David Keyes B usiness D evelopment M anager dkeyes@ melinkcor p.com Ted O wen O wen E ner gy Solutions tedlowen3 @ gmail.com D an Francis M ichigan State U niver sity

Dem and Cont rol Kit chen

Vent ilat ion

Agenda

INTRODUCTION SLIDE 1-3 WHAT IS DCKV SLIDES 4-9 ASHRAE 90.1 SLIDE 10 CONTROL STRATEGIES SLIDES 11-16 NEW CONSTRUCTION SLIDES 17-20 RETOFIT SLIDES 21-24 CASE STUDIES SLIDES 25-26 WHAT OTHERS SAY SLIDES 27-28

The Com m ercial K itc he n H ood

The scene of the energy crime

DCKV system monitors cooking act ivity via sensors inside the hood cavity and exhaust air stream.

Activity sensors send appropriate signals back to the system processor command center.

Processor commands Variable Frequency Drives (V FDs) to control fan speeds according to cooking load.

User interface provides system information to kitchen operators.

Basic Cont rol St rat egy How does it work?

Building Automat ion System?

Typical C onstant Volume System

100 % Exhaust +100 % M ake-Up Air = W ASTE O F ENERGY W ASTE O F CO NDITIO NED AIR

The Crim e: Energy Wast e Fan energy & condit ioned air

Foodservice St at ist ics

*Chart replicated from 2004 NRA Restaurant Industry Operat ions Report

0 1 2 3 4 5

Vacant R eligious W or ship

W ar ehouse and Storage Ser vice

E ducation P ublic Assembly

Lodging R etail (non-mall)

O ffice O ther

H ealth C ar e P ublic O r der and Safety

Food Ser vice Food Sales

C ommercial Building Energy C ost Per Square Foot (dollars)

N atural G as E lectr icity Total

T hey have the highest energy cost per square foot in

the commercial building sector

Foodservice St at ist ics

10,000 DCKV systems having been installed in the last 25 years

That ’s only 1% of t he m arket w it h DCKV

W ithin food service facilities, HVAC systems

account for 29% of energy

consumption

Up to 75% of this load can be attributed to

the commercial kitchen ventilation

system There’s so much more

energy saving to be had!

There are over 1,000,000 Commercial Foodservice Establishments in the U.S

How can DCKV help you?

Benef it s

Project Payback

Safet y & Comfort Auto O n / O ff capability and reduced noise in the kitchen hoods

Compliance & Sustainabilit y Compliance with ASHR AE 90.1 and California Title 24

LEED v4 EA Credit 1 baseline requirement

Energy Reduct ion

ASHRAE 90 .1 Energy Code St at us

Cont rol St rat egy 1 Temperature + Optics

Cont rol St rat egy 2 Modulat ing Dampers

Cont rol St rat egy 3 Temperature Only

Advantages:

- Lowest first cost

- Viable option for “Heat-Only” cooking operations (ie: Pizza Hut)

- Typically manufactured by Hood OEM’s and come installed in their new construction hoods

Disadvantages:

- Can’t be retro-fitted into other hoods due to UL-listing

- Requires a high min. fan speed resulting in lower energy savings

- Limited temperature range forces fans to 100% more often

- Low benefit/cost ratio in life cycle energy savings

- Typically installed by local contractor with limited experience in DCKV and commissioning HVAC systems.

- No reaction to smoke/steam/effluent

Advantages:

- Reads smoke & vapors for optimal energy savings, thus accessing better utility incentives

- One set of optic sensors per hood as opposed to per cooking device for lower cost

- Independently UL listed to go into any hood, new or existing

- Designed and approved for both new construction and retrofit

- Highest overall savings and ROI

Disadvantages:

- Higher first cost than Temp-Only systems

- Some optic systems require periodic optic cleaning.

Advantages:

- Ability to “shut off ” hoods that are not in use that are sharing a fan with other hoods

- Viable option for High Rise buildings

- Typically manufactured by Hood OEM’s and come installed in their new construction hoods

Disadvantages:

- Can’t be retro-fitted into other hoods due to UL-listing

- Dampers increase resistance to exhaust airflow and increase duct SP along with fan energy.

- Increased liability as a potential failure point in critical Type 1 grease duct. Review local codes.

- Higher first and lifetime costs

- Limited ability to retro-fit ducts with modulating dampers

Com paring t he Cont rol St rat egies

Temperature-Only Modulat ing Dampers Temperature + Optics

Energy Savings Why does DCKV work? Percent

Speed Frequency (Hertz)

Percent Savings

100% 60 0% 90% 54 27% 80% 48 49% 70% 42 66% 60% 36 78% 50% 30 88% 40% 24 94% 30% 18 97% 20% 12 99% 10% 6 100% 0% 0 100%

Law of Aff inity

*Focus on AVERAGE Fan Speed During 24 Hour Cycle

Law of Affinity: P1 / P2 = (n1 / n2)3 Power is proportional to the cube of the fan speed

Temp-O nly

Damper

Temp +

O ptics

Tem p - O nly ve rs us T e m p + O ptic s Optics make the difference! The hood can’t capture what it can’t see.

Temp + Optics

Making new hoods energy-intelligent

New Const ruct ion Pro ject s

1 Project teams are available early in the design phase to help you design the DCKV system and out line scopes of work to minimize change orders during implementat ion.

2

CONTACT MANUFACTURER

DCKV should be specified by the Mechanical Engineer in Division 23

(HVAC) or Division 25 (Integrated Automation). If specified in Division

11 400 (Foodservice Equipment) close coordinat ion with the

Mechanical Engineer will be needed.

SPECIFY DCKV

3 Temp + O ptic systems can be purchased directly from the M anufacturer to avoid 3rd party product mark-ups or through the hood manufacturer. Temp-O nly and M odulating Dampers need to be purchased with the hood.

4

PU R C H ASE

Field installation with Temp + O ptic systems ensures correct

sensor placement and maintains product integrity. Shop installed

systems are at risk for damage during installation and are commissioned by 3rd party

groups.

IN STALLAT IO N

5

O ne of the most important steps to ensure maximum energy savings is to have a properly commissioned DC K V system. M ake sure the manufacturer provides a thorough commissioning and verification report upon project closeout.

C O M M ISSIO N IN G

6 The customer will want to

verify their savings and know that the manufacturer has the

ability to monitor systems/savings.

M E ASU R E M E N T & V E R IF IC AT IO N

Making exist ing hoods energy-intelligent

Ret ro- f it Pro ject s

1

2 Following the favorable review

of the init ial cost and energy est imates, mobilize a

representat ive to the site to complete the site survey and

obtain detailed project information.

SITE SURVEY

CONTACT MANUFACTURER

Contact manufacturer to determine if the site is a good candidate for savings. Obtain and complete site pre-qualificat ion form to obtain init ial energy savings and cost est imates.

3

Applications Engineers and Project M anagers review detailed site information and quotation from the electrical contractor to design and price installation. Sales team will develop updated financial and payback analysis and submit to customer.

4

T U R N -K E Y PR O PO SAL

5

Field installation ensures correct sensor placement and

maintains product integrity. F IE LD IN STALLAT IO N

C O M M ISSIO N IN G

O ne of the most important steps to ensure maximum energy savings is to have a properly commissioned DC K V system. M ake sure the manufacturer provides a thorough commissioning and verification report upon project closeout.

6 M E ASU R E M E N T & V E R IF IC AT IO N

The customer will want to verify their savings and know

that the manufacturer has the ability to monitor systems/savings.

Case St ud ies + Analysis

Case St udy Michigan State University Shaw Dining Hall

Shaw Dining Hall

FINANCIAL + ENERGY ANALYSIS

Energy Savings Report s

Total Fan HP

Utility C ost

R un Time

Location

Demand Control Vent ilat ion for Commercial Kitchen Hoods (Intelli-Hood), Southern California Edison Intercontinental M ark Hopkins Hotel, Pacific Gas & Electric Company UC Berkley & Santa Barbara, Public Interest Energy Research Program Intelli-Hood Controls Supermarket Application, Food Service Technology Center Finding W ays to Cut Energy Costs, North Shore Country Club Commercial K itchen Ventilation, ASHRAE Journal

D on’t just take it from us

FO UN D AT IN TELLIH O O D.C O M

Third Part y St ud ies & Pub licat ions

513-965-7003

dkeyes@ melinkcorp.com

M elink C orporation

@ M elinkC orp1

R egister for a webinar at intellihood.com

St ay in t ouch We’re social

Thank you!