Method and apparatus for controlling space conditioning in an occupied space

a technology for controlling space and space conditioning, applied in ventilation systems, heating types, stoves or ranges, etc., can solve the problems of difficult economic justification of capital investment, long payback period for incremental increase in quality, and complex control systems that are usually not economically justified in systems

Active Publication Date: 2011-09-27
HALTON GROUP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Space conditioning or heating, ventilating and air-conditioning (HVAC) systems are responsible for the consumption of vast amounts of energy.
In large buildings, the cost of sophisticated control systems can be justified by the energy savings, but in smaller systems, the capital investment is harder to justify.
One issue is that sophisticated controls are pricey and in smaller systems, the costs of sophisticated controls don't scale favorably leading to long payback periods for the cost of an incremental increase in quality.
Thus, complex control systems are usually not economically justified in systems that do not consume a lot of energy.
It happens that food preparation/dining establishments are heavy energy users, but because of the low rate of success of new restaurants, investors justify capital expenditures based on very short payback periods.
Less sophisticated control systems tend to use energy where and when it is not required.
So they waste energy.
But less s

Method used

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  • Method and apparatus for controlling space conditioning in an occupied space
  • Method and apparatus for controlling space conditioning in an occupied space
  • Method and apparatus for controlling space conditioning in an occupied space

Examples

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Embodiment Construction

Referring to FIG. 1, occupied 143 and production 153 spaces are served by an HVAC system 100. The production space 153 may be one or multiple spaces and include, for example, one or more kitchens. The occupied space 143 may be one or many and may include, for example, one ore more dining rooms. The system 100 draws return air through return registers 145 and 146 respective to the occupied 143 and production 153 spaces.

The return registers 145, 146 are in communication with return lines that join and feed a common return line 182 through which air is drawn by a fan 120. The common return line 182 leads to an air / air heat exchanger 152, which transfers heat (and in some types of air / air heat exchangers, moisture as well as heat) from the outgoing exhaust flow in the common return line 182 to an incoming fresh air flow 178. A recirculating flow of air is modulated by a return air (RA) damper 125.

Fresh air, preconditioned by flow through the air / air heat exchanger 152, and drawn by a fa...

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PUM

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Abstract

Techniques for controlling air conditioning and transfer air in an occupied space are described. The example of a commercial restaurant is provided. Features of model based control and integration of load predictors is also described.

Description

BACKGROUNDSpace conditioning or heating, ventilating and air-conditioning (HVAC) systems are responsible for the consumption of vast amounts of energy. This is particularly true in food preparation / dining establishments where a large amount of conditioned air has to be exhausted from food preparation processes. Much of this energy can be saved through the use of sophisticated control systems that have been available for years. In large buildings, the cost of sophisticated control systems can be justified by the energy savings, but in smaller systems, the capital investment is harder to justify. One issue is that sophisticated controls are pricey and in smaller systems, the costs of sophisticated controls don't scale favorably leading to long payback periods for the cost of an incremental increase in quality. Thus, complex control systems are usually not economically justified in systems that do not consume a lot of energy. It happens that food preparation / dining establishments are h...

Claims

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Application Information

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IPC IPC(8): F24F7/00B08B15/02F24F11/00F24F7/08G05D23/32
CPCB08B15/00B08B15/02F24F7/08F24F11/0001F24F11/30F24F2110/00F24F2110/30F24F11/62F24F11/61F24F11/77F24F2120/00F24F11/64F24F11/33F24F11/63
Inventor BAGWELL, RICKLIVCHAK, ANDREY
Owner HALTON GROUP LTD
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