Re: [GBlist] kitchen hood cfms, energy recovery

["Bettina & Steve" <bpearl@rcn.com>]

All

I was looking for a previous discussion on this list about energy recovery and kitchen range hoods, here's what I've found, hope this comes close to useful,

Steve

 

Friday, July 20, 2001 11:00 AM:

The problem with restaurant grill hood exhaust heat recovery is the build-up of grease in the exhaust stream inhibiting heat transfer. This is my understanding as to why is concept is not commonly applied, even with clients who have a strong commitment to energy conservation..
I'm interested in learning if anyone has developed a method which solves this problem.

 

Thomas E. Anderson

 

Saturday, July 21, 2001 12:32 AM:

Tom,

 

I used to specify heat recovery products for kitchen hoods when I was in that area of the business. Usually had pretty good paybacks, five years or less. Of course, that meant that they usually were NOT done, since that payback was usually considered too long...

 

Any system put into this type of service MUST be maintained. You can spec auto wash down units, etc., but they still need to be checked to make sure the auto wash down is working, otherwise they do plug right up. you need to use an air to air unit. Don't bother with a glycol coil, it will choke too fast. There are air to air units available that are fully cleanable. I THINK Greenheck makes a unit. the major HVAC manufacturers who have kitchen vent products do have heat recovery products, at least they used to...

 

Jeff

 

Jeffery D. Wolfe, P.E.

Energy Recovery Ventilators:

 

The address goes all the way to the 'find' at the end...category = Energy Recovery Ventilators

http://data.oikos.com/products/FMPro?-DB=cat&-lay=web&-Format=comp_list.html&cat_find=Energy+Recovery+Ventilators+(15845)&-SortField=Company::SortBy&-SortOrder=descend&-SortField=Company::Company&-SortOrder=ascend&-Max=20&-Find

 

 

----- Original Message -----

From: "Norbert Senf" <mheat@mha-net.org>

To: <greenbuilding@crest.org>

Sent: Wednesday, October 31, 2001 7:43 AM

Subject: Re: [GBlist] kitchen hood cfms

> 
> >(snip)The large, 
pro-type kitchen ranges popular with the haute boutgeousie
> >these 
days require powerful fans -e.g. 1200 cfm. (snip)
> 
> Another 
question to ask is if the kitchen exhaust fan comes with a 
> dedicated 
makeup air supply. If not, a fan of this size will almost surely 
> 
depressurize the house past - 5 pa, thus making normally vented combustion 
> appliances (fireplaces, wood burning stoves, gas and oil furnaces, hot 
> water heaters, etc.) spill combustion products into the house.
> 
> One alternative to a dedicated, electrically interlocked, makeup air 
supply 
> is to have a variable fan speed control, measure the actual 
house 
> depressurization with a micromanometer, and limit the fan speed 
to keep the 
> house pressure above -5 pa.
> 
> Best ....... 
Norbert