Control the Flow: A Comprehensive Look at Demand Controlled Commercial Kitchen Ventilation

Demand controlled kitchen ventilation (DCKV) is a proven technology that can cut kitchen ventilation and HVAC energy use in half. Understanding the basics as well as the details of DCKV increases the effective application of this technology and reduces the barriers for operators new to this type of control system.

Rich Swierczyna, a researcher and top industry expert on DCKV, will lead a two-part workshop that will start by teaching operators, engineers and designers how to evaluate whether DCKV is right for a kitchen, including basic understanding of the terms and technologies. The second part of the training will cover advanced applications of efficient design, sizing, specification and applicable codes and standards.

Attendees will learn:

How to define basic terms and technical jargon associated with energy efficient DCKV systems.
Advanced applications for maintenance, efficiency, codes and standards.
New air quality regulations and restrictions that are being instituted on foodservice operations.

Register now for this complimentary seminar by clicking here.

For more information please contact the Food Service Technology Center at seminars@frontierenergy.com

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San Ramon: Fishnick Educational Seminar