By ASHRAE

"Provides ideas to accomplish 50% power mark downs compared to the minimal code requisites of ANSI/ASHRAE/IESNA typical 90.1-2004; applies to grocery shops with gross flooring parts among 25,000 and 65,000 toes² with medium- and low-temperature refrigerated situations and walk-ins"--

summary: "Provides techniques to accomplish 50% strength mark downs compared to the minimal code requisites of ANSI/ASHRAE/IESNA typical 90.1-2004; applies to grocery shops with gross flooring components among 25,000 and 65,000 toes² with medium- and low-temperature refrigerated circumstances and walk-ins"

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Additional resources for Advanced energy design guide for grocery stores : achieving 50% energy savings toward a net zero energy building

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It is recommended that personnel responsible for building systems operations secure certification as certified energy managers. It is often the case that the first year of occupancy will reveal a truer nature of how the building will actually perform. The actual occupancy patterns may be differ- Refrigeration Commissioning Guide Commissioning of refrigeration equipment is a very specialized process that is thoroughly described in Refrigeration Commissioning Guide for Commercial and Industrial Systems (ASHRAE 2013b).

Fm Page 13 Wednesday, March 4, 2015 11:32 AM Chapter 1—Introduction | 13 Energy Savings Data from June 2012 to July 2013 were used to evaluate the store’s performance and showed a total annual energy use intensity (EUI) of roughly 290 kBtu/ft2, which represents considerable energy cost reductions, as illustrated in the graph below. gov/project/whole-foods-market-commercialbuilding-partnerships-new-construction (EERE 2015b). org). For personal use only. Additional reproduction, distribution, or transmission in either print or digital form is not permitted without ASHRAE's prior written permission.

Fm Page 12 Wednesday, March 4, 2015 11:32 AM 12 | Advanced Energy Design Guide for Grocery Stores • • • Variable-speed fans are used to cool the low-temperature condensers. Electronic expansion valves (EEVs) maintain temperature control while the store uses a lowered minimum SCT (55°F versus 75°F). Waste heat is captured for both air and service water heating. HVAC The design of the HVAC systems needs to be integrated with the refrigeration and kitchen systems in the store. Energy-efficient measures include the following: • • Sales floor humidity is controlled via air-handling units equipped with a solid desiccant wheel.

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