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DCKV - What, When & Where?

Download the Presentation: DCKV - What, When & Where? (.pdf, 1.1 MB)

December 3rd, 2015
10:00 am - 11:00 am PST

Webinar Presented by:
Todd Bell
Rich Swierczyna

The FSTC's Sr. Energy Analyst Todd Bell and Sr. Engineer Rich Swierczyna will be providing a quick training session on Demand Control Kitchen Ventilation (DCKV).

They will discuss:
1. What is DCKV?
2. When and where does DCKV apply?
3. DCKV Rebates

Todd Todd Bell is responsible for the Food Service Technology Center’s (FSTC) energy audit/site survey program, which examines the cooking equipment, HVAC, lighting, refrigeration, water heating and sanitation systems in commercial food service operations.

In a typical year he will conduct nearly 100 site surveys under the FSTC’s CPUC-funded Energy Efficiency for Commercial Food Service program. Essentially the "man in the trenches", Mr. Bell visits commercial food service sites ranging from the very small, such as coffee shops and delis, to large full service kitchens like those found in hotels and public school cafeterias. » more about Todd

Rich Swierczyna manages the Commercial Kitchen Ventilation Laboratory (CKVL) for Fisher Nickel, inc. (FNi) at the Food Service Technology Center (FSTC). Mr. Swierczyna brings over 25 years of experience to the FSTC-CKVL project. He is heavily involved with ASHRAE (formerly American Society of Heating, Refrigerating and Air-Conditioning Engineers) and ASTM (formerly the American Society for Testing and Materials) as a technical committee member, as well as an author of numerous reports and papers. » more about Rich

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