Field measurement of uncontrolled airflow and depressurization in restaurants
Cummings, J. B., Fairey, P. W., Withers, C. R. J., Mckendry, B. B. and Moyer, N. A.
1996
ASHRAE Transactions, 102, 1, p 859-869
Cummings, J. B., Fairey, P. W., Withers, C. R. J., Mckendry, B. B. and Moyer, N. A., (1996), "Field measurement of uncontrolled airflow and depressurization in restaurants", ASHRAE Transactions, 102, 1, p 859-869.
| Abstract: |
| Field investigations were done in seven restaurants (sub-sample of a study of 63 commercial buildings) to identify uncontrolled airflows and pressure imbalances. Testing included building airtightness tests, identification of building air barrier locations, duct system airtightness, characterization of pressure differentials, building airflow balance, and infiltration/ventilation rates. All restaurants were found to operate at negative pressures that ranged from -0.003 in. w.c. (-0.8 Pa) to -0.173 in. w.c. (-43 Pa) and averaged -0.051 in. w.c. (-12.7 Pa) under normal operation. The variables that affect depressurization are large exhaust fans, missing or undersized make up air, intermittent outdoor air caused by the cycling of air handlers, dirty outdoor air and make up air filters, and building airtightness. These uncontrolled airflows and pressure imbalances impact energy use, ventilation rates, sizing of heating and air-conditioning systems, indoor comfort, relative humidity, moisture damage to building materials, mold and mildew growth, operation of combustion equipment, and indoor air quality. |
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