMAL SOLUTION: • Effective, low-energy and quiet range hoods that operate automatically as needed What do we want from our range hoods? • Remove smoke as needed • Enhance kitchen aesthetics • Remove odors & moisture • Affordable • Remove pollutants from burners and cooking • Quiet, low-power operation • Automatic operation What do we NOT want? • Fire • Noise • Maintenance • Bad aesthetics • Higher energy bills • Depressurization-induced backdrafting of natural draft appliances Pollutants from burners and cooking • Gas burners • Moisture & CO2 • NO and formaldehyde Experimental Evaluation of Pollutant 2 Emissions From Residential Appliances • Ultrafine particles & CO Singer et al., LBNL-2897E •
    [Show full text]
  • School & Government Facilities
    Energy Best Practices Guide | October 2020 SCHOOL & GOVERNMENT FACILITIES School & Government Facilities Energy Best Practices Guidebook FOCUS ON ENERGY®, Wisconsin utilities’ statewide program for energy efficiency and renewable energy, helps eligible residents and businesses save energy and money while protecting the environment. Focus on Energy information, resources and financial incentives help to implement energy efficiency and renewable energy projects that otherwise would not be completed. Brought to you by: ©2020 Wisconsin Focus on Energy Table of contents Introduction ............................................................................................................................................ 4 Practical energy management Why energy management? ....................................................................................................................... 6 Building an energy team .......................................................................................................................... 6 Creating a practical energy plan ............................................................................................................... 7 Basic steps in building an energy plan ...................................................................................................... 7 Best practices Lighting ................................................................................................................................................ 15 HVAC ...................................................................................................................................................
    [Show full text]