Among the many complexities of operating a supermarket, perhaps the one most taken for granted is keeping the building at a comfortable temperature and humidity. With shoppers continuously entering and leaving a store, outside air invariably enters the premises, bringing with it whatever temperature and humidity are in the area. Moreover, stores with deli, bakery and meat/seafood departments use ovens that need to be ventilated, pulling air out of the store. As a result, supermarket energy ...
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