美国陆军和空军的餐饮设施（DFAC）以及其他国防部（DoD）组织是需求控制厨房通风（DCKV）型设备的最佳候选设备，以减少主厨房排油烟机的能耗。这是因为这些设施通常在相对较短的时间内提供大量膳食，每天三次。烹饪操作按计划进行，厨房活动在非计划期间减少或减少。 由于从厨房抽油烟机排出空气的通风设备通常在厨房运行期间以全气流运行，因此在某些重要时期，排气气流会大大减少。DCKV设备通过监测烹饪活动，在需要时增加排气气流，自动实现这一点。DCKV设备通过测量排气温度、感应烹饪表面的红外温度和/或烟雾/蒸汽的存在来监测烹饪活动。 该项目在四个餐饮设施的主厨房抽油烟机上安装了DCKV系统。已安装的DCKV系统监控烟雾或蒸汽的不透明度以及温度。DCKV系统安装在位于多个气候区的四种不同类型的餐饮设施中。这些类型包括快餐店、240人学校的餐饮设施、可供600人就餐的中型餐饮设施，以及可供5000人就餐的大型餐饮设施。 其中两个地点位于科罗拉多州，一个位于南达科他州，一个位于弗吉尼亚州。在安装DCKV系统之前和之后，对新风机组风扇电机的电气使用、风扇转速、新风机组供应温度和厨房空间温度进行了测量。经过几个月的测量，确定了节能效果。然后计算年度成本节约和经济回报。本文总结了在美国各地餐饮设施的厨房抽油烟机上安装DCKV设备的测量值和经济性。 引用:ASHRAE论文:2015年ASHRAE年会，伊利诺伊州芝加哥

The dining facilities (DFAC) of the U.S. Army and Air Force as well as other Department of Defense (DoD) organizations are excellent candidates for demand control kitchen ventilation (DCKV) type equipment to reduce energy use of the main kitchen hoods. This is because these facilities typically serve large numbers of meals at relatively short time periods three times a day. Cooking operations occur on schedule, and kitchen activity is reduced or curtailed during off-schedule periods. Since the ventilation equipment that exhausts air from the kitchen hoods generally operates at full airflow during kitchen operation, there are significant periods when the exhaust airflow can be greatly reduced. DCKV equipment accomplishes this automatically by monitoring cooking activity to increase the exhaust airflow when needed. DCKV equipment monitors cooking activity by measuring exhaust air temperature, and by sensing the infrared temperature of cooking surfaces and/or the presence of smoke/steam. This project installed DCKV systems on the main kitchen hoods in four dining facilities. The installed DCKV systems monitored opacity for the presence of smoke or steam, and temperature. The DCKV systems were installed at four different types of dining facilities located in several climate zones. The types included fast food restaurants, a dining establishment for a 240-person school, a medium-sized dining facility capable of serving 600 people, and a large dining facility that can serve 5,000. Two of the sites were located in Colorado, one in South Dakota, and one in Virginia. Before and after the installation of the DCKV systems, measurements were taken of make-up air unit fan motor electrical use, fan speed, make-up air unit supply temperatures, and kitchen space temperatures. The energy savings were determined after several months of measurements. The annual cost savings and economic payback were then calculated. This paper summarizes the measured values and the economics of installing DCKV equipment on kitchen hoods in dining facilities throughout the United States.