Commercial cooking equipment improvement. Volume 4. Effects of ventilation on equipment performance. Final report Jul 1982-Feb 1983
This report describes the effects of normal ventilation and excess ventilation on the thermal efficiency of commercial cooking equipment installed under ventilation hoods. It specifically discusses work with heavy-duty open top and hot top ranges and deep fat fryers. It was determined that the canopy-style hood significantly reduces the efficiency of gas-fired equipment with open burners or closed burners with high back shelves. Gas-fired and electric deep fat fryer efficiencies were not affected by the air flow under the canopy-style hood but the efficiency of an immersion tube type fryer with a direct connected ventilation system was significantly reduced. It was also determined that equipment and ventilation system configuration and usage are important to equipment efficiency.
- Research Organization:
- American Gas Association Labs., Cleveland, OH
- OSTI ID:
- 5487216
- Report Number(s):
- PB-84-100924
- Country of Publication:
- United States
- Language:
- English
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Commercial cooking equipment improvement
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Related Subjects
GAS APPLIANCES
THERMAL EFFICIENCY
VENTILATION
STOVES
EFFICIENCY
NATURAL GAS
OVENS
APPLIANCES
ENERGY SOURCES
FLUIDS
FOSSIL FUELS
FUEL GAS
FUELS
GAS FUELS
GASES
320104* - Energy Conservation
Consumption
& Utilization- Commercial & Industrial Buildings- (-1987)
320303 - Energy Conservation
Consumption
& Utilization- Industrial & Agricultural Processes- Equipment & Processes