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Energy efficient supermarkets - Measurement, key-indicaitors and monotoring

The interest in having control of the own facility with measurement systems is great, but the proportion of supermarkets and professional kitchens that have advanced measurement and follow-up systems is small. This means that there is a large market for such systems and knowledge is also needed about how these systems should be used.

Important issues for the measurements to result in more efficient facilities and thus saved energy and money are;

• what is the purpose of the measurements (what should we follow up)?

• what does your own organization look like?

• what skills and resources are required to benefit from the measurements?

• who / what are the recipients of the results?

• which key figures and other parameters are interesting

Before you start procuring a measurement system, a requirements specification for the measurements must be produced where it is clear what is to be measured and how information from the system is to be reported to different recipients.

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