Leakage caused by modern cleaning techniques, evolving codes, increased airflow requirements ... kitchen ventilation design has become more complicated than the old sizing and design challenges. Of course, they’re still around, too. Grease is the word, so review these tips to keep it from popping up in the wrong places.
Plenty of potential ventilation crises await many otherwise unassuming buildings, thanks to
nothing more sinister than truck accidents, emissions from nearby buildings, or unavoidable
natural disasters. However, by pairing a clear basis of design with HVAC response strategies,
building owners can apply some forethought and preparation to avoid worst-case consequences.
Start by asking the right questions about your facility.
According to Andre de Fontaine of USDOE’s advanced manufacturing office, the DOE now has 110 U.S. companies and other organizations committed to a 20% cut in energy use by 2020. The pledges equal about 5% of the total “energy footprint” of the U.S. manufacturing sector.
Texas Women’s University found that continuous energy monitoring and verification paid off well, yielding savings above and beyond an existing performance contract. The authors explain how measuring and managing can defeat the usual suspects that drag down plant performance. Is yours hiding some untapped greatness?
When Ross Cailotto, the owner of R.E.C. Service Corp., heard about the KE2 Evaporator Efficiency controller (KE2 Evap), he knew he had found the solution. Before having the KE2 Evap, replacing an old Beacon system with mechanical controls meant moving product from the walk-in to temporary storage while the refrigeration system was off for 8 hrs or more.
With 10 LEED certified facilities and millions of additional square feet in the works, a well-known global Internet company committed to running green facilities was facing cooling and maintenance challenges at several of its data centers.