Retrotec USACE - Manual (Page 14)

xiv ENERGY & PROCESS ASSESSMENT PROTOCOL
Figure D204. Use of continuously lit pilots.
Figure D205. Furnace with electronic pilot ignition.
Figure D206. Combustion air exhaust ducts on heat treat ovens having no stack damper.
Figure D207. Old burner with low effi ciency.
Figure D208. Modern high-effi ciency burner.
Figure D209. Elevated fuel oil tank.
Figure D210. Aboveground horizontal fuel oil tank adjacent to heating plant.
Figure D211. Water-cooled heat treat ovens.
Figure D212. Shipping area of storage building.
Figure D213. Example high-speed doors used in warehouses.
Figure D214. Example dock seals used in warehouses.
Figure D215. Storage building with good lighting system.
Figure D216. Lighting in warehouse: without daylighting (left) and with skylights (right).
Figure D217. High-fl ow (left) and low-fl ow (right) prerinse nozzles.
Figure D218. Ineffi cient, incandescent lamp (left) and compact fl uorescent lamp (CFL)
(right).
Figure D219. Open walk-in cooler and freezer doors (left), strip curtains and automated
door closers (right).
Figure D220. Walk-in cooler and freezer evaporator with three fans.
Figure D221. Antisweat door heater switch.
Figure D222. Deep fat fryers: low effi ciency natural gas (left), Energy Star rated (right).
Figure D223. Low-effi ciency, water-intensive steamer (left), Energy Star boilerless steamer
(right).
Figure D224. Low-effi ciency convection oven (left), PG&E rebate-qualifi ed ovens (right).
Figure D225. Canopy hood with no air fl ow restriction (left), hood with end panels (center,
right).
Figure D226. Single-island canopy hood (left), double-island canopy hood (right).
Figure D227. Effect of appliance position on the energy cost: (a) appliances in the corner
with canopy wall hood, (b) appliances at the wall with canopy wall hood,
(c) appliances in the middle of the space with canopy island hood, (d) appliances
at the wall with close proximity back-shelf hood (Livchak Workshop 2007).
Figure D228. Air jets are supplied toward the hood (top left), reconfi gure four-way makeup
air diffuser (top right), low-velocity air diffusers (bottom left) “push” the con-
vective plume into the hood (bottom right).
Figure D229. Gap between the kitchen equipment and the wall.
Figure D230. Heat, grease, and smoke/vapor spillage due to poor hood positioning near the
wall (left), appliances are pushed back against the wall (right).
Figure D231. Reduce water heater temperature setpoint to the required level; check waster
temperature (left), then reset thermostat (right).
Figure D232. Heat loss through water heater fl ue (left), water heater with automated fl ue
damper (right).
Figure D233. Water heater with a recirculation line (left), recirculation pump with a timer
(right).
Figure D234. Air fl ow resulting from application of two separate, independent ventilation
systems for dining and kitchen areas.
Figure D235. Overall improved effi ciency of the HVAC system in cooling mode achieved by
use of transfer air from the dining room to the kitchen space.
Figure D236. Training facility with an unnecessary low air temperature (top row), low supply
air temperature in combination with the absence of humidistat results in mold
growth on cold surfaces (bottom row).