Clearing the Air on Kitchen Ventilation Efficiency
It is known that HVAC energy decisions influence the operating cost of a commercial kitchen.
Among new approaches is application of demand-controlled kitchen ventilation (DCKV). Rich Swierczyna- industry subject matter expert, will conduct a two-part session. He will begin with a basic understanding of the terms and technologies associated with DCKV, then go into advanced applications of efficiency design, sizing and specifications.
Attendees Will Learn:
- How to define basic terms and technical jargon associated with energy efficient DCKV systems.
- Advanced applications for maintenance, efficiency, codes and standards.
- New air quality regulations and restrictions that are being instituted on foodservice operations.
Rich Swierczyna manages the Commercial Kitchen Ventilation Laboratory (CKVL) for Fisher Nickel, inc. (FNi) at the Food Service Technology Center (FSTC). Mr.
Swierczyna brings over 25 years of experience to the FSTC-CKVL project. He is heavily involved with ASHRAE (formerly American Society of Heating, Refrigerating and Air-Conditioning Engineers)
and ASTM (formerly the American Society for Testing and Materials) as a technical committee member, as well as an author of numerous reports and papers.
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