Abstract
The energy consumption of food service facilities is among the highest of any commercial building type, owing to the special requirements for food preparation, sanitation, and ventilation. Consequently, the US Air Force Engineering and Services Center (AFESC) contracted with Pacific Northwest Laboratory (PNL) to collect and analyze end-use energy consumption data for a prototypical dining hall and make specific recommendations on cost-effective energy conservation options. This information will be used to establish or update criteria for dining hall designs and retrofits as appropriate. 6 refs., 21 figs., 23 tabs.
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