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- Apr 25, 2017 from 3:00am to 6:00am MDT
- Location: Food Service Technology Center
- Latest Activity: Oct 30, 2020
It is known that HVAC energy decisions influence the operating cost of a commercial kitchen.
Among new approaches is application of demand-controlled kitchen ventilation (DCKV). Rich Swierczyna- industry subject matter expert, will conduct a two-part session. He will begin with a basic understanding of the terms and technologies associated with DCKV, then go into advanced applications of efficiency design, sizing and specifications.
Attendees Will Learn:
- How to define basic terms and technical jargon associated with energy efficient DCKV systems.
- Advanced applications for maintenance, efficiency, codes and standards.
- New air quality regulations and restrictions that are being instituted on foodservice operations.
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