Energy efficient supermarkets - Measurement, key-indicaitors and monotoring

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.

Measurements have been made in two grocery stores to investigate how the choice of ventilation filter affects the use of electrical energy, the air quality in exhaust air and the indoor environment in the store. The results show the large cost savings can be made both in terms of operation and maintenance (costs for electricity to the fans and costs for filters). The electricity use for fan operation depends on what the system design etc. looks like. For the stores studied, this means a total saving of approximately 6 000 SEK/year respectively 12 000 SEK/year.  

A store retrofitted doors on all its refrigerated counters. The cooling capacity demand in the cooling counters decreased by about 40 % during the day, after doors were installed. The electricity requirement in the cooling system decreased by about 15 % after the door installation. By making changes in the cooling system, you can also reduce the electricity demand by about 40 %.

The report describes a demonstration regarding how the energy use in an existing supermarket can be reduced by recycling the heat released from one of the supermarket's refrigeration system. During the measurement period, the amount of purchased district heating was lowered by about 50% compared to the same period last year. The COP of the heat pump was around 4.

This project has through measurements produced key figures for various measurement areas in the stores, which were followed up though further measurements. The possibility of engaging store staff in work with energy monitoring has been evaluated by installing energy monitoring systems and in this case, it was concluded that the installed monitoring systems must be user friendly.

Dirt and dust are drawn into cooling batteries during operation and sometimes food packages break so that the content drips down into the counter. Contamination can cause decreased efficiency in the counter’s cooling coil, reduced air flow and clogging of drains, which can lead to an increased energy demand for cooling the air in the counter and to ruined food due to inadequate cooling. A checklist for washing cooling batteries has been produced.

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.

This prestudy which was completed in February 2018, specifies how a future implementation project will be set up in terms of technical solution (measurment and application/ interface) as well as testing and evaluation. 

This study has investigated the question of how the choice of filter classes in the ventilation system affects airborne particle levels in the supermarket. As far as air quality in terms of particulate concentrations in the supermarket air is concerned, the performance of ventilation units is more important than the choice of filter class. A lower filter class reduces the electrical energy use. Over the whole country, in Sweden, this represents a potential saving of about 45 GWh of electricity.

When cooking and preparing food in commercial kitchens a lot of heat is produced. Energy consumption and operating costs in commercial kitchens can be reduced by installing systems that allow heat exchange between the various energy flows in the kitchens. The purpose of this study was to investigate the possibility of covering the cooling and / or heating requirement internally at commercial kitchens.

The feasibility study aims to provide a basis for a project application where a general requirements specification for energy monitoring systems in stores is produced. Which key figures and other parameters are interesting to measure and for whom do you measure the different numbers? A measurement must have a receiver and the result must be presented so that the receiver understands it.

This feasibility study resulted in the project Energieffektiva butiker med ökad kunskap och energiuppföljning

Energy for refrigerators and freezers account for a significant proportion of grocery stores total energy use. This prestudy shows, among other things, that the conditions differ, depending on the size of the store. Large grocery stores often have the air supply temperature chilled during summer while there is no air conditioning at all in the smaller stores. This means that several operating conditions should be investigated. 

This prestudy which was completed in February 2018, specifies how a future implementation project will be set up in terms of technical solution (measurment and application/ interface) as well as testing and evaluation. 

Measurements in the store’s refrigerated display cases has been conducted in order to check if the store’s temperature sensors measure accurately. The results show that temperatures in refrigerated display cases is a complex issue. There are large variations from point to point.

In this study, a new innovative type of air-to-liquid heat exchanger has been tested and demonstrated in an open display cabinet at a supermarket. The results from this study show that there is a potential of energy savings by using the new type of heat exchanger in display cabinets at supermarkets instead of conventional cooling coils.

Fat reduction systems in commercial kitchen ventilation have become more common in new projects and also in existing proporties. Benefits for property owners with these are several. Mainly, the treatment of the grease in the smoke duct reduces the risk of fire and odor removal. But from an energy efficiency point of view, fat reduction can also be crucial to enable heat recovery in the ventilation system. 

This report describes how a test methodology was developed based on visits to different commercial kitchens with different combinations of fat reduction systems, meetings with different manufacturers and stakeholders, measurment in the field, preparation of proposals for buildning a test setup, testing and evaluation of a number of different systems. 

Fat reduction systems in commercial kitchen ventilation have become more common in new projects and also in existing proporties. Benefits for property owners with these are several. Mainly, the treatment of the grease in the smoke duct reduces the risk of fire and odor removal. But from an energy efficiency point of view, fat reduction can also be crucial to enable heat recovery in the ventilation system. 

The purpose of the project was to develop a test methodology for measuring and evaluating how fat separation systems in commercial kitchen ventilation can increase the possibility of heat recovery. The purpose was to be able to facilitate comparisons of fat separation systems with regard to efficiency, but also to take into account maintenance needs and safety aspects by developing guidelines for these. 

RISE has evaluated an innovative heat exchanger in refrigerated counters for more efficient energy use in stores. The evaluation shows that there are great savings potentials by replacing the existing conventional cooling batteries in the stores' refrigerated counters with this new type of heat exchanger.

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.