开展了一项研究，以确定和调查在各种餐厅类型和气候条件下提高能源效率和降低峰值需求的电气技术。研究了空间供暖和制冷、室内照明、食品制备、厨房和餐厅通风、制冷、水加热和其他卫生用途的技术。在以四个城市（亚特兰大、克利夫兰、洛杉矶和凤凰城）为代表的气候条件下，利用从测量端开发的计算机模型，研究了四种餐厅类型（自助餐厅、全菜单、快餐和比萨饼）的能效改进- 使用数据。讨论了研究结果的一部分，重点讨论了通风策略，包括（1）使用带有工程排气罩的高效电烹饪线设备，（2）增加餐厅空气用于厨房排气罩补充空气，以及（3）通风空气热回收。模拟结果表明，在大多数气候条件下，高效电气设备和工程化厨房排气罩的组合可以实现高达16%的节能和高达23%的电力需求减少。 通过增加厨房排气罩补充空气所用的餐厅空气，可实现高达16%的节能和高达22%的需求减少。在较冷的气候条件下，通风热回收对排气量大的餐厅是有效的，在这种环境下，可以实现高达12%的节能和高达21%的需求减少。关键词:餐厅、计算、计算机、模型、商业、厨房、通风、能源、效率、节能、耗电量、能耗、峰值负荷、美国、烹饪设备、排气罩、热回收、化妆、室内空气、投资回收期。 引用:研讨会，ASHRAE Trans。，1993年，第99卷，第2部分，论文编号DE-93-1-1429-439，图7，表2，参考文献。

A study was performed to identify and investigate electric technologies to improve energy efficiency and reduce peak demand in a variety of restaurant types and climates. Technologies for space heating and cooling, indoor lighting, food preparation, kitchen and dining area ventilation, refrigeration, and water heating and other sanitation uses were studied. Energy-efficiency improvements in four restaurant types (cafeteria, full menu, fast food, and pizza) were studied in climates represented by four cities (Atlanta, Cleveland, Los Angeles, and Phoenix) using computer models developed from measured end-use data. Discusses a subset of the study findings, focusing on the ventilation strategies, including (1) use of high-efficiency electric cook-line equipment with engineered exhaust hoods, (2) increased use of dining room air for kitchen exhaust hood make-up air, and (3) ventilation air heat recovery. The simulation results show that energy savings as high as 16% and electric demand reductions as high as 23% can be achieved in most climates from the combination of efficient electric equipment and engineered kitchen exhaust hoods. Energy savings as high as 16% and demand reduction as high as 22% can be achieved from increased dining room air used for kitchen exhaust hood make-up air. Ventilation heat recovery is effective for restaurants with large exhaust volumes in colder climates in which energy savings as high as 12% and demand reduction as high as 21% can be achieved.KEYWORDS: restaurants, calculating, computers, models, commercial, kitchens, ventilation, energy, efficiency, energy conservation, electricity consumption, energy consumption, peak load, USA, cooking equipment, exhaust hoods, heat recovery, make up, indoor air, payback period.