This paper describes the application of evaporative cooling strategies to the kitchen HVAC outdoor air intake, dining area HVAC condensers, and to the total cooling of a large, separate play area in a quick service restaurant (QSR). The paper includes a discussion of the types of evaporative coolers used, including media and once-through water flow, as well as the benefits and shortcomings of evaporative cooling in a quick service restaurant application. Measured data were used to determine the performance of the systems and to develop models used to predict cooling season performance. The performance of all evaporative cooling strategies reduced energy consumption, but they all required adjustments and modifications during the evaluation period. Proper commissioning after installation would have ensured peak performance sooner.

Units: Dual