A study of applying value engineering to improve the energy management system of fresh central kitchen
Date Issued
2011
Date
2011
Author(s)
Chen, Yi-Kun
Abstract
Central kitchen, snack street, and restaurant are high power demand facilities. With high power consumptions, global warming situation could be deteriorated. A kilowatt〈kW-hr〉saving would be equivalent a 0.636 kg CO2 emission reduction. From a corporate point of view, energy saving in these facilities can not only be beneficial to environment protection, but also good for energy cost reduction, and consequently, enhancing the competitiveness of the corporation.
In order to maintain technical advantage and reduce operation costs, chain restaurants set up fresh central kitchen to control their food quality and transportation cost. Other than the frozen facility, electric power requirement of ventilation system is high, which can directly affect the operation costs of the kitchen. In this respect, value engineering (VE) technique can be used to analyze the operation of a fresh central kitchen. Under the budget constraint, energy efficiency, energy saving and environment protection issues can be considered in the analysis in order to reduction overall business costs..
A specific fresh central kitchen case is used in this study to demonstrate the procedure of a VE analysis for ventilation improvement project that can effectively reduce the operation cost of the facility. The investigating works involved include ventilation testing, current situation and engineering difficulty assessment. Study results suggest that using power electronics inverter with exhaust fan and additional devices could improve overall performance and enhance energy management flexibility.
Past operation practice focused only on the exhaust air volume, and paid little attention to the amount and adequacy of intake air. Appropriateness of the equipment types is another important issue that is yet to be addressed. In order to enhance energy efficiency and reach the goal of flexible energy management for achieving energy saving and carbon reduction, adding supplementary components in energy management system and inverter in the exhaust fan, can both helpful. Based on the VE technique used in this study, study results show that with a 420 thousand NT$ investment, a 1.08 million NT$ saving in the electricity bill is feasible. In this case, the benefit to cost ratio is 2.5 and the investment could be recovered in one year.
Subjects
value engineering
fresh kitchen
energy management
CO2 reduction
energy saving
variable frequency
Type
thesis
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