This product is a PDF that contains links to files that consist of PowerPoint slides synchronized with the audio-recording of the speaker (recorded presentation), PDF files of the slides, and audio only (mp3) as noted.

A commercial kitchen is an energy intensive manufacturing facility. It is the largest consumer of energy per unit of floor area when compared to other commercial or institutional occupancies. Given this condition, there exists opportunities to design ventilation systems which minimize both energy use and environmental impact, all while still addressing large internal heat gains and high ventilation requirements. To achieve these goals, this seminar provides guidance on general design approaches as well as specific design examples.

13-1 How Does Standard 189 Impact My Kitchen Ventilation Design?
Francis Kohout, P.E., McDonald's Corp.
This product contains: Recorded Presentation, Audio (mp3), Slides (pdf)

13-2 CKV DCV, Energy Considerations, Codes, and Standard 90.1
Todd Gottshall, Taylor Engineering

This product contains: Recorded Presentation, Audio (mp3), Slides (pdf)

13-3 How Hood Selection, Exhaust, and Makeup Air Systems Contribute to a High Performance Building Design
Richard T. Swierczyna, Food Service Technology Center
This product contains: Recorded Presentation, Audio (mp3), Slides (pdf)

13-4 Considerations When Designing High Performance Exhaust Systems
John Clark, P.E., Karges-Faulconbridge, Inc.
This product contains: Recorded Presentation, Audio (mp3), Slides (pdf)