Project Info

Complete
Project Title 
FOOD SERVICE TECHNOLOGY CENTER
Project Number 
7
Organization 
CEC
End-use 
Process
Sector 
Commercial, Agricultural
Project Year(s) 
2003 - N/A

The purpose of this two-part project was to establish a standard method for measuring emissions from commercial kitchens, and methods for reducing such emissions within the industry. The second part is aimed at establishing industry-wide design guidelines for achieving and maintaining optimum performance and energy efficiency in commercial kitchen ventilation systems. This project is conducting this research in response to the growing concern about the impact of emissions from the large number of commercial kitchens in California,

This project supports the PIER Program objectives of:
• Improving the energy cost/value of California's electricity by identifying ways to optimize the energy used for ventilation in commercial kitchens and reducing the health risks associated with emissions from these kitchens.

Proposed Outcomes:
• Maximize energy efficiency in commercial kitchen ventilation systems (CKV) in a way that will maintain the health and safety functions of the CKV system.
• Develop uniform test methods for characterizing emissions with regard to composition and major sources.
• Develop effective emission control approaches.
• Provide information for kitchen designers, mechanical engineers, food service operators, property managers, and maintenance people about achieving and maintaining optimum performance and energy efficiency in CKV systems.
• Provide information applicable to new construction and, in many instances, retrofit construction;
• Disseminate research through workshops and publications for the benefit of the industry and regulatory agencies concerned about these emissions.
• Develop industry-wide guidelines for designing, installing and operating ventilation systems in terms of health and safety, effectiveness and energy efficiency.

Actual Outcomes: Testing portion of the project (instrument calorimeters for particulate matter and for heat gain measurement) was completed. These tests were conducted to establish a site for future testing purposes.
• Two new approaches to minimize emissions were developed, tested and evaluated. The first approach uses grease extractors to minimize emissions during the cooking process. The second approach uses catalysts in hoods for the removal of Particulate Matter resulting from the cooking process. Both of these emission control approaches were determined to be successful and have the potential for future use in the food service industry.
• A workshop on emissions measurement and control was held for the food service industry in San Francisco. The purpose of the workshop was to establish emission factors used for measuring emissions from commercial kitchen ventilation systems (CKV) systems. Designers and manufactures from all over the country participated in this conference. Workshop proceedings were provided to interested parties;
• A Commercial Kitchen Ventilation System Performance Evaluation and Optimization workshop was held to demonstrate the methods developed to evaluate the efficiency of CKV systems. A report on the evaluation methods was prepared and made available to interested parties.