SNAME Chesapeake Section Presents January's Technical Dinner Presentation
TITLE: ENERGY CONSERVATION EFFORTS ON NAVY SURFACE SHIPS
The author will present a technical overview of how NAVSEA is carrying out Navy Leadership’s operational energy policy with regard to surface ships. In practice, means of conserving energy to improve operational effectiveness include both technological changes to ship systems and changes to operating procedures and behavior. Methodologies for identifying, evaluating, and selecting potential shipboard energy efficiency improvements will be addressed, including how shipboard energy usage baselines are developed and used as a means of determining energy savings. An overview of energy efficiency technologies installed and planned for installation, as well as promising concepts for future installation, will be provided. The author will explore at least one energy efficiency technology area in more detail.
SPEAKER BIO: MR. THOMAS MARTIN
Mr. Thomas Martin is presently the Technical Director for Naval Sea System Command’s Energy Office (SEA05T2) in SEA05’s Technology Office (SEA05T). He is assigned as NAVSEA’s representative to the U.S. Navy’s Task Force Energy and is the co-lead for the Maritime Energy Working Group. His previous assignment was as the Technical Warrant Holder/Supervisor for Machinery Integration in the Marine Engineering Group at NAVSEA. He has 27 years experience as a marine engineer in the area of naval surface combatant design, acquisition, and life cycle support. Mr. Martin holds Bachelors in Physics from Ithaca College (’87) and Mechanical Engineering from Rochester Institute of Technology (’87).
*Checks payable to "SNAME Chesapeake" will be collected at the door.
ASNE/SNAME Members <= 35 $30 $35
ASNE/SNAME Members > 35 $35 $40
Visitors $40 $45
Students $0 $0
RSVP COB Thursday, 17 JAN 2013
Boneless Breast of Chicken stuffed with Spinach and Provolone Cheese wrapped in a Puff Pastry, served with a Tomato-Tarragon sauce
*All entrees come with: garden salad with ranch or balsamic vinagrette dressing, bread and butter, saffron rice, medley of fresh seasonal vegetables, tea or coffee, and dessert.
*Cash and Carry on all other beverages
Army-Navy Country Club
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