Foodservice Equipment & Supplies

MAR 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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48 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2017 California across the country in 18 states and 2 provinces in- cluding Washington, Illinois, Wisconsin, Michigan, Pennsylva- nia, New York, Georgia, Texas and also in Canada, where more energy companies are getting involved and promoting DCKV." NEW STANDARDS FOR COMMERCIAL KITCHENS Some new standards for commercial kitchen ventilation have helped improve the capability and the case for adopting more energy-efficient technologies and models, including DCKV. According to David Zabrowski, general manager at the PG&E Food Service Technology Center (PG&E FSTC), the ASTM Committee F26 on Food Service Equipment is working with the ASHRAE Standard Project Committee 154 (Ventilation for Commercial Cooking Operations) on com- missioning a procedure for DCKV systems. ASHRAE 154 was recently updated to include heat load calculations for different types of hooded and unhooded commercial food- service equipment based upon recently completed studies (Revised Heat Gain Rates from Typical Commercial Cook- ing Appliances from RP-1362 and Countertop Commercial Appliance Emissions from RP-1631). The ASTM kitchen ventilation subcommittee F26.07 is reviewing the following standards: F2800 Specification for Recirculating Hood System for Cooking Appliances, F1704 Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Systems, and F2975 Test Method for Measuring the Field Performance for Commercial Kitchen Ventilation Systems. The other major item was a recent adoption by UL of a revised requirement under UL 921, which requires the testing of ventless dishwashers in accordance with the requirements in ASTM F2474, Standard Test Method for Heat Gain to Space of Commercial Kitchen Ventilation/Appliance Systems. This requires testing in place of a previously used alternate calculation method, according to Zabrowski. ASTM, NAFEM and UL have formed a joint task group to explore the requirement more fully and to develop a test protocol and/or an acceptable alternate cal- culation method that effectively accounts for heat load to space for ventless dishwasher designs. "Commissioning of demand-controlled systems will find its way into standards and codes pretty soon to ensure they are operating correctly after they are installed," says Swierczyna. Testing ensures these systems can still capture smoke when operating at high speed and then at lower speeds. DESIGNING AND CONFIGURING THE HOOD While choosing more advanced hoods can help save energy, foodservice operators and designers have many design con- figurations to consider that will improve performance of any hood. It's also important to consider which equipment pieces fit with which hoods, and how much hood a foodservice operation actually needs in order to do more with less and make it easier to service the equipment. Research shows that specific construction features and installation configurations, as well as makeup air introduction, can all have a dramatic impact on the hood's ability to capture and contain smoke and grease. Manufacturers have responded by incorporating some of these features into new products. "The shape of hoods are changing," Swierczyna says. "There are many new designs, including ones with multi- faceted front edges to better streamline how the air is pulled into the hood and help them operate at lower air flow rates. Some hoods now attach to back walls to make sure the cook- ing plume gets to the filter easier." One manufacturer has added little air jets along the perimeter of the sides and front to extend the lower edge of the hood. These designs are extensions of side and end panels that ventilation engineers have fought for years to include in stan- dard hood specifications. Side and end panels or skirts can dramatically reduce the ex- haust rate of a wall, double-island or single-island canopy hood by improving capture of the replacement air drawn across the front of the equipment, according to the PG&E Food Service WHILE CHOOSING MORE ADVANCED HOODS CAN HELP SAVE ENERGY, THERE ARE MANY DESIGN CONFIGURATIONS TO CONSIDER THAT WILL IMPROVE PERFORMANCE OF ANY HOOD.

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