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Technology review of commercial food service equipment - final report

Abstract

Market and technical information on gas fired equipment used in the commercial food service sector in Canada and in each province or territory was presented. Results of a market study and technology review were integrated to establish energy consumption and energy saving potential in this sector. Eight categories of commercial cooking appliances were studied. They were: fryers, griddles, broilers, ranges, ovens, tilting skillets, steam kettles and steamers. Focus was on gas fired appliances, although electric appliances were also included. The total energy consumption of the appliances was estimated at 76,140.37 GBtu in 1994. Gas appliances accounted for 63 per cent of the total inventory and consumed 83 per cent of the total energy used. Cooking energy efficiencies for the gas fired commercial cooking equipment ranged from 10 per cent to 60 per cent. The electric appliances had cooking energy efficiencies ranging from 35 per cent to 95 per cent. A list of recommendations were made for the many opportunities to introduce higher efficiency commercial cooking appliances, essential to slow down or to stabilize the energy consumption of cooking appliances over the next decade. 66 refs., 14 tabs., 18 figs.
Authors:
Rahbar, S; Krsikapa, S; [1]  Fisher, D; Nickel, J; Ardley, S; Zabrowski, D; [2]  Barker, R F [3] 
  1. Canadian Gas Research Inst., Don Mills, ON (Canada)
  2. Fisher Consultants (Canada)
  3. ed.
Publication Date:
May 15, 1996
Product Type:
Miscellaneous
Reference Number:
SCA: 320106; PA: CANM-96:003155; EDB-97:002632; SN: 96001707679
Resource Relation:
Related Information: Volume I. Volume II is also in the database. See OSTIID 404140.
Subject:
32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION; FOOD PROCESSING; COMMERCIAL SECTOR; RESTAURANTS; GAS APPLIANCES; ELECTRIC APPLIANCES; ENERGY EFFICIENCY; ENERGY CONSUMPTION; COMPARATIVE EVALUATIONS; OVENS
Sponsoring Organizations:
Natural Resources Canada, Ottawa, ON (Canada); Ontario Ministry of Environment and Energy, Toronto, ON (Canada); Consumers Gas Co. Ltd., Toronto, ON (Canada)
OSTI ID:
404139
Research Organizations:
Canadian Gas Research Inst., Don Mills, ON (Canada)
Country of Origin:
Canada
Language:
English
Other Identifying Numbers:
TRN: CA9603155
Availability:
Available from the Canadian Gas Research Institute, 55 Scarsdale Road, Toronto, Ontario, M3B 2R3
Submitting Site:
CANM
Size:
v. 1, 57 p.
Announcement Date:

Citation Formats

Rahbar, S, Krsikapa, S, Fisher, D, Nickel, J, Ardley, S, Zabrowski, D, and Barker, R F. Technology review of commercial food service equipment - final report. Canada: N. p., 1996. Web.
Rahbar, S, Krsikapa, S, Fisher, D, Nickel, J, Ardley, S, Zabrowski, D, & Barker, R F. Technology review of commercial food service equipment - final report. Canada.
Rahbar, S, Krsikapa, S, Fisher, D, Nickel, J, Ardley, S, Zabrowski, D, and Barker, R F. 1996. "Technology review of commercial food service equipment - final report." Canada.
@misc{etde_404139,
title = {Technology review of commercial food service equipment - final report}
author = {Rahbar, S, Krsikapa, S, Fisher, D, Nickel, J, Ardley, S, Zabrowski, D, and Barker, R F}
abstractNote = {Market and technical information on gas fired equipment used in the commercial food service sector in Canada and in each province or territory was presented. Results of a market study and technology review were integrated to establish energy consumption and energy saving potential in this sector. Eight categories of commercial cooking appliances were studied. They were: fryers, griddles, broilers, ranges, ovens, tilting skillets, steam kettles and steamers. Focus was on gas fired appliances, although electric appliances were also included. The total energy consumption of the appliances was estimated at 76,140.37 GBtu in 1994. Gas appliances accounted for 63 per cent of the total inventory and consumed 83 per cent of the total energy used. Cooking energy efficiencies for the gas fired commercial cooking equipment ranged from 10 per cent to 60 per cent. The electric appliances had cooking energy efficiencies ranging from 35 per cent to 95 per cent. A list of recommendations were made for the many opportunities to introduce higher efficiency commercial cooking appliances, essential to slow down or to stabilize the energy consumption of cooking appliances over the next decade. 66 refs., 14 tabs., 18 figs.}
place = {Canada}
year = {1996}
month = {May}
}