Dear All,
We're working on the certification of a restaurant where the kitchen has an outdoor air (OA) rate of 2350 CFM, supply air at 8000 CFM, and an exhaust rate of 3675 CFM. eQUEST treats the difference between exhaust air and outside air as additional outdoor air requirement. The input summary (SV-A reports) shows that both the zone and as a result, the building are taking in roughly 1325 CFM extra outside air. Is there a workaround to this?
The design intent, I'm told, was to pull in the make up air for the difference from the four adjacent HVAC zones and not necessarily through the same zone as outdoor air.
Thank you,
Ramana.
Marcus Sheffer
LEED Fellow7group / Energy Opportunities
LEEDuser Expert
5909 thumbs up
December 3, 2013 - 10:35 am
Does the OA come through the hood or is it delivered to the kitchen through the HVAC system? If it comes through the HVAC then a potential workaround would be to set the exhaust in the kitchen to match the OA delivered to the kitchen but make sure to account for the extra fan power needed for the actual exhaust. Use the kW/cfm as calculated based on the OA cfm and the actual exhaust fan power as it was designed. The extra cfm coming from the surrounding zones would just be assumed to be relieved within those zones by eQUEST.