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Energy analysis, building energy index and energy management strategies for fast-food restaurants in Malaysia

Commercial buildings in Malaysia contribute to 35% of the total electricity demand. During the recent COVID-19 pandemic, the global economy faced a challenging situation that forced many businesses to shut down. However, fast-food restaurants with drive-through features managed to get through this p...

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Main Authors:	Gunasegaran, Muthu Kumaran, Hasanuzzaman, Md., Tan, ChiaKwang, Abu Bakar, Ab Halim, Ponniah, Vignes
Format:	Article
Published:	MDPI 2022
Subjects:	TA Engineering (General). Civil engineering (General) TD Environmental technology. Sanitary engineering
Online Access:	http://eprints.um.edu.my/40846/
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id	my.um.eprints.40846
record_format	eprints
spelling	my.um.eprints.408462023-09-26T07:34:34Z http://eprints.um.edu.my/40846/ Energy analysis, building energy index and energy management strategies for fast-food restaurants in Malaysia Gunasegaran, Muthu Kumaran Hasanuzzaman, Md. Tan, ChiaKwang Abu Bakar, Ab Halim Ponniah, Vignes TA Engineering (General). Civil engineering (General) TD Environmental technology. Sanitary engineering Commercial buildings in Malaysia contribute to 35% of the total electricity demand. During the recent COVID-19 pandemic, the global economy faced a challenging situation that forced many businesses to shut down. However, fast-food restaurants with drive-through features managed to get through this pandemic phase without much effect from the economic impact. Since COVID-19, the operational guidelines have changed for restaurants. However, from an energy perspective, fast-food restaurants are high energy consumers in the retail sector. This paper analyses the load profile of fast-food restaurants and the potential strategies that can be adopted in a free-standing fast-food restaurant. From analysis, it is calculated that a total of RM 97,365.9 of utility savings can be obtained in a year. A total of 91,392.1 kg CO2, 881.8 kg SO2 and 385.5 kg CO pollutant emissions can be reduced. The BEI for the restaurant was reduced to 856.4 kWh/m(2)/year. By converting to energy-saving strategies, the return on investment was 27.3% and 3.7 years, which is a very short period of time and is attractive for businesses of this nature. MDPI 2022-10 Article PeerReviewed Gunasegaran, Muthu Kumaran and Hasanuzzaman, Md. and Tan, ChiaKwang and Abu Bakar, Ab Halim and Ponniah, Vignes (2022) Energy analysis, building energy index and energy management strategies for fast-food restaurants in Malaysia. Sustainability, 14 (20). ISSN 2071-1050, DOI https://doi.org/10.3390/su142013515 <https://doi.org/10.3390/su142013515>. 10.3390/su142013515
institution	Universiti Malaya
building	UM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaya
content_source	UM Research Repository
url_provider	http://eprints.um.edu.my/
topic	TA Engineering (General). Civil engineering (General) TD Environmental technology. Sanitary engineering
spellingShingle	TA Engineering (General). Civil engineering (General) TD Environmental technology. Sanitary engineering Gunasegaran, Muthu Kumaran Hasanuzzaman, Md. Tan, ChiaKwang Abu Bakar, Ab Halim Ponniah, Vignes Energy analysis, building energy index and energy management strategies for fast-food restaurants in Malaysia
description	Commercial buildings in Malaysia contribute to 35% of the total electricity demand. During the recent COVID-19 pandemic, the global economy faced a challenging situation that forced many businesses to shut down. However, fast-food restaurants with drive-through features managed to get through this pandemic phase without much effect from the economic impact. Since COVID-19, the operational guidelines have changed for restaurants. However, from an energy perspective, fast-food restaurants are high energy consumers in the retail sector. This paper analyses the load profile of fast-food restaurants and the potential strategies that can be adopted in a free-standing fast-food restaurant. From analysis, it is calculated that a total of RM 97,365.9 of utility savings can be obtained in a year. A total of 91,392.1 kg CO2, 881.8 kg SO2 and 385.5 kg CO pollutant emissions can be reduced. The BEI for the restaurant was reduced to 856.4 kWh/m(2)/year. By converting to energy-saving strategies, the return on investment was 27.3% and 3.7 years, which is a very short period of time and is attractive for businesses of this nature.
format	Article
author	Gunasegaran, Muthu Kumaran Hasanuzzaman, Md. Tan, ChiaKwang Abu Bakar, Ab Halim Ponniah, Vignes
author_facet	Gunasegaran, Muthu Kumaran Hasanuzzaman, Md. Tan, ChiaKwang Abu Bakar, Ab Halim Ponniah, Vignes
author_sort	Gunasegaran, Muthu Kumaran
title	Energy analysis, building energy index and energy management strategies for fast-food restaurants in Malaysia
title_short	Energy analysis, building energy index and energy management strategies for fast-food restaurants in Malaysia
title_full	Energy analysis, building energy index and energy management strategies for fast-food restaurants in Malaysia
title_fullStr	Energy analysis, building energy index and energy management strategies for fast-food restaurants in Malaysia
title_full_unstemmed	Energy analysis, building energy index and energy management strategies for fast-food restaurants in Malaysia
title_sort	energy analysis, building energy index and energy management strategies for fast-food restaurants in malaysia
publisher	MDPI
publishDate	2022
url	http://eprints.um.edu.my/40846/
_version_	1781704533057994752
score	13.211869

Energy analysis, building energy index and energy management strategies for fast-food restaurants in Malaysia

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