Virtual vs. real: Modeling the energy performance of a quick service restaurant

Conference · Thu Jul 01 04:00:00 EDT 1999

OSTI ID:20002384

Smith, V A; Young, R; Spata, A J; Fisher, D

This paper describes the process of modeling a number of energy conservation measures used in constructing a new quick service restaurant. An hour-by-hour energy simulation model was used to predict energy savings for each energy conservation measure. The initial model was based on the design drawings and assumptions about operating conditions and energy use by the food service equipment. Based on a year's worth of measured energy and environmental data, the model inputs were calibrated and the model outputs were validated. The modifications to initial model conditions required for calibration and validation are discussed for each energy end use: lighting, water heating, HVAC, food processing, and building envelope. Differences between the measured data and the predicted results of the final model are summarized. The strengths and shortcomings of building energy modeling in the context of food service applications and the potential for future application of the model during restaurant design are discussed.

• Research Organization: Architectural Energy Corp., Boulder, CO (US)
• OSTI ID: 20002384
• Report Number(s): CONF-990102--; ISSN 0001-2505
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
ENERGY ACCOUNTING
ENERGY CONSERVATION
ENERGY CONSUMPTION
ENERGY EFFICIENCY
ENERGY MODELS
RESTAURANTS