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Energy Analysis, Building Energy Index and Energy Management Strategies for Fast-Food Restaurants in Malaysia

Author

Listed:
  • Muthu Kumaran Gunasegaran

    (Higher Institution Centre of Excellence (HICoE), UM Power Energy Dedicated Advanced Centre (UMPEDAC), Level 4, Wisma R&D UM, Jalan Pantai Baharu, Kuala Lumpur 59990, Malaysia
    Institute for Advanced Studies, University of Malaya, Kuala Lumpur 50603, Malaysia
    Gerbang Alaf Restaurants Sdn. Bhd. Level 6, Bangunan TH Uptown 3, Jalan SS 21/39, Damansara Utama, Petaling Jaya 47400, Malaysia)

  • Md Hasanuzzaman

    (Higher Institution Centre of Excellence (HICoE), UM Power Energy Dedicated Advanced Centre (UMPEDAC), Level 4, Wisma R&D UM, Jalan Pantai Baharu, Kuala Lumpur 59990, Malaysia)

  • ChiaKwang Tan

    (Higher Institution Centre of Excellence (HICoE), UM Power Energy Dedicated Advanced Centre (UMPEDAC), Level 4, Wisma R&D UM, Jalan Pantai Baharu, Kuala Lumpur 59990, Malaysia)

  • Ab Halim Abu Bakar

    (Higher Institution Centre of Excellence (HICoE), UM Power Energy Dedicated Advanced Centre (UMPEDAC), Level 4, Wisma R&D UM, Jalan Pantai Baharu, Kuala Lumpur 59990, Malaysia)

  • Vignes Ponniah

    (Department of Engineering, Manchester Metropolitan University, All Saints Building, Manchester M15 6BH, UK)

Abstract

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 CO 2 , 881.8 kg SO 2 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.

Suggested Citation

  • Muthu Kumaran Gunasegaran & Md Hasanuzzaman & ChiaKwang Tan & Ab Halim Abu Bakar & Vignes Ponniah, 2022. "Energy Analysis, Building Energy Index and Energy Management Strategies for Fast-Food Restaurants in Malaysia," Sustainability, MDPI, vol. 14(20), pages 1-18, October.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:20:p:13515-:d:947252
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    References listed on IDEAS

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    1. Muthu Kumaran Gunasegaran & Md Hasanuzzaman & ChiaKwang Tan & Ab Halim Abu Bakar & Vignes Ponniah, 2023. "Energy Consumption, Energy Analysis, and Solar Energy Integration for Commercial Building Restaurants," Energies, MDPI, vol. 16(20), pages 1-26, October.

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