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Jimmy Sandusky, Halton Company |
Balancing energy efficiency, hood performance and thermal comfort is a difficult task for the commercial kitchen HVAC designer. The need for makeup air in a commercial kitchen is well understood, but delivery strategies can vary widely. Supplying un-tempered air at or near the kitchen hood is a common strategy and is a prescriptive option for California Title 24 compliance. Although sometimes suitable in mild climates, un-tempered air can add loads that must be accounted for in the HVAC design. This seminar presents this information for a variety of climate zones and best practice strategies for makeup air delivery.
See more of: Comfort Challenges in Commercial Kitchens