Continuous Commissioning of Commercial Kitchen and Dining Facilities - Case Study

Abstract

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.