Commercial kitchens are high energy users, consuming roughly 2.5 times more energy per square foot than any other commercial space, according to the US Environmental Protection Agency (EPA)
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These design guides provide information that will help achieve optimum performance and energy efficiency in commercial kitchen ventilation systems.
ENERGY STAR certified commercial food service equipment helps café, restaurant, and institutional kitchen operators save energy by cutting kitchen utility and maintenance costs without sacrificing features, quality or style.
"In a typical foodservice facility, food preparation, refrigeration, and water heating combined represent nearly 60 percent of total energy use, making those systems excellent targets for energy savings."
"Electricity consumption data were collected from distribution board current transformers in a sample of fourteen UK public house-restaurants. This was set up to identify patterns of appliance use as well as to assess the total energy consumption of these establishments."
Though ventilation may not seem that interesting a topic on the surface, this is precisely the area of the kitchen that has seen the most technological advancements in terms of energy efficiency and design.
Six-page case study of the Santiago High School Science Building and the Ralston Intermediate Building K: Multipurpose Room and Kitchen retrofits. These projects are classified by NBI as “ZE emerging”—they have a stated ZE goal, but their performance has not yet been verified with 12 months of energy use and generation data.
This paper documents the methodology developed to identify and reduce plug and process loads (PPLs) as part of NREL's Research Support Facility's (RSF) low energy design process. PPLs, including elevators, kitchen equipment in breakrooms, and office equipment in NREL’s previously occupied office spaces were examined to determine a baseline. This, along with research into the most energy-efficient products and practices, enabled the formulation of a reduction strategy that should yield a 47% reduction in PPLs. The building owner and the design team played equally important roles in developing and implementing opportunities to reduce PPLs. Based on the work done in the RSF, a generalized multistep process has been developed for application to other buildings.
The Federal Energy Management Program (FEMP) provides acquisition guidance for commercial ovens, a product category covered by ENERGY STAR efficiency requirements.
This guide provides user-friendly guidance for achieving a net zero energy K-12 school building. It includes a set of energy performance targets for all climate zones. Strategies on how to achieve these energy targets are provided throughout the guide and include setting measurable goals, hiring design teams committed to that goal, using energy simulation throughout the design and construction process, and being aware of how process decisions affect energy usage.
The how-to tips address specific project aspects-building and site planning, envelope, daylighting, electric lighting, plug loads, kitchens and food service, water heating, HVAC, and renewable energy generation. Each section contains multiple tips that move the design incrementally toward the zero energy goal. Case studies and technical examples show how the energy goals are achievable at typical construction budgets as well as demonstrate the technologies in real-world applications.
The intended audience of this guide includes educators, school administrators, architects, design engineers, energy modelers, contractors, facility managers, and building operations staff.
The "download" link will take you to the ASHRAE website, where you can download a free PDF of the Design Guide.