Energy efficiency in commercial kitchens
Series: CIBSE Technical Memoranda -- volume TM50; TM (Chartered Institution of Building Services Engineers) -- 50.
Publisher: Chartered Inst. of Building Services Engineers
Published: 2009
Place of publication: London
Language: eng
ISBN-13: 9781680150278; 9781906846053
Subjects: Kitchens; Cuisines
Description: Commercial kitchens are large users of gas, water and electrical energy, and can leave a large carbon footprint. It is estimated that the total energy consumption of Britain's catering industry is in excess of 21600 million kWh per year. This publication has been prepared jointly by CIBSE and the Catering for a Sustainable Future Group (CSFG) to provide industry-specific guidance and advice for kitchen designers, specifiers, installers, managers, operators, owners, and contract caterers in hotels, pubs, restaurants, business and industry, and all commercial kitchen facilities on sustainability, and how to reduce the amount of energy used. This in turn reduces the size of the kitchen's carbon emissions and its running costs. This publication is not intended as a guide to commercial kitchen design, but aims to provide comprehensive and practical advice on energy saving measures that can be included in large and small kitchen operations, as well as providing benchmarks in terms of energy cost per meal. This publication does not advise on sustainability of the food supply chain. --
Table of contents: title: New and existing kitchens; title: Refurbishment and replacement of kitchen equipment; title: Natural resources and basic kitchen structure; title: Basic kitchen materials; title: Environmental targets; title: Kitchen service requirements; title: Sub-metering and service supplies; title: Drainage and kitchen waste removal; title: Energy controls; title: Ventilation; title: Appliance specification, fabrication specification and utensil specification (all types); title: Refrigeration; title: Warewashing: dishwashers and glasswashers; title: Cooking appliance selection; title: Water temperatures, taps, faucets and water saving controls; title: Kitchen layout; title: Installation, commissioning, handover and feedback; title: Documenting the kitchen; title: Managing the building; title: Maintenance and energy efficiency; title: Operational checklist; title: Energy audits and surveys; title: Energy and water benchmarking; title: Energy benchmarks.