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.
Rahbar, S;
Krsikapa, S;
[1]
Fisher, D;
Nickel, J;
Ardley, S;
Zabrowski, D;
[2]
Barker, R F
[3]
- Canadian Gas Research Inst., Don Mills, ON (Canada)
- Fisher Consultants (Canada)
- ed.
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}
}
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}
}