DOCSLIB.ORG

Section 230001

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Section 230001 DCAMM STANDARD SPECIFICATIONS MASS. STATE PROJECT NUMBER REV 7.1 - CMR PROJECT NAME, LOCATION SECTION 230001 HEATING, VENTILATING AND AIR CONDITIONING (Trade Bid Required) Trade Contractors on this CM at Risk project are required by law to provide Payment and Performance Bonds for the full value of their Trade Contracts, and Trade Contractors must include the full cost of the required Payment and Performance Bonds in the Bid price they submit in response to this RFB. Bids will only be accepted from Trade Contractors pre-qualified by the Awarding Authority. TABLE OF CONTENTS PART 1 - GENERAL ....................................................................................................................................5 1.1 GENERAL PROVISIONS ............................................................................................................5 1.2 DESCRIPTION OF WORK ..........................................................................................................6 1.3 SUBMITTALS ..............................................................................................................................8 1.4 DEFINITIONS.............................................................................................................................10 1.5 CONTRACT DOCUMENTS ......................................................................................................10 1.6 DISCREPANCIES IN DOCUMENTS .......................................................................................11 1.7 MODIFICATIONS IN LAYOUT ...............................................................................................11 1.8 EXISTING CONDITIONS AND PREPARATORY WORK.....................................................12 1.9 CODES, STANDARDS, AUTHORITIES AND PERMITS ......................................................12 1.10 GUARANTEE AND 24 HOUR SERVICE ................................................................................13 1.11 RECORD DRAWINGS...............................................................................................................14 1.12 MANUALS, AND OPERATING INSTRUCTIONS, AND PROTECTION.............................14 1.13 COORDINATION DRAWINGS ................................................................................................15 1.14 BIM MODEL...............................................................................................................................15 PART 2 - PRODUCTS ................................................................................................................................18 2.1 DUCTWORK AND AIR DISTRIBUTION EQUIPMENT........................................................18 2.2 ACOUSTICAL DUCT LINING..................................................................................................31 2.3 DUCT SILENCERS ....................................................................................................................32 2.4 DUCT INSULATION .................................................................................................................33 2.5 DIFFUSER SILENCERS ............................................................................................................37 2.6 PIPING AND FITTINGS ............................................................................................................39 2.7 PREINSULATED PIPING..........................................................................................................45 2.8 VALVES AND STRAINERS .....................................................................................................46 2.9 PIPE INSULATION ....................................................................................................................49 2.10 PIPE HANGERS AND SUPPORTS...........................................................................................53 2.11 SLEEVES AND PENETRATIONS............................................................................................54 2.12 ESCUTCHEONS AND DUCT COLLARS ................................................................................55 2.13 WATER SPECIALTIES..............................................................................................................55 2.14 EQUIPMENT INSULATION .....................................................................................................56 2.15 MOTORS, STARTERS AND WIRING .....................................................................................57 2.16 VARIABLE FREQUENCY DRIVES.........................................................................................58 2.17 CENTRIFUGAL PUMPS............................................................................................................58 2.18 DUPLEX CONDENSATE PUMP SET ......................................................................................59 2.19 DUPLEX BOILER FEED PUMP UNIT.....................................................................................60 2.20 BOILER STEEL FIRE TUBE...................................................................................................61 HEATING, VENTILATING AND AIR CONDITIONING 230001 - 1 DCAMM STANDARD SPECIFICATIONS MASS. STATE PROJECT NUMBER REV 7.1 - CMR PROJECT NAME, LOCATION 2.21 BOILER - CAST IRON SECTIONAL........................................................................................64 2.22 BOILER - CAST IRON MODULAR..........................................................................................69 2.23 BREECHING AND STACK (FIELD FABRICATED)..............................................................71 2.24 BREECHING AND STACK (PREFABRICATED)...................................................................72 2.25 CHEMICAL TREATMENT - WATER SYSTEMS...................................................................72 2.26 CHEMICAL TREATMENT - STEAM SYSTEMS ...................................................................74 2.27 CHEMICAL TREATMENT - DIRECT INJECTED STEAM HUMIDIFICATION SYSTEMS 75 2.28 PRESSURE GAUGES, THERMOMETERS AND TEST PLUGS............................................75 2.29 FLOW ELEMENTS ....................................................................................................................76 2.30 STEAM METER .........................................................................................................................76 2.31 BTU METERS.............................................................................................................................77 2.32 STEAM PRESSURE REDUCING VALVES.............................................................................78 2.33 STEAM TRAPS ..........................................................................................................................78 2.34 FILTERS MEDIUM EFFICIENCY, THROW AWAY TYPE...................................................78 2.35 CHARCOAL FILTERS FOR RADIOACTIVE APPLICATIONS ............................................79 2.36 HIGH EFFICIENCY PARTICULATE AIR (HEPA) FILTER ASSEMBLIES .........................79 2.37 BAG FILTERS FOR MEDICAL AND OTHER STERILE FACILITIES.................................79 2.38 KITCHEN HOOD EXHAUST AND MAKE UP AIR SYSTEM ..............................................81 2.39 KITCHEN ROOFTOP AIR HANDLING HEAT RECOVERY UNIT......................................81 2.40 KITCHEN EXHAUST HOOD....................................................................................................81 2.41 STEAM HUMIDIFIERS WITH PNEUMATIC CONTROL......................................................82 2.42 ELECTRIC STEAM HUMIDIFIER ...........................................................................................83 2.43 HUMIDIFIERS (SELF CONTAINED) ......................................................................................84 2.44 FAN COIL UNITS ......................................................................................................................84 2.45 ROOFTOP AIR HANDLING UNITS.........................................................................................84 2.46 PACKAGED, AIR COOLED, DX ROOFTOP UNIT ................................................................90 2.47 BUILT UP AIR HANDLER........................................................................................................94 2.48 CENTRAL STATION AIR HANDLING UNITS ....................................................................103 2.49 VARIABLE VOLUME TERMINAL UNITS (NON-FAN POWERED).................................108 2.50 VARIABLE VOLUME TERMINAL UNITS (FAN POWERED)...........................................109 2.51 UNIT VENTILATORS .............................................................................................................110 2.52 HOT WATER (STEAM) CABINET HEATERS......................................................................112 2.53 ELECTRIC CABINET HEATERS ...........................................................................................113 2.54 (HOT WATER) (STEAM) UNIT HEATERS...........................................................................113 2.55 ELECTRIC UNIT HEATERS...................................................................................................114 2.56 GAS UNIT HEATERS..............................................................................................................114 2.57 FIN TUBE CONVECTORS......................................................................................................114 2.58 FIN TUBE
Load more

Recommended publications
  • Fantech Ventilation Solutions Guide
    Ventilation Solutions Edition 2019-2021 Welcome to Fantech This year we launch a new era of the Fantech product Bouctouche, Canada catalog. Redesigned and rethought, the printed book you hold in your hands along with future marketing materials are moving in a new direction inspired by our vision to become your best friend in HVAC. In that spirit, this edition is dedicated to finding unique solutions to help make your work shine. This edition is focused on product applications and how our products can be a win-win solution to various challenges that you face in your day-to-day work. On pages to follow, we packaged core products with accessories that allow you to complete your job all in one go. Included in this catalog are more application renderings than ever before. Visualization of our products in action has helped our customers see the versatility and value in using Fantech equipment in a variety of applications to increase Indoor Air Quality. Skinnskatteberg, Sweden This catalog is designed to help you see your job with a different set of eyes. After all, Fantech's most important eyes on a project are yours. Lenexa, Kansas Index Products by Family Featured Product Accessories CM/DM HEPA Filtration Unit .....................................................100 ECO-Touch .........................................................................................93 CVS Multiport Exhaust Fan ..........................................................24 Hoodliner .............................................................................................93
    [Show full text]
  • Commercial Kitchen Hood Worksheet / Checklist
    TAYLOR BUILDING / ZONING DEPARTMENT 425 Papermill Rd. - P.O. Box 158 Taylor AZ. 85937 Phone (928) 536-7366 COMMERCIAL KITCHEN HOOD WORKSHEET / CHECKLIST Two copies of this worksheet / checklist must accompany plan sets submitted with commercial kitchen range hood permit applications. It explains and organizes information needed by the Building Department to efficiently review plans and issue permits. The applicant is responsible for assuring the accuracy and consistency of the information. A. Project Address:___________________________________________________________________ B. Established use and history of building: Is it an existing restaurant, food processing area or food service area: Yes No C. Location of exterior ductwork and mechanical equipment: 1. Is ductwork or mechanical equipment located outside of building other than roof top? Yes No 2. Applicant shall provide plan and elevation views showing ductwork, duct enclosure, hood, cooking surface air supply, exhaust system, and equipment support including structural detail (See attached examples 1,2 and 3). D. Type of hood: (507.2) 1. For grease and smoke removal: Type I ______Quantity (Example: Deep fryer, char-broilers, grill, pizza ovens and all solid-fuel appliances) 2. For steam, vapor, heat or odor removal: Type II ______Quantity (Example: steamer, pastry dishwashers) Hood shall have a permanent, visible label identifying it as a Type II hood. 3. Is hood for solid-fuel cooking equipment? Yes No If yes, a separate exhaust system is required. E. Type of material and gage (506.3.1.1, 507.4, 507.5) TYPE I HOOD TYPE II HOOD Gage Gage Type of Material Min. Req. Proposed Min. Req. Proposed Duct and Stainless Steel 18 Ga.
    [Show full text]
  • 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]
  • Download PDF Catalog
    When Time Matters! ANTI-POLLUTION ECOLOGICAL SYSTEM I The FAST ecological system was designed to meet all types of commercial kitchen installations. The ecological system is an environmentally-friendly solution that helps maintain air quality. The main objective of the ecological system is to extract the maximum amount of grease in the air emanating from the kitchen hood, to then vent it through the exhaust system and out of the building. Installing an ecological system also has several other advantages: • The filtered air from the system can be vented to the outside of the building at ground level, generating substantial savings by eliminating the use of a fully welded duct all the way to roof level. • A fully welded duct between the hood and the filtration section in accordance with NFPA96 and a standard duct as per the National Building Code of Canada between the filtration section and the outside of the building. • 99 % of all grease and smoke from the kitchen hood is extracted by the ecological device. • Fire risk is greatly reduced. • Acceptable reduction of cooking odours emanating from the hood. • The entire unit can be installed in the kitchen ceiling, a service room or on the roof. • Can be installed in a multi-restaurant project such as a food court. • Can be installed in a heritage building or a building with a specific architecture. • listed • The exterior finish of the unit is stainless steel. 2-i Product improvement is an ongoing policy at FAST. Slight modifications may be made to technical specifications without prior notice. Please contact us for immediate assistance.
    [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]
  • 2006 International Mechanical Code with Wisconsin Amendments
    2006 International Mechanical Code With Wisconsin Amendments Training As Developed by Randy Dahmen, WI PE John Spalding, WI Architect WI Dept. of Commerce, Safety & Buildings Division, Madison, WI & LaCrosse, WI Web Site: COMMERCE.STATE.WI.US/SB ICC Codes w/WI Amendments 1 International Mechanical Code (IMC) Breakdown Ch. 1 Administration Ch. 2 Definitions Ch. 3 General Regulations Ch. 4 Ventilation Ch. 5 Exhaust Systems Ch. 6 Duct Systems Ch. 7 Combustion Air ICC Codes w/WI Amendments 2 IMC Breakdown (Cont.) Ch. 8 Chimneys and Vents Ch. 9 Specific Appliances/Fireplaces & Solid Fuel Burning Equipment Ch. 10 Boilers, Water Heaters & Pressure Vessels (NA-Not Applicable) Ch. 11 Refrigeration (NA) Ch. 12 Hydronic Piping (NA) Ch. 13 Fuel Oil Piping & Storage (NA) Ch. 14 Solar Systems (See also COMM 71) ICC Codes w/WI Amendments 3 HVAC Equipment Replacement COMM 61.30(3) If the new heating/cooling equipment Btu output is > the old htg/clg equipment Btu output of the same fuel & heating/cooling design, no submittal is required If submittal is required, include info on both new/old manufacturer, model, btu input/output, efficiency, and heat loss calculations (to verify size decrease), site, owner & contractor information ICC Codes w/WI Amendments 4 Type I or II Commercial Kitchen Hood Installation or Replacement COMM 61.30 & 61.31 If a Type I or Type II commercial kitchen hood or associated ductwork is newly installed or replaced: HVAC New/Alteration/Addition Plans or “Miscellaneous Plans” shall be submitted and conditionally approved prior to work in the field as required by Comm 61.30.
    [Show full text]
  • Engineered Kitchen Ventilation Systems
    All the products you need for Engineered Kitchen Ventilation Systems. [ 31 ] December 2007 Comfortable energy efficient kitchen ventilation starts here. Accurex specializes in ventilation comfort—for restaurants and other food service establishments. Our many top performing kitchen ventilation products reflect the industry’s latest technological advances and will provide you with a fully integrated ventilation system that results in a positive, balanced building where customers and employees prefer to dine and work. Our state-of-the-art, computer-aided product selection program (CAPS) helps you select and configure products for your system, view real-time drawings and create AutoCAD files quickly. You’ll also like the friendly, responsive customer service we provide. Your Accurex representative is just a phone call or e-mail away, and is always well prepared to help you design a ventilation system that reduces future energy and operating costs. We listen to you, our customer, when designing our diverse product line. Accurex believes in continuous improvement. Our engineers are constantly developing and redesigning products, responding to the needs of our customers. Extensive prototype modeling, and testing results in products that have higher efficiencies with lower installation and operating costs. Accurex engineers are focused on delivering reliable and convenient products that result in a positive ventilation experience. Reliability and top performance are ensured through extensive testing. Accurex products are comprehensively tested for structural integrity, aerodynamic performance, sound levels, mechanical operation, vibration, temperatures, environmental impact and more. Fans are tested in two on-site third party registered air chambers and a registered sound testing facility. Accurex products carry several certifications as they apply including AMCA, UL and ETL.
    [Show full text]
  • Commercial Kitchen Hood Worksheet
    Department of Public Works and Community Development Commercial Kitchen Hood Worksheet Project Address _________________________________________________________________________ Project Number: ____________________________ Established Use and history of building Is it an existing Restaurant, food processing area or food service area: Yes No Location of exterior ductwork and mechanical equipment 1. Is ductwork or mechanical equipment located outside of building other than roof top? Yes No 2. Applicant shall provide plan and elevation views showing ductwork, duct enclosure, hood, cooking surface air sup- ply, exhaust system, and equipment support including structural detail (See attached examples 1,2 and 3). Type of Hood 1. For grease and smoke removal: Type I ________________ Quantity (Example: deep fryer, charbroilers, grill, roasting ovens larger than 6 KW and all solid-fuel appliances) 2. For steam, vapor, heat or odor removal: Type II Quantity (Example: steamer, pastry and pizza oven) Hood shall have a permanent, visible label identifying it as a Type II hood. 3. Is hood for solid-fuel cooking equipment? Yes No If yes, a separate exhaust system is required. (Continued on page 2) City of Maple Valley 22017 S.E. Wax Road, Suite 200 425 - 413 - 8800 PO Box 320 www.maplevalleywa.gov Maple Valley, WA 98038 Commercial Kitchen Hood Worksheet Page 2 (Continued from page 1) Type of material and gauge (IMC 506.3.11, 507.4, 507.5) Component Type of Mate- Type I Hood Type II Hood rial Gauge Gauge Min Reqd Proposed Min Reqd Proposed Duct and Plenum Stainless Steel 18 Ga. ________ Ga. 26 Ga. Up to ________ Ga. 12” diameter Galvanized Steel 16 Ga.
    [Show full text]
  • Productlinecards
    PRODUCT LINECARDS BARTOSINDUSTRIES.COM Dallas | Fort Worth | Houston | Austin/San Antonio www.aafintl.com www.ebtron.com www.metalaire.com Air Filtration Products High Performance Airflow Measurement Devices Commercial Grilles, Registers, & Diffusers Industrial Air Handling Units Fan Powered & VAV Air Terminal Units www.absolutaire.com http://www.fujitsugeneral.com/ www.movexinc.com Direct Fired & Specialty Air Handling Units High quality ductless products, VRF systems, and the best Local Extractors, Exhaust Extractors technical support in the industry www.greenheck.com www.pottorff.com/categories?id=49 www.accurex.com Fans, Louvers & dampers, Kitchen Hoods, Pollution Control Units, Complete Kitchen Ventilation Solutions HVAC Duct Silencers, Acoustical Panels, Make-Up Air Units, Energy Recovery Systems/Outdoor Air Systems, Enclosures, & Acoustical Louvers Laboratory Exhaust Systems www.aermec.us www.greentrol.com www.poweredaire.com Chillers and Fan Coils Airflow Stations for Packaged Rooftop Units Industrial & Commercial Air Curtains www.airedaleusa.com www.haysfluidcontrols.com www.procoproducts.com Indoor Packaged A/C & Heat Pump Systems Automatic & Manual Balancing Valve Packages Flexible Pipe Connectors Pipe Penetration Seals www.robertsgordon.com Gas Fired Infrared Heating Systems www.honeywellanalytics.com www.badgermeter.com Maker of the High Efficiency ‘Co-Ray-vac” Infrared Heating Commercial & Industrial Gas Detection System Flow Instrumentation System www.car-mon.com Vehicle Exhaust Capturing Systems www.indeeco.com Industrial
    [Show full text]
  • Protection of Kitchen Cooking Equipment
    PROTECTION OF KITCHEN COOKING EQUIPMENT Introduction In order to ensure that they operate properly when needed and don’t trip unnecessarily, both federal certification requirements and state licensure requirements require that health care facilities properly inspect, test and maintain the exhaust hoods, filters and fire-extinguishing equipment protecting their commercial kitchen cooking equipment. Applicable standards NFPA 101(12), Sec. 9.2.3 requires that commercial cooking equipment be in accordance with NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. NFPA 101(12), Sec. 2.2 references the 2011 edition of the standard. NFPA 96, in turn, references four other NFPA standards applicable to automatic fire-extinguishing systems installed to protect kitchen hood systems and cooking equipment [see NFPA 96(11), Sec. 10.2.6]: o NFPA 12(11), Standard on Carbon Dioxide Extinguishing Systems o NFPA 13(10), Standard for the Installation of Sprinkler Systems o NFPA 17(09), Standard for Dry Chemical Extinguishing Systems o NFPA 17A(09), Standard for Wet Chemical Extinguishing Systems It should be noted that, for purposes of state licensure, MSFC(15), Sec. 904.11 references the same editions of those standard (see Chapter 80, Referenced Standards). Most health care facilities use automatic dry- or wet-chemical fire-extinguishing systems for protection of their kitchen cooking systems. Unless otherwise indicated, therefore, this guide will focus on those types of systems. System listing Both NFPA 96(11), Sec. 10.2.3 and MSFC(15), Sec. 904.11 require that automatic dry- or wet-chemical fire- extinguishing systems be listed in accordance with ANSI/UL 300, Standard for Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment.
    [Show full text]
  • Commercial Kitchen Hood Design Guide
    The Design Process Design Guide 1 Improving Commercial Kitchen Ventilation System Performance Selecting & Sizing Exhaust Hoods This design guide provides informa- tion that will help achieve optimum Fundamentals of Kitchen Exhaust performance and energy efficiency in commercial kitchen ventilation sys- Hot air rises! An exhaust fan in the ceiling could remove much of the tems by properly selecting and sizing exhaust hoods. The information pre- heat produced by cooking equipment. But mix in smoke, volatile organic sented is applicable to new construc- compounds, grease particles and vapor from cooking, and a means to capture tion and, in many instances, retrofit construction. The audience for this and contain the effluent becomes necessary to avoid health and fire hazards. guideline is kitchen designers, me- chanical engineers, code officials, While an exhaust hood serves that purpose, the key question becomes: what is food service operators, property man- agers, and maintenance people. This the appropriate exhaust rate? The answer always depends on several factors: the guide is intended to augment compre- hensive design information published menu of food products and the type (and use) of the cooking equipment under in the Kitchen Ventilation Chapter in the hood, the style and geometry of the hood itself, and how the makeup air the ASHRAE Handbook on HVAC Applications, as well as Design Guide (conditioned or otherwise) is introduced into the kitchen. 2: Improving Commercial Kitchen Ventilation System Performance – Optimizing Makeup Air (previously published in 2002 by the California The Cooking Factor Energy Commission under the title Improving Commercial Kitchen Venti- Cooking appliances are categorized as light-, medium-, heavy-, and extra lation Performance).
    [Show full text]
  • Guidance on Demand-Controlled Kitchen Ventilation
    Guidance on Demand- Controlled Kitchen Ventilation OCTOBER 2015 Page 1 Contents Introduction 2 Air Flow and Ventilation 2 Makeup Air 3 Air Balance 3 Conserving Energy with Demand Controlled Kitchen Ventilation 3 Achievable Savings 4 How Demand-Controlled Kitchen Ventilation Works 4 Components of Demand-Controlled Kitchen Ventilation Systems 5 Sensors 5 Processor Unit 6 Equipment Controls 6 Factors Affecting the Cost and Energy Savings of Demand-Controlled Kitchen Ventilation 7 First Cost: Cost of Purchasing and Installing DCKV 7 Potential for Saving Energy Using DCKV 9 Putting It All Together 10 Typical Stages of a Demand-Controlled Kitchen Ventilation Project 11 Stage 1: Planning 11 Stage 2: Pre-Installation, Installation, and Commissioning 12 Stage 3: Field Testing 12 Stage 4: Scale-Up 13 Demand-Controlled Kitchen Ventilation Products, Vendors, and Contractors 13 Retrofit Evaluation Criteria for Demand-Controlled Kitchen Ventilation 16 Learn more at betterbuildingssolutioncenter.energy.gov Page 2 Introduction This report provides guidance on Demand Control Kitchen Ventilation (DCKV) systems in commercial food service facilities. The report explains how DCKV works and describes the components of a typical system. It also discusses important factors that affect the amount of benefit an owner and operator might get by installing a DCKV system. Finally, it provides helpful information about installation, project planning, and evaluating whether upgrading an existing exhaust system would be beneficial. DCKV systems adjust the quantity of kitchen hood exhaust and incoming outdoor air, leading to energy and cost savings. Other benefits may include decreased heating and cooling energy and a reduction in HVAC and ventilation equipment deterioration.
    [Show full text]