Demand Controlled Kitchen Ventilation (DCKV) Systems save energy by reducing the fan power of both the exhaust fan and the make up air fan, and by tempering the make up air heating/cooling. This standard protocol applies to the installation of a control system that varies the amount of airflow a kitchen ventilation system exhausts and make up air based on cooking load. The idle fan speed must be capable of a 50% reduction from maximum design speed and the sensors must include one or more of the following for each controlled exhaust hood:
- Temperature sensors in hood or exhaust duct
- Optical sensors in hood
- Infrared sensors pointed at the cooking surface
- Direct appliance communication indicating cooking activity
To be eligible for the standard protocol a project must be in a commercial kitchen and not be required by code. For projects subject to energy code requirements, it must be demonstrated that the kitchen would satisfy code without the DCKV.
At the time of its approval there was not enough regional data for this measure to be a UES, however if there is regional interest, Protocol submissions could be used as the basis for savings estimates in the future development of a UES measure.