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ADVANCES IN SUPERMARKET REFRIGERATION (超市制冷的进步)
ADVANCES IN SUPERMARKET REFRIGERATION SYSTEMS
Van D. Baxter, Oak Ridge National Laboratory, Oak Ridge, TN 37831-6070
ABSTRACT
Present supermarket refrigeration systems require very large refrigerant charges for their
operation and can consume as much 1-1.5 million kWh annually. Several new approaches, such
as distributed, secondary loop, low-charge multiplex, and advanced self-contained refrigeration
systems, are available that utilize significantly less refrigerant. Analyses show that if properly
designed and implemented, these advanced systems can reduce annual energy consumption by
over 10% and total equivalent warming impact (TEWI) by as much as 60%. Integration of
refrigeration and store HVAC operation is also possible through use of heat pumps. Analyses
show that integrating the refrigeration and HVAC functions in this manner can potentially
reduce combined operating costs by over 10%. Field testing programs are underway to verify
the practicality of achieving these projected savings.
1. INTRODUCTION AND BACKGROUND
Supermarkets are one of the most energy-intensive types of commercial buildings.
Significant energy is used to maintain chilled and frozen food in both product display cases and
storage refrigerators. The refrigeration systems also produce a large amount of rejected heat that
can be recovered and used by heat pumps or other equipment to provide space and water heating
for store requirements. Typical supermarkets with approximately 3700 - 5600 m2 of sales area
consume on the order of 2 - 3 million kWh annually for total store energy use. One of the
largest uses of energy in supermarkets is for refrigeration. Perishable products must be kept
refrigerated during display and
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