Control Systems For Heating,Ventilating And Air Conditioning

INTRODUCTION

The purpose of this book is to discuss the design of control systems for heating, ventilating and air conditioning systems. Its intent is to help develop an understanding of controls and control systems, and the air conditioning systems to which they are applied. Out of this you should develop a philosophy of design that will enable you to cope not only with the basic systems discussed here, but with the unusual and special requirements that continue to arise as air conditioning becomes more sophisticated.

The term "heating, ventilating and air conditioning" (HVAC) covers a wide range of equipment, from, for example, a kerosene stove, to the large and sophisticated complex of equipment required for major high- rise building complexes.

Control also may vary from the handwheel adjustment of the kerosene stove wick to the elaborate, computerized system in the World Trade Center.

This book will discuss most of the HVAC systems in use today, together with the methods of control that may be applied to them. The word "together7' should be emphasized. The HVAC system, its control system and the building in which they are installed are inseparable parts of a whole. They interact with one another in many ways, so that neglect of any element may cause loss of controllability.

Unfortunately, many systems perform poorly because designers neglected the importance of building controllabe HVAC systems and providing well-engineered control systems. It is possible to design good HVAC systems and controls at a reasonable cost. Designers have a duty to provide the owner with the best possible system within budget limits, not necessarily the cheapest. The cheapest may be the most expensive in the long term, in operating cost and owner dissatisfaction. The best system is one that will provide the required degree of comfort for the application with the least expenditure of energy. That degree of comfort is, of course, a hnction of the application; that is, we should expect closer control of temperature in a hotel bedroom than in the same hotel's kitchen.

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