These components are typically located outside of the shopping area, either in machine rooms or on the roof.įigure 3. Refrigerant piping connects these fixtures to compressors and condensers. Figure 3 shows an example layout of refrigerated fixtures. Many supermarkets also incorporate food service operations that prepare the food. These foods are displayed in highly specialized and flexible storage, handling, and display apparatus. Almost half of retail food sales are of perishable or semiperishable foods requiring refrigeration, including fresh meats, dairy products, perishable produce, frozen foods, ice cream and frozen desserts, and various specialty items such as bakery and deli products and prepared meals. Supercenters incorporate a supermarket section and a general merchandise/dry goods section in one building. These stores typically occupy approximately 50,000 ft 2 and offer a variety of meat, produce, and groceries. The Food Marketing Institute (FMI) defines a supermarket as any full-line self-service grocery store with an annual sales volume of at least $2 million (Food Marketing Institute 2004). The modern retail food store is a high-volume sales outlet with maximum inventory turnover. Figure 2. Percentage of Electric Energy Consumption, by Use Category, of Typical Large Supermarket
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