There is universal agreement that homo sapiens, or humans, are at the top of the food chain because of our big brains. The downside is big brains are big drains.
I recently commissioned a project that involved replacing eighty 2-pipe, dual-temperature fan-coil units in a nearly 40-year-old high-rise condominium.
Creating a better indoor environment sometimes takes a revolutionary step and a new way of thinking. The HVACR industry shows no signs of resting on its laurels as the need for greater energy efficiency, IAQ, and sustainability continues to grow. Engineered Systems asked some the winners of the AHR Expo Innovation Awards winners about current trends and what the future of technology looks like.
St. Luke's Cataract & Laser Institute continues to pioneer the use of ultraviolet (UV) germicidal irradiation light systems for disinfecting surgery rooms and promoting clean HVAC system coils.
Cooking over a wood flame is hardly a novel concept, but as a popular trend in restaurants, it causes headaches and occasionally much worse from a life safety perspective. Survey a range of incidents and get reminded why creosote is a key enemy in this environment. Then finish with a look at what manufacturers, designers, and owners are (or should be) doing to win a new duel with an old fuel.
Before we get into the status of modern fire suppression and the special risks of solid-fuel cooking, let’s look at several real-world commercial kitchen events and the patterns that emerge.
This month’s Facility File will focus on the B2B January test for hotels, motels, and dormitories described in the 2015 ASHRAE Handbook — HVAC Applications.