Abstract
The purpose of this study is to clarify the uses of cooking appliances and energy consumption at kitchens for business uses such as restaurants. This paper showed the results of measurements for two electrified and two gas used kitchens located in Hiroshima City. These kitchens were different in style of cooking. The measurements were carried out through five or seven days selected in each season; summer in 1995, winter in 1995, autumn in 1996 by fiscal year. The conditions of using the cooking appliances were recorded by one or two video cameras set in the kitchens. The energy consumption was measured by electric clamp meters and a gas meter. From these results, the authors analyzed the daily and hourly frequencies and duration time for uses in each cooking appliance. Working time zone was divided into two parts; preparation of cooking and busy time zone with customers. Under each part, the relationships between the frequency and duration time per hour were analyzed. As the energy consumption for electric power, this paper showed the mean values, the maximum values, the peak ratios, etc. in each appliance and as a whole in the kitchens. The electric consumption as a whole in the kitchens increased at noon and night. The consumption of the stove used as a main cooking appliance was large at the kitchens in ordinary restaurants. The hot water-heater energy consumption accounted for about fifty percent in the whole demands of a day in winter season. The relationships between the duration time and the value of consumption per hour for electric power were analyzed. The electrified kitchen was compared with the gas used kitchen, in terms of the values of primary energy consumption per unit index; the area of kitchens, the number of seats for customers and the number of cooks.
