A Thermodynamic Investigation of Commercial Kitchen Operations and the Implementation of a Waste Heat Recovery System

Abstract

A modeling tool was developed capable of evaluating the thermal performance of a commercial building, for the purpose of objectively quantifying the impacts of both operational changes and technological retrofits. The modeling tool was created using a steady state energy balance approach, discretized into half hour time steps to capture the time varying characteristics of the rate of heat transfer through the building envelope, the ventilation systems, appliance heat gains, heat generated by electricity consumption, solar energy transfer and space heating through exhaust gas energy recovery with the TEG POWER system. Several experimental facilities were used to validate the modeling tool, and to provide inputs to the case studies presented. Data from two separate commercial baking operations was collected, and was shown to be in agreement with the model predictions with a 7% error. Several energy conservation measures were simulated, including switching to idealized methods of exhaust ventilation, sealing and insulating appliances, shutting down appliances during unoccupied hours, and the inclusion of exhaust gas energy harvesting. Implementing all four conservation measures at a single restaurant had the effect of reducing electricity consumption by 14% or approximately 17,700 kWh (64 GJ), and reducing natural gas consumption by 60% or approximately 18,200 m3 (608 GJ) annually. In contrast, proceeding directly to the energy harvesting solution, and bypassing other conservation measures, only allowed for 20% of the total potential energy savings to be realized. If the concepts identified are implemented across 2000 comparable restaurants in Ontario, there is a potential to reduced electricity consumption by 44.4 million kWh and natural gas consumption by 33.7 million cubic meters annually. The measures would effectively eliminate 65,500 metric tonnes of CO2 emissions every year.