Air Balancing HVAC/Ventilation Improvements
Transcript of Air Balancing HVAC/Ventilation Improvements
Air Balancing
HVAC/Ventilation Improvements
Our goal is to eliminate waste and maximize efficiency to ultimately capitalize on every ounce of potential
Paul Ziehr – Engineer/Owner
• New production facilities or moved to an existing building
• Adding additional processes• Negative building pressure• Lack of proper filtration• Dust from production processes• Inadequate sanitation ventilation
Existing HVAC• Measured performance• Factory specifications• Building parameters
Flow Worksheet: Round Duct
Job # :
Customer Name: XYZ Pizza Co. Date: 9/13/2017
Duct Location: Oven Exhaust
Process Type: Baking oven
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INPUT PARAMETERS
Point Velocity/Pressure VP
17.28 0.010 0.1000 Duct Size Diameter 18.00
16.20 0.010 0.1000 Temperature F 350
14.40 0.020 0.1414 # of Readings 8
12.15 0.020 0.1414
5.85 0.010 0.1000
3.60 0.020 0.1414 RESULTS
1.80 0.010 0.1000 Radius 9.00
0.72 0.010 0.1000 Area (sq. in.) 254.4690
Area (sq. ft.) 1.7671
17.28 0.000 0.0000 Average 0.1155
16.20 0.000 0.0000 Density Ratio 1.5283
14.40 0.000 0.0000 Sq. Root of the Density ratio 1.2362
12.15 0.000 0.0000 Constant 572.0226
5.85 0.000 0.0000
3.60 0.000 0.0000
1.80 0.000 0.0000
0.72 0.000 0.0000
ACFM 1,011
SCFM 661
COMMENTS:
VP
Airflow Worksheet
Production Area
Makeup Air
Description Measured CFM
Design when below set
Temperture
Supply Carrier West 28 1440
Supply Carrier East 28 1440
Total 56 2880
Exhaust Air
Description CFM
Wash Room Exhaust Acme 1698
Bin Washer Sidewall Exhaust 1040
Bin Wash Room Exhaust 5 200
Oven Press Hood Exhaust 4 Greenheck East 2050
Production Room Exhaust 3 Greenheck West 1155
Oven Exhaust Hood West 532
Oven Exhaust Hood East 286
Total 6961
Width Height
12 23 3312
Production Room Dimentions Length 23 23 32798
12 58 15.5 72819
62 21 15.5 8397.9
81 117327
25.8 117326.9 Cu. Ft
1955.4 One Air Turn
8916.4
How airflow may affect other areas in the plant.• Fixing one issue may lead to another
problem.• Is there separation of zones?
Do the math, the math does not lie.
• Makeup air and exhaust comparison
• Cubic footage of the building
• BTU Load, conditioning the air
• Air turns are critical
• Methods of control
Partnerships with competent mechanical firms• Proper installation of equipment• Proper design of ductwork and exhaust
hoods• Project management
Complex challenges require comprehensive solutions. • Fixed control
• One zone, HVAC tied to process
• Automated control• Multiple zones with no separation• Processes that vary in duration• Zones that require changes in equipment
performance, filter life, temperature, humidity, discharge temperature, space temperature and pressure.
• HVAC Study – Can be paid for by Focus on Energy
• Dust collection
• Exhaust air
• Partition off food zones if possible
• Air balancing between food safety zones
• Proper design of ductwork and exhaust hoods
• Building management system
• Using tempered air to cool a compressor room vs. air mixing supply fan = $23,200 annual waste reduction
• Excess makeup air and exhaust at a food plant = $48,500 annual waste reduction
• Using a 4,000 CFM wet collector vs. bag house collector = $6,300 annual waste reduction
Air Balancing
HVAC/Ventilation Improvements
Paul Ziehr
262-224-3173