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PIER Report

The objective of this research project was to improve the performance and energy efficiency of commercial kitchen ventilation (CKV) systems by performing flow-visualization research and publishing design guidelines for the food service community. The project focused on how the introduction of replacement (makeup) air affects the performance and energy efficiency of commercial food service ventilation equipment. A total of 214 distinct sets of test conditions were investigated, involving combinations of hoods, appliances, cooking conditions, makeup air (MUA) strategies, and other factors. Three hood types were tested: (1) Wall Mounted Canopy, (2), Island Mounted Canopy, and (3) Proximity (Backshelf). Charbroilers and griddles, representing heavy duty and medium duty appliances, respectively, were tested. Idle and emulated cooking conditions were tested. The influence of cross drafts and tapered side panels were investigated.

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