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Controlling air-renewal rates in commercial kitchens.

Maîtrise des taux de renouvellement d'air dans les grandes cuisines.

Author(s) : CHEVALIER C.

Type of article: Article

Summary

Out of 200 kilowatt-hours consumed during meal preparation, about 58 go to cooking food and 60 to conditioning of fresh air. (The rest goes to domestic hot water production, refrigeration, lighting and other uses.) Researchers from Electricité de France have developed fan-control devices which can lower air flows in commercial kitchens by 40 to 70%. The actual percentage depends above all on kitchen design and the use of energy-efficient appliances.

Details

  • Original title: Maîtrise des taux de renouvellement d'air dans les grandes cuisines.
  • Record ID : 1997-3538
  • Languages: French
  • Source: Qualita - n. 44
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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