Electrostatic precipitator vent hoods for dining halls?

Erica Downs

LEED Consultant

The Green Engineer

LEEDuser Basic Member

188 thumbs up

June 4, 2013

Our dining hall project is considering using ESP filtration technology in the kitchen vent hoods. Manufacturers claim these units: 1) save energy 2) reduce maintenance 3) produce exhaust air so pure it can be sent directly back into the building as recovery air (assuming electric appliances, so no carbon monoxide). Does anyone have any experience using this technology? Does it really save energy, from a LEED standpoint? How does it match up to the manufacturer's claims? Thanks!

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Mark Benson

LEEDuser Basic Member

45 thumbs up

Thu, 06/06/2013 - 17:15

Interesting concept, but how exactly does it save energy? I imagine that the temperature of the hood exhaust is much higher than the outside air, even in summer. It could potentially reduce heating energy in winter. Additionally, how does the static pressure of the ESP and grease filters compare to that of a MERV 8 or 13 filter typically used for ventilation air?

Erica Downs

LEED Consultant

The Green Engineer

LEEDuser Basic Member

188 thumbs up

Thu, 06/06/2013 - 18:52

Hi Mark - that's exactly MY question! Not sure exactly how they expect it to save energy. I have assumptions -- as you point out, you could offset heating energy in winter. Also, because the exhaust is so clean, you could run the air through a recovery wheel, which you normally can't do. As for pressure, my understanding is there is zero pressure loss because there is no "filter" -- the particles cling to charged plates instead, while the air continues up the duct. Just wondering if anyone has actually incorporated these units into an energy model somehow (special calculations maybe?), and if they make any difference from a LEED standpoint. Thanks!