HVAC Basics

The Basics of Heating, Ventilation

and Air Conditioning

Presented by: Mark Kartchner, PE, LEED
Kartchner Engineering
HVAC SYSTEMS
Heating, Ventilation and Air
Conditioning
Provides comfort for people
Allows humans to exist
under adverse conditions.
Key Concepts
80% human energy = heat lost;
Thermal comfort is the equal balance of

HEAT:

Sensible (temp.) and Latent (state) heat =
cooling loads - Systems design integration
Internal and External Heat Loads
Systems design
IAQ
Chapter Thoughts.
Units -- miles, miles/hour, gallons,
gallons/minute, KWH BTUs,
o
F,
%Relative Humidity

Are you comfortable?

Roles &
Responsibilities?.HomeWork/work
assignment

Heat
What do we know about it?
...can not be destroyedmoves from one place to
another and converted
Heat Transfer or Exchange!!!


Heat, pg.9-2&3
Sensible Heat Heat that when
added/removed from something causes a
temperature change, but not a change of
state that can be measured/felt


Latent Heat - change of state, quantity
Temperature - intensity vs. quantity
Dry & Wet (cooling effect) Bulb
Temperature
Dry measured by ordinary thermometer
Wet also takes into account moisture affect =
DB minus
Heat, pg.9-5, 4
- 1 lb. melted = 144 BTUs
absorbed producing a
cooling effect
- 1 ton = 2,000 X or 288,000 BTUs
- Rate = 12,000 BTUs/hour
over 24 hours
Tons of Refrigeration - larger unit of
heat flow:






Relative Humidity, % of saturation
possible
Heat
1 lb. ICE

1 lb. WATER
WATER VAPOR
Dewpoint
Temperatur
e
The temperature at which air is
fully saturated with moisture and
condensation starts
Heat, pg 9-5&6

U
Heat Flow
In/Out.
Heat
Conductivit
y
- Value
Btu/hr-ft
2
-
o
F
Coefficient of Transmission
Walls, Roofs, Windows
o
F
1
o
F
2
feet
feet
Material R-value
Resistance to heat flow -
insulation
Btus per hour
Comfort conditioning of interior spaces
all year - heat removed and added
ASHRAE - treating air to control
simultaneously:
Temperature
Humidity (moisture)
Cleanliness (filtration)
Distribution (ventilation, air changes)
Noise
Air Conditioning
(Primary responsibilities of HVAC
systems), pg9-6
Thermal Factors
affecting Metabolic Heat
Transfer
Pg. 9-9
Combining evaporation, radiation
and convection..
Dry Bulb Air Temperature
Humidity
MRT
Air Velocity
Comfort Ranges
Pg 9-11
Comfort,
Productivity & Energy
Conversation
Comfort
conclusions:
RH=30% & 60%

Temp

Air velocity

No short cycling
Building Heat Loads-
Internal
Four main categories:
People, Fig. 9-6, pg. 9-17
*Lighting, Fig. 9-7&8, pg. 9-
18*
Equipment
System, HVAC gains/losses
Building Heat Loads-
External

Solar
Ventilation and Infiltration
HVAC Design
Concepts -
Zoning Fig. 9-5, Pg.9-15
Zoning: Division of building systems into
independent temperature control
Zone: Distinct area conditioned air serves
Basic Refrigeration Cycle
System Types
Packaged Rooftop Unit
Indvidual Split System
Hydronic -Air Cooled
Hydronic -Water Cooled
Geothermal
VAV Variable Air Volume
Under Floor Air Distribution (UFAD)
VRV System

Packaged Rooftop Units (RTU)

Split System
Geothermal Heat Pump Systems
(VAV) Variable Air Volume
VAV Terminal Units
Variable volume:
Parallel


Constant volume:
Series
Under Floor Air Distribution (UFAD)

Advantages
Individual Controllability
Re-Configurability
2 Extra LEED Points
Disadvantages
More Expensive ($8/SF
for raised floor)
Flexible for Change
Inland Power &
Light
First UFAD in area






Hydronic systems
Water cooled Chiller
Air Cooled Chiller

Hydronic System Major Equipment
Chillers
Boilers
Cooling Towers
Chilled Water System
Economizers
Air Side
Water Side
Economizers
Free cooling source: When available, use cool
outdoor air instead of mechanically cooled air.
55
o
F
80
o
F
Minimum supply
of outside air
Normal Operation
Outside air dampers are
positioned to provide the
minimum outside air
Economizer Operation
Outside air dampers are fully
open. Maximum outside air is
provided
80
o
F
55
o
F and
up
85%
outside
air
85%
exhaust
HVAC-27
Enthalpy Wheels
Air Distribution
Grilles, Registers
Many options
GU Russell Theatre
Return Grille
Return Plenum
Extra cost for plenum
rated cable is less than
cost of return ductwork
No Combustables

Outside Air Louvers


Outside Air Louvers
provide an opening in a
building wall to push air
out, or pull air in.
Provide clean outdoor air,
avoid:
loading docks
exhaust vents
plumbing stacks
waste collection
stagnant water

Metal Ducts
Square Ductwork
Most common
Low height
Round Ductwork
Less Expensive
Easy to Install
Lower static pressure
Taller than Rectangular
Higher pressure
Less Sound
Oval Ductwork
Same advantages of round
Height similar to rectangular
More expensive than rectangular






Fabric Ducts
Great for certain
applications
Gyms
Pools
Manufacturing
Spokane Science
Museum
Advantages
Great Diffusion
Easily Cleaned
Fun
Same cost as
metal


Saved $300,000 in
cost at high
school. Lowered
chilled water temp,
& air temperatures
Additional Equipment
Heat Exchangers
Humidifiers
Silencers

Kitchen Hoods
Type 1: Hoods designed for grease exhaust
applications
Type 2: Hoods designed for heat and steam
removal and other non grease applications. (NFPA
96 does not cover)
Where are Type 1 Commercial Hoods Required?
NFPA 96 Cooking equipment used in processes
producing smoke and grease-laden vapors shall be
equipped with
NPFA 96-A-1-1 intended to include residential
cooking equipment where used for purposes other
than residential family use
Type 1 Hood Clearances
18 inches to combustible material
3 inches to limited-combustible material
0 inches to noncombustible material

A restaurant with a commercial gas range is
represented by the resteaurant owner to be
used ony for the preparation of soups. What
type hood is required?
Type 1 hood is for collection and removal of
grease laden vapors,and smoke. Type II
hood is for removal of steam, odors, and
vapors. It would be hard pressed to find a
restaurant that only produces soups, with
that commercial range. Hoods: where
required, installed at or above all commercial-
type deep fat fryers, broilers, fry grills, steam-
jacketed kettles, hot-top ranges, ovens,
barbeques, rotisseries, dishwashing
machines, and similar equipment that
produces comparable amounts of steam,
smoke, grease, or heat in a food processing
establishment. Food processing
establishment shall include any building or
portion used for the processing of food. Soup
is a liquid food made up of simmering
vegetables, seasonings, and often meat or
fish. It is the potential of the equipment
(Commercial gas range), rather than the
utilization, that must be evaluated. So, what
type of hood would be required for that
commercial gas range in a restaurant would
honestly be open for discussion. You will
probably have some input from your local
Fire Dept. through plan check as with the
County Health dept. Requirements. I know of
one City close to us that when a pizza parlor
opens, no matter what, they require a type 1
hood. Depending on the type of pizza oven,
we have allowed a type II.

Acoustics
Octave Band
THANK YOU!