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Technology review of commercial food service equipment - final report

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Abstract

Technical information on commercial gas cooking appliances was presented. This second volume provided an appliance-by-appliance comprehensive assessment of the energy performance of commercial food service equipment. Energy assessments were made for the following categories of cooking equipment: fryers, griddles, broilers, ranges, Chinese ranges, ovens, steamers, steam kettles, and braising pans. Recommendations were made for improving the energy efficiency and overall performance of gas appliances to support of the Canadian gas utilities marketing and energy conservation initiatives. 71 refs., 37 tabs., 58 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:
Book
Reference Number:
SCA: 320106; PA: CANM-96:003156; EDB-97:002642; SN: 96001707680
Resource Relation:
Related Information: Volume II. Volume I is also in the database. See OSTIID 404139.
Subject:
32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION; FOOD PROCESSING; COMMERCIAL SECTOR; RESTAURANTS; GAS APPLIANCES; ELECTRIC APPLIANCES; ENERGY EFFICIENCY; ENERGY CONSUMPTION; 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:
404140
Research Organizations:
Canadian Gas Research Inst., Don Mills, ON (Canada)
Country of Origin:
Canada
Language:
English
Other Identifying Numbers:
TRN: CA9603156
Availability:
Available from the Canadian Gas Research Institute, 55 Scarsdale Road, Toronto, Ontario, M3B 2R3
Submitting Site:
CANM
Size:
v. 2, 155 p.
Announcement Date:
Dec 24, 1996

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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_404140,
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 = {Technical information on commercial gas cooking appliances was presented. This second volume provided an appliance-by-appliance comprehensive assessment of the energy performance of commercial food service equipment. Energy assessments were made for the following categories of cooking equipment: fryers, griddles, broilers, ranges, Chinese ranges, ovens, steamers, steam kettles, and braising pans. Recommendations were made for improving the energy efficiency and overall performance of gas appliances to support of the Canadian gas utilities marketing and energy conservation initiatives. 71 refs., 37 tabs., 58 figs.}
 place = {Canada}
 year = {1996}
 month = {May}
 }