“Industrial Ventilation Conference” takes place every three years allowing time to develop new research and technology applications and to document the findings. This conference has rotated locations and organizers between Europe, North America, and Southeast Asia. The 2022 conference will be hosted by ASHRAE.
The conference theme is “leading edge industrial ventilation technologies for a low-carbon environment.” The program includes conference paper presentations.
Learn more about Ventilation 2022 13th International Industrial Ventilation Conference for Contaminant Control at https://www.ashrae.org/conferences/topical-conferences/ventilation-2022 or register at https://www.conftool.org/ventilation-2022/register.php
Derek Schrock, North America R&D Director will be presenting during Workshop 5: Design Guidebook Chapter 8 – Best Practices for Commercial Kitchen Ventilation: How to Make Kitchens A Better Place to Work In While Protecting the Environment on Wednesday, 22/June/2022: 4:00pm – 5:30pm
Derek’s presentation will include information on professional (commercial) kitchens and how there are a broad variety of items where best practices can be applied to design and risk mitigation for the kitchen staff as well as risk mitigation to reduce pollutants and odors emitted to the outside. The primary role of kitchen exhaust hoods is to remove the contaminants and excess heat from the cooking process in order to provide a safe environment for the kitchen staff. The engineer has the task of selecting the correct hoods to provide for the lowest design airflow while providing full capture and containment, control system to optimize the exhaust airflow when the cooking appliances are operating in different states (off, idle or cooking), and efficiently manage the replacement air into the kitchen space to replace what is being exhausted in a manner that maintains optimal comfort conditions.
The aspect of design is how to best manage the risks associated with grease buildup in the ductwork and apply technologies that can mitigate grease and odor emissions from the cooking process to the atmosphere – some of these can be applied in the exhaust hoods and others are typically employed in a pollution control unit downstream of the hood systems. Common technologies employed include ultraviolet lamps, ozone generators, electrostatic precipitators, media filters and odor absorbing compounds such as activated carbon.
This workshop will discuss the design process and technologies that can be used to minimize the energy impact and manage the risks associated with cooking effluents in the kitchen and emitted to the atmosphere.
View the conference agenda at https://www.conftool.org/ventilation-2022/sessions.php
For more information
Derek Schrock
North America R&D Director
Halton Foodservice SBA
(270) 236-5700
derek.schrock@halton.com
