How to save energy and reduce consumption in restaurants

The ways to save energy and reduce consumption in restaurants are as follows:

1, energy saving of power supply system

According to the size and performance of power load, the capacity and number of transformers are reasonably configured, and the operating load is controlled at 70-90% of the rated capacity. Reasonable installation of non-power compensation equipment, power factor control at 0.95. When configuring the load of power transformer, keep the three-phase load basically balanced, and control the difference of load size within 30%.

2. Air conditioning system saves electricity

In the non-high temperature season, try to control the indoor and outdoor temperature difference at 7-9℃ in summer and 22℃ in winter. When the outdoor temperature is higher than 35℃, the indoor ambient temperature should be controlled above 26℃.

3. Fresh air system saves electricity

When the temperature is low at night, ventilation should be carried out in advance. The damper of fresh air outlet and exhaust outlet of the system should be opened to the maximum, and the return air mixing damper should be closed. When entering the refrigeration operation, the air door will return to its original position in time.

4, public * * * lighting energy saving

According to the lighting standard, remove some lamps, replace low-power lamps or set lighting shunt control switch to reduce unnecessary lighting.

5, public facilities * * * energy saving

According to the situation of personnel entering, choose revolving door, air curtain or automatic door to isolate the ventilation phenomenon in the gate passage. The glass curtain wall and ceiling should be pasted with sweeping film or equipped with manual and electric movable shading cloth and curtains. It is recommended to use a movable sunshade. When rebuilding, expanding or decorating, increase the thermal insulation of external walls and roofs, and transform single-layer glass into hollow glass windows.

6, restaurant energy saving

Install a timer on the exhaust fan or designate a special person to turn off the exhaust during non-working hours to reduce the loss of cooling capacity. The kitchen adopts water-saving faucet, and an independent water meter is installed for measurement and assessment. Put an end to washing vegetables with water and melting ice with water. Recover kitchen washing water and food cooling water for reuse. Transform the core of the kitchen range and change the post-mixing type into the pre-mixing type.