Commercial Kitchen Ventilation Demonstration

Project Summary:

Demonstrate and assess energy and demand savings impacts of the following technologies and design strategies at three sites in northern and central California: -Variable air volume (VAV) for exhaust hoods, including applicable controls, -Makeup introduced through backwall supply and/or ceiling mounted perforated plenums, -The addition of side panels to hoods to promote capture, -Replacing vane diffusers with perforated diffusers (also to promote capture), and -Evaporative cooling of makeup air (depending on climate location and store operating characteristics). For more information, please contact the sponsoring organization.

Additional Links:

PG&E Food Service Technology Center  

Project Participants: