States that reduction of commercial kitchen exhaust rates is generally viewed as leading to reduced energy use and cost. Notes the thermodynamic and economic considerations to explore in studying the effects on energy costs of reduced exhaust. Presents two related field experiments to study these considerations. Presents the results in terms of operating costs, without full consideration of capital cost implications. States the results suggest that internal heat gains in commercial kitchens contribute significantly to the problem of generalising results of lower exhaust rates. Suggests that further research and experimentation is necessary and that designers must integrate exhaust, makeup air and the total HVAC system design to determine economic impacts.
KEYWORDS: Kitchens, commercial, ventilation, heat gain, equipment providing heat, exhaust air, exhaust air ventilation, experiment, site testing, cost in use, thermodynamics.
Citation: Symposium, ASHRAE Trans., 1993, vol.99, part 2, paper number DE-93-1-1, 429-439, 7 figs, 2 tabs, refs.
Product Details
- Published:
- 1993
- File Size:
- 1 file , 750 KB
- Product Code(s):
- D-17530
