HVAC Basics

The Basics of Heating Ventilation and Air

Conditioning

Presented by Mark Kartchner PE LEEDKartchner 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