Restaurants and commercial kitchens are notoriously one of the largest consumers of energy per unit of floor area. Moreover, the kitchen ventilation system is often the largest energy-consuming component in a food service facility.
This month's Facility Files will focus on the Back2Basics test addressing the renovation of an existing Metro station with the addition of a new smoke evacuation system located within the building and within the subway’s inbound and outbound tunnels. The associated ADA-compliant elevator will have its own stand-alone, engineered, smoke control, 100 percent outside air fan to a positive-pressurized elevator shaft system.
Whether we’re talking a single building or a larger campus, proper strategy for this key HVAC component requires the right team working at the right times. Both physical and fiscal safety may depend on it.
According to Det-Tronics, its SmokeWatch™ U5015 uses advanced photoelectric smoke detection technology not generally available in an explosion-proof housing. The detector is rated for Class 1 Division 1, 2, and Zone 1 environments found in industrial applications. Used with the Q5016 Duct Mount Accessory, the detector can be installed on ductwork to meet NFPA 90A requirements for AHUs of more than 2,000 cfm.
The codes, personnel, and terms related to the commissioning process for health care may seem to leave room for confusion. The authors delineate the differences for you here because, especially when it comes to these settings, no such room exists.
Life safety design on campus is hardly an academic exercise, but systems built to comply with older codes often get stuck in a senior slump. Execute a smart assessment to identify your upgrade options.
Cooking over a wood flame is hardly a novel concept, but as a popular trend in restaurants, it causes headaches and occasionally much worse from a life safety perspective. Survey a range of incidents and get reminded why creosote is a key enemy in this environment. Then finish with a look at what manufacturers, designers, and owners are (or should be) doing to win a new duel with an old fuel.
Engineered Systems magazine’s April 2019 issue focuses on K-12 schools, showcasing how districts across the nation are using hybrid systems and advanced BAS systems to cut their energy use and costs, how kitchen ventilation systems should be installed and maintained, and more. The issue also examines the present and future of artificial intelligence in the built environment, one engineering firm’s advanced attempt to create a nonproprietary BMS system, and much more.