Visit the Energy Systems Laboratory Homepage.
Continuous Commissioning of Commercial Kitchen and Dining Facilities - Case Study
MetadataShow full item record
Commercial kitchens usually require a large amount of ventilation air and high ventilation rates. Today's typical kitchens and dining facilities are often equipped with Make-up Air Fans (MAF) or dedicated Make-up Air Units (MUA) to make up about 50% to 80% of the total exhaust air through range hoods. Comparing with 8:00 am to 5:00 pm operation of general office building, dining facilities have distinct schedules in which internal loads are much more condensed during specific occupied periods, i.e. breakfast, lunch, and dinner hours. This paper demonstrates the Continuous Commissioning® (CC® process for commercial kitchens and dining facilities through two case studies on a university campus. It will discuss the problems encountered in the case study facilities and CC measures identified, as well as savings analysis and more generic lessons and CC practices on commercial kitchen and dining facilities.
SubjectOutside Air Unit
Makeup Air Unit
Chen, Q.; Deng, S.; Li, H.; Xu, C. (2007). Continuous Commissioning of Commercial Kitchen and Dining Facilities - Case Study. Texas A&M University (http://www.tamu.edu); Energy Systems Laboratory (http://esl.tamu.edu). Available electronically from