Project on Restaurant Energy Performance: end-use monitoring and analysis

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Description

Although energy bills for restaurants throughout the United States exceed 5 billion dollars annually, very little has been documented with respect to when and how restaurants use energy, or how such use can be reduced cost-effectively. This report summarizes the results of a multiyear collaborative research effort, designed to collect information on end-use energy consumption. Objective is to reveal the quantities and profiles of energy consumption of typical food service operations by time of day and end use. This information, when examined in conjunction with building characteristics, allows detailed study of energy use cause and effect and energy conservation potential. ... continued below

Physical Description

Pages: 154

Creation Information

Claar, C.N.; Mazzucchi, R.P. & Heidell, J.A. May 1, 1985.

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Description

Although energy bills for restaurants throughout the United States exceed 5 billion dollars annually, very little has been documented with respect to when and how restaurants use energy, or how such use can be reduced cost-effectively. This report summarizes the results of a multiyear collaborative research effort, designed to collect information on end-use energy consumption. Objective is to reveal the quantities and profiles of energy consumption of typical food service operations by time of day and end use. This information, when examined in conjunction with building characteristics, allows detailed study of energy use cause and effect and energy conservation potential. Seven representative monitoring sites were selected, a computerized data acquisition network was designed and implemented, and detailed energy performance was compiled for a 1 year period (July 1983 through June 1984). Each of the seven facilities monitored was selected to represent the seven most common restaurant types and to provide information on a wide variety of commonly used restaurant equipment. Preliminary findings are presented.

Physical Description

Pages: 154

Notes

NTIS, PC A08/MF A01; 1.

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  • Other Information: Portions of this document are illegible in microfiche products. Original copy available until stock is exhausted

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  • Other: DE85013167
  • Report No.: PNL-5462
  • Grant Number: AC06-76RL01830
  • DOI: 10.2172/5677088 | External Link
  • Office of Scientific & Technical Information Report Number: 5677088
  • Archival Resource Key: ark:/67531/metadc1093753

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Office of Scientific & Technical Information Technical Reports

Reports, articles and other documents harvested from the Office of Scientific and Technical Information.

Office of Scientific and Technical Information (OSTI) is the Department of Energy (DOE) office that collects, preserves, and disseminates DOE-sponsored research and development (R&D) results that are the outcomes of R&D projects or other funded activities at DOE labs and facilities nationwide and grantees at universities and other institutions.

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Creation Date

  • May 1, 1985

Added to The UNT Digital Library

  • Feb. 10, 2018, 10:06 p.m.

Description Last Updated

  • April 19, 2018, 8:11 p.m.

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Claar, C.N.; Mazzucchi, R.P. & Heidell, J.A. Project on Restaurant Energy Performance: end-use monitoring and analysis, report, May 1, 1985; Richland, Washington. (digital.library.unt.edu/ark:/67531/metadc1093753/: accessed September 20, 2018), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.