Basic energy-saving principles at the enterprises of public catering

Abstract

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.

Analysis of energy-saving principles and development prospects of new energy vehicles

“…The power battery system means that the power battery is the power point of the electric vehicle. The performance of the battery system directly affects the acceleration performance of the vehicle and the efficiency of braking performance recovery [3]. The battery of electric vehicles generates a lot of heat during use.…”

“…(2) FCV Problems faced by FCV development The manufacturing process of fuel cells requires the use of precious metals such as platinum as catalysts, and the manufacturing cost is high [3]. In addition, fuel cell vehicles are still in their infancy and have not formed large-scale mass production, so their costs are not easy to be reduced.…”