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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03 NATURAL GAS
DEHUMIDIFIERS
DESICCANTS
GAS APPLIANCES
RESTAURANTS
SPACE HVAC SYSTEMS
CAPITALIZED COST
COOLING SYSTEMS
ECONOMIC ANALYSIS
EVALUATION
NATURAL GAS
OPERATING COST
PERFORMANCE
PROGRESS REPORT
SPACE HEATING
VENTILATION
APPLIANCES
BUILDINGS
COMMERCIAL BUILDINGS
COST
DOCUMENT TYPES
ECONOMICS
ENERGY SOURCES
ENERGY SYSTEMS
FLUIDS
FOSSIL FUELS
FUEL GAS
FUELS
GAS FUELS
GASES
HEATING
320106* - Energy Conservation
Consumption
& Utilization- Building Equipment- (1987-)
030600 - Natural Gas- Economic
Industrial
& Business Aspects