Minimum-energy kitchen ventilation for quick service restaurants
- Architectural Energy Corp., Boulder, CO (United States)
Commercial cooking equipment exhaust systems have a significant impact on the total energy consumption of food-service facilities. It is estimated that commercial cooking exhaust ventilation capacity in food-service facilities across the United States totals 3 billion cfm (1.4 billion L/s) with an associated annual energy cost approaching $3 billion, based on an average of $1/cfm ($0.47 per L/s) per year. Significant energy and cost savings can be achieved by reducing ventilation rates. There are different optimum constant ventilation rates for gas-electric and all-electric kitchens that differ by climatic zone and that result in the development of minimum energy ventilation (MEV) strategies. This paper documents a preliminary investigation using computer simulations on the effects of different levels of constant ventilation rates for wall-mounted canopy and backshelf exhaust hoods in quick service gas-electric and all-electric restaurants.
- OSTI ID:
- 350011
- Report Number(s):
- CONF-970668--
- Country of Publication:
- United States
- Language:
- English
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