Abstract
This paper chiefly examines the energy usage involved in roasting Chinese BBQ items. To calculate the energy usage, the energy input of a given roaster, as rated by the manufacturer, is multiplied by the roasting time required. Based on the data collected from the yield tests of four different BBQ items, the energy costs per edible kilogram were calculated and the results ranked. Possible areas of improvement in work efficiency and energy-saving aspects of the current equipment were investigated. Recommendations for the designing of future roasters are offered.
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