E3S Web of Conf.
Volume 216, 2020Rudenko International Conference “Methodological problems in reliability study of large energy systems” (RSES 2020)
|Number of page(s)||5|
|Published online||14 December 2020|
Basic energy-saving principles at the enterprises of public catering
Tashkent State technical university, Department of Electromechanics and Electrotechnologies, Universitetskaya – 2, Tashkent, 100095, Uzbekistan
The main principles of energy saving at public catering enterprises are considered in this article. The main criterion for this analysis is the consumption of electric energy by catering enterprises, which averages 80-90% of all energy consumption. Most of this equipment is non-adaptive and non-automated, its installed capacity is often several times more than the actual required capacity, and the average load is on average 30-60%. In this regard, the research and wide introduction of energy-saving technologies and devices in catering enterprises is an urgent task. The article also analyzes the possibilities of reducing the specific consumption of electricity and the functioning of devices at catering enterprises.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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