Louisville ASHRAE - March Meeting @ West Sixth

We hope you can us on Wednesday, March 20th from 4:30pm-7:30pm for our m onthly chapter meeting!

As a thank you for your involvement in the Louisville chapter of ASHRAE, this meeting will be free! Additionally, you are welcome register your spouse, a partner, friend, or coworker to bring along with you.

Meeting room: Marketplace Hall

Schedule:

4:30-5:00 Social and food

5:00-6:00 Tech presentation

6:00-7:30 Social and food

Presenters:  Andrey Livchak, Ph.D., 

Bio:  Dr. Andrey Livchak has over 30 years of international experience in the HVAC industry. He graduated from Moscow Civil Engineering University in 1983 with honors and M.Sc. degree. In 1989 he received Ph.D. in engineering from the same university. His expertise covers several areas including air distribution, heat recovery, cooling, heating systems, acoustics and commercial kitchen ventilation. Dr. Livchak started his engineering career in 1983 in Moscow working at the government research laboratory. He joined Halton in 1989 working first in its European division and in 1998 moved to the U.S. to manage Halton R&D center. In his current position as the Director of Global R&D for the Foodservice division, Dr. Livchak is responsible for planning and coordinating research and development of five Halton Research Centers in America, Europe and Asia. Dr. Livchak is an active AHRAE member, he works on TC 5.3 (Air Distribution) and SPC-200 Method of Testing Chilled Beams committees, has over 50 publications including more than 20 patents.

Topic: Emission Control for Commercial Kitchen Ventilation Systems

Cooking processes in commercial kitchens produce a large range of emissions, including grease particulate, gaseous vapors, and smoke. Some of cooking emissions are dangerous to human health. The other important aspect of cooking emissions is that they can also produce odors, typically in the form of volatile organic compounds (VOC’s) that can be seen as a nuisance by people living or working in vicinity of the kitchens. This course describes emissions from cooking process, best mitigation practices and technologies for a given application.

Location: West Sixth Nulu | 817 E Market St Suite 101, Louisville, KY 40206

Food & drinks will be provided.