Inside ASHE - Fall 2017 - 48

On top of the energy savings
benefits, DCKV has been recognized for
improving kitchen comfort, indoor air
quality, and safety. By modulating both
exhaust and supply air equipment, the
ideal building pressure can be achieved
in the ventilation system-leading
to improvements in overall building
pressure and health. Advanced DCKV
systems also can mitigate the fire risk
in commercial kitchens by providing
a high-temperature alarm that will
notify occupants of a dangerous

condition prior to fire suppression
system activation. The systems can
be interfaced with electronic gas
solenoid valves or shunt-trip breakers
to deactivate the cooking fuel source
in the event of exhaust fan failure.
Carbon monoxide and VOC (volatile
organic compound) sensors also can
communicate to the DCKV system to
provide notification of a dangerous
condition in the kitchen and command
the fans to an appropriate exhaust rate
to alleviate the danger to occupants.

By modulating
both exhaust
and supply air
equipment, the ideal
building pressure
can be achieved
in the ventilation
system-leading
to improvements
in overall building
pressure and health.
Challenges and code
considerations

Optimal
Ventilation

Automation of kitchen
HVAC using self-learning
algorithms and selfcalibrating sensors to
provide optimal
ventilation under all
circumstances.

Energy
Savings

Safety

ASHRAE 90.1 2010
Compliant
An average of 65% savings
in energy usage, resulting
in a significant decrease
on utility bills.

Since inventing the first
DCKV system in 1990,
Melink has fine-tuned
Intelli-Hood® to produce
maximum savings for our
customers. Unlike any
other system, our
temperature and optic
sensors are able to
monitor cooking
activity to ensure the
most efficient use of the
fan at all times.

NFPA 96 Compliant
Fire suppression system interlock and optional gas valve
shut-off to disconnect supply
when not in use.

Typical Cooking Day

®

Significant savings that can go to what matters
most...the care of the patients.

Melink Corporation

48 INSIDE ASHE | FALL 2017
880261_Melink.indd 1

www.MelinkCorp.com

8/10/17 2:01 PM

In the past, significant barriers
existed that prevented the adoption
of DCKV systems. However, beginning
in 2000 with the NFPA 96: Standard for
Ventilation Control and Fire Protection of
Commercial Cooking Operations, codes
provided more flexibility to allow these
systems. Previously, Section 8.2.1.1 cited
minimum duct velocities of 457.2 m./min.
(1,500 ft./min.); however, following an
ASHRAE research project, Effects of Air
Velocity on Grease Deposition in Exhaust
Ductwork, the code was changed to
read "The air velocity through any duct
shall be not less than 152.4 m./min.
(500 ft./min.)."
Following this change was the
recognition of DCKV systems as a
best practice for design in the ASHRAE
Handbook under Standard 154:
Ventilation for Commercial Cooking
Operations in 2003. The committee
members responsible for the handbook
change also successfully included the
design parameters into the 2003 edition
of the International Mechanical Code. The
Uniform Mechanical Code also adopted
a provision for multispeed kitchen
ventilation systems in the 2004 edition.
Another catalyst for adoption of
DCKV occurred as a result of changes to
ASHRAE/USGBC/IES Standard 90.1-2010,
as DCKV was recognized as a key
attribute when designing an energy


http://www.MelinkCorp.com http://www.MelinkCorp.com

Table of Contents for the Digital Edition of Inside ASHE - Fall 2017

Letter from the president
What’s new
Pop quiz
The measurement of a health care facility manager: How do you define success?
Creating a program to identify and monitor pressure dependent spaces
Critical considerations for specifying a building automation system for health care
Bright ideas: LED renovation at Boulder Community Health
Selecting the right fire extinguisher for operating rooms
Still battling reheat energy in hospitals: Short- and long-term ideas for hospitals’ biggest energy use
The financial impact of variable speed ventilation controls in hospital kitchens
Data driven culture fuels University of Florida Health’s success in energy and operational optimization
Energy management in a critical access hospital: How Barnesville Hospital reduced energy consumption by 39 percent
Value analysis: Improving operating margin through cost savings
Member spotlight
Advertisers’ index
Inside ASHE - Fall 2017 - Intro
Inside ASHE - Fall 2017 - bellyband1
Inside ASHE - Fall 2017 - bellyband2
Inside ASHE - Fall 2017 - cover1
Inside ASHE - Fall 2017 - cover2
Inside ASHE - Fall 2017 - 3
Inside ASHE - Fall 2017 - 4
Inside ASHE - Fall 2017 - 5
Inside ASHE - Fall 2017 - 6
Inside ASHE - Fall 2017 - 7
Inside ASHE - Fall 2017 - 8
Inside ASHE - Fall 2017 - Letter from the president
Inside ASHE - Fall 2017 - What’s new
Inside ASHE - Fall 2017 - 11
Inside ASHE - Fall 2017 - Pop quiz
Inside ASHE - Fall 2017 - 13
Inside ASHE - Fall 2017 - 14
Inside ASHE - Fall 2017 - 15
Inside ASHE - Fall 2017 - 16
Inside ASHE - Fall 2017 - 17
Inside ASHE - Fall 2017 - The measurement of a health care facility manager: How do you define success?
Inside ASHE - Fall 2017 - 19
Inside ASHE - Fall 2017 - Creating a program to identify and monitor pressure dependent spaces
Inside ASHE - Fall 2017 - 21
Inside ASHE - Fall 2017 - 22
Inside ASHE - Fall 2017 - 23
Inside ASHE - Fall 2017 - Critical considerations for specifying a building automation system for health care
Inside ASHE - Fall 2017 - 25
Inside ASHE - Fall 2017 - 26
Inside ASHE - Fall 2017 - 27
Inside ASHE - Fall 2017 - Bright ideas: LED renovation at Boulder Community Health
Inside ASHE - Fall 2017 - 29
Inside ASHE - Fall 2017 - 30
Inside ASHE - Fall 2017 - 31
Inside ASHE - Fall 2017 - 32
Inside ASHE - Fall 2017 - 33
Inside ASHE - Fall 2017 - Selecting the right fire extinguisher for operating rooms
Inside ASHE - Fall 2017 - 35
Inside ASHE - Fall 2017 - 36
Inside ASHE - Fall 2017 - 37
Inside ASHE - Fall 2017 - 38
Inside ASHE - Fall 2017 - 39
Inside ASHE - Fall 2017 - 40
Inside ASHE - Fall 2017 - 41
Inside ASHE - Fall 2017 - Still battling reheat energy in hospitals: Short- and long-term ideas for hospitals’ biggest energy use
Inside ASHE - Fall 2017 - 43
Inside ASHE - Fall 2017 - 44
Inside ASHE - Fall 2017 - 45
Inside ASHE - Fall 2017 - The financial impact of variable speed ventilation controls in hospital kitchens
Inside ASHE - Fall 2017 - 47
Inside ASHE - Fall 2017 - 48
Inside ASHE - Fall 2017 - 49
Inside ASHE - Fall 2017 - 50
Inside ASHE - Fall 2017 - 51
Inside ASHE - Fall 2017 - Data driven culture fuels University of Florida Health’s success in energy and operational optimization
Inside ASHE - Fall 2017 - 53
Inside ASHE - Fall 2017 - 54
Inside ASHE - Fall 2017 - 55
Inside ASHE - Fall 2017 - Energy management in a critical access hospital: How Barnesville Hospital reduced energy consumption by 39 percent
Inside ASHE - Fall 2017 - 57
Inside ASHE - Fall 2017 - Value analysis: Improving operating margin through cost savings
Inside ASHE - Fall 2017 - 59
Inside ASHE - Fall 2017 - Member spotlight
Inside ASHE - Fall 2017 - Advertisers’ index
Inside ASHE - Fall 2017 - 62
Inside ASHE - Fall 2017 - cover3
Inside ASHE - Fall 2017 - cover4
Inside ASHE - Fall 2017 - outsert1
Inside ASHE - Fall 2017 - outsert2
Inside ASHE - Fall 2017 - 70
Inside ASHE - Fall 2017 - 71
Inside ASHE - Fall 2017 - 72
Inside ASHE - Fall 2017 - 73
Inside ASHE - Fall 2017 - 74
Inside ASHE - Fall 2017 - 75
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