1. The energy consumption of the kitchen is everywhere, and the kitchen cooking, cooking, lighting, air conditioning, smoke exhaust ventilation, refrigeration and fresh-keeping, subsystem, hot water supply and other equipment are inseparable from the power guarantee.

2. The kitchen has a variety of power, electricity, fuel oil, gas, solid fuel, steam, etc. The main power is determined according to its own conditions and economic analysis. Incinerated fuel and electric power consume a large amount of energy, which are the key points of energy conservation planning in the kitchen.

3. The energy consumption of the kitchen is concentrated in the meal preparation period. At this moment, the kitchen equipment is almost all working, which belongs to pulse energy consumption.

4. The kitchen has been put into use all day long. It is constantly consuming power 24 hours a day. Ineffective energy consumption such as food refrigeration, heating and heating water is constantly accumulating. The kitchen staff generally only care about the use of equipment, and it is difficult to see the origin of power waste from a technical point of view. In the end, it will be difficult to solve the problem if we miss the opportunity in the planning stage.

5. The kitchen's invalid energy consumption can be divided into visible waste and hidden invalid power consumption. Generally, the two kinds of invalid energy consumption coexist. It is not easy to prevent visible waste, and it is more difficult to know and solve the shadow invalid power consumption. Managers use more management methods to prevent visible waste. Because of restrictions, it is difficult to find problems in planning.

6. With the extension of application time, system and equipment functions decline and energy consumption increases; For example, the heating pipe of the electric water heater is incrustated, the thermal resistance is added, and the resistance of the smoke exhaust system is added.

7. The technical objectives of each subsystem in the kitchen are related to each other, the switching time is linked with each other, and the power consumption also affects each other. A change in a technical objective will involve changes in other system objectives. For example, the fuel for stove burning is added, the waste heat generated is added, the exhaust air volume is increased, the fresh air is added, and the temperature control target is changed. Therefore, reducing energy consumption from the source has the effect of doing half the work.

Article source: Kitchen Engineering Design Company www.gdmhsy.com