Abstract
Abstract : This report presents the results of a questionnaire survey of 111 military installations consisting of 720 dining facilities in energy utilization and local efforts in energy conservation. Ovens as a group have been identified as the highest energy consuming item as compared with other major cooking equipment. Exhaust hoods have been identified as one of the longest operating items. As a result of energy shortages, local adaptive efforts in energy conservation are in practice in some military installations. There is no systematic in-depth program to bring about an achievable goal in maximum energy conservation. However, with the energy utilization information available from the survey, plus measures on energy conservation in food service operation available in publications, possible cost savings resulting from recommended conservation steps are enumerated. These conservation steps not only can save energy, but will also greatly reduce equipment breakdown as a result of not leaving equipment in idling condition more than necessary.
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