Refrigerated Prep Tables

A field evaluation was conducted to determine energy and cost savings in a restaurant’s refrigeration load as a result of replacing low-efficiency prep tables with high-efficiency prep tables.  The project monitors baseline energy consumption in eight locations, and replaces incumbent technology with high-efficiency units and monitors energy consumption at four locations.  It also provides analysis on air-cooled prep tables versus glycol loop chilled tables, and compares results with laboratory data.