Impact of reduced exhaust and ventilation rates at ``no-load`` cooking conditions in a commercial kitchen during winter operation

Conference · Sun Dec 31 04:00:00 EST 1995

OSTI ID:215708

Spata, A J ^[1]; Turgeon, S M ^[2]

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1. McDonald`s Corp., Oak Brook, IL (United States)
2. Premium Air Systems, Troy, MI (United States)

While previous studies have examined the effect of reduced exhaust and ventilation rates on comfort levels and air-conditioning requirements in commercial kitchens when cooling of this space was required, no investigation had been performed to document energy savings that may be obtainable by a similar technique during periods when heating of make-up air was dictated. In addition, these prior studies examined the resultant kitchen conditions with lower exhaust and ventilation rates applied while the hooded appliances were actively being used for cooking. This paper presents the field evaluation findings by a major quick-service restaurant chain. These findings resulted from the reduction of exhaust and make-up air quantities during periods when heating of kitchen make-up air was required and no cooking was occurring on the grills. The initial results indicate that these reductions yield significant utility savings, with no detrimental effect on the environment within the kitchen, by minimizing the amount of outside air tempered by the heating, ventilating, and air-conditioning (HVAC) equipment during ``no load`` cooking conditions.

• OSTI ID: 215708
• Report Number(s): CONF-950624--
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
AIR FLOW
ENERGY CONSERVATION
ENERGY MANAGEMENT
FLOW RATE
MONITORING
OHIO
OPERATION
RESTAURANTS
SPACE HEATING
SPACE HVAC SYSTEMS
VENTILATION SYSTEMS