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ELECTRIC PROCESSES, PRODUCTS AND USE. HEATING BY HEAT PUMPS. CATERING.

PROCEDES, PRODUITS ET UTILISATION DE L'ELECTRICITE. CHAUFFAGE PAR POMPES A CHALEUR. RESTAURATION COLLECTIVE.

Author(s) : BUCKENMEYER R.

Type of article: Article

Summary

THE ADVANTAGES AND DRAWBACKS OF THE DIFFERENT TYPES OF HEAT PUMPS ARE STUDIED: EXTERNAL AIR, AMBIENT AIR (EXHAUST AIR OR DEHUMIDIFYING AIR), WATER, GROUND, WASTE HEAT, HEAT PUMPS. THE CONTROL DEVICES DIFFER ACCORDING TO THE NATURE OF THE HEAT EXCHANGE FLUID FLOWING THROUGH THE CONDENSER: AIR (DIRECT EXPANSION HEAT PUMP) OR WATER (INDIRECT EXPANSION HEAT PUMP). THE COOKING UNITS USED IN CATERING ARE DESCRIBED: INDUCTION HEATER, PRESSURE COOKER, PULSED AIR OVEN, MICROWAVE OVEN. J.L.

Details

  • Original title: PROCEDES, PRODUITS ET UTILISATION DE L'ELECTRICITE. CHAUFFAGE PAR POMPES A CHALEUR. RESTAURATION COLLECTIVE.
  • Record ID : 1985-2177
  • Languages: French
  • Source: Trav. communaux - vol. 30 - n. 266
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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