What are the energy consumption characteristics of kitchen equipment in school canteens?

With the increasing demand for kitchen equipment in schools, what should be done to save energy and energyRestaurant Equipment costs when purchasing equipment for school canteens and kitchens? To solve this problem, the first step is to understand the energy consumption characteristics of the kitchen equipment in the school cafeteria.

1. Kitchen energy consumption is ubiquitous, and equipment such as cooking, steaming, lighting, air conditioning, smoke exhaust and ventilation, freezing and preservation, subsystems, and hot water supply all rely on energy assurance.

2. There are various energy sources in the kitchen, such as electricity, fuel oil, gas, solid fuel, steam, etc. The choice of which energy source to use mainly depends on one's own conditions and economic analysis. The combustion of fuel and electrical energy both consume a large amount of energy and are key focus areas in kitchen energy-saving planning and design.Restaurant Equipment

3. Kitchen energy consumption is concentrated during the meal preparation period, when almost all kitchen equipment is working, belonging to pulse energy consumption.

4. The kitchen is constantly consuming energy 24 hours a day, and ineffective energy consumption such as food refrigeration, heating, and hot water supply is constantly accumulating. Kitchen staff usually only focus on equipment usage, making it difficult to identify the root cause of energy waste from a technical perspective. In short, it is difficult to completely solve the problem after missing the best opportunity in the design phase.

5. Kitchen ineffective energy consumption can be divided into visible waste and hidden ineffective energy consumption. Generally, both types of ineffective energy consumption coexist, and it is not easy to prevent visible waste. Understanding and solving hidden ineffective energy consumption is even more difficult. Managers are increasingly using management methods to curb visible waste, and due to professional limitations, it is difficult to identify design issues.

6. As the usage time increases, the performance of the system and equipment decreases, and energy consumption increases; If the heating pipe ofRestaurant Equipment the electric water heater forms scale, the thermal resistance increases, and the resistance of the exhaust system increases.

7. The technical indicators of various subsystems in the kitchen are interrelated, the on/off time is linked to each other, and energy consumption also affects each other. A change in a technical indicator will affect changes in other system indicators. For example, as the fuel burned on the stove increases, the generated waste heat also increases, the exhaust air volume needs to be increased, the fresh air must be increased, and the temperature control indicators also change. Therefore, reducing energy consumption from the source has a multiplier effect.

In summary, to effectively reduce the energy consumption of the kitchen, it is necessary to start from the source, optimize from the Restaurant Equipmentbeginning, and gradually reduce the energy consumption of each link; At the same time, we also need to pay attention to reducing hidden waste energy consumption in the design, thereby effectively reducing overall energy consumption.

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