\r\nDirector, Global R&D
Active and Passive Beams
Active beam systems are gaining popularity in the North American market. When used correctly, they can reduce HVAC system energy consumption for cooling and heating when compared to all air systems. Active and passive beams especially effective in renovation projects where cooling capacity of the system needs to be increased without increasing duct sizes. Presentation will describe beams operation principle and focus on special considerations during HVAC system design and commissioning. Application cases for beams operating in constant and variable air volume systems will be described. Presentation will also describe efficient ways of integrating active beams with Dedicated Outdoor Air Systems. Specifics and limitations of using beams in heating mode will also be discussed.
Emission Control for Commercial Kitchen Ventilation Systems
Fundamentals of Thermal Displacement Ventilation
Thermal displacement ventilation (TDV) is a unique system that saves energy and, at the same time, improves indoor environmental quality of HVAC systems in cooling applications. This presentation will give classification of air distribution systems in terms of temperature and CO2 concentration; it will describe fundamental differences between TDV and Mixing Ventilation. It will explain how ASHRAE Standard 62.1-2010 impacts TDV system design and describe benefits and limitations of TDV. It will also cover TDV performance when space heating is provided by secondary heating systems and when displacement diffusers are used for space heating in all-air systems.
Restaurant ventilation design reducing spread of airborne contaminants\r\n
Covid-19 pandemics and recognition of the fact that airborne viruses played significant role in infection spread indoors emphasized importance of ventilation system design and its effect on indoor air quality IAQ. This course will review engineering solutions for restaurants improving IAQ and reducing risk of airborne infection.
Energy Efficient Solutions for Commercial Kitchen Ventilation
Restaurants are among the buildings with the highest energy intensity in commercial sector. They contribute over 500 trillion Btu to the U.S. annual energy consumption. This presentation will give practical recommendations how to reduce energy consumption of a foodservice facility by up to 50% and improve its indoor environmental quality for better employees’ and customers’ satisfaction. This presentation will describe new designs as well as recommendations how to improve efficiency of existing commercial kitchens. It will also cover requirements of the latest edition of ASHRAE 90.1 Standard in regards to efficient ventilation design of commercial kitchens. Presentation will be useful for owners, operators, energy and design professionals involved in design, construction and operation of foodservice facilities.