Demand controlled kitchen ventilation (DCKV) is a building controls approach of controlling the volume of kitchen exhaust and supply air in response to the actual cooking loads in a commercial kitchen. Traditional commercial kitchen ventilation systems operate at 100% fan speed independent of the volume of cooking activity and DCKV technology changes that to provide significant fan energy and conditioned air savings. By deploying smart sensing technology, both the exhaust and supply fans can be controlled to capitalize on the affinity laws for motor energy savings, reduce makeup air heating and cooling energy, increasing safety and reducing ambient kitchen noise levels.
Interesting. Giuliano Cuete and Carlo Olcese have the exact same post about pretenders and being NADCA certified, word for word. So how do you become NADCA certified? And does that mean you are not a scam artist or a "blow and do" ripoff? hmmm, interesting. The EPA says that under normal conditions, a properly maintained system should NEVER need it's ducts cleaned.
In modern buildings, the design, installation, and control systems of these functions are integrated into one or more HVAC systems. For very small buildings, contractors normally estimate the capacity and type of system needed and then design the system, selecting the appropriate refrigerant and various components needed. For larger buildings, building service designers, mechanical engineers, or building services engineers analyze, design, and specify the HVAC systems. Specialty mechanical contractors then fabricate and commission the systems. Building permits and code-compliance inspections of the installations are normally required for all sizes of building.
Is there a such thing as a PQ-15 valve? No…but how do we know? And oh, by the way, there are only two types of line-sets: 3/4 inch, and 7/8 inch. All modern equipment runs on a 7/8 inch line-set, so the only time they’ll have to change something is if you have antiquated 3/4 inch line-set from the 60’s or 70’s. I’m digressing though…the point is that they can easily prey on uninformed consumers…like you, baby bird! Don’t worry though…you’ll be flying by the end of this article.
Greetings from Mama Duck from Ductz of Greater Atlanta. These are some awesome comments and a few are from high quality duct cleaners that I personally know. After 19 years in this industry I agree that a government agency is not always up to date with their knowledge but won't admit it. If they were out in the field with our technicians every day they would upgrade their info. I get calls all the time where customers have been taken advantage of by "go and blow" companies. The customers don't know what they don't know but many are too lazy to do the research and are just looking for cheap. The industry has gotten a bad rap due to these con artists but the customer has to take some responsibility. I ask them why they would want to do business with a company who lies to them in print? Are they stupid or just cheap? Thankfully there are those of us in the industry who are working diligently to raise the bar on quality, protect the consumer and perform high quality work. At Ductz all our technicians are NADCA certified, trained by the best in the industry and know how to clean the entire system.
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When central air conditioning service fails during a heat spell, you may have to wait days for an HVAC repair technician or an ac contractor to show up, and you'll probably pay at least several hundred for the repair. But if you're comfortable working around electricity and are willing to spend about $50 on parts, you can probably repair your air conditioning service yourself in about two hours and save about $225 on parts markup and labor.