Fisher is president/CEO of Fisher-Nickel, inc.
(FNi), and manages the Food Service Technology Center (FSTC) in San Ramon, CA.
This center collaborates with the Commercial Kitchen Ventilation Laboratory
(CKVL) in Wood Dale, IL to develop and apply standard test methods for
evaluating the performance of food service equipment. The program is funded by
California utility customers and administered by the Pacific Gas and Electric
Company (PG&E) under the auspices of the California Public Utilities
Commission. He received a B.Sc. in Mechanical Engineering in 1972 and a M.Sc.
in Mechanical Engineering in 1974 from the University of Manitoba.
Vern Smith, P.E., is a senior engineer and associate
principal with Architectural Energy Corporation. He is responsible for project
management and engineering analysis for building science related projects and
serves as corporate legal counsel for Architectural Energy Corporation. He has
worked since 1978 in management, contract administration, engineering,
scheduling, and cost control in construction, manufacturing, and consulting
engineering. Since 1992, his assignments have focused on building science and
foodservice energy research, and he is program director for the PIER Buildings
Research Programs titled “Advanced Automated HVAC Fault Detection and
Diagnostics Commercialization,” sponsored by the California Energy Commission.
He is also technical director for the Utility Focused Market Model for Zero
Energy New Homes Project.
is listed cfm not an adequate criterion for selecting a kitchen hood
exhaust system? Well, just about always. Where is the hood located?
Does it use side panels? Any other diffusers or ventilation equipment
nearby? And how are those listing tests conducted, anyway? Read on to
clear the air and avoid getting grilled about trouble in one of your
The energy intensity and utility costs associated with operating a commercial kitchen ventilation (CKV) system are well recognized within the HVAC design community. However, there is no piece of equipment