ADVANCES IN SUPERMARKET REFRIGERATION （超市制冷的进步）.pdf

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