Andrey Livchak, Ph.D.
Director, Global R&D
Halton Group Americas
103 Industrial Dr.
Scottsville, KY 42164
United States
(270) 237-5600
Region: VII
Honorarium: None
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.
Topics
Fundamentals of Thermal Displacement Ventilation

Thermal displacement ventilation (TDV) is a unique system that saves energy and, at the same time, improves indoor environmental quality of HVAC systems in cooling applications. This presentation will give classification of air distribution systems in terms of temperature and CO2 concentration; it will describe fundamental differences between TDV and Mixing Ventilation. It will explain how ASHRAE Standard 62.1-2010 impacts TDV system design and describe benefits and limitations of TDV. It will also cover TDV performance when space heating is provided by secondary heating systems and when displacement diffusers are used for space heating in all-air systems.

Energy Efficient Solutions for Commercial Kitchen Ventilation

Restaurants are among the buildings with the highest energy intensity in commercial sector. They contribute over 500 trillion Btu to the U.S. annual energy consumption. This presentation will give practical recommendations how to reduce energy consumption of a foodservice facility by up to 50% and improve its indoor environmental quality for better employees’ and customers’ satisfaction. This presentation will describe new designs as well as recommendations how to improve efficiency of existing commercial kitchens. It will also cover requirements of the latest edition of ASHRAE 90.1 Standard in regards to efficient ventilation design of commercial kitchens. Presentation will be useful for owners, operators, energy and design professionals involved in design, construction and operation of foodservice facilities.

Active and Passive Beams

Active beam systems are gaining popularity in the North American market. When used correctly, they can reduce HVAC system energy consumption for cooling and heating when compared to all air systems. Active and passive beams especially effective in renovation projects where cooling capacity of the system needs to be increased without increasing duct sizes. Presentation will describe beams operation principle and focus on special considerations during HVAC system design and commissioning. Application cases for beams operating in constant and variable air volume systems will be described. Presentation will also describe efficient ways of integrating active beams with Dedicated Outdoor Air Systems. Specifics and limitations of using beams in heating mode will also be discussed.

Restaurant ventilation design reducing spread of airborne contaminants

Covid-19 pandemics and recognition of the fact that airborne viruses played significant role in infection spread indoors emphasized importance of ventilation system design and its effect on indoor air quality IAQ. This course will review engineering solutions for restaurants improving IAQ and reducing risk of airborne infection.

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.