Demand controlled kitchen ventilation (DCKV) is a building controls approach of slowing down kitchen exhaust fans and subsequent supply air in response to the actual cooking loads in a commercial kitchen. Traditional commercial kitchen ventilation systems operate at 100% fan speed independent of the volume of cooking activity and DCKV technology changes that to provide significant fan energy and conditioned air savings. By deploying smart sensing technology, both the exhaust and supply fans can be controlled to capitalize on the Law of Affinity for motor energy savings, reduce makeup air heating and cooling energy, increasing safety and reducing ambient kitchen noise levels.
High-efficiency condensing furnaces (90% AFUE and above) are a bit more complex than conventional furnaces. The main differences between a conventional and condensing furnace are the heat exchanger technology used to extract heat from the combustion process and the method used to exhaust the combustion gases. In these ways, the furnaces are very different. The condensing furnace does not have a significantly more efficient combustion process than does a conventional furnace; both use gas burners with electronic ignition. The difference lies in that the condensing furnace has a more efficient heat extraction process after combustion.