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Don Fisher, P.Eng., Food Service Technology Center |
Demand-controlled kitchen ventilation (DCKV) had gained traction and market adoption within the world of commercial foodservice, stimulated by recent changes to Standard 90.1 and Title 24. Similarly, energy management systems (EMS) have secured renewed interest by major restaurant chains in North America. While both systems derive savings from the HVAC piece of the “energy pie”, they compete for a piece of the capital budget. At this stage in product offerings, there has been little integration of the two technologies. Based on three field studies, this presentation discusses the benefits of combining the two technologies within one platform.