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Bottoming Cycles in HVAC

Bottoming Cycles in HVAC

recycled HVACWe are moving along the HVAC train and looking for new and exciting information to share with you from your HVAC installation and service in St Louis near Chesterfield MO.  We found some interesting info on CHP or Combined heat and power systems and thought we ought to pass it alone.

“Combined heat and power (CHP) systems are being used by a wide range of applications to reduce the overall energy intensity of industrial systems. There are two types of CHP, depending on whether the system produces power first, then heat, or heat first, then power.”  According to your HVAC sales in St Louis, the topping cycles involve hot exhaust of an electricity generator.  Something like a natural gas turbine or reciprocating engine, is used to provide process heat, hot water, or space heating for the site. “According to preliminary 2015 data, topping cycles are used by 89 percent of total CHP capacity.” In bottoming cycles, also referred to as waste heat to power, wasted heat from a furnace or other high-temperature industrial processes is recovered and used for power production, which is also found to be noteworthy in our recent research as this is a form of energy recycling.

According to our HVAC sales St Louis near Chesterfield and the research recently done online, the bottoming cycles typically use waste heat boilers or steam turbine systems. “Ongoing research, development, and deployment efforts are focused on these systems as a way to reduce wasted heat and increase industrial energy efficiency.”  From an HVAC perspective, bottoming cycles are most times being applied in industrial facilities in chemical, paper, and primary metals sectors since these particular places often have high temp waste streams that are best dealt with using waste heat recovery.  All of this and more can be discussed as it applies to St Louis HVAC near Chesterfield and we will attempt to elaborate in future posts on this very subject.

Heating Timeline Throughout History

Heating Timeline Throughout History

heatingNow we jump into AD times in our recap of heating history on behalf of your St Louis Heating installation and service near Chesterfield MO.  AD 400: After the fall of the Roman Empire, heating methods reverted to more primitive-style fireplaces, according to research online.  Then, in AD 800, stoves made of clay made their first appearance which definitely added to the heating ability inside of homes, according to our St Louis Heating Repair near Chesterfield MO.

Now we jump into Europe in AD 1200, when Cistercian monks in Christian Europe revive central heating using river diversion and wood-burning furnaces. The first chimneys also appear at this time which is a huge historical development since they would go on to be used in homes up to modern day residences.  Two hundred years later, in AD 1400, masonry stoves appear and become common by the 1500s, which is also when chimneys become more refined.

We jump to France in our research on heating history on behalf of your St Louis Heating Sales near Chesterfield and land in AD 1624 when Louis Savot of France invents the circulating fireplace with the creation of a raised grate that promoted airflow.  This becomes strikingly similar in some ways to today’s ventilation portion of HVAC in St Louis near Chesterfield MO.  In the early 1700s, individuals in England use combustion air from an outside duct. “Around the same time, Russia’s Peter the Great enjoyed the earliest hot water, air-heating systems in his Summer Palace.”  Jumping to the US, Benjamin Franklin plays a role with the Franklin Stove which added an element of efficiency where it was lacking before.  We will turn our sights to cooling going forward, on behalf of your Heating Sales in St Louis MO.

Commercial Refrigeration Selection

Commercial Refrigeration Selection

refrigerationWe set out recently, yet not for the first time, to research the subject of Refrigeration for your commercial kitchen in St Louis near Chesterfield MO.  A necessity in the food industry, a commercial refrigerator can have many different facets attached, all of which worth consideration.  “Commercial refrigerators are a necessity in the food industry. They keep diners safe from harmful bacteria growth, and they keep your ingredients fresh. Every restaurant can increase the quality of their food and maintain safe food temperatures with a proper refrigeration solution.”

There exist several common guidelines for your consideration regardless of your kitchen.  We wanted to research some of them to help you in the search on behalf of your St Louis Refrigeration Sales and Service near Chesterfield MO.  Where will the refrigerator go?  This is a great first question to ask.  “The original design of your facility should determine where refrigeration should be located in your kitchen.”   What you’re your chef be creating in your St Louis Restaurant kitchen?  How much space can you offer for a refrigerator?  Are there any menu items that require freezer space?  If so, how much?  Then, the same question for the refrigeration space must be asked as well.  “The quantity of storage for uncooked and pre-cooked menu items” must also be determined before buying your next St Louis Refrigeration near Chesterfield MO.  The quantity of food is a question to ask.  Also, from your Refrigeration sales and service in St Louis, the questions regarding food quantities over set amounts of time, were all deemed pertinent.

Also important to examine before deciding upon your next St Louis Refrigeration near Chesterfield MO is the planning portion of ingredient distribution and movement.  “Planning: How ingredients move from refrigeration to service, or how they move from refrigeration to the prep or cook line. How are they returned to refrigerated storage?  Will the refrigerator be near a cook line or grilling station? How accessible are the unprepared foods to the line?”  These and many more questions are all applicable to the final decision making process when you set out for your next St Louis Refrigeration Sale near Chesterfield MO.

Dance For Heat

Dance For Heat

danceIn the previous post, here, on behalf of your Heating Sales and Service in St Louis near Chesterfield, we have been chatting about what to do if your furnace goes kaput in the middle of the winter.  Assuming you are unable to have it repaired or replaced in the immediate future, you will need some strategies to temporarily brave the cold.  Blocking off a small space, preferably a room is the best way to start.   You will want to pile all bodies in this space, human and otherwise.

One article suggested, when doing our research on behalf of your Heating Maintenance in St Louis near Chesterfield that you should have a dance party.  “This works well if you have young children. The more movement generated in the room, the more heat is given off. Be sure to put away breakable things before you jig. If dancing isn’t your thing, try some light exercises to get the blood flowing and the room warm. From yoga to jumping jacks, any movement will work.”

There are a few other small yet worthwhile ideas we came up with in researching our subject of heating a space with no furnace temporarily when composing our article on the subject on behalf of your St Louis Heating and Cooling install near Chesterfield MO.  “Bake a pie or cook a stew. The oven and range generate a lot of heat. And the lovely smell of a tasty treat will be sure to warm hearts throughout the home. You can cook and heat at the same time, but using the oven solely as a heater is dangerous and should be avoided.”  Also, for those who have areas with no carpet, you will want to find a rug or non-slip blanket or even a towel to warm your feet with and to warm the room by preventing the escape of heat.  Ultimately, you will want to get your furnace fixed, but these are great (and in some cases, fun) ways to solve the problem in the immediate here and now.

Styles of Electric Cooktops

Styles of Electric Cooktops

electric topWhen buying your next range, stove, oven, cooktop, whichever cooking device you need, you will need to know before your purchase, just which power source you have available to you and also which one you will need and want for your kitchen also.  “The heat output from electric cooktops is measured in watts. Output varies from stove to stove and burner to burner, but the output generally falls somewhere between 1,200 watts for low heat on a small burner and 3,800 BTUs for high heat on a large burner, though we’ve seen outliers on both ends of the spectrum. There are different types of electric cooktops from which you can select.”  Assuming you will go with an electric version of these appliances, we set out to talk about the different choices within, on behalf of your St Louis Cooling and Oven Sales near Chesterfield MO.

“Smoothtop (glass-ceramic cooktop): These cooktops are made of smooth glass-ceramic with heating units under the surface. A built-in sensor lets you know when a burner is still hot. This is important with smooth electric cooking surfaces because the burner doesn’t always turn red if the heat is low.”  These styles can be easily scratched and it is not always a great idea to use some cookware on top, especially super heavy things like cast iron just because of the ease with which you can crack your top.

Electric coil: These burners convert the electricity that runs into the coil into heat. These cooktops contain thermostat sensors that notify y ou when a burner is on, but not necessarily whether it is still hot. Electric coil stoves are notorious for uneven cooking because of uneven distribution of the coil. In short, it is hard to keep the coil perfectly level, which can make all of the food in the pan slide to one side. In addition, electric coil stoves are slow to heat and slow to cool. The advantage, according to your St Louis Cooling service near Chesterfield, however, is definitely the lower price associated with these particular models.

Refrigeration Considerations

Refrigeration Considerations

refrigerationWhen it comes to refrigeration that you may need for your home or commercial setting, reading reviews thoroughly and doing your homework before you buy can be just as important as the actual purchase and just as necessary as the research you do before buying a car, truck or SUV.  After all, this refrigeration will be with you for some time and you want to make sure you make the best choice.  We reviewed several different refrigerators, both commercial and home and are looking at one from GE now, on behalf of your Refrigeration Sales in St Louis near Chesterfield.

“The new GE Café CFE28TSHSS (MSRP $3,100) is version 2.0 of GE’s original hot-water-dispensing French door. Updated to meet Energy Star’s new refrigerator requirements, our tests show that it’s even better than the model it replaces.”  It is a good size when compared to other refrigeration in St Louis near Ladue and would work out for home or some people’s commercial refrigeration needs.  You will get a hot water dispenser which would come in extra handy in an office environment.

From a technology standpoint, these refrigeration pieces have all of the latest, with not only the hot water dispenser, but also animated touch screen controls and precise fill feature.  The GE Café refrigeration has proven in many different tests from our research done online on behalf of your Refrigeration Sales and Service near Chesterfield, to be one of the very best in its class.  “It’s consistent, efficient, spacious, attractive, and practical. Whether you’ve got a big family or just want the best fridge out there, the CFE28TSHSS has everything you’re looking for and more.”

Naturally Clean Your Stainless Restaurant Equipment

Naturally Clean Your Stainless Restaurant Equipment

vinegarWe began a series on cleaning stainless steel in your commercial kitchen on behalf of your restaurant equipment sales near Chesterfield MO.  We know that stainless is the most popular material for your commercial kitchen in St Louis and so began with this material.  Already discussed was the importance of what we use and don’t use when cleaning.  Avoid steel wool, use a plastic scrubber instead.  Also, recommended for stainless steel restaurant equipment cleaning is to clean with the grain.  “Go with the grain. On stainless steel surfaces with brushed or polished finishes, always wipe and scrub in the same direction as the ‘grain’ lines in the metal.”

People who are frustrated either in their own personal kitchen, or a commercial kitchen that is full of stainless steel restaurant equipment, when it comes to fingerprints.  Not only will you want to read the dos and don’ts of cleaning, but also realize that time will make a difference here and that stainless steel becomes better with age.  Schwartz and Architecture says, “Better with age. The ESDA says in addition to the availability of an increasing number of fingerprint-proof finishes, regular stainless steel shows fewer fingerprints over time. Patience is a virtue.”

In terms of cleaning products, you will want to avoid chloride, but other than that, the key is consistency.  Don’t mix products and make sure you are using something regularly.  Also, don’t forget, says the restaurant equipment experts in St Louis, you can always clean the natural way too. “Naturally clean. For a DIY approach to cleaning using pantry items, the sustainable-living team at Eartheasy advises dampening a cloth with undiluted white vinegar or olive oil and wiping in the direction of the grain.  To clean a stainless sink, it suggests pouring club soda on an absorbent cloth to scrub, then wiping dry.”

 

 

Commercial Ranges You Can Use at Home

Commercial Ranges You Can Use at Home

the topBefore researching and writing about commercial and industrial restaurant equipment, I used to actually be involved in appliance sales.  There are many brands that sell ovens, grills, convection ovens, freezers, ice machines, etc, that can be used either commercially in St Louis or in your very own kitchen.  One of my personal favorites, that could be serviced by American services in St Louis near Kirkwood, should the need arise, is made by Wolf.  They always seemed to have some of the best commercial cooking equipment that was nice looking and worked really well for restaurant use as well as high end home kitchens.

Selling to a wealthier community in Chesterfield Mo, convincing them to spend the extra on a commercial range for their home was rarely an issue.  They also have a greater need to keep up with the Jones’ so, once again, they wanted the best of the best.  “Ranges have come a long way since they first appeared in the late 17th century, and considering they can cost several thousand up to tens of thousands of dollars and are a major purchase in any household, it’s important to know what’s out there.”

Ranges, personal or commercial come in a few different styles and sizes.  They are ranked by width and come in 30 inch standard, customized narrower if need be, and 36, and 48 are the standards for free standing ranges.  There are also commercial restaurant equipment supplies in St Louis that offer slide in and drop in varieties of ranges.  Burner strength and type is the next thing to consider when looking into a Wolf or Viking range (the top two brands for home or restaurant equipment purchases.)   We will revisit this topic soon and cover all of the differences in burner strength and styles.

 

Design Issues for Commercial Heating Systems

Design Issues for Commercial Heating Systems

commercial heating in MOAmerican Services Heating installation in Chesterfield MO knows that the latest advance in commercial heating installation is called condensing technology. This new technology helps bring significant cost savings by reducing your fuel consumption rate. One of the basic principles of this relatively new technology is acheived by capturing the energy which would otherwise be wasted through the flue in a conventional system.

Cost savings occurs by cooling hot flue gases in the heat exchanger, the water vapor is condensed releasing the latent heat and delivering a net calorific value (NCV) efficiency of up to 110%.  When you compare this to conventional gas-fired systems, savings of up to 15 percent can be realized, for oil systems the savings is up to 10 percent.

This condensation only occurs when the return temperature is below the dew point of the flue gases (about 56 degrees C), the benefits of the condensing boiler are developed from having the lowest possible return and flue temperatures.

The efficiency of the heat exchanger combined with low return temperature and modulating operation are the key factors in creating the most energy efficient and most economical heating system.

By keeping your boiler operating in the condensing mode for longer periods of time, there is a greater the fuel savings potential. The savings is achievable on new heating installations where the entire system is designed to maximize the benefits of condensing technology. Return temperature is in determining if the installation of a condensing boiler is an economical option, therefore new systems should be designed accordingly.

Existing systems should also be taken into consideration.  Simply replacing an old boiler with the new more efficient condensing model is not the answer.  In many cases the design parameters of an existing system are based around a constant 80/60 degree C. The newer condensing replacement unit cannot operate at this temperature.

Commercial heating system design is now more versatile than ever.  Commercial heating systems can be designed for virtually every commercial or industrial application.

Detecting Problems within the HVAC System

Detecting Problems within the HVAC System

HVAC services in Saint LouisAmerican Services HVAC installation in Chesterfield MO knows that commercial HVAC Systems are complicated, it can be very intimidating to locate a suspected problem within your HVAC system, these issues the majority of the time is due to lack of maintenance, and the inability to recognize symptoms, that occur in HVAC Operational and non-operational status conditions.

HVAC Industry experts agree and recommend these seven HVAC repair troubleshooting tips, will make your HVAC system operate smoother, longer, cleaner. Armed with this knowledge you can save in energy costs and unnecessary repair bills.

– Check the air flow and filter process, Determine where the problem occurred, are there possible environmental factors. Have the air flow pathways, ventilation, and heating and cooling systems been inspected for contamination or foreign material.
Check your HVAC system for dust dirt or mold growth.
Sometimes it’s necessary to hire an outside professional expert to check the quality of your air.
If you have air quality problems at construction sites, ensure that you have an air quality technician evaluate clean air quality. Flushing bad air from work sites is critical as is providing clean air for workers.  HVAC Systems technicians should be retained when there is a potential problem found. In most cases it has been determined that the ordinary maintenance staff is generally not trained nor has the tools to tackle such a complex sophisticated system. Highly specialized training, special diagnostic equipment, and license certifications maybe required to diagnose, repair and conduct follow up monitoring.

Troubleshooting your HVAC system during excess humidity discharge: check dirty coils, clogged pans may be holding water, moisture may be entering the building thru mechanical leaks. check to see cooling fan running at the proper speed.
Having the wrong size HAVC unit
either too small or too large will also contribute greatly to excessive humidity discharge, making your HVAC system prone to mold growth.

Finally, you can avoid major repairs of your HVAC system by keeping a preventative maintenance plan for your building. If managed properly 25 years of service life and longer can be expected. Periodic energy audits, automating climate control to match building use. Consultation with an HVAC specialist for information on how to improve and maintain your system, without interrupting workflow or comfort in your building.