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planning:commercial_kitchens_and_cafeterias

Commercial kitchens and cafeterias

Introduction

Commercial kitchens are one of the most energy-intensive areas of buildings. In addition to cooking, dishes are washed and food is kept cool, all of which require a lot of energy; in addition, each of these processes creates a lot of internal heat and moisture, which has to be drawn out of the kitchen with sufficiently dimensioned ventilation systems due to which a large part of the energy used in commercial kitchens is devoted to ventilation. Energy-efficient kitchen equipment, therefore, offers benefits in several ways – it saves energy, generally reduces internal loads, and thus allows smaller ventilation units to be used.

View of the cooking area of a Passive House primary school in Frankfurt am Main, Germany.
© PHI

General strategies and comfort

Ventilation

Appliances

Domestic hot water

Relevant literature and standards

Research literature

O. Kah et al., Leitfaden für energieeffiziente Bildungsgebäude (Guidelines for energy-efficient educational buildings); Passive House Institute; Darmstadt July 2010.
Marine Sanchez: Strategies for improving energy efficiencies in large institutional kitchens in the Conference Proceedings of the 23th International Passive House Conference. Passive House Institute, Darmstadt 2019.
Axel Bretzke: Planung und Bau der Passivhaus Grundschule (Planning and construction of a Passive House school) in the Conference Proceedings of the 9th International Passive House Conference. Passive House Institute, Darmstadt 2005.
C. Oberascher; C. Pakula; R. Stamminger: Energy efficiency in daily food preparation, EEDAL 2011, Copenhagen.
Commercial Kitchens Initiative, Program Guidance on Pre-Rinse Spray Valves, US.
Jørgen Schjær-Jacobsen, Energy efficient cooking - The EffiCooker, Report (R-215), Department of Civil Engineering, DTU 2009.
Berufsgenossenschaftliche Regeln für Sicherheit und Gesundheit bei der Arbeit, Arbeiten in Küchenbetrieben (Trade association regulations for occupational safety and health, working in commercial kitchens), central industrial trade associations, 2011.
C. Wallace; V. Kong; D. Zabrowski: Electric Steamer Performance Test, AccuTemp S3, Report 5011.05.08, Food Service Technology Center, 2005.
R. Swierczyna; P. Sobiski: Condenser Unit Performance with the Hobart AM15T Dishwasher, Report 5011.09.07, Food Service Technology Center, 2009
M. Karsz: Appliance Test Summary Report 501311026, Eloma Genius T6-11, Food Service Technology Center, 2011
M. Karsz: Appliance Test Summary Report 501311027, Eloma Genius T10-11, Food Service Technology Center, 2011
Aid infodienst 3825/2005, Küche und Technik Handbuch für gewerbliche Küchen (Kitchen and technology handbook for commercial kitchens), 2005
Swierczyna,R. et al., Commercial Kitchen Ventilation Performance Report Halton Capture JetTM Backshelf Hood, Food Service Technology Center, 2000
Planungsempfehlungen der Firma Rational (Planning recommendations by the company Rational), 2010
Herstellerinformationen/ Produktauskünfte Firma Winterhalter (Manufacturer's information/product information by the company Winterhalter)), 2011
Karas, A., Fisher, D., Demand Ventilation in Commercial Kitchens - An Emerging Technology Case Study, Food Service Technology Center, 2006
Andrejs, B. et al., Einfluss der Zuluftführung auf die Konzentration verschiedener Schadstoffe im Arbeitsbereich von Küchengeräten (Influence of supply air routing on the concentration of different harmful substances in the workspace of kitchen appliances), FSA Research Establishment for Applied System Safety and Health, Mannheim 1997

Standards

VEREIN DEUTSCHER INGENIEURE: VDI 2052: Raumlufttechnische Anlagen für Küchen (Air conditioning - Kitchens); Düsseldorf 2006
Vollzugshilfe EN-6, Kühlräume, Konferenz Kantonaler Energiefachstellen (Guidelines EN-6, cold rooms, cantonal energy offices conference), 2009.

See also

planning/commercial_kitchens_and_cafeterias.txt · Last modified: 2021/06/24 16:44 by nsukhija