Energy Information Document 1028
Chapter VII. Small Businesses1
C.D. Baird, R.P. Bates, M.S. Burnett, K.W. Kepner and R. Matthews2
INTRODUCTION
Two-thirds of the energy utilized by a typical office
building in Florida is electricity. The remaining third
includes fuel oil, natural gas, purchased steam, hot water,
and chilled water. Of the electric energy usage, 40
percent is for cooling, 33 percent for lighting, 12 percent
for heating, and 15 percent for delivery systems.
In a typical Florida retail store, 60 percent of the
total energy consumption is for lighting; 30 percent for
heating, ventilation, and air conditioning (HVAC); and
10 percent for miscellaneous.
In a typical Florida restaurant, 64 percent of the total
energy consumed is electricity, and 36 percent is natural
gas.
In a table restaurant, 45 percent of the energy
consumed is for food preparation, 32 percent for heating,
cooling and ventilation, 13 percent for sanitation, 8
percent for lighting, and 2 percent for refrigeration. In
a fast food restaurant, 36 percent of
the energy
consumed is for HVAC, 27 percent for food preparation,
26 percent for lighting, 6 percent for food storage, and
5 percent for miscellaneous.
In a typical Florida supermarket, 45 percent of the
total energy consumption is for refrigeration, 16 percent
for store lights, 12 percent for fans and antisweat
devices, 12 percent for heating and cooling, 2 percent for
outdoor lights, 2 percent for case lights, and 11 percent
for miscellaneous (Table 1).
FOOD PROCESSING
Energy Use
The food processing segment of the U.S. food
system is a major user of energy. A 1976 report
indicated that food processing accounted for 30 percent
of the energy used in the food system (Table 2)
(USFEA, 1976). The fuel sources for food processing
are natural gas, oil, coal, and utility generated electricity
(Table 3). The form of energy required to produce a
particular food item varies depending upon the raw
commodities being processed. Table sugar can be made
from both sugar beets and sugar cane, but the e