Abstract
Food store refrigeration is vital to the food distribution system and consumes much of the energy used in a supermarket. The manufacturers of food store display equipment have worked long and hard to develop new ideas in supermarket energy conservation. Hussmann's studies have uncovered a number of facts invaluable to anyone concerned with energy conservation in the supermarket.
The first fact is to realize that supermarkets are different from any other retail stores. They consume more energy each year per sq. ft. of store - or per customer - or per dollar sales than other retail stores and most commercial businesses.
Supermarkets are the only retail stores in which much of the merchandise is refrigerated. In a large supermarket, the equivalent of 40 tons of air conditioning is continually mixed into the store's environment, 24 hours a day, 365 days a year.
The human factor in supermarkets is unique also. Everyone is continually on the move. Only the checkers stay in one place, but work at a rapid pace. Customers are moving about dressed for the outside environment. Therefore, heating and air conditioning is not designed in the same manner you would for an office building.
Recommended Citation
Adams, Paul, "Energy Management in the Food Store" (1975). UMR-MEC Conference on Energy / UMR-DNR Conference on Energy. 76, pp. 224-225.
https://scholarsmine.mst.edu/umr-mec/76
Meeting Name
2nd Annual UMR-MEC Conference on Energy (1975: Oct. 7-9, Rolla, MO)
Document Type
Article - Conference proceedings
Session
Energy Management
Document Version
Final Version
File Type
text
Language(s)
English
Rights
© 1976 University of Missouri--Rolla, All rights reserved.
Publication Date
09 Oct 1975
Included in
Electrical and Computer Engineering Commons, Mechanical Engineering Commons, Mining Engineering Commons, Nuclear Engineering Commons, Petroleum Engineering Commons
