Air Balancing

HVAC/Ventilation Improvements

Our goal is to eliminate waste and maximize efficiency to ultimately capitalize on every ounce of potential

Paul Ziehr – Engineer/Owner

• New production facilities or moved to an existing building

• Adding additional processes• Negative building pressure• Lack of proper filtration• Dust from production processes• Inadequate sanitation ventilation

Existing HVAC• Measured performance• Factory specifications• Building parameters

Flow Worksheet: Round Duct

Job # :

Customer Name: XYZ Pizza Co. Date: 9/13/2017

Duct Location: Oven Exhaust

Process Type: Baking oven

:

:

INPUT PARAMETERS

Point Velocity/Pressure VP

17.28 0.010 0.1000 Duct Size Diameter 18.00

16.20 0.010 0.1000 Temperature F 350

14.40 0.020 0.1414 # of Readings 8

12.15 0.020 0.1414

5.85 0.010 0.1000

3.60 0.020 0.1414 RESULTS

1.80 0.010 0.1000 Radius 9.00

0.72 0.010 0.1000 Area (sq. in.) 254.4690

Area (sq. ft.) 1.7671

17.28 0.000 0.0000 Average 0.1155

16.20 0.000 0.0000 Density Ratio 1.5283

14.40 0.000 0.0000 Sq. Root of the Density ratio 1.2362

12.15 0.000 0.0000 Constant 572.0226

5.85 0.000 0.0000

3.60 0.000 0.0000

1.80 0.000 0.0000

0.72 0.000 0.0000

ACFM 1,011

SCFM 661

COMMENTS:

VP

Airflow Worksheet

Production Area

Makeup Air

Description Measured CFM

Design when below set

Temperture

Supply Carrier West 28 1440

Supply Carrier East 28 1440

Total 56 2880

Exhaust Air

Description CFM

Wash Room Exhaust Acme 1698

Bin Washer Sidewall Exhaust 1040

Bin Wash Room Exhaust 5 200

Oven Press Hood Exhaust 4 Greenheck East 2050

Production Room Exhaust 3 Greenheck West 1155

Oven Exhaust Hood West 532

Oven Exhaust Hood East 286

Total 6961

Width Height

12 23 3312

Production Room Dimentions Length 23 23 32798

12 58 15.5 72819

62 21 15.5 8397.9

81 117327

25.8 117326.9 Cu. Ft

1955.4 One Air Turn

8916.4

How airflow may affect other areas in the plant.• Fixing one issue may lead to another

problem.• Is there separation of zones?

Do the math, the math does not lie.

• Makeup air and exhaust comparison

• Cubic footage of the building

• BTU Load, conditioning the air

• Air turns are critical

• Methods of control

Partnerships with competent mechanical firms• Proper installation of equipment• Proper design of ductwork and exhaust

hoods• Project management

Complex challenges require comprehensive solutions. • Fixed control

• One zone, HVAC tied to process

• Automated control• Multiple zones with no separation• Processes that vary in duration• Zones that require changes in equipment

performance, filter life, temperature, humidity, discharge temperature, space temperature and pressure.

• HVAC Study – Can be paid for by Focus on Energy

• Dust collection

• Exhaust air

• Partition off food zones if possible

• Air balancing between food safety zones

• Proper design of ductwork and exhaust hoods

• Building management system

• Using tempered air to cool a compressor room vs. air mixing supply fan = $23,200 annual waste reduction

• Excess makeup air and exhaust at a food plant = $48,500 annual waste reduction

• Using a 4,000 CFM wet collector vs. bag house collector = $6,300 annual waste reduction

Air Balancing

HVAC/Ventilation Improvements

Paul Ziehr

paulz@energyrecoverypartners.com

262-224-3173