Date: Thursday, March 21, 2013
Location: Sunbird Restaurant
230 Point of the Pines Drive
Colorado Springs, CO
Time: 11:30 am to 1:00 pm
Speakers: Jay Schmidt and Dr. Andrey Livchak
DEMAND CONTROL VENTILATION FOR COMMERCIAL KITCHENS
Foodservice facilities are among commercial buildings with the highest en- ergy consumption with equipment and commercial kitchen ventilation (CKV) being the primary energy consumers. Exhaust hood airflow drives HVAC energy consumption for CKV.
The first step in reducing this exhaust airflow is designing high efficiency hoods with low capture and containment (C&C) airflow rates and the sec- ond is using demand control ventilation (DCV) to further reduce exhaust airflow when cooking is not taking place under the hood, but appliances are hot and ready for food preparation.
Raymond (Ray) Schmidt has 26 year of Commercial Kitchen Ventilation Field Sales experience within the Foodservice and Mechanical HVAC industry. Ray has served on the Food Service NAFEM –Liaison Committee and has been invited as a guest speaker at the University of Illinois Champagne- Urbana and University of Colorado. He joined Halton in 2003 and is the West- ern Regional Manager for Halton USA.
Dr. Andrey Livchak has 29 year international experience in the HVAC indus- try. He has been working at Halton since 1989 first in Europe and now in the US as the Director of Global R&D for the Foodservice division. He is responsi- ble for planning and coordinating research and development of five Halton Re- search Centers in America, Europe and Asia. He works on ASHRAE TC 5.3 and 5.10 committees, has over 50 publications including 20 patents.
Please RSVP to firstname.lastname@example.org
Indicate your choice of entree as 1, 2, 3, or 4 below:
1) Cheeseburger with fries (1/2 lb ground beef, cheddar cheese)
2) Grilled chicken club with mixed fruit (avocado, tomato lettuce)
3) Grilled vegetables on mixed greens
4) Cobb salad (iceberg lettuce, blue cheese, chicken, ham, egg)