We are moving along the HVAC train and looking for new and exciting information to share with you from your HVAC installation and service in St Louis near Chesterfield MO. We found some interesting info on CHP or Combined heat and power systems and thought we ought to pass it alone.
“Combined heat and power (CHP) systems are being used by a wide range of applications to reduce the overall energy intensity of industrial systems. There are two types of CHP, depending on whether the system produces power first, then heat, or heat first, then power.” According to your HVAC sales in St Louis, the topping cycles involve hot exhaust of an electricity generator. Something like a natural gas turbine or reciprocating engine, is used to provide process heat, hot water, or space heating for the site. “According to preliminary 2015 data, topping cycles are used by 89 percent of total CHP capacity.” In bottoming cycles, also referred to as waste heat to power, wasted heat from a furnace or other high-temperature industrial processes is recovered and used for power production, which is also found to be noteworthy in our recent research as this is a form of energy recycling.
According to our HVAC sales St Louis near Chesterfield and the research recently done online, the bottoming cycles typically use waste heat boilers or steam turbine systems. “Ongoing research, development, and deployment efforts are focused on these systems as a way to reduce wasted heat and increase industrial energy efficiency.” From an HVAC perspective, bottoming cycles are most times being applied in industrial facilities in chemical, paper, and primary metals sectors since these particular places often have high temp waste streams that are best dealt with using waste heat recovery. All of this and more can be discussed as it applies to St Louis HVAC near Chesterfield and we will attempt to elaborate in future posts on this very subject.
When looking at restaurant equipment needs and sales in St Louis near St Charles, we know that there are many out there that will not be in the loop regarding different burner types and which one or ones might work best in a restaurant environment. On behalf of your Restaurant Equipment Sales in St Louis near St Charles, we will begin with an in-depth description of induction.
“Induction cooking has been popular in European restaurant kitchens for decades, but slow to catch on in the states. Although this method does require a different way of thinking, chefs who make the leap appreciate the technology’s speed, efficiency, and safety.” How does it work when you choose induction burners for your restaurant’s commercial kitchen?
There is definite science behind the induction cooking method and it comes down to electromagnetism, which is the same type of energy that accounts for everything from visible light to microwaves and radio waves. In a commercial induction range, for example, electricity flowing through a dense copper coil inside creates a magnetic field just above the cooktop’s surface. When that field comes in contact with an induction-ready pan, which by the way is a necessity when using induction as part of your St Louis Restaurant Equipment, electrons in the pan’s metal begin to move around rapidly. The resulting friction creates the heat you cook with. There are definite reasons why one would pursue induction burners, according to the research we have done on behalf of your St Louis Restaurant Equipment Installation near St Charles. It’s highly energy-efficient to use induction. “Because as much as 90 percent of energy used is turned into heat that cooks food, compared to the less than 40 percent of gas and the 74 percent efficiency of traditional electric equipment, a commercial induction range is the most energy-efficient cooking equipment you can buy.” We will go into more depth in our next post here on behalf of your Restaurant Equipment Sales and Service near St Charles MO.