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Comparison of heating and cooling energy consumption by HVAC system with mixing and displacement air distribution for a restaurant dining area in different climates.

Author(s) : ZHIVOV A. M., RYMKEVICH A. A.

Summary

Different ventilation strategies to improve indoor air quality and to reduce HVAC system operating costs in a restaurant with non-smoking and smoking areas and a bar are discussed in this paper. A generic sitting-type restaurant is used for the analysis. Prototype designs for the restaurant chain with more than 200 restaurants in different US climates were analyzed to collect the information on building envelop, dining area size, heat and contaminant sources and loads, occupancy rates, and current design practices.

Details

  • Original title: Comparison of heating and cooling energy consumption by HVAC system with mixing and displacement air distribution for a restaurant dining area in different climates.
  • Record ID : 1999-3825
  • Languages: English
  • Source: ASHRAE Transactions. 1998 annual Meeting, Toronto, Ontario + CD-ROM.
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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