Gas-fired desiccant dehumidification system field evaluation in a quick-service restaurant. Final report, October 1989
This report describes the results of a field evaluation of state-of-art desiccant dehumidification equipment in Houston, TX. The evaluation demonstrated that comfort control in a quick-service restaurant could be improved dramatically. However, available gas-fired desiccant dehumidification equipment is too expensive, inefficient, and unreliable to be considered for wide application in the restaurant industry. Results of a technical and economic analysis of four HVAC options in four U.S. cities indicated that improved comfort control could be achieved with only a modest increase in operating costs with an advanced system. This, coupled with the economic benefits achieved through lower indoor humidity such as improved crew performance and reduced maintenance costs, could justify the introduction of an advanced, integrated, HVAC system using desiccant technology which has an installed cost similar to current equipment.
- Research Organization:
- McDonald's Corp., Oak Brook, IL (USA)
- OSTI ID:
- 5124284
- Report Number(s):
- PB-90-115155/XAB; MCD/ENG/RD--88-01
- Country of Publication:
- United States
- Language:
- English
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030600 -- Natural Gas-- Economic
Industrial
& Business Aspects
32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
320106* -- Energy Conservation
Consumption
& Utilization-- Building Equipment-- (1987-)
APPLIANCES
BUILDINGS
CAPITALIZED COST
COMMERCIAL BUILDINGS
COOLING SYSTEMS
COST
DEHUMIDIFIERS
DESICCANTS
DOCUMENT TYPES
ECONOMIC ANALYSIS
ECONOMICS
ENERGY SOURCES
ENERGY SYSTEMS
EVALUATION
FLUIDS
FOSSIL FUELS
FUEL GAS
FUELS
GAS APPLIANCES
GAS FUELS
GASES
HEATING
NATURAL GAS
OPERATING COST
PERFORMANCE
PROGRESS REPORT
RESTAURANTS
SPACE HEATING
SPACE HVAC SYSTEMS
VENTILATION