Energy efficient supermarkets - Lighting
Lighting accounts for a large part of food premises' energy use. Lighting is used in the room itself and to expose food so that it looks tasty. Important parameters are daylight input, operating time and type of lighting.
Energy efficiency potential in professional kitchens - Fast Food Restaurant
Energy measurements and energy survey were performed in a Max Hamburger restaurant and nine energy saving measures were proposed. The greatest energy savings are heat recovery of the ventilation air, which is estimated to reduce the total district heating demand by about two thirds. An energy saving of just over 10 % can be obtained by minimizing the operating times of the grills. If all nine measures are implemented, the savings will be about 20 % of the electricity and just under 90 % of the district heating, or 42 % of the total purchased energy.
LED conversion of refrigerated counters
This is a guide how to make a safe and correct LED conversion of the refrigerated counter regarding electrical safety and EMC and still be able to claim compatibility with LVD and EMC-directive. Laws and directives referred to in the report may have been updated and may not be applicable.
Priority actions in existing food premises for increased energy efficiency
The aim of the feasibility study has been to produce a prioritized compilation of the most important measures for energy efficiency in food premises. The results show that energy efficiency does not have to be expensive - much can be done quickly and at a low cost. Usually no major investment is required in components or equipment.
LED conversion for refrigerator and freezer furniture
In many refrigerators and freezers today, conventional fluorescent tubes of the T8 type are used as light sources. On the market today, there are replacement LED fluorescent lamps that fit into the existing luminaires in refrigerators and freezers. An exchange of existing fluorescent lamps to those of the LED type provides an energy saving both in terms of direct electrical energy for lighting and also indirectly as the LED fluorescent lamps generate less heat and thus reduce the cooling need in the refrigerated and freezing furniture.
Energy efficiency potentials in professional kitchens - Restaurant kitchens
Energy measurements and energy mapping were performed in restaurants and kitchens at IKEA and six energy-saving measures were proposed. The greatest energy savings are given to a rebuild of the cooling system that can reduce electricity consumption by 40 MWh / year or 6% of the kitchen's total electricity consumption. If all analyzed measures are implemented, the restaurant is estimated to be able to save 14% of the electricity for the kitchen and restaurant.