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Strategies for Reducing Energy Consumption in a Student Cafeteria in a Hot-Humid Climate: A Case Study

Journal of Sustainable Development of Energy, Water and Environment Systems
Volume 1, Issue 1, pp 14-26
DOI: http://dx.doi.org/10.13044/j.sdewes.2013.01.0002
Mohammed Alhaji Mohammed1 , Ismail Mohammad Budaiwi2
1 School of Architecture Planning and Landscape, Newcastle University, Newcastle Upon Tyne, UK
2 Architectural Engineering Department, King Fahd University of Petroleum and Minerals, Dhahran, Saudi Arabia

Increasing attention is being given to energy consumption and potential for energy savings in public buildings in order to improve energy performance. Due to their size and functional requirements, public buildings especially cafeteria facilities tend to consume a significant amount of energy. Furthermore, due to their operational characteristics and construction pattern, unnecessary energy is likely to be used for maintaining acceptable indoor environmental quality. In this study, a student cafeteria at King Fahd University of Petroleum and Minerals, Saudi Arabia, was selected for the assessment of its energy performance and potential energy conservation opportunities. Energy simulation software Visual DOE 4.1 was used to develop an energy performance model for assessing various energy conservation measures pertinent to the building envelope and HVAC system design. Data required for setting up the model were gathered through simple energy audits. The architectural and mechanical drawings and the history of electrical consumption were collected. Various energy conservation strategies were then implemented including standards, single and combined energy conservation measures. These measures resulted in a combined design saving of 27.4%, the HVAC system saving 10.6%, implementation of standards saving about 16.7%, lighting 6.6%, equipment 2.6%, insulation 2.5% and glazing 1.4%. Based on these results, it is apparent that there is a significant potential for improving energy performance and justification to employ the suggested measures for achieving substantial energy savings and minimize energy consumption.

Keywords: Energy Consumption, Cafeteria Buildings, Integrated Design, HVAC, Optimization

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