Quantitative Analysis of Energy Usage in Central Food Preparation System at Fort Lee, Virginia
Abstract
This report presents the results of an energy evaluation of the Central Food Preparation System (CFPS) and three dining halls at Fort Lee, Virginia. As far as cooking was concerned, there were energy savings in cooking large batches of food with large equipment at CFPS vs. cooking small batches of food with small equipment at the individual dining halls. However, due to the extra steps required for freezing, storing, and reheating of the CFPF prepared entrees, there was an additional energy expenditure as compared to foods freshly prepared and served in dining halls. Concerning the preparation of salads, gelatin desserts, and slicing of cold-cut meats in the Ingredient Preparation Facility (IPF), there was a net energy savings in using IPF-prepared foods because of no cook-freeze system involved. This report also presents data on comparisons of electricity vs. gas cooking and large batches vs. small batches. Considering different energy costs, electricity is ranked as the major energy cost, and the cost of heating water is second.
Document Details
- Document Type
- Technical Report
- Publication Date
- Apr 01, 1979
- Accession Number
- ADA072920
Entities
People
- G. W. Hudson
- J. M. Tuomy
- J. Swift
- K. H. Hu
- R. A. Lampi
Organizations
- United States Army Soldier Systems Center