ENSURING ENERGY SAVING OF AIR CONDITIONING SYSTEM OF PUBLIC CATERING ENTERPRISES
Some peculiarities of systems of automatic regulation of air environment parameters in air conditioning systems for public catering establishments are considered. To analyze the energy efficiency achieved in different operating conditions, the construction areas were selected and their climatological description was performed. The table of statistics on loading of a dining hall of a dining room of a public catering is resulted. The presented processes on the J-d diagram of moist air characterize the change in the parameters of the internal air in accordance with the number of visitors. The calculation of air exchange for the assimilation of apparent and total heat, as well as moisture emissions, shows that, depending on the time of day, the flow rate can vary from 11 to 27 thousand m3 / h, reaching its maximum only from 13 to 14 hours. Given that the rest of the time, a small congestion of the hall, automatic regulation can achieve significant energy savings for processing of fresh air. In accordance with the justified regulation of the supply of fresh air to the dining hall, graphs are constructed with the hourly expenditure of cold for different cities. Economic indicators of reducing payment for resources are provided with automatic adjustment of the supply air parameters, including its consumption depending on the number of visitors to the dining hall.