View
10
Download
0
Category
Preview:
Citation preview
David Keyes B usiness D evelopment M anager dkeyes@ melinkcor p.com Ted O wen O wen E ner gy Solutions tedlowen3 @ gmail.com D an Francis M ichigan State U niver sity
Dem and Cont rol Kit chen
Vent ilat ion
Agenda
INTRODUCTION SLIDE 1-3 WHAT IS DCKV SLIDES 4-9 ASHRAE 90.1 SLIDE 10 CONTROL STRATEGIES SLIDES 11-16 NEW CONSTRUCTION SLIDES 17-20 RETOFIT SLIDES 21-24 CASE STUDIES SLIDES 25-26 WHAT OTHERS SAY SLIDES 27-28
The Com m ercial K itc he n H ood
The scene of the energy crime
DCKV system monitors cooking act ivity via sensors inside the hood cavity and exhaust air stream.
Activity sensors send appropriate signals back to the system processor command center.
Processor commands Variable Frequency Drives (V FDs) to control fan speeds according to cooking load.
User interface provides system information to kitchen operators.
Basic Cont rol St rat egy How does it work?
Building Automat ion System?
Typical C onstant Volume System
100 % Exhaust +100 % M ake-Up Air = W ASTE O F ENERGY W ASTE O F CO NDITIO NED AIR
The Crim e: Energy Wast e Fan energy & condit ioned air
Foodservice St at ist ics
*Chart replicated from 2004 NRA Restaurant Industry Operat ions Report
0 1 2 3 4 5
Vacant R eligious W or ship
W ar ehouse and Storage Ser vice
E ducation P ublic Assembly
Lodging R etail (non-mall)
O ffice O ther
H ealth C ar e P ublic O r der and Safety
Food Ser vice Food Sales
C ommercial Building Energy C ost Per Square Foot (dollars)
N atural G as E lectr icity Total
T hey have the highest energy cost per square foot in
the commercial building sector
Foodservice St at ist ics
10,000 DCKV systems having been installed in the last 25 years
That ’s only 1% of t he m arket w it h DCKV
W ithin food service facilities, HVAC systems
account for 29% of energy
consumption
Up to 75% of this load can be attributed to
the commercial kitchen ventilation
system There’s so much more
energy saving to be had!
There are over 1,000,000 Commercial Foodservice Establishments in the U.S
How can DCKV help you?
Benef it s
Project Payback
Safet y & Comfort Auto O n / O ff capability and reduced noise in the kitchen hoods
Compliance & Sustainabilit y Compliance with ASHR AE 90.1 and California Title 24
LEED v4 EA Credit 1 baseline requirement
Energy Reduct ion
ASHRAE 90 .1 Energy Code St at us
Cont rol St rat egy 1 Temperature + Optics
Cont rol St rat egy 2 Modulat ing Dampers
Cont rol St rat egy 3 Temperature Only
Advantages:
- Lowest first cost
- Viable option for “Heat-Only” cooking operations (ie: Pizza Hut)
- Typically manufactured by Hood OEM’s and come installed in their new construction hoods
Disadvantages:
- Can’t be retro-fitted into other hoods due to UL-listing
- Requires a high min. fan speed resulting in lower energy savings
- Limited temperature range forces fans to 100% more often
- Low benefit/cost ratio in life cycle energy savings
- Typically installed by local contractor with limited experience in DCKV and commissioning HVAC systems.
- No reaction to smoke/steam/effluent
Advantages:
- Reads smoke & vapors for optimal energy savings, thus accessing better utility incentives
- One set of optic sensors per hood as opposed to per cooking device for lower cost
- Independently UL listed to go into any hood, new or existing
- Designed and approved for both new construction and retrofit
- Highest overall savings and ROI
Disadvantages:
- Higher first cost than Temp-Only systems
- Some optic systems require periodic optic cleaning.
Advantages:
- Ability to “shut off ” hoods that are not in use that are sharing a fan with other hoods
- Viable option for High Rise buildings
- Typically manufactured by Hood OEM’s and come installed in their new construction hoods
Disadvantages:
- Can’t be retro-fitted into other hoods due to UL-listing
- Dampers increase resistance to exhaust airflow and increase duct SP along with fan energy.
- Increased liability as a potential failure point in critical Type 1 grease duct. Review local codes.
- Higher first and lifetime costs
- Limited ability to retro-fit ducts with modulating dampers
Com paring t he Cont rol St rat egies
Temperature-Only Modulat ing Dampers Temperature + Optics
Energy Savings Why does DCKV work? Percent
Speed Frequency (Hertz)
Percent Savings
100% 60 0% 90% 54 27% 80% 48 49% 70% 42 66% 60% 36 78% 50% 30 88% 40% 24 94% 30% 18 97% 20% 12 99% 10% 6 100% 0% 0 100%
Law of Aff inity
*Focus on AVERAGE Fan Speed During 24 Hour Cycle
Law of Affinity: P1 / P2 = (n1 / n2)3 Power is proportional to the cube of the fan speed
Temp-O nly
Damper
Temp +
O ptics
Tem p - O nly ve rs us T e m p + O ptic s Optics make the difference! The hood can’t capture what it can’t see.
Temp + Optics
Making new hoods energy-intelligent
New Const ruct ion Pro ject s
1 Project teams are available early in the design phase to help you design the DCKV system and out line scopes of work to minimize change orders during implementat ion.
2
CONTACT MANUFACTURER
DCKV should be specified by the Mechanical Engineer in Division 23
(HVAC) or Division 25 (Integrated Automation). If specified in Division
11 400 (Foodservice Equipment) close coordinat ion with the
Mechanical Engineer will be needed.
SPECIFY DCKV
3 Temp + O ptic systems can be purchased directly from the M anufacturer to avoid 3rd party product mark-ups or through the hood manufacturer. Temp-O nly and M odulating Dampers need to be purchased with the hood.
4
PU R C H ASE
Field installation with Temp + O ptic systems ensures correct
sensor placement and maintains product integrity. Shop installed
systems are at risk for damage during installation and are commissioned by 3rd party
groups.
IN STALLAT IO N
5
O ne of the most important steps to ensure maximum energy savings is to have a properly commissioned DC K V system. M ake sure the manufacturer provides a thorough commissioning and verification report upon project closeout.
C O M M ISSIO N IN G
6 The customer will want to
verify their savings and know that the manufacturer has the
ability to monitor systems/savings.
M E ASU R E M E N T & V E R IF IC AT IO N
Making exist ing hoods energy-intelligent
Ret ro- f it Pro ject s
1
2 Following the favorable review
of the init ial cost and energy est imates, mobilize a
representat ive to the site to complete the site survey and
obtain detailed project information.
SITE SURVEY
CONTACT MANUFACTURER
Contact manufacturer to determine if the site is a good candidate for savings. Obtain and complete site pre-qualificat ion form to obtain init ial energy savings and cost est imates.
3
Applications Engineers and Project M anagers review detailed site information and quotation from the electrical contractor to design and price installation. Sales team will develop updated financial and payback analysis and submit to customer.
4
T U R N -K E Y PR O PO SAL
5
Field installation ensures correct sensor placement and
maintains product integrity. F IE LD IN STALLAT IO N
C O M M ISSIO N IN G
O ne of the most important steps to ensure maximum energy savings is to have a properly commissioned DC K V system. M ake sure the manufacturer provides a thorough commissioning and verification report upon project closeout.
6 M E ASU R E M E N T & V E R IF IC AT IO N
The customer will want to verify their savings and know
that the manufacturer has the ability to monitor systems/savings.
Case St ud ies + Analysis
Case St udy Michigan State University Shaw Dining Hall
Shaw Dining Hall
FINANCIAL + ENERGY ANALYSIS
Energy Savings Report s
Total Fan HP
Utility C ost
R un Time
Location
Demand Control Vent ilat ion for Commercial Kitchen Hoods (Intelli-Hood), Southern California Edison Intercontinental M ark Hopkins Hotel, Pacific Gas & Electric Company UC Berkley & Santa Barbara, Public Interest Energy Research Program Intelli-Hood Controls Supermarket Application, Food Service Technology Center Finding W ays to Cut Energy Costs, North Shore Country Club Commercial K itchen Ventilation, ASHRAE Journal
D on’t just take it from us
FO UN D AT IN TELLIH O O D.C O M
Third Part y St ud ies & Pub licat ions
513-965-7003
dkeyes@ melinkcorp.com
M elink C orporation
@ M elinkC orp1
R egister for a webinar at intellihood.com
St ay in t ouch We’re social
Thank you!
Recommended