Modeling Make Up Air Unit for Kitchens
Hello,
I'm currently working on an energy model for a dining hall on college campus. Currently I'm having a dilemma if I need to model the MAU as a process load or as separate system. The main purpose of the MAU in this building is making up 80% of the air exhausted by the kitchen hoods in multiple areas. From my understanding (based on research online) if the MAU provides any cooling/heating into the space then it need to be modeled otherwise it can be classified or if it's only making up air being exhausted then it can be considered as process load. I couldn't find any confirmed answer on how to approach a situation like mine, so I was wondering if anyone had experience with modeling MUA in your energy model or can answer these questions I have.
Does anyone have good resources or tips on how to model a make up air unit in similar cases in respects to energy modeling and adhering to what previous LEED reviewer comments wanted? I'm currently using Trace 700, to build an energy model I've seen some video and comments about making dummy room with transfer air to simulate what's occurring, but nothing really about treating it as a process load.
How I would I classify a make up air unit in the baseline case If I do need to model it? I was reading up on 90.1 with baseline system classification and was unclear on what system I should to classify it as. Except this comment in appendix G. Which does not apply in case.
"For kitchens with a total exhaust hood airflow rate greater than 2400 L/s, use system type 5 or 7 with a demand ventilation system on 75% of the exhaust air. The system shall reduce exhaust and replacement air system airflow rates by 50% for one half of the kitchen occupied hours in the baseline design"
Any help regarding this matter would be appreciated, it's my first time doing an energy model and unfortunately no one at my office has experience with this type of building for energy modeling.
