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THE PROJECT ON RESTAURANT ENERGY PERFORMANCE END-USE MONITORING AND ANALYSIS.

Author(s) : MAZZUCHHI R. P.

Summary

THE PAPER SUMMARIZES THE RESULTS OF A RESEARCH PROGRAM INTENDED TO BUILD ANUNDERSTANDING OF RESTAURANT ENERGY PERFORMANCE UPON AN EMPIRICAL FOUNDATION. SEVEN MONITORING SITES WERE CAREFULLY SELECTED TO REPRESENT THE MOST COMMON CATEGORIES OF FOOD SERVICE. A MICROCOMPUTER-BASED DATA ACQUISITION WAS DESIGNED AND IMPLEMENTED TO ACQUIRE DATA AT 15-MINUTE INTERVALS ON END-USE ENERGY CONSUMPTION, INTERIOR TEMPERATURES, AND EXTERNAL CLIMATIC CONDITIONS FOR A ONE-YEAR MONITORING PERIOD. RESTAURANTS ARE FOUND TO BE VERY INTENSIVE USERS OF ENERGY DUE LARGELY TO THE FREQUENT USE OF FOOD PREPARATION EQUIPMENT AND THE HIGH VENTILATION REQUIREMENTS. OVER A THIRD OF ENERGY IS CONSUMED FOR FOOD PREPARATION, SLIGHTLY LESS THAN A THIRD IS USED FOR HEATING, VENTILATING AND AIR CONDITIONING, AND THE REMAINDER FOR SANITATION, LIGHTING, AND REFRIGERATION.

Details

  • Original title: THE PROJECT ON RESTAURANT ENERGY PERFORMANCE END-USE MONITORING AND ANALYSIS.
  • Record ID : 1987-2357
  • Languages: English
  • Publication date: 1986
  • Source: Source: ASHRAE Trans.
    vol. 92; n. 2B; 328-349; 12 fig.; 13 tabl.; 1 ref.; append.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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