Electricity use in the commercial kitchen
Electricity use in the commercial kitchen
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商用厨房用电
DOI：
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发表时间：
2013
期刊：
影响因子：
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通讯作者：
R. Felgate
中科院分区：
文献类型：
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作者：
S. Mudie;E. Essah;A. Grandison;R. Felgate
有关商业厨房能源使用的学术和工业文献很少。用电量数据是从 14 家英国酒店餐厅的配电板电流互感器中收集的。其目的是确定电器使用模式并评估这些机构的总能源消耗。所选商业厨房的用电量明显高于当前文献估计。平均而言，该场所 63% 的电力消耗来自餐饮活动。影响样本厨房平均每日用电量的主要电器为冰箱（70千瓦时，41%）、油炸锅（11千瓦时，13%）、组合烤箱（35千瓦时，12%）、蒸锅（27千瓦时，9%）和烤架（37千瓦时，12%）。行为因素和维护不善被认为是过度用电的主要原因，分别可以节省 70% 和 45% 的电力。需要采取措施影响运营商的行为，例如扩大强制性能源标签、改进反馈信息以及开展行为改变活动。严格的维护协议和更合适的制冷规模将对节能大有裨益。
Academic and industrial literature concerning the energy use of commercial kitchens is scarce. Electricity consumption data were collected from distribution board current transformers in a sample of fourteen UK public house-restaurants. This was set up to identify patterns of appliance use as well as to assess the total energy consumption of these establishments. The electricity consumption in the selected commercial kitchens was significantly higher than current literature estimates. On average, 63% of the premises' electricity consumption was attributed to the catering activity. Key appliances that contributed to the samples’ average daily electricity consumption of the kitchen were identified as refrigeration (70 kWh, 41%), fryers (11 kWh, 13%), combination ovens (35 kWh, 12%), bain maries (27 kWh, 9%) and grills (37 kWh, 12%). Behavioural factors and poor maintenance were identified as major contributors to excessive electricity usage with potential savings of 70 and 45%, respectively. Initiatives are required to influence operator behaviour, such as the expansion of mandatory energy labelling, improved feedback information and the use of behaviour change campaigns. Strict maintenance protocols and more appropriate sizing of refrigeration would be of great benefit to energy reduction.