Monitoring Energy Use in Restaurants

摘要

Reported is a project to collect and analyze empirical data on the energy usage of various types of food-service operations. Seven free standing facilities constructed after 1973 and having process equipment representative of particular food service types have been selected for metering. Installation of monitoring equipment to measure energy usage for lighting, heating, cooling, and ventilating restaurants, as well as cooking, refrigeration, and sanitation will be completed in August of 1982. Microcomputers installed in each of the facilities are programmed to store cumulative sensor outputs every 15 minutes for energy usage, interior temperatures, and key microclimatic parameters. They will also conduct some real-time data analysis and automatically transmit data to a main-frame computer at Penn State on a daily basis for review and additional analyses. This paper describes the overall program plan and presents information on the instrumentation plans, data acquisition system and data analysis procedures. (ERA citation 08:002472)