Energy Efficiency in Food-Service Facilities : The Case of Långbro Värdshus
Food-service facilities have high energy intensities compared to other commercial buildings due to their energy use for cooking and refrigeration. Assessing the energy performance of such facilities has two main purposes. The first one is to evaluate how efficient food-service facilities are and to...
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| Format: | Others |
| Language: | English |
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KTH, Tillämpad termodynamik och kylteknik
2011
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-93429 |