Tag: Test & Balance

How Restaurants Can Verify Proper Ventilation for Health & Comfort

Posted on by Lindsey Burbee

If you have owned or operated a restaurant, you are familiar with the challenges of maintaining proper airflow throughout the building. From the kitchen to the front of the house to the back of the house, proper airflow can be challenging to keep in balance. That said, restaurants go out of balance for many reasons, wreaking havoc on a building’s health, comfort, and ventilation.

Does your restaurant look like this?

 

Restaurant Ventilation Problems

Unfortunately, these types of issues are extremely common in existing restaurants throughout the United States, and, when left unaddressed, can lead to negative building pressure, which causes serious long-term damage, poor indoor air quality, poor energy efficiency and uncomfortable conditions.

 

 

What are the industry guidelines for building ventilation?

ASHRAE 62.1 outlines minimum ventilation rates for various types of buildings, as well as other measures to ensure acceptable indoor air quality (IAQ) for human occupants.  In a nutshell, ASHRAE recommends a certain minimum amount of fresh outside air be introduced through the building’s HVAC system.  It also recommends that the proper amount of outside air be verified at least every five years. Without properly setting the outside air intake volume, buildings can experience negative building pressure and exhibit sick building characteristic. The best way to verify outside air is to hire a certified Test & Balance company, such as Melink, which has the proper air measurement instrumentation and years of experience.

 

 

How can I tell if my restaurant is properly ventilated?

 

  1. Observe restaurant conditions and ask staff for a log of comfort issues
  2. Turn on HVAC equipment, “Fan On” mode
  3. Check the front door for signs of negative building pressure
  4. Observe the kitchen hoods for proper smoke capture
  5. Check the restaurant for drafts
  6. Inspect the rooftop equipment to ensure it is in working condition
  7. Ensure your HVAC preventative maintenance services are being performed satisfactorily
  8. Contact Melink for building balance and comfort investigation services

 

 

How can I be sure my building stays healthy, comfortable, and properly ventilated for the long-run?

More and more restaurant chains are interested in the idea of “ongoing commissioning.”  With scant facilities budgets and facilities managers stretched ever thinner, it is not feasible to routinely send someone to each facility to verify building health, ventilation, and comfort. Out of this necessity, Melink’s PositiV® Building Health Monitor was born. PositiV is a standalone system that monitors your building’s pressure and remotely tracks building health. Alerts are sent when the system detects anything is out of set parameters. Moreover, PositiV monitors temperature, relative humidity and CO2 so that you gain a full picture of the health of your facility.

 

 

Melink PositiV Building Health Monitor

 

PositiV is THE solution toward being able to actively monitor restaurant health, comfort and ventilation for the long-haul, and it is the most affordable way for multi-site facility managers to proactively stay ahead of building health issues before they become big facility problems.

Below is a REAL restaurant’s PositiV data. The site is taking action to improve negative pressure and building ventilation issues before they cause building damage, mold and comfort problems.

 

 

Restaurant Ventilation Case Study Example

 

 

Ensure Your Restaurant’s Ventilation & Air Quality

For further information restaurant ventilation and PositiV (ongoing commissioning), please e-mail [email protected] or call us at 513.965.7300.

Love Is in the Air (and So Are Dangerous Gasses)

Posted on by Lindsey Burbee

With Valentine’s Day upon us, we can’t ignore the fact that love is in the air and all around. The season of love and Cupid’s magic are hard to ignore. Unfortunately, lovebirds, that isn’t the only thing you will find in the air this season. Dangerous gasses called Volatile Organic Compounds (VOCs) are lurking everywhere (up to 10 times higher indoors), and could be turning your stomach butterflies into nausea and vomiting.

VOCs include a variety of chemicals that are emitted as gasses from certain solids and liquids, including common household products. These are products that most people have around their house and place of business, such as paints, aerosol sprays, cleansers and disinfectants, hobby supplies, and even dry-cleaned clothing! Who knew? Items that may be littered around your space are known to cause both short-term and long-term adverse health effects including but not limited to irritation, nausea, liver and kidney damage, and possibly cancer. Scary stuff, right?

So how do you reduce your risk and exposure to these nasty gasses? First and most importantly, increasing ventilation when using these types of products is key. For commercial buildings, experienced HVAC engineers can ensure a building has enough air changes per hour to properly replace the indoor air with fresh outside air.  This measurement is determined by the building capacity, as well as how the space will be used. For example, by code, a restaurant requires an average of 20 CFM of fresh air per person, so if the max occupancy is five people, the building will require 100 CFM of fresh air at minimum to ensure a healthy amount of air changes per hour.

While this seems like a simple way to ensure a building’s air is not filled with common air pollutants including VOCs, this is not always the case. The amount of outside air entering the building is set by the rooftop unit (RTU) to match the designed value for the facility. This value is then verified through a test and balance technician measuring the airflow and resetting it to the proper amount. Without this final verification, your building may be receiving improper amounts of fresh air, which can leave your building and its occupants susceptible to higher concentrations of air pollutants.

Other steps to take to reduce risk in your home and business are:

  • Follow label instructions carefully. Always meet or exceed label precautions.
  • Throw away partially full containers of old or unneeded chemicals safely. Only buy in quantities you will use soon.
  • Keep exposure to paint strippers, adhesive removers, aerosol spray paints, auto exhaust, and tobacco smoke to a minimum.
  • Use integrated pest management techniques to reduce the need for pesticides.

Don’t let VOCs ruin the love for you this Valentine’s Day! Take the right steps to minimize your exposure and keep the magic of the season alive.

National Cut Your Energy Costs Day: Tips for Businesses

Posted on by Lindsey Burbee

In the United States, January 10 is National Cut Your Energy Costs Day, a time that encourages people to look for ways to reduce energy usage and ultimately save on energy bills.

Melink offers five tips for businesses to cut their energy costs. Implement these solutions today to impact your business’ bottom line in the future!

 

 

Melink technician checking air flow in business for energy costs

 

 

Tip #1 — Ensure Your Building Has a Balanced Airflow

An air balance testing service is the process by which the performance of HVAC airflow is measured.  Once it is tested, the systems are then adjusted, or balanced, so that the air brought into a building is slightly greater than the air being pulled out of the building. The result is a comfortable, healthy indoor environment with an HVAC system that is optimized to perform efficiently. Read more air balance basics.

Keep in mind there are different degrees of air balance reports and you should choose an air balance contractor wisely. Not every balancing firm performs the same service or provides the same report at the end of the project. Hire a professional, certified firm like Melink Corporation.

 

 

Energy costs in busy commercial restaurant kitchens

 

 

Tip #2 — Conserve Energy in Commercial Kitchens

If your facility has a kitchen operation, this is an area where you can greatly reduce your operating costs, as well as occupant comfort. Consider installing a demand control kitchen ventilation (DCKV) system to control the variable speed of your kitchen’s exhaust fans.

Traditionally, kitchen exhaust fans run at 100% speed for constant periods of time.  With the addition of a variable speed system, like Melink’s Intelli-Hood®, fan speeds are reduced when cooking isn’t at its maximum.

 

 

Dirty furnace filters can increase energy costs

 

 

Tip # 3 — Replace Used
Furnace Filters

This may sound like a
simple fix, but dirty furnace filters can lead to defective equipment, airflow
issues, and ultimately higher energy bills. If a filter is clogged, airflow is
reduced and the unit(s) will have to run longer to achieve the desired temperatures.
Seasonally changing air filters within your building is one of the easiest,
cheapest, and most effective ways to ensure maximum airflow output.

 

 

Monitor your building for guests' comfort and to watch energy costs

 

 

 

Tip # 4 — Monitor Your
Building

Monitor your building’s health BEFORE a costly issue develops, such as mold growth, high energy bills, safety issues, or comfort issues for occupants. Melink offers PositiV®, a standalone tool to monitor your building’s performance data. A small investment now can lead to a great reduction in future energy costs.

 

 

Rooftop HVAC Unit

 

 

Tip # 5 — Have a
Replacement Plan

Whether your facility has an immediately aging HVAC unit or not, it’s important to plan for the future — especially with the phase-out of R-22. Emergency replacement, AKA “fix-on-fail,” is the costliest way to repair units. If you implement a proactive equipment replacement program, you can save approximately 70% per unit, which adds up to major energy cost savings.

 

National Cut Your Energy Costs Day may only happen once a year, but Melink offers energy-efficiency solutions for businesses year-round. With Melink, cut your commercial building’s energy costs. Contact us today at (513) 965-7300.

TOP 3 Points to Consider Before Scheduling an HVAC Balance

Posted on by Lindsey Burbee

There are a few important items that you want to take into account before you schedule an HVAC balance. While these 3 points may seem obvious, there are many instances where a technician gets onsite and the job-site isn’t ready or they can’t access areas that they need. These tips can save time and money for everyone!

 

1. HVAC equipment is installed and operational.

This one seems like a no-brainer! However, there are always occurrences when a technician arrives onsite to perform a balance and necessary equipment either hasn’t been installed or isn’t properly operational. Examples include VAV’s or dampers that haven’t been installed, or a RTU that isn’t operational.

Ensuring that all ductwork has been completed, balancing dampers are properly installed, any grilles, registers and diffusers are installed, and the RTUs have clean filters helps make sure a technician can provide a proper air balance, as well as mitigate any potential return service costs. Making sure that all equipment (especially RTUs) has undergone a proper start-up to confirm power should always be completed ahead of Melink’s arrival.

 

2. All HVAC equipment can be easily accessed by a technician.

Another hindrance to any proper test & balance is not being able to access the necessary equipment. This includes equipment installed inside the building, as well as equipment on the roof. When working with a customer located inside a mall or shopping center, security and approved roof access becomes another added component.

Melink typically requires assured access to all applicable HVAC system equipment, including RTUs, VAVs, Exhaust Fans, dampers, etc. Access to fully open dampers, ceiling-height diffusers, and thermostats that may be in an office is necessary to properly complete the balance. Our Account Coordinators will also discuss roof access, security measures, and accessibility to ladders or lifts.

 

3. Allotting adequate time (2-3 weeks) to schedule and complete the balance.

Though some
seasons are busier (or slower) than others, our goal at Melink is to provide
every customer the same level of service excellence no matter the time of year.
This includes communication with the customer, scheduling the site visit with
one of our National Network technicians, performing the balance and working
with the customer on any punch-list items, and finally, providing a certified
test & balance report.

Our team of National Account representatives and technicians work with the customer through each step of the process. Scheduling an HVAC balance with Melink approximately 2-3 weeks out from turnover will help to ensure a proper and complete balance. It also allows enough time to work through any punch-list items or lingering comfort issues for the customer.

HVAC

A Balancing Act: Air Balance is an important part of HVAC maintenance

Posted on by Lindsey Burbee

When it comes to HVAC, no news is good news for restaurant facility managers. When you start hearing chatter about the building being hot and humid, drafty, smoky or uncomfortable, you know a problem has already taken root. It’s like a piano being out of tune. In addition to unhappy customers and employees, comfort issues are indicators of energy inefficiency within a system and air balance issues. So, what can facility managers do to prevent comfort and energy threats?

Identifying Common Problems

“Facility managers need to be trained on air balance and push it to their service contractors,” recommends Jeff Dover, resource manager at RFMA.

A good place to start is to gain a foundational understanding of building pressure and common HVAC deficiencies along with following seven easy steps to bring your restaurant back into tune. Most importantly, learn how to look for negative building pressure. Remember, the goal is to stay slightly positive in building pressure.

There are three methods to identify negative building pressure. The first and most reactive method is to monitor signals that your building is negative. These signs are hot/cold spots, entry doors that are hard to open, poor smoke capture, humidity, condensation dripping from diffusers and drafts.
Second, you can measure the building pressure yourself or with the help of your service contractor by using a pressure reading tool such as an anemometer to get a ballpark pressure reading. The third and most accurate method is to hire an air balance firm to check the facility’s building balance once a year. If comfort-related issues or a negative building pressure reading are observed, then an air balance needs to be scheduled.

Investigating the Cause

What causes a building to become negative or unbalanced? The usual offenders are equipment deficiencies, improper preventative maintenance programs, and adjustment errors such as kitchen staff fiddling with thermostats or service contractors opening or closing dampers.

 Here are 10 example deficiencies you or your service contractors should be on the lookout for:
  1. Exhaust fans in poor condition
  1. Supply air leaking above ceiling
  1. OA dampers improperly installed
  1. Exhaust fans not sealed to curb or hinged correctly
  1. Dirty compartment/coil in the RTU
  1. Tops of diffuser not insulated
  1. Filters improperly sized for hoods
  1. MUA not operating properly
  1. Dirty indoor/outdoor filters
  1. Worn/broken belts

Achieving Air Balance in HVAC

Once you’re ready to bring a facility back into tune, there are seven easy steps to complete. These steps may be completed by the facility manager alone, but are more likely in partnership with a service contractor. To get started, pull out the facility’s previous balance report to use as a base line for data.

One Principal Engineer at a hamburger fast food chain overseeing thousands of locations explains how her team uses the air balance report to get started with troubleshooting comfort issues.

“The reports really are my first line of defense when someone says ‘Hey, my store is cold/hot/humid,’ she points out. “The first thing I do is pull out the TAB report and see what it says. I look at the punch list and ask was anything wrong? Not fixed? It helps when I have to remotely assess or diagnose problems.”

7 Steps to HVAC Balance

Whether the previous air balance report has been reviewed or not, proceed to the following steps:

  1. Ask the onsite restaurant managers what the complaints are from employees and customers.
  1. Turn on all HVAC equipment.
    • Verify thermostats are set to “FAN ON”
  1. Check building pressure with the flame test in different areas around the restaurant (Figure 3)
  1. Observe smoke capture
    • Is the hood in the correct overhang position?
    • Are there drafts along the cook line?
  1. Check for common comfort issues (hot/cold spots, entry doors that are hard to open, poor smoke capture, humidity, condensation dripping from diffusers and drafts).
  1. Inspect the equipment.
    • Are the filters clean?
    • Are the belts in good condition?
    • Are the exhaust fan wheels clean?
  1. Determine an intervention plan.
    • If some preventative maintenance actions and/or repairs need to happen, start with the service contractor.
    • If equipment is inoperable, have it repaired or replaced.
    1. If the preventative maintenance actions are in order and the problems persist, call in a certified air balance company that has experience with restaurants like yours.
Facility managers need to trust that their service contractors will notify them of airflow-related issues. Those technicians are out on the roofs and looking at the HVAC system components more than anyone else. If the restaurant has negative pressure or other out-of-tune symptoms, the service contractor needs to inform the facility manager right away. After all, you want your customers and employees to continue singing your praises. 
Air Balance in HVAC

Air Balance Basics for Existing Facilities

Posted on by Lindsey Burbee

We understand the concept of the “band-aid approach” whereby you find a quick cover-up to a problem without actually investigating the root of the it.  This concept applies frequently to Facility Managers or Building Owners wrestling with HVAC emergencies being caused by negative building pressure. They tackle issues such as condensation, hot/cold spots, humidity, odor, and difficult to open doors with “band-aids”. These “band-aids” are in the form of increased air conditioning, dehumidifiers, wet floor caution signs, door mechanisms, air fresheners, apologizing to patrons, comping customers’ bills, and so on.  This is understandable when you’re managing 80+ facilities, all with problems that stretch far beyond just HVAC.  However, it comes with a cost of spending a lot of time, money, energy, and reputation just to have the issues continuing to come back.  While balanced airflow is not a tangible product, the consequences of an unbalanced building are very perceptible.

Facility Managers are ready to de-mystify their HVAC issues by understanding the root causes.  Use the air balance basics below to recognize when an issue is airflow related.

What does it mean to have a balanced airflow?

Think of financial statements with income listed in one column and expenses in the other.  Much like a budget, you want incoming cash coming to be equal to or greater than cash going out. You typically want the air going into a building to be slightly greater than the air going out.  Similarly, think of a balanced scale.  In the graphic below, air is being drawn out of the building by exhaust fans at a rate of 4000 CFM (cubic feet per minute). This is to remove heat and smoke from kitchen cooking appliances and foul air from the restrooms. Air is also being introduced into the building through an outside air fan, at a rate of 4500 CFM. This is to provide fresh breathing air for the occupants and to replace the exhausted air.  The result is a slightly positive building pressure of 500 CFM (4500 – 4000 = 500), which signifies a balanced airflow.  Conversely, if air coming into the building is slightly less than the air leaving the building, then you have a negative building pressure, which is the frequent culprit of many HVAC problems.

Which brings us to a crucial pairing to the air balance concept.  That is if balanced airflow is peanut butter, then a performance test is the jelly.

What is an air test & balance service?
 

Air balance testing is the process of measuring HVAC airflow performance.  Once tested, the systems are then adjusted, or balanced, so the air brought into a building is slightly greater than the air being pulled out of the building.  The benefit for testing and balancing being a combined service is explained by Rob Falke, President of the National Comfort Institute, “This [positive] pressure condition can be designed, but to be sure it actually happens requires air diagnostic testing.  However, it’s hard to say how great the positive pressure reading in the building will be. It depends on how tight (or leaky) the envelope of the building is, and what other pressure generating forces exist, including the wind, appliances, exhaust fans, and the stack effect of the building.”  The result is a comfortable, healthy indoor environment with an HVAC system that is optimized to perform efficiently.

 Sources:

  • Digital image. Air Concepts LLC. N.p., n.d. Web.  Nov 25, 2015.
  • Falke, Rob. “How to Measure Building Pressures.” Contracting Business, 1 May 2006. Web. 25 Nov. 2015.