This specification mainly involves the management requirements for energy conservation in supermarkets, and involves a small amount of technical requirements for energy conservation. This specification is applicable to retail formats that sell goods on the shelves, collect payments in a centralized manner, and mainly sell food and daily necessities, including supermarkets, hypermarkets, convenience stores, discount stores, and warehouse membership stores. SB/T 10520-2009 Supermarket Energy Conservation Specification SB/T10520-2009 Standard download decompression password: www.bzxz.net
This specification mainly involves the management requirements for energy conservation in supermarkets, and involves a small amount of technical requirements for energy conservation. This specification is applicable to retail formats that sell goods on the shelves, collect payments in a centralized manner, and mainly sell food and daily necessities, including supermarkets, hypermarkets, convenience stores, discount stores, and warehouse membership stores.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
The drafting organizations of this standard are: China Chain Store & Franchise Association, Wal-Mart (China) Investment Co., Ltd., Liqun Group Co., Ltd., Wuhan Zhongbai Group Co., Ltd., Beijing Cuiwei Building Co., Ltd., Panasonic Electric (China) Co., Ltd., Dalian Sanyo Cold Chain Co., Ltd., and Carrier Air Conditioning and Refrigeration R&D Management (Shanghai) Co., Ltd.
The main drafters of this standard are: Yang Qingsong, Liang Jingsi, Di Tongwei, Zeng Hongshun, Li Wencai, Jie Hui, Liu Haining, Gu Zhong, and Xu Tao.

The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version shall apply to this standard.
GB6952 Sanitary ceramics
GB/T7725 Room air conditioners (GB/T7725-2004, ISO5151:1994, NEQ)
GB12021.3 Minimum energy efficiency values ​​and energy efficiency grades for room air conditioners
GB/T14294 Combined air conditioning units
GB/T17981 Economic operation of air conditioning systems
GB/T18837 Multi-connected air conditioning (heat pump) units
GB/T19065 Economic operation of electric heating boiler systems
GB19576 Minimum energy efficiency values ​​and energy efficiency grades for unitary
air conditioners GB19577 Minimum energy efficiency values ​​and energy efficiency grades for chillers
GB/T19761 Energy efficiency limit values ​​and energy saving evaluation values ​​for ventilators
GB/T21001.1 Refrigerated display cabinets Part 1: Terminology
GB/T21001.2 Refrigerated display cabinets Part 2: Classification, requirements and test conditions
GB21454 Energy efficiency limit values ​​and energy efficiency grades for multi-split air-conditioning (heat pump) units
GB50019 Design code for heating, ventilation and air conditioning
GB50034 Building lighting design standard
GB50072 Design code for cold storage
GB50189 Energy-saving design standard for public buildings
SB/T10427 Energy-saving requirements for air conditioning and refrigeration in large shopping malls and supermarkets

Preface III
1 Scope 1
2 Normative references 1
3 General requirements 1
4 Power saving2
5 Water saving6
6 Oil and gas saving7
7 Material saving7
8 Building energy saving7
9 Other energy saving measures7

ICS 03. 100. 01
Registration number: 26085—2009
Domestic trade industry standard of the People's Republic of China SB/T10520—2009
Code for supermarket energy-saving
Code for supermarket energy-saving2009-04-02Issued
Ministry of Commerce of the People's Republic of China
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Implementation on 2009-12-01
Normative reference documents
Overall requirements
Fuel saving and gas saving
Building energy saving
Other energy-saving measures
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SB/T 10520—2009
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. SB/T10520--2009
The drafting units of this standard: China Chain Store & Franchise Association, Wal-Mart (China) Investment Co., Ltd., Liqun Group Co., Ltd., Wuhan Zhongbai Group Co., Ltd., Beijing Cuiwei Building Co., Ltd., Panasonic Electric (China) Co., Ltd., Dalian Sanyo Linglian Co., Ltd., Carrier Air Conditioning and Refrigeration R&D Management (Shanghai) Co., Ltd. The main initiators of this standard: Yang Qingsong, Liang Jingsi, Yu Tongwei, Zeng Hongban, Li Wencai, Jie Hui, Liu Haining, Gu Zhong, Xu Tao, m
http://foodmate.net1Scope
Supermarket Energy Saving Specification
This standard mainly involves the management requirements for supermarket energy saving, and involves a small amount of energy saving technical requirements. SB/T10520-2009
This standard is applicable to retail formats that sell goods on shelves, collect payments in a centralized manner, and sell food and daily necessities, including supermarkets, multi-store supermarkets, convenience stores, discount stores, and warehouse membership stores.
2 Normative References
The clauses in the following documents become the clauses of this standard through reference in this standard. For all referenced documents with dates, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties that reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all referenced documents without dates, the latest versions are applicable to this standard. GB6952 Sanitary ceramics
CB/T7725 Room air conditioner (GB/T7725-2004, ISO5151:1994.NEQ)GB12021.3 Energy efficiency limit values ​​and energy efficiency grades for room air conditionersGB/T14294 Modular air conditioning units
GB/T 17981.
Economic operation of air conditioning systems
GB/T18837 Multi-connected air conditioning (heat pump) unitsGB/T 19065
Economic operation of electric heating boiler systems
GB19576 Energy efficiency limit values ​​and energy efficiency grades for unitary air conditionersGB19577 Energy efficiency limit values ​​and energy efficiency grades for chillersGB/T19761 Energy efficiency limit values ​​and energy saving evaluation values ​​for ventilatorsGB/T 21001.1 Refrigerated display cabinets Part 1: Terminology GB/T21001.2 Refrigerated display cabinets Part 2: Classification, requirements and test conditions GB21454 Energy efficiency limit values ​​and energy efficiency grades of multi-split air-conditioning (heat pump) units GB 50019
Heating, ventilation and air conditioning design code
GR 50034
GB50072
Architectural lighting design standard
Cold storage design code
GB50189
Public building energy-saving design standard
SB/T10427 Energy-saving requirements for air conditioning and refrigeration in large shopping malls and supermarkets 3 General requirements
3.1 In accordance with the principle of reasonable energy use, strengthen energy-saving management, formulate and implement energy-saving plans and energy-saving technical measures, and reduce energy consumption. 3.2 Establish a sound energy-saving management system and set up full-time (part-time) personnel to supervise and promote it. 3.3 Carry out energy-saving education and job energy-saving training regularly, establish energy-saving awareness among all employees, and create an energy-saving corporate culture. 3.4 Strengthen energy measurement management, and equip and use energy measurement instruments that have been calibrated and qualified in accordance with the law. 3.5 Establish a system for energy consumption statistics and energy utilization status analysis, implement classified measurement and statistics for the consumption of various types of energy, and ensure that energy consumption statistics are true and complete.
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SB/T 10520—2009
4 Power saving
4.1 Lighting
4.1.1 General provisions
4.1.1.1 Supermarket lighting design should comply with the provisions of GB50034. 4.1.1.2 Supermarket lighting energy-saving design should meet the environmental needs of customers shopping. 4.1.1.3
Supermarket lighting energy-saving design should comprehensively consider the two aspects of planned investment and operating costs. The lighting methods that supermarkets should usually set up are divided into three types: general lighting, local lighting, and mixed lighting. 4.1.1.4f
General lighting is to meet the basic illumination requirements of the entire supermarket, that is, the lighting of the environment. Local lighting is to illuminate a certain part of the supermarket and form a specific visual effect in the local area. It is a supplement to the ambient lighting. For places where the lighting quality requirements in the space are high and it is unreasonable to use only general lighting, it is advisable to use mixed lighting, that is, a mixture of general lighting and shoulder lighting:
4.1.1.5 The type of lighting in the supermarket should be determined according to the provisions of GB50034. 4.1.1.6 The selection of light sources for supermarket lighting design should comply with the provisions of CB50034. 4.1.1.7 The following conditions can be referred to when selecting light sources for supermarket lighting design: Areas with high lighting quality requirements, such as department stores, cashier areas, and population areas should use low-power lamps with high color rendering. When decorative lighting design is used in fresh goods areas, commodity counter areas, etc., it is advisable to use tight reading ironing lamps, low-power metal halide lamps or high-frequency preheating fluorescent lamps.
4.1.1. The selection of lighting fixtures and their accessories in supermarkets should comply with the provisions of GB50034. 4.1.2 Arrangement of lighting fixtures
4.1.2.1 The lighting fixtures in the department store area should be arranged in the following ways: Mainly adopt the general lighting method, ··General lighting should adopt fluorescent lamps, and the lighting effect should be able to help customers quickly and accurately identify the quality, color and pattern of the goods. On the wall surface, local lighting should be adopted, and the lighting effect should be based on 1.5 times and 2 times the general illumination in the store. According to the height of the space, choose the appropriate arrangement spacing to avoid shadows caused by the containers. …: Local lighting on the wall should use asymmetric fluorescent lamps, and local lighting on the column surface should use asymmetric fluorescent lamps or metal halide spotlights.
4.1.2.2 The following arrangement of lamps in the fresh goods area is recommended. For the meat products area, aquatic products area, cooked food area, fruit area, vegetable area, bakery and other areas, mixed lighting is mainly used. The lighting effect should be able to highlight the freshness of the goods in this area, and ensure that the illumination of the lighting fixtures does not affect the quality of the goods. It is recommended to use lamps with high reduction.
… Local lighting should adopt fluorescent lamps or ceramic metal halide chandeliers. 4.1.2.3 The following arrangement of lamps in the commodity counter area is recommended: mainly using mixed lighting, the average lighting effect should be based on 1.5 to 2 times the general illumination, and the illumination at the brand logo should reach 2 to 5 times the general illumination.
Local lighting should adopt asymmetric fluorescent lamps or ceramic metal halide spotlights. 4.1.2.4 The cashier area should emphasize the visual guidance effect by changing the arrangement density or arrangement space of general lighting. 4.1.2.5 The lighting fixtures in the entrance area of ​​the supermarket should be arranged in the following manner: - The entrance area can be distinguished from the department store area by illumination and light image, but the overall image of the supermarket should be maintained. - The entrance area can use the same lighting fixtures as the self-service area. Special style lighting fixtures can be used to create the commercial atmosphere of the supermarket. 4.1.2.6 The arrangement and selection of lighting fixtures in the storage area should comply with the relevant provisions of GB50034. 4.1.2.7 The arrangement and selection of lighting fixtures in the office area should comply with the relevant provisions of GB50034. 2
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Lighting standard value
4. 1. 3. 1
The standard value of illumination in each area of ​​the supermarket is 0.75 m It is advisable to comply with the requirements of Tables 1 to 4. Standard values ​​of lighting in department stores
Dim parameters
Illuminance/1x
Color temperature/K
Color rendering index/Ra
Glare index
Lighting parameters
Illuminance requirements/1x
Color temperature/K
Color rendering index/Ra
Glare index
Lighting parameters
3 800-6 700
Table 2 Standard lighting values ​​for fresh goods area
Meat product area, aquatic product area and cooked food area
Product surface>500
3000~5000
Degree of brightness requirement/1x
Color temperature/K
Color rendering index/Ra
Glare index
Fruit area, vegetable area
Product surface500
3000--5000
Standard lighting values ​​for product counter area
SB/T 10520—2009
Bakery
Product surface≥500
2 500~3 000
Product surface>800, can be customized according to the product specifications3 800~6 700
Lighting parameters
Illuminance requirements/1x
.Color temperature/K
Color rendering index/Ra
Glare index
Standard values ​​for lighting in storage areas
4.1.3.2 Under normal circumstances, there may be a 10% to +-10% error between the design illumination value and the illumination standard value. 4.1.4 Lighting energy saving standards
4.1.4.1 Supermarket lighting uses lighting power (LPD) as the evaluation index for lighting energy saving. 4.1.4.2 When evaluating energy saving for supermarket lighting, the lighting power density value may refer to the provisions of Table 5. When the illumination value of a room or place is higher or lower than the corresponding illumination value specified in Table 5, its lighting power density value shall be increased or discounted in proportion. 4.1.4.3 For places with decorative lamps, 50% of the total power of the decorative lamps actually used may be included in the calculation of the lighting power density value. Table 5 Reference for energy saving of supermarket lighting Room or place Department store Fresh goods area Counter area Warehouse area Power density during lighting period/(W/m2) Corresponding illuminance value/1x SB/T 10520—2009 4.1.5 Lighting test 4.1.5.1 The lighting test of supermarkets shall meet the requirements of functional use. 4.1.5.2 The test equipment shall use a first-class illuminance meter within the validity period of the test. 4.1.5.3 The height of the test surface is 0.75 m above the ground 4.1.5.4 The test conditions shall meet the following requirements: It shall be carried out when the external light influences the hour. It shall be carried out when the supermarket meets the use conditions, and the influence of the shelf on the tested surface shall be considered. 1. The cumulative operation time of lighting equipment should be 50h100h. 2. The lighting equipment should be measured after it is lit and stable for 30 minutes. 3. The power supply voltage should be kept stable, and the voltage at the lamp input end should not deviate from the rated voltage by more than 5%. 4.1.6 Management requirements for lighting energy saving
4.1.6.1 Lighting power distribution
The lighting power distribution of supermarkets should comply with the relevant provisions of GB50034. 4.1.6.2 Lighting control method
4.1.6.2.1 The lighting in the supermarket sales area should be centrally controlled, and zoning and grouping control measures should be taken according to the building use conditions and natural lighting conditions.
4.1.6.2.2 Energy-saving switches should be used in corridors, stairwells, etc. that are not used for shopping in supermarkets. 4.1.6.2.3 Supermarkets with conditions should adopt the following control methods: 1. For supermarkets with good natural light, automatically switch lights or dim them according to the degree. -According to the flow of customers, use a white-lighting device that reduces the illumination in different time periods. -According to the needs, use human body sensing and other methods to automatically turn on and off the lights in the stairwell. For large and medium-sized supermarkets, use a centralized automatic control system according to specific conditions. 4.2 Heating, ventilation, air conditioning and refrigeration equipment 4.2.1 Heating 4.2.1.1 The selection and design of heating methods shall comply with the provisions and requirements of CB50019 and GB50189. 4.2.1.2 The energy efficiency limit value of the heating system shall comply with the provisions and requirements of GB50019 and GB50189. 4.2.1.3 The operation and management of heating equipment shall comply with the provisions and requirements of SB/T10427. 4.2.1.4 Heating equipment shall be inspected and maintained regularly. 4.2.2 The selection and design of ventilation systems shall comply with the provisions and requirements of GB50019 and GB50189. 4.2.2. 1
Ventilation equipment shall comply with the provisions and requirements of GB50019. CB50189 and GB/T19761. 4.2.2.2
The operation and management of ventilation equipment shall comply with the provisions and requirements of SB/T10427. 4.2. 2. 3
Ventilation equipment shall be inspected and maintained regularly. 4. 2.2. 4
4.2.3Air conditioning
The design of air conditioning system shall comply with the provisions and requirements of GB50019 and GB50189. 4.2.3. 1
4.2.3.2Air conditioning equipment shall comply with the provisions and requirements of GB/T7725 and GB/T18837. 4.2.3.3 The energy efficiency limit values ​​of air-conditioning equipment shall comply with the provisions and requirements of GB19577, GB12021.3, GB19576, GB/T17981, GB21454 and SB/T10427.
4.2.3.4 The energy efficiency test value and marked value of the chiller for air conditioning shall not be lower than the provisions and requirements in GB19577. 4.2.3.5 When designing the air-conditioning system for the food freezing and refrigeration area, direct blowing air vents and return air vents are not allowed to be set to reduce the disturbance of the air in the area.
4.2.3.6 The central air-conditioning host should have a load automatic control device. 4
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-Enterprises with conditions should consider using variable air volume and variable water volume systems to reduce the annual energy consumption of air-conditioning systems. SB/T 10520—2009
- The ventilation design of the central air conditioning system should consider making full use of outdoor fresh air in the transition season and reducing the startup time of the air conditioning (cold water) unit. - Enterprises with conditions should consider the fresh air control strategy based on the concentration of carbon dioxide. While ensuring the air quality of the store, reduce the energy consumption of fresh air.
4.2.3.7 Multi-connected air conditioning (heat pump) units should give priority to energy-saving variable frequency air conditioning equipment in accordance with the provisions of GB/T18837. 4.2.3.8 The filtration effect and resistance of the air filter selected for the air conditioning unit should comply with the relevant provisions of GB/T14294. 4.2.3.9 The air outlets of the decentralized and centralized air conditioning systems should be evenly arranged at the top of the store. 4,2.3.10 The insulation material of the air supply duct should ensure that there is no condensation in the high temperature and high fading season. 4.2.3.11 It is advisable to set up a monitoring and control system, and regularly inspect, maintain and replace equipment and accessories. 4.2.3.12 Enterprises with conditions should install automatic control equipment, establish air conditioning power management system, conduct centralized control and reduce power consumption. 4.2.3. 13
In transition season, the air conditioning system introduces fresh air to adjust the indoor temperature. 4.2.3.14 Air conditioning products with better energy efficiency ratings should be used preferentially. 4.2.4 Refrigerated and refrigerated display cabinets
4.2.4.1 The design and equipment selection of refrigerated and refrigerated display cabinets should comply with the provisions and requirements of GB/T21001.1, GB/T21001.2, GB15586 and SB/T 10427.
4.2.4.2 The relative humidity of the air in the cold refining and refrigeration area should be controlled below 60%. 4.2.4.3 Refrigerated and refrigerated display cabinets should be monitored and controlled, and the equipment and accessories should be regularly inspected, maintained and replaced. 4.2.4.4 Enterprises with conditions should establish a centralized management system for refrigerated and refrigerated display cabinets for real-time monitoring. When there are more than two refrigeration compressors, it is recommended to use a variable frequency control system or other similar regulation system. 4.2.4.5
4.2.4.6 It is recommended to use energy-saving lighting for the lighting of refrigerated display cabinets to reduce heat dissipation. 4.2.4.7 It is advisable to increase the use of electronic expansion valves. It is advisable to use variable frequency fans in display cabinets. 4.2.4.8
4.2.4.9 If an air-cooled condenser is used, it is recommended to add a frequency converter and use an evaporative condenser if the climate permits. 4.2.4.10 The air-cooled condensing unit used in refrigerated display cabinets and cold storage should be installed in a ventilated and shaded place, and the dust on the condenser should be removed in time. 4.2.4.11It is advisable to use refrigerated display cabinets with glass sliding doors and night curtains to better maintain the temperature of goods. 4.2.4.12 Close the T-room with cold source and the refrigerator without goods at night, and open it when the store opens. It is recommended to use automatic control to achieve this effect.
4.2.4.13 The anti-dew heating wire of the refrigerator should adjust the running time according to the humidity to reduce unnecessary energy waste. Use sensors to adjust the opening and closing of the refrigerator lighting part as needed to reduce the waste of electricity in this part. 4.2.4.14 It is advisable to use the waste heat of the refrigeration equipment to heat the hot water needed in the back area of ​​the store. 4.2.4.15 The goods should not be placed beyond the loading line. 4.2.5 Cold storage
4.2.5.1 The design of the cold storage should comply with the provisions and requirements of GB50072 and SB/T10427. 4.2.5.2 Ducted cold air curtains or wind curtains should be installed at the entrances and exits. 4.2.5.3 The insulation materials of the warehouse and pipelines shall meet the relevant national regulations and requirements. 4.2.5.4 The operation status of the cooling fan shall be monitored and fault alarms shall be provided. It is recommended to use an automatic frost thickness monitoring and defrosting control device to keep the frost thickness on the surface of the ejector within the allowable range of the cold storage conditions. 4.2.5.5 The number of goods stacked in the warehouse shall not exceed the allowable carrying capacity of the cold storage. 4.2.5.6 A circulation channel shall be left when stacking goods. 4.2.5.7 The use of the cold storage should be centralized as much as possible, the number of in and out times should be controlled, and the door should be closed at will to reduce the loss of cold air. 4.2.5.8 The cold storage door opening time control system should be used to avoid energy waste caused by the door being open for too long. 4.3 Elevator
4.3.1 The elevator should be retrofitted with variable frequency energy-saving, and a variable frequency energy-saving starting distribution cabinet should be installed to reduce the starting current. 5
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SB/T10520—2009
4.3.2 On the basis of meeting the requirements of transporting goods, reasonable arrangements should be made to ensure that the content is full during transportation and reduce unnecessary operation times.
4.3.3 The use of elevators should be reasonably planned to reduce unnecessary operation times. 4.4 Office electricity
4.4.1 Lighting
4.4.1.1 Energy-saving lamps should be used, and the lamps in the office area should be controlled separately according to the three areas of floor, corridor and office. 4.4.1.2 The lamps in each area should be controlled by multiple rooms. 4.4.1.3 According to the number of office workers and the illumination requirements, the number of lights on in each area should be adjusted. 4.4.1.4 The lights should be turned off in time when people leave. 4.4.2 Air conditioning
4.4.2.1 Split air conditioning should be used if central air conditioning is installed. 4.4.2.2 Reasonable setting of air conditioning temperature shall comply with relevant national regulations. 4.4.2.3 Independent office areas shall be equipped with independent switches. 4.4.3 Computers
4.4.3.1 The building shall have a computer room with good sealing and thermal insulation performance and install precision air conditioners to maintain the heat dissipation direction of front-to-back exhaust and carry out ecological circulation.
4.4,3.2 Choose computer equipment with green and energy-saving labels. 4.4.3.3 The office shall open a local area network and use the internal platform for communication: implement paperless office. 4.4.3.4 When personnel leave, they shall turn off the computer in time. 4.5 Other power saving
4.5.1 The electric heating boiler used in the supermarket shall comply with the provisions of GB/T19065. 4.5.2 For equipment such as ice makers that can manage the use time, they can be set to work during the low electricity consumption period. Ovens, ovens and other equipment can be controlled to preheat before business hours. 5 Water saving
5.1 Water saving technology
5.1.1 Wash basins and toilets should be equipped with water-saving faucets and flush toilets such as infrared sensors, and interception-type mixing valves should be used. Toilets, wash basins and other equipment should comply with the provisions and requirements of GB6952. 5.1.2 Use water-saving air-conditioning systems, maintain central air-conditioning and fire protection systems, and avoid unnecessary water discharge and maintenance. 5.1.3 Use leakage detection technology to conduct damage detection. 5.1.4 If conditions permit, water leakage alarm sensors can be added. When water occurs, the alarm will be automatically triggered and repaired in time. 5.1.5 Use water-saving on-site processing equipment. 5.1.6 Promote the application of new water-saving processes, technologies, equipment and materials. 5.2 Water-saving management
5.2.1 Carry out water-saving publicity and establish water-saving awareness among all employees: 5.2.2 Establish a dedicated (part-time) water-saving management organization or personnel to be responsible for water metering, water-saving technology, management and supervision, and formulate corresponding job responsibilities, water-saving measures and plans.
5,2.3 Establish water statistics and water use and water-saving management rules and regulations and reward and punishment measures. 5.2.4 Establish a management system to prevent water resource loss and waste, and use water rationally. 5.2.5 Install water meters in the fresh operation room, and use water-saving disinfection and washing machines, induction faucets, water-saving valves and other equipment. 5.2.6 Improve the processing process. For example, meat should be thawed by air or refrigerated naturally, and running water should not be used for thawing. 5.2.7 Regularly maintain and repair water supply equipment to reduce the occurrence of "running, staying, dripping, and drowning". 6
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6 Energy saving, gas saving
6. 1 Gas (oil) saving technology
6.1.1 Use leakage detection technology to conduct leakage detection. 6.1.2 Promote new processes, technologies, equipment and materials for energy saving. 6.2 Gas (oil) saving management
SB/T10520—2009
6.2.1 Establish a full-time (part-time) gas (oil) saving management organization to be responsible for gas (oil) metering, gas (oil) saving technology, management and supervision, and formulate corresponding job-related gas (oil) saving measures and plans. 6.2.2 Establish gas (oil) consumption statistics and gas (oil) consumption, gas (oil) saving management rules and regulations and reward and punishment measures. 6.2.3 Establish a management system to prevent the loss and waste of gas (oil) resources and use gas (oil) rationally. 6.2.4 Promote the application of new technologies and equipment for energy conservation (oil): For air-conditioning systems that use gas and steam as energy, use energy-saving (oil) air-conditioning systems: Use energy-saving on-site processing gas equipment 6.2.5 Regularly maintain and repair gas (oil) supply equipment to reduce the occurrence of gas (oil) leakage. 7 Material conservation
7.1 Packaging
7.1.1 Promote moderate packaging to reduce the harm caused by packaging due to energy consumption and environmental pollution. 7.1.2 Packaging bags, packaging boxes, and plastic wrap used for bulk food and fresh goods should use environmentally friendly materials as much as possible and use them in moderation. 7.1.3 Commodity packaging boxes should be managed by a dedicated person and recycling should be encouraged. 7.2 Shopping bags
7.2.1 Thoroughly implement the management measures for the paid use of plastic shopping bags in retail places for environmentally friendly goods. 7.2.2 Formulate corresponding reward plans and measures to encourage consumers to use environmentally friendly shopping bags. 7.3 Office
7.3.1 Set up waste paper recycling bins and implement a system for recycling office paper. 7.3.2 Use energy-saving and environmentally friendly products for office equipment such as printers and copiers. 7.3.3 Promote the use of canned ink cartridges and recycled toner cartridges. 7.3.4 Use paperless office.
7.4 Others
7.4.1 Establish a relevant management system for the recycling of items and formulate specific measures to recycle and reuse waste products and waste items, and set up full-time (part-time) personnel to supervise and implement. 7.4.2 Encourage the recycling of recyclable items. 8 Building Energy Conservation
8.1 New supermarkets must comply with the relevant requirements of GB50189. 8.2 When energy-saving renovations are carried out on existing supermarket buildings, it is recommended to cooperate with professional energy-saving service companies, adopt a contract energy management model, carry out energy-saving renovations, and reduce energy consumption.
9 Other energy-saving measures
9.1 New and renewable energy
9.1.1 Enterprises with conditions can use solar water heating and heating systems. 9.1.2 Enterprises with conditions can use new liquid fuel technology to generate electricity using renewable resources. 9.1.3 Promote the use of renewable resources to provide power systems. 7
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SB/T 10520—2009
9.2 Informatization and e-commerce
Use information technology to achieve paperless office and business, and reduce energy consumption through supply chain management and optimization. 9.3 Sales promotionbzxz.net
Control energy waste in sales promotion activities.
http://foodmate.neSB/T10520-2009
Contains product partner network http
Domestic trade of the People's Republic of China
Industry standard
Supermarket energy saving specification
SB/T 10520—2009
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