Guide to Energy Conservation for Food ServiceU.S. Federal Energy Administration, Office of Energy Conservation and Environment, Office of Industrial Programs, 1975 - Energy conservation - 74 pages |
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amount of energy areas broilers Btu's building burners clean coil condenser convection ovens cooking equipment cooling systems defrost deluxe devices dining dishwasher doors ducts electric Energy Conservation Practices energy consumption energy costs energy efficient energy savings energy usage exhaust system Federal Energy Administration filters fixtures fluorescent lamps Food Preparation food service establishments food service facility food service operations fryers fuel grease Griddles heat water heating and cooling illumination incandescent bulb Indoor Lighting installed insulation Kentucky Fried Chicken kitchen exhaust lighting levels load lower lumen maintenance Management and Energy McDonald's Corporation mercury meter MICROWAVE OVEN Midwest Research Institute million Btu million Btu June natural gas outdoor lighting percent pipes PLANNING section preheat Pressure fryers rangetop recommended refrigerators and freezers replace Restaurant Industry Sanitation save energy service representative standard steam tables steam trap surface temperature test valve thermostats ventilating volume cooking warm water heater wattage worksheet