What are the energy consumption characteristics of school canteen kitchen equipment?

As schools increase their requirements for kitchen equipment, what should school canteen kitchens do when purchasing equipment to save energy and save energy costs? To solve this problem, we must first understand the energy consumption characteristics of school canteen kitchen equipment. What are the energy consumption characteristics of school canteen kitchen equipment? 1. Kitchen energy consumption is everywhere. Kitchen cooking, steaming, lighting, air conditioning, exhaust ventilation, freezing and preservation, subsystems, hot water supply and other equipment are inseparable from energy guarantees. 2. The kitchen has a variety of energy sources, electricity, fuel oil, gas, solid fuel, steam, etc. Which energy source is the main one needs to be determined based on its own conditions and economic analysis. The burning fuel and electric energy have a large energy consumption, which are the focus of kitchen energy-saving array planning and design. 3. Kitchen energy consumption is concentrated in the meal preparation period. At this time, almost all kitchen equipment is working, which belongs to pulse energy consumption. 4. The kitchen is enabled for one day and consumes energy 24 hours a day. Ineffective energy consumption such as food refrigeration, heating, and hot water supply is constantly accumulating. Kitchen staff generally only use equipment, and it is difficult to see the root cause of energy waste from a technical point of view. In short, if you miss the best time in the design stage, it will be difficult to solve the problem thoroughly. 5. Ineffective energy consumption in the kitchen can be divided into visible waste and hidden ineffective power consumption. Generally, the two types of ineffective energy consumption coexist. It is not easy to stop visible waste, and it is even more difficult to recognize and solve hidden ineffective power consumption. Managers use more management methods to stop visible waste. Due to professional limitations, it is difficult to find design problems. 6. With the increase of usage time, the performance of systems and equipment decreases, and energy consumption increases; such as scaling of heating tubes of electric water heaters, increased thermal resistance, and increased resistance of exhaust systems. 7. The technical indicators of various subsystems in the kitchen are interrelated, the on-off time is linked to each other, and energy consumption also affects each other. A change in a technical indicator will involve changes in other system indicators. For example: the fuel burned by the stove increases, the waste heat generated increases, the exhaust volume needs to be increased, the fresh air must be increased, and the temperature control indicators also change. Therefore, reducing energy consumption from the source has a multiplier effect. In summary, to effectively reduce the energy consumption of the kitchen, we must pay attention to starting from the source, optimizing from the beginning, and gradually reducing the energy consumption of each link; at the same time, we also need to pay attention to reducing hidden waste energy consumption from the design, so as to effectively reduce the overall energy consumption. The above is the energy consumption characteristics of school canteen kitchen equipment summarized by SHINELONG editor, I hope it can be helpful to you! .