WASHINGTON - The U.S. Department of Energy and its Pacific Northwest National Laboratory (PNNL) have released a technical report that provides recommendations on how to achieve up to 50 percent energy savings in quick-service restaurants. PNNL, with help from industry collaborators and under the direction of DOE’s Building Technologies Program, performed the research, analysis, and documentation.
Technical Support Document: 50% Energy Savings for Quick-Service Restaurantsdetails a package of energy-efficiency measures that can cut energy use in quick-service restaurants by up to 50 percent compared to a baseline standard in less than five years, said DOE. The 50 percent goal involves reducing site energy usage in all eight U.S. climate zones, relative to buildings constructed to meet minimal code-compliant requirements of ANSI/ASHRAE/IESNA Standard 90.1-2004.
For the analysis, PNNL developed a 2,500-square-foot building model that was based on actual floor plans in prototypical quick-service restaurant design. PNNL used EnergyPlus, an energy simulation program, to determine the energy savings provided by the energy-efficiency measures. The prototype building was analyzed in the eight U.S. climate zones, which were further divided into 16 representative climate cities. The report establishes the baseline energy use by end-use category in a typical quick-service restaurant and provides the site energy and energy cost savings from implementation of the recommended measures. The report also provides an estimate of the incremental first costs and simple payback years for an energy-efficient quick-service restaurant in various climate locations.
The following energy-efficiency measures helped researchers reach the energy-savings target:
• An optimized HVAC system configuration was used to better utilize a dedicated outdoor air system and runaround coil loop heat recovery.
• Ultra-efficient cooking appliances resulted in reduced kitchen exhaust airflow.
• Efficient exterior and interior lighting were used around the building and dimming controls were used in the dining room.
• Enhanced insulation, cool roofs, and high-performance window glazing improved the building envelope.
The complete report is available at www.pnl.gov/main/publications/external/technical_reports/PNNL-19809.pdf.
Oct. 27, 2010: Report Details Strategies to Cut Energy Use in Quick-Service Restaurants
October 27, 2010