DCV Commercial Hood

Category: 
Food Service Industry
Project Number: 
ET 07.10
Start Year: 
2007
End Year: 
2009
Markets Segments: 
Food Service Industry
Project Type: 
Electric Energy Savings
Type of Technology: 
Commercial Cooking
Organization: 
Southern California Edison (SCE)
Project Status: 
Completed
Savings Type: 
Industry

The primary objective of this project is to verify field performance and demonstrate how the Melink Intelli-Hood demand control ventilation (DCV) system can reduce energy costs. The projects secondary objective is to evaluate the market sectors impacts on field performance and energy reduction on a DCV system. The different market sectors can have different hours of operation, appliances, and kitchen exhaust hood configurations. For this field evaluation two hotels and three quick-service restaurants were chosen. Also in this field evaluation only the exhaust and make up air fan motor energy savings were accounted for. Air conditioning savings, due to heat load reduction in the kitchen area, were not accounted for.

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