2016 ASHRAE Winter Conference

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.

This seminar will discuss the present and future roles that Demand Controlled Kitchen Ventilation (DCKV) systems play as a viable energy efficiency measure in food service facilities. It will be presented within the framework of Standard 90.1, California’s Title 24, the IMC and UMC.

There are several recent and upcoming changes to codes and testing standards that impact the performance, installation and commissioning of commercial kitchen ventilation equipment. This session will focus on the relationship between various UL test standards and code requirements, and address some of the frequently asked technical questions received by UL. This session will also focus on the significant changes in UL Standard ANSI/UL710, “Exhaust Hoods for Commercial Cooking Equipment”, that were published in 2012, and have an upcoming effective date of September 2017.

The SSPC recently completed revisions, updates, public review and submission for publication of ASHRAE Standard 154, Ventilation for Commercial Cooking Operations.