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Paul PolletsPaul Pollets Posts: 3,250Member


  • RayWohlfarthRayWohlfarth Posts: 787Member
    @Paul Pollets I can believe that. been in way too many of those meetings
    Ray Wohlfarth
    Boiler Lessons
    Click here to take Ray's class.
    Click here to buy Ray's books.
  • EBEBRATT-EdEBEBRATT-Ed Posts: 6,553Member
    How many times outdoor air is reduced or closed in the name of energy efficiency?

    When ERVs first came out (I know they have been around for 25 years at least) I thought they would be on every building. Not from what I have seen. To me the ability to recover the exhausted hot or cold air and recover 80% of that would be a no brainer.
    I was wrong on that one
  • ZmanZman Posts: 5,532Member
    So true,
    IMO, all commercial HVAC systems should be measuring CO2 and manipulating OA dampers and/or Erv's to keep the levels in check. I manage several buildings that are set up this way.

    This one is for a ski lodge restaurant. This unit is for the dining room. It uses input from the lighting occupancy sensors, outdoor temp, CO2 as well as the pressure differential created by the kitchen exhaust to keep everything nice and comfortable.
    "If you can't explain it simply, you don't understand it well enough"
    Albert Einstein
  • Jamie HallJamie Hall Posts: 12,132Member
    @heatcontractor -- embedding advertisements in a thread in the guise of advice is not appreciated here...
    Br. Jamie, osb

    Building superintendent/caretaker, 7200 sq. ft. historic house museum with dependencies in New England.

    Hoffman Equipped System (all original except boiler), Weil-Mclain 580, 2.75 gph Carlin, Vapourstat 0.5 -- 6.0 ounces per square inch
  • Erin Holohan HaskellErin Holohan Haskell Posts: 1,221Member, Moderator, Administrator
    Got it. Thanks!
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