A Look at Food Service Buildings
How do they use energy and how much does it cost?
What types of equipment do they use?
What types of equipment do they use?
Heating and Cooling Equipment
Reference 2: Heating and Cooling Equipment Definitions
Food service buildings use mostly furnaces or packaged heating for heating the building and packaged air-conditioning or central air-conditioners or individual air conditioning units for cooling the building. Because food service buildings have an inherent secondary source of heating—the heat produced from cooking—there are very few food service buildings that use more than one type of heating equipment.
Table 7: Number and percent of food service buildings by heating, cooling, and lighting equipment types
Lighting Types
Many food service buildings use standard fluorescent lights. About three-fourths also use incandescent bulbs; only a small number use compact fluorescent.
Reference 3: Lighting Type Definitions
Related link: Lawrence Berkeley National Laboratory's Lighting Systems Research Group
Commercial Refrigeration Equipment
Commercial refrigeration equipment is found in most all (96 percent) food service buildings. Sixty-eight percent of food service buildings have walk-in units and 87 percent have refrigerated cases or cabinets.
Computers
There are 276,000 computers found in food service buildings, or 118 computers for every 1000 employees and 204 computers per million square feet.
This information is from the CBECS special topic report: "Personal Computers and Computer Terminals in Commercial Buildings"
Continue: How do they measure up on conservation efforts?
Go to "What types of equipment do they use?" for other building types:
- Office
- Education
- Health Care
- Retail and Service
- Food Service
Specific questions may be directed to:
Joelle Davis Michaels
joelle.michaels@eia.doe.gov
CBECS Manager
Phone:
(202) 586-8952
FAX:
(202) 586-0018
URL: http://www.eia.doe.gov/emeu/consumptionbriefs/cbecs/pbawebsite/foodserv/foodserv_whatequip.htm
Release
date: August 2, 2000
File last modified:
January 3, 2001