Name:
BN-97-17-3 -- Minimum-Energy Kitchen Ventilation for Quick Service Restaurants PDF
Published Date:
1997
Status:
Active
Publisher:
ASHRAE
Notes that commercial cooking equipment exhaust systems have a significant impact on the total energy consumption of food service facilities. Puts the annual energy cost for this in the USA at approaching $3 billion. Points to the significant energy and cost savings achievable by reducing ventilation rates. Documents a preliminary investigation using computer simulations of the effects of using different levels of constant ventilation rates for wall-mounted canopy and backshelf exhaust hoods in quick service gas-electric and all-electric restaurants.
Units: Dual
KEYWORDS: year 1997, Kitchens, restaurants, energy conservation, ventilation, research, computer programs, exhaust hoods, commercial, costs
| File Size : | 1 file , 1.5 MB |
| Note : | This product is unavailable in Russia, Belarus |
| Number of Pages : | 12 |
| Product Code(s) : | D-16731 |
| Published : | 1997 |
