Full Description

Notes that commercial cooking equipment exhaust systems have a significant impact on the total energy consumption of food service facilities. Puts the annual energy cost for this in the USA at approaching $3 billion. Points to the significant energy and cost savings achievable by reducing ventilation rates. Documents a preliminary investigation using computer simulations of the effects of using different levels of constant ventilation rates for wall-mounted canopy and backshelf exhaust hoods in quick service gas-electric and all-electric restaurants.

Units: Dual

KEYWORDS: year 1997, Kitchens, restaurants, energy conservation, ventilation, research, computer programs, exhaust hoods, commercial, costs

Citation: Symposium, ASHRAE Transactions, Vol.103, Part 2, Boston 1997