Post on 09-Mar-2015
HVAC Basics
The Basics of Heating Ventilation and Air
Conditioning
Presented by Terry Budd PE LEED APLee S Good Engineering
Energy Use ndash Office Buildings
Mechanical System Costs
First Cost - Water cooled chillers beat Air cooled chillers at about 200 Tons (80000 SF)SEL HQ VAV-$105SF FP-$19SF Plumb-$34SF 90000 SFCWC $125SF WSHP amp $35SF Plumb 90000 SF
Mechanical System Costs (Provide amp Install)
8105
1214 145 145
19 20
0
5
10
15
20
25
RTU-GasAirCooled
RTU-HeatPumps
VAV-Elec Heat Multi Zone RTU VAV-Hot WtrHeat
WSHP-HPBoiler ChillerCooling Tow er
DOAS w 4-Pipe Fan Coil
VariableRefrigerant
Volume
Do
llars
($)
HVAC Rules of Thumb
Air - 1 CFMSFCooling (office) ndash 300400 SFTonCooling (office) 400 CFMTonHeating 25-35 btuhsf floor areaOutside Air ndash 20 CFMpersonToiletJan Closet ndash 10 air changeshour
HVAC EquipmentSF
Mechanical Room (BoilersChillersPumpsMisc) = GU College Hall = 2000 SF186000 = 11
Mechanical Room (BoilersPumpsMisc) = RTF (tight) ndash 300 SF28000 SF = 11 Colbert Elementary ndash 312 SF 40000 SF = 08
RTU (GasElectricVAV) = SEL Office (35rsquox12rsquo (2))95000 SF
Building Envelope
Load Calculations
Heating and CoolingAccuracy importantDesign conditionsBuilding shell loadR U valueInternal loadVentilation loadInfiltrationOccupancy schedules
Heat Transfer
Conduction
Convection
Radiation
Resistance (R-Value)
U = 1 R
Q = U x A x T
U-Value is the rate of heat flow in Btuh through a one ft2 area when one side is 1oF warmer
Actual R-Values
Window Types
The amount of solar heat energy allowed to pass through a window
Example SHGC = 040
Allows 40 through and turns 60 away
Solar Heat Gain Coefficient
Window Properties
Energy Calculations in the Spokane region show that reflective and tinted windows increase energy usage on an annual basis
Energy Saving Design Methods1048698 Air Side Economizers1048698 Water Side Economizers1048698 Variable Frequency Drives1048698 Building Diversity1048698 Part Load Performance1048698 Thermal Storage 1048698 HeatEnergy Recovery
HVAC SYSTEMSHeating Ventilation and
Air Conditioning
Provides comfort for people
Allows humans to exist under adverse conditions
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Energy Use ndash Office Buildings
Mechanical System Costs
First Cost - Water cooled chillers beat Air cooled chillers at about 200 Tons (80000 SF)SEL HQ VAV-$105SF FP-$19SF Plumb-$34SF 90000 SFCWC $125SF WSHP amp $35SF Plumb 90000 SF
Mechanical System Costs (Provide amp Install)
8105
1214 145 145
19 20
0
5
10
15
20
25
RTU-GasAirCooled
RTU-HeatPumps
VAV-Elec Heat Multi Zone RTU VAV-Hot WtrHeat
WSHP-HPBoiler ChillerCooling Tow er
DOAS w 4-Pipe Fan Coil
VariableRefrigerant
Volume
Do
llars
($)
HVAC Rules of Thumb
Air - 1 CFMSFCooling (office) ndash 300400 SFTonCooling (office) 400 CFMTonHeating 25-35 btuhsf floor areaOutside Air ndash 20 CFMpersonToiletJan Closet ndash 10 air changeshour
HVAC EquipmentSF
Mechanical Room (BoilersChillersPumpsMisc) = GU College Hall = 2000 SF186000 = 11
Mechanical Room (BoilersPumpsMisc) = RTF (tight) ndash 300 SF28000 SF = 11 Colbert Elementary ndash 312 SF 40000 SF = 08
RTU (GasElectricVAV) = SEL Office (35rsquox12rsquo (2))95000 SF
Building Envelope
Load Calculations
Heating and CoolingAccuracy importantDesign conditionsBuilding shell loadR U valueInternal loadVentilation loadInfiltrationOccupancy schedules
Heat Transfer
Conduction
Convection
Radiation
Resistance (R-Value)
U = 1 R
Q = U x A x T
U-Value is the rate of heat flow in Btuh through a one ft2 area when one side is 1oF warmer
Actual R-Values
Window Types
The amount of solar heat energy allowed to pass through a window
Example SHGC = 040
Allows 40 through and turns 60 away
Solar Heat Gain Coefficient
Window Properties
Energy Calculations in the Spokane region show that reflective and tinted windows increase energy usage on an annual basis
Energy Saving Design Methods1048698 Air Side Economizers1048698 Water Side Economizers1048698 Variable Frequency Drives1048698 Building Diversity1048698 Part Load Performance1048698 Thermal Storage 1048698 HeatEnergy Recovery
HVAC SYSTEMSHeating Ventilation and
Air Conditioning
Provides comfort for people
Allows humans to exist under adverse conditions
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Mechanical System Costs
First Cost - Water cooled chillers beat Air cooled chillers at about 200 Tons (80000 SF)SEL HQ VAV-$105SF FP-$19SF Plumb-$34SF 90000 SFCWC $125SF WSHP amp $35SF Plumb 90000 SF
Mechanical System Costs (Provide amp Install)
8105
1214 145 145
19 20
0
5
10
15
20
25
RTU-GasAirCooled
RTU-HeatPumps
VAV-Elec Heat Multi Zone RTU VAV-Hot WtrHeat
WSHP-HPBoiler ChillerCooling Tow er
DOAS w 4-Pipe Fan Coil
VariableRefrigerant
Volume
Do
llars
($)
HVAC Rules of Thumb
Air - 1 CFMSFCooling (office) ndash 300400 SFTonCooling (office) 400 CFMTonHeating 25-35 btuhsf floor areaOutside Air ndash 20 CFMpersonToiletJan Closet ndash 10 air changeshour
HVAC EquipmentSF
Mechanical Room (BoilersChillersPumpsMisc) = GU College Hall = 2000 SF186000 = 11
Mechanical Room (BoilersPumpsMisc) = RTF (tight) ndash 300 SF28000 SF = 11 Colbert Elementary ndash 312 SF 40000 SF = 08
RTU (GasElectricVAV) = SEL Office (35rsquox12rsquo (2))95000 SF
Building Envelope
Load Calculations
Heating and CoolingAccuracy importantDesign conditionsBuilding shell loadR U valueInternal loadVentilation loadInfiltrationOccupancy schedules
Heat Transfer
Conduction
Convection
Radiation
Resistance (R-Value)
U = 1 R
Q = U x A x T
U-Value is the rate of heat flow in Btuh through a one ft2 area when one side is 1oF warmer
Actual R-Values
Window Types
The amount of solar heat energy allowed to pass through a window
Example SHGC = 040
Allows 40 through and turns 60 away
Solar Heat Gain Coefficient
Window Properties
Energy Calculations in the Spokane region show that reflective and tinted windows increase energy usage on an annual basis
Energy Saving Design Methods1048698 Air Side Economizers1048698 Water Side Economizers1048698 Variable Frequency Drives1048698 Building Diversity1048698 Part Load Performance1048698 Thermal Storage 1048698 HeatEnergy Recovery
HVAC SYSTEMSHeating Ventilation and
Air Conditioning
Provides comfort for people
Allows humans to exist under adverse conditions
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
HVAC Rules of Thumb
Air - 1 CFMSFCooling (office) ndash 300400 SFTonCooling (office) 400 CFMTonHeating 25-35 btuhsf floor areaOutside Air ndash 20 CFMpersonToiletJan Closet ndash 10 air changeshour
HVAC EquipmentSF
Mechanical Room (BoilersChillersPumpsMisc) = GU College Hall = 2000 SF186000 = 11
Mechanical Room (BoilersPumpsMisc) = RTF (tight) ndash 300 SF28000 SF = 11 Colbert Elementary ndash 312 SF 40000 SF = 08
RTU (GasElectricVAV) = SEL Office (35rsquox12rsquo (2))95000 SF
Building Envelope
Load Calculations
Heating and CoolingAccuracy importantDesign conditionsBuilding shell loadR U valueInternal loadVentilation loadInfiltrationOccupancy schedules
Heat Transfer
Conduction
Convection
Radiation
Resistance (R-Value)
U = 1 R
Q = U x A x T
U-Value is the rate of heat flow in Btuh through a one ft2 area when one side is 1oF warmer
Actual R-Values
Window Types
The amount of solar heat energy allowed to pass through a window
Example SHGC = 040
Allows 40 through and turns 60 away
Solar Heat Gain Coefficient
Window Properties
Energy Calculations in the Spokane region show that reflective and tinted windows increase energy usage on an annual basis
Energy Saving Design Methods1048698 Air Side Economizers1048698 Water Side Economizers1048698 Variable Frequency Drives1048698 Building Diversity1048698 Part Load Performance1048698 Thermal Storage 1048698 HeatEnergy Recovery
HVAC SYSTEMSHeating Ventilation and
Air Conditioning
Provides comfort for people
Allows humans to exist under adverse conditions
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
HVAC EquipmentSF
Mechanical Room (BoilersChillersPumpsMisc) = GU College Hall = 2000 SF186000 = 11
Mechanical Room (BoilersPumpsMisc) = RTF (tight) ndash 300 SF28000 SF = 11 Colbert Elementary ndash 312 SF 40000 SF = 08
RTU (GasElectricVAV) = SEL Office (35rsquox12rsquo (2))95000 SF
Building Envelope
Load Calculations
Heating and CoolingAccuracy importantDesign conditionsBuilding shell loadR U valueInternal loadVentilation loadInfiltrationOccupancy schedules
Heat Transfer
Conduction
Convection
Radiation
Resistance (R-Value)
U = 1 R
Q = U x A x T
U-Value is the rate of heat flow in Btuh through a one ft2 area when one side is 1oF warmer
Actual R-Values
Window Types
The amount of solar heat energy allowed to pass through a window
Example SHGC = 040
Allows 40 through and turns 60 away
Solar Heat Gain Coefficient
Window Properties
Energy Calculations in the Spokane region show that reflective and tinted windows increase energy usage on an annual basis
Energy Saving Design Methods1048698 Air Side Economizers1048698 Water Side Economizers1048698 Variable Frequency Drives1048698 Building Diversity1048698 Part Load Performance1048698 Thermal Storage 1048698 HeatEnergy Recovery
HVAC SYSTEMSHeating Ventilation and
Air Conditioning
Provides comfort for people
Allows humans to exist under adverse conditions
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Building Envelope
Load Calculations
Heating and CoolingAccuracy importantDesign conditionsBuilding shell loadR U valueInternal loadVentilation loadInfiltrationOccupancy schedules
Heat Transfer
Conduction
Convection
Radiation
Resistance (R-Value)
U = 1 R
Q = U x A x T
U-Value is the rate of heat flow in Btuh through a one ft2 area when one side is 1oF warmer
Actual R-Values
Window Types
The amount of solar heat energy allowed to pass through a window
Example SHGC = 040
Allows 40 through and turns 60 away
Solar Heat Gain Coefficient
Window Properties
Energy Calculations in the Spokane region show that reflective and tinted windows increase energy usage on an annual basis
Energy Saving Design Methods1048698 Air Side Economizers1048698 Water Side Economizers1048698 Variable Frequency Drives1048698 Building Diversity1048698 Part Load Performance1048698 Thermal Storage 1048698 HeatEnergy Recovery
HVAC SYSTEMSHeating Ventilation and
Air Conditioning
Provides comfort for people
Allows humans to exist under adverse conditions
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Load Calculations
Heating and CoolingAccuracy importantDesign conditionsBuilding shell loadR U valueInternal loadVentilation loadInfiltrationOccupancy schedules
Heat Transfer
Conduction
Convection
Radiation
Resistance (R-Value)
U = 1 R
Q = U x A x T
U-Value is the rate of heat flow in Btuh through a one ft2 area when one side is 1oF warmer
Actual R-Values
Window Types
The amount of solar heat energy allowed to pass through a window
Example SHGC = 040
Allows 40 through and turns 60 away
Solar Heat Gain Coefficient
Window Properties
Energy Calculations in the Spokane region show that reflective and tinted windows increase energy usage on an annual basis
Energy Saving Design Methods1048698 Air Side Economizers1048698 Water Side Economizers1048698 Variable Frequency Drives1048698 Building Diversity1048698 Part Load Performance1048698 Thermal Storage 1048698 HeatEnergy Recovery
HVAC SYSTEMSHeating Ventilation and
Air Conditioning
Provides comfort for people
Allows humans to exist under adverse conditions
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Heat Transfer
Conduction
Convection
Radiation
Resistance (R-Value)
U = 1 R
Q = U x A x T
U-Value is the rate of heat flow in Btuh through a one ft2 area when one side is 1oF warmer
Actual R-Values
Window Types
The amount of solar heat energy allowed to pass through a window
Example SHGC = 040
Allows 40 through and turns 60 away
Solar Heat Gain Coefficient
Window Properties
Energy Calculations in the Spokane region show that reflective and tinted windows increase energy usage on an annual basis
Energy Saving Design Methods1048698 Air Side Economizers1048698 Water Side Economizers1048698 Variable Frequency Drives1048698 Building Diversity1048698 Part Load Performance1048698 Thermal Storage 1048698 HeatEnergy Recovery
HVAC SYSTEMSHeating Ventilation and
Air Conditioning
Provides comfort for people
Allows humans to exist under adverse conditions
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Actual R-Values
Window Types
The amount of solar heat energy allowed to pass through a window
Example SHGC = 040
Allows 40 through and turns 60 away
Solar Heat Gain Coefficient
Window Properties
Energy Calculations in the Spokane region show that reflective and tinted windows increase energy usage on an annual basis
Energy Saving Design Methods1048698 Air Side Economizers1048698 Water Side Economizers1048698 Variable Frequency Drives1048698 Building Diversity1048698 Part Load Performance1048698 Thermal Storage 1048698 HeatEnergy Recovery
HVAC SYSTEMSHeating Ventilation and
Air Conditioning
Provides comfort for people
Allows humans to exist under adverse conditions
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Window Types
The amount of solar heat energy allowed to pass through a window
Example SHGC = 040
Allows 40 through and turns 60 away
Solar Heat Gain Coefficient
Window Properties
Energy Calculations in the Spokane region show that reflective and tinted windows increase energy usage on an annual basis
Energy Saving Design Methods1048698 Air Side Economizers1048698 Water Side Economizers1048698 Variable Frequency Drives1048698 Building Diversity1048698 Part Load Performance1048698 Thermal Storage 1048698 HeatEnergy Recovery
HVAC SYSTEMSHeating Ventilation and
Air Conditioning
Provides comfort for people
Allows humans to exist under adverse conditions
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
The amount of solar heat energy allowed to pass through a window
Example SHGC = 040
Allows 40 through and turns 60 away
Solar Heat Gain Coefficient
Window Properties
Energy Calculations in the Spokane region show that reflective and tinted windows increase energy usage on an annual basis
Energy Saving Design Methods1048698 Air Side Economizers1048698 Water Side Economizers1048698 Variable Frequency Drives1048698 Building Diversity1048698 Part Load Performance1048698 Thermal Storage 1048698 HeatEnergy Recovery
HVAC SYSTEMSHeating Ventilation and
Air Conditioning
Provides comfort for people
Allows humans to exist under adverse conditions
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Window Properties
Energy Calculations in the Spokane region show that reflective and tinted windows increase energy usage on an annual basis
Energy Saving Design Methods1048698 Air Side Economizers1048698 Water Side Economizers1048698 Variable Frequency Drives1048698 Building Diversity1048698 Part Load Performance1048698 Thermal Storage 1048698 HeatEnergy Recovery
HVAC SYSTEMSHeating Ventilation and
Air Conditioning
Provides comfort for people
Allows humans to exist under adverse conditions
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Energy Saving Design Methods1048698 Air Side Economizers1048698 Water Side Economizers1048698 Variable Frequency Drives1048698 Building Diversity1048698 Part Load Performance1048698 Thermal Storage 1048698 HeatEnergy Recovery
HVAC SYSTEMSHeating Ventilation and
Air Conditioning
Provides comfort for people
Allows humans to exist under adverse conditions
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
HVAC SYSTEMSHeating Ventilation and
Air Conditioning
Provides comfort for people
Allows humans to exist under adverse conditions
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
System Types
Packaged Rooftop Unit
Split System
Air to Air Heat Pump
Water Source Heat Pump
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
Air to Air
Hydronic (water)
PTAC PTHP
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Packaged Rooftop Units (RTU)
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Split System
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Heat Pump (Air to Air)
bull Operate on simple refrigeration cycle
bull Reversing the cycle provides heating
bull Temperature limitations
bull Air to air
bull Water source
bull Geothermal
bull Lake coupled
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Water Source Heat Pump
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
VAV Terminal Units
Variable volume Parallel
Constant volume Series
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Under Floor Air Distribution (UFAD)
Advantages Individual
Controllability Re-Configurability 2 Extra LEED Points
Disadvantages More Expensive ($8SF
for raised floor) Flexible for Change 2 Extra LEED Points
Inland Power amp Light
First UFAD in area
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Hydronic systemsFour Pipe Fan CoilVAV w HW Reheat
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Chilled Water System
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Economizers
Air Side Water Side
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
EconomizersFree cooling source When available use cool
outdoor air instead of mechanically cooled air
55 oF
80 oF
Minimum supply of outside air
Normal OperationOutside air dampers are positioned to provide the minimum outside air
Economizer OperationOutside air dampers are fully open Maximum outside air is provided
80 oF
55 oF and up
85outside air
85exhaust
HVAC-29
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Enthalpy Wheels
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Air Distribution
Grilles Registers Many options GU Russell Theatre
Return Grille
Return Plenum Extra cost for plenum
rated cable is less than cost of return ductwork
No Combustables
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Outside Air Louvers
Outside Air Louvers provide an opening in a building wall to push air out or pull air inProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Metal DuctsSquare Ductwork
Most common Low height
Round Ductwork Less Expensive Easy to Install Lower static pressure Taller than Rectangular Higher pressure Less Sound
Oval Ductwork Same advantages of round Height similar to rectangular More expensive than
rectangular
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Fabric Ducts
Great for certain applications
Gyms Pools Manufacturing Spokane Science
Museum
Advantages Great Diffusion Easily Cleaned Fun Same cost as
metal
Saved $300000 in cost at high school Lowered chilled water temp amp air temperatures
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Additional EquipmentHeat ExchangersHumidifiersSilencers
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Kitchen HoodsType 1 Hoods designed for grease exhaust applicationsType 2 Hoods designed for heat and steam removal and other non grease applications (NFPA 96 does not cover)Where are Type 1 Commercial Hoods Required
NFPA 96 ldquoCooking equipment used in processes producing smoke and grease-laden vapors shall be equipped withhelliprdquo
NPFA 96-A-1-1 ldquohellipintended to include residential cooking equipment where used for purposes other than residential family userdquo
Type 1 Hood Clearances 18 inches to combustible material 3 inches to limited-combustible material 0 inches to noncombustible material
A restaurant with a commercial gas range is represented by the resteaurant owner to be used ony for the preparation of soups What type hood is requiredType 1 hood is for collection and removal of grease laden vaporsand smoke Type II hood is for removal of steam odors and vapors It would be hard pressed to find a restaurant that only produces soups with that commercial range Hoods where required installed at or above all commercial-type deep fat fryers broilers fry grills steam-jacketed kettles hot-top ranges ovens barbeques rotisseries dishwashing machines and similar equipment that produces comparable amounts of steam smoke grease or heat in a food processing establishment Food processing establishment shall include any building or portion used for the processing of food Soup is a liquid food made up of simmering vegetables seasonings and often meat or fish It is the potential of the equipment (Commercial gas range) rather than the utilization that must be evaluated So what type of hood would be required for that commercial gas range in a restaurant would honestly be open for discussion You will probably have some input from your local Fire Dept through plan check as with the County Health dept Requirements I know of one City close to us that when a pizza parlor opens no matter what they require a type 1 hood Depending on the type of pizza oven we have allowed a type II
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Kitchen Hood TypesExhaust Hood w Supply Air Supplied by SpaceExhaust Hood wSupply Air on Outside of HoodExhaust Hood wSupply Air on Inside of HoodVapor Hoods
Simple hoods designed to remove minimal heat and high vapor
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Comfort
Comfort is primary intent of HVAC systems
Productivity
Building Durability
Health
Mold
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
ASHRAE Comfort Zone
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Psychrometrics
Dry bulb tempWet bulb tempHumidityDew pointMoisture contentHeatingCoolingHumidifyDe-Humidify
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Historical Minimum Ventilation Rates (cfmperson)
0
10
20
30
40
50
60
70
Tredgold 1836
Nightengale 1865
Billings 1895
Flugge 1905
Yaglou 1938
ASHRAE 62-73
ASHRAE 62-81
Smoking 62-81
ASH- RAE 62-89
Smoking 62-89
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Improved Ventilation Effectiveness
bull Mechanically provide filtered and dehumidified outdoor air to the breathing space
bull Vary ventilation based on the number of occupants and process loads - changes in occupancy can be measured by CO2 sensors
bull Consider designs that separate ventilation and space conditioning
bull Utilize heat recovery systems to reduce system size and ventilation energy costs
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Improved Ventilation EffectivenessEffective mixing of ventilation air within spaceNet positive pressure in the southeast exhaust from appropriate spacesProvide clean outdoor air avoid
loading docks exhaust vents plumbing stacks waste collection stagnant water
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Acoustics
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Octave Band
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Directivity Factor
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
LEED Products
LEED-NC New Construction amp Major Renovations LEED-EB Existing Buildings LEED-CI Commercial Interiors LEED-CS Core amp Shell LEED-H Houses LEED-ND Neighborhood Developments LEED-Schools K-12 Schools LEED-Retail Retail facilities- In pilot stage LEED-Healthcare Healthcare facilities- In pilot stage
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
LEED Checklist
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
httpwwwmetrokcgovdnrpsummitdocumentsLEED-Spataropdf
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
THANK YOU
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering
Additional Information Resources
ASHRAE ndash The American Society of Heating Refrigerating and Air-Conditioning Engineers wwwashraeorg
Southface Energy Institute wwwsouthfaceorgGeothermal heat pump consortium wwwgeoexchangeorgwwwbuildingsciencecomwwwenergycodesgovHVAC Acoustics for Green Buildings Mike Filler Ashrae technical committee for Sound and VibrationMcQuay Application Guide AG 31-010 HVAC Acoustic FundamentalsEnergy Efficiency in Buildings Dr Sam C M Hui Department of Mechanical Engineering