The peak electric load and annual energy performance of commercial food service facilities is affected by building construction codes, standards, and regulations. A primary contributor to energy use and demand is the required ventilation exhaust system for by-products of the cooking process, which impacts the HVAC system as well.nThis report reviews the current status of building construction codes, standards, and regulations, their differences, and their impacts on the food service industry. It addresses the opportunity for reducing exhaust requirements, which could in turn reduce energy use and demand.
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