Carl Cressey

8/9/2019 Carl Cressey

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8/44

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Qvc CRITICAL ZONE

Qve = Building Codes No

Qve = U.L. Values No

Qve = Qvc x H eff Yes

(heat load x hood efficiency)

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Qvc = Output of Cooking

Equipment X

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9/44

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PQ R+, '%"' S$3'3(3Q

Measures minimum exhaust air flow rate based on 400° F,

600° F and 700° F (solid fuel).

30% fat burgers are placed on a 21/2 sq.ft. appliance

located on the end of the hood.

The burgers are cooked at the prescribed surface

temperature and flipped.

The U.L. inspector observes the capture & containment of

visible cooking vapors.

The test was not established to measure hood efficiency orheat gain to the space.

[


10/44

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@H8#.', "#,$'

=$#,

a#1+

,35@4,2>@4 $;A>;52

CAPTURE &CONTAINMENT

6#*,."1+Fe*1))1+F

OW


11/44

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FULL C&C OFCONVECTIVE HEAT

(Appliance : 600°F)

HEAT SPILLING (airflowslowered below C&C threshold)

(Appliance : 600°F)

• 91'.#)1B$' 08#+F$' 1+ #1" /$+'1,;

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R.10S); '$$ 1%*#0, &- /$'1F+ 08#+F$'

Schlieren Thermal

Imaging

OO


12/44

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e08)1$"$+ !8$"%#) ?%#F1+F 91/$& G 6#'$ ',./;


13/44

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600 °F SURFACE TEMP., FULL C&COF CONVECTIVE HEAT

SAME APPLIANCE, CONVECTIVEHEAT SPILLING

Measuring hood efficiency using CFD Technology

O="@

5H#%%#$G

Heat load design = High Efficiency O="@

,"H@A)=7

ON


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0

200

400

600

800

1000

1200

1400

1600

1800

A B C D

System configuration

A n n u a l e n e r g y c o s t s ,

$

#+/ ,;*$ &- 8&&/ 0#+ 1%*#0, #1"I&EF"$#,);3

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16/44

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According to the University of Minnesota (Gerstler, et. al, 1998) grease is comprised of

a variety of compounds including solid and/or liquid grease particles, grease and water

vapors, and a variety of non-condensable gases including nitrogen oxides, carbon

dioxide, and carbon monoxide. The composition of grease becomes more complex toquantify as grease vapors may cool down in the exhaust stream and condense into

grease particles. In addition to these compounds, hydrocarbons can also be generated

during the cooking process and are defined by several different terminologies including

VOC (volatile organic compounds), SVOC (semi-volatile organic compounds), ROC

(reactive organic compounds), and many other categories.

]8#, 1' a"$#'$l


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OX

0

10

20

30

40

50

60

G a s G r i d d l e

E l e c t r i c

G r i d d l e

G a s F r y e r

E l e c t r i c

F r y e r

G a s B r o i l e r

H a m b u r g e r

E l e c t r i c

B r o i l e r

H a m b u r g e r

G a s B r o i l e r

C h i c k e n

E l e c t r i c

B r o i l e r

C h i c k e n

G a s O v e n

E l e c t r i c

O v e n

Cooking Operation

T o t a l

G r e a s e E m i s s i o n s ( l b . / 1 0 0 0 l b . )

Total Emissions (lb./1000 lb. product)


19/44

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010

20

30

40

50

60

70

80

90

100

G a s G r i d d l e

E l e c t r i c

G r i d d l e

G a s F r y e r

E l e c t r i c

F r y e r

G a s B r o i l e r

H a m b u r g e r

E l e c t r i c

B r o i l e r

H a m b u r g e r

G a s B r o i l e r

C h i c k e n

E l e c t r i c

B r o i l e r

C h i c k e n

G a s O v e n

E l e c t r i c

O v e n

Cooking Operation

%

G r e a s e C o m p o s i

t i o n

% Particulate % Vapor

C#":0)$ #+/ 5#*&" F"$#'$ *$"0$+,#F$' D;

#**)1#+0$ 0#,$F&";


20/44

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0

10

20

30

40

5060

70

80

90

100

G a s G r i d d l e

E l e c t r i c

G r i d d l e

G a s F r y e r

E l e c t r i c

F r y e r

G a s B r o i l e r

H a m b u r g e r

E l e c t r i c

B r o i l e r

H a m b u r g e r

G a s B r o i l e r

C h i c k e n

E l e c t r i c

B r o i l e r

C h i c k e n

G a s O v e n

E l e c t r i c

O v e n

Cooking Operation

%

G r e a s e C o m

p o s i t i o n

% PM 2.5 % > PM 2.5 and PM 10

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21/44

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Filter Efficiency Comparison @ 196 cfm/ft

0.0

10.0

20.0

30.0

40.0

50.0

60.0

70.0

80.0

90.0

100.0

0.0 2.0 4.0 6.0 8.0 10.0 12.0Particle Size (micron)

P a r t i c u l a t e R e m o v a l E f f i c i e n c y ( % )

Standard KSA Aluminum Baffle Cartridge Filter Baffle 2

[N_ ,& [X_

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23/44

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How Is UV Applied On

Emissions?

UV Light for destruction

of grease

MN


24/44

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Photolysis

!

Long chain molecules are brokendown into shorter chains.

" Double bonds are destroyed into the long-chain

VOC molecules

!

The cooking effluent is exposedto UV light.

" Air, water vapor and VOCs are exposed to UV-C light

! This process called “PHOTOLYSIS” addsenergy to the molecular chains, which breaksbonds and creates radicals.

Step 1 MT


25/44

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Ozonolysis

-

+-

+

-

+

+-

+

+

+

-

-

+ -

+

1.

Exposure to UV-C light adds an

extra atom to Oxygen (O2)

2.

This creates ozone (O3).

3.

Ozone connects to organic

compounds in the exhaust air

stream and converts them to H2O

and CO2.

4.

This reduces many odor containing

compounds produced in thecooking process.

Step 2 MU


26/44

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27/44

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Filter samples from EPA Method 5 test

Cooking hamburgers without and with UV light

Without UVWith UV-C light

EPA Method 5 testing with Western KY

University To Analyze Emissions

MP


28/44

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Grease build up

on face of meshfilter.

UV System eliminatedgrease deposition on back

of mesh filters, plenum

and duct system after 10

months of operation.

Filter Analysis

MX


29/44

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Exhaust duct directly after the

Capture Ray plenum shows a powdery inert compound.

Further downstream no

evidence of the inert powder is present indicating the continuing

presence of ozone.

Condition Of The Duct


30/44

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Photos From Ductwork And Inside The Hoods

Queen Mary II


31/44

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Hood Damper With UV-System

Queen Mary II


32/44

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•

Duct, Fan & Roof Cleaning Costs Reduced

•

Converts Grease to Powder

•

Alters Cooking Odors

•

Extends Roof-Liner Life

•

Reduces Risk of Fire

Ultra-Violet Light Technology

6CJJ%GM


33/44

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-Make-up air with mixing ventilation (CFD)

72/: 5>F/1: 89-. :2- :HF- 9@ .GFF;H /50

2/4- 9= 2998 F-0@90>/=1- /=8 .F/1-

19>@90:A

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34/44

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Mixing

ventilation

system

requires15 to 20%

higher

exhaust rate

than

displacement

system for the

same

efficiency.

W/?-UGF /50 65:2 85.F;/1->-=: 4-=B;/B9= I(XYK

NT


35/44

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• Low velocity thermal displacement

assists in capture & containment of thecooking plume. Natural buoyancy of

supply air helps “push” convective

plume into the hood.

• High velocity mixing diffusers can

disrupt the cooking plume, striking the

face of the hood, forcing supply airdown the face and actually drawing heat

away from the hood.

DISPLACEMENT MIXING

"GFF;H /50 5>F/1:. 2998 F-0@90>/=1-Z

NU


36/44

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37/44

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DCV Exhaust regulation principle

KITCHEN START UP

> Fan is switched on> Cooking appliances are not yet powered

KITCHEN START UP

> Fan is ON, adjust continuously within idle range> Cooking appliances are warming up

KITCHEN OPERATIONAL

> Fan is ON> Cooking detected

KITCHEN OPERATIONAL

> Fan is ON

> Full load cooking detected

A i r f l o w (

C F M )


38/44

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VARIOUS COOKING OPERATIONS

=> Cooking appliances which are in cooking mode are

detected by the sensors

=> Dampers & fan are adjust between idle and maximumairflow

Balancing Dampers forconnection of multiple hoodsto a common fan


39/44

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k69 C&,$+:#) e#51+F'

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40/44

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o$#'."$/ 1+ MWOO #, -.))>'$"510$ "$',#."#+,


41/44

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k69 C&,$+:#) e#51+F'

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o$#'."$/ 1+ MWOO #, c+15$"'1,;


42/44

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/$5$)&* 4e!o \MUO[

TM


43/44

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44/44

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Carl Cressey