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Energy savings for quick service restaurants.

Author(s) : ZHANG J., SCHROCK D., LIVCHAK A., et al.

Type of article: Article

Summary

According to the National Restaurant Association, more than 900 000 restaurants are in the United States. The energy use intensity (EUI) in the quick service restaurant (QSR) segment is significantly higher than other commercial building segments. This is mainly driven by energy-intensive cooking processes, high heat gains from cooking equipment, and limited floor space in the QSR.

Details

  • Original title: Energy savings for quick service restaurants.
  • Record ID : 30000633
  • Languages: English
  • Source: ASHRAE Journal - vol. 53 - n. 3
  • Publication date: 2011/03

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