Project Reports
Markets » Commercial, Commercial, Small, Educational Facilities, Food Service Industry, Government - Institutional Facilities, Hospitality, Supermarket
The project determines energy and cost savings, particularly during idle periods, as a result of replacing existing, un-lidded char-broilers with lidded char-broilers with thermostatic controls. The project monitors energy consumption, operating conditions, and hours of operation at three sites,...
Markets » Commercial, Commercial, Small, Educational Facilities, Food Service Industry, Government - Institutional Facilities, Hospitality, Medical - Healthcare, Supermarket
Scaled field placement evaluates the electrical and thermal savings for DCKV when combined with building EMS systems in order to provide work-paper updates and inform new measures. Further evaluates opportunities for chains and SMBs using a tiered pricing model.
Markets » Commercial, Commercial Office, Commercial, Small, Educational Facilities, Government - Institutional Facilities, High Technology
This project will field test recently developed tools and associated workflows to determine the viability and efficacy of rapid building physics based building energy models for use in energy efficiency measure identification and energy use analysis.
Markets » Commercial, Commercial, Small, Educational Facilities, Food Service Industry, Government - Institutional Facilities, Hospitality
The objective of this study is to determine energy and cost savings as a result of replacing conventional broilers with best-in-class broilers. The project will characterize the technological improvements that contribute to energy reductions in broilers across the market; monitor energy consumption...