• ENE-HVAC-9
  • 加熱, 通風和空調系統
  • 以下列方式減少加熱/冷卻需求: ●建構隔離功能 ●加裝有效的採光 ●減少空氣滲漏 ●大門自動關閉 ●消除層化作用 ●停工期間降低設定溫度(程控調節功能) ●降低加熱設定溫度,提高冷卻設定溫度
  • In IPPC installations there are a wide range of space heating and cooling activities. The application and use depend on the sector and the location in Europe, and are used:
    ●to maintain satisfactory working conditions
    ●to maintain product quality (e.g. cold rooms)
    ●to maintain input material quality and handling characteristics, e .g. enclosed waste storage areas in Scandinavia, prevention of corrosion on components treatment in surface treatment metal industries.
    The systems can be localised ( e.g. IR space heaters for equipment in storage areas) or centralised (e.g. air conditioning systems in offices).
    The consumption of energy in space heating/cooling is considerable. For instance, in France it is about 30 TWh, representing nearly 10 % fuel consumption. It is quite common to have high heating temperatures in industrial buildings that could be easily reduced by 1 or 2 °C; conversely, when cooling, it is common to have temperatures that  could be increased by 1 or 2 ºC without degrading the comfort. These measures imply a change for the employees and they should be implemented with an information campaign.
    Energy savings can be achieved in two ways:
    ※reducing the heating/cooling needs by:
    ●building insulation
    ●efficient glazing
    ●air infiltration reduction
    ●automatic closure of doors
    ●lower temperature settings during non-production periods (programmable regulation)
    ●reducing set point
    ※ improving the efficiency of heating systems through:
    ●recovery or use of waste heat (see Section 3.3)
    ●heat pumps
    ●radiative and local heating systems coupled with reduced temperatures in the unoccupied areas of the buildings.

    通常工業建物內的溫度很高,要降低1~2 °C是容易的事。相反的,在冷房的環境,溫度再提高1~2 °C也不會影響舒適度。這些或可透過資訊競賽的方式讓員工改變與接受。

  • No data submitted.

  • Temperatures may be set by other criteria, e .g. regulatory minimum temperatures for staff, maximum temperatures to maintain product quality for food.



  • No data submitted.


  • Energy Efficiency (2009) 3.9.1