Prototype dining hall energy efficiency study

Technical Report · Wed Jun 01 04:00:00 EDT 1988

DOI:https://doi.org/10.2172/6912128· OSTI ID:6912128

Mazzucchi, R P; Bailey, S A; Zimmerman, P W

The energy consumption of food service facilities is among the highest of any commercial building type, owing to the special requirements for food preparation, sanitation, and ventilation. Consequently, the US Air Force Engineering and Services Center (AFESC) contracted with Pacific Northwest Laboratory (PNL) to collect and analyze end-use energy consumption data for a prototypical dining hall and make specific recommendations on cost-effective energy conservation options. This information will be used to establish or update criteria for dining hall designs and retrofits as appropriate. 6 refs., 21 figs., 23 tabs.

• Research Organization: Pacific Northwest Lab., Richland, WA (USA)
• DOE Contract Number: AC06-76RL01830
• OSTI ID: 6912128
• Report Number(s): PNL-6610; ON: DE88013881
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
320106* -- Energy Conservation
Consumption
& Utilization-- Building Equipment-- (1987-)
320107 -- Energy Conservation
Consumption
& Utilization-- Building Systems-- (1987-)
BUILDINGS
COMMERCIAL BUILDINGS
COOLING SYSTEMS
COST BENEFIT ANALYSIS
EFFICIENCY
ENERGY CONSERVATION
ENERGY CONSUMPTION
ENERGY EFFICIENCY
ENERGY SYSTEMS
FOOD PROCESSING
HEAT PUMPS
HEATING SYSTEMS
MILITARY FACILITIES
PROCESSING
RESTAURANTS
THERMAL INSULATION