Table of Contents
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.
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General strategies and comfort
Optimisation potentials in commercial kitchens – Procedure for energy-relevant project planning
Basic principles: Thermal comfort and energy flows in kitchens
Energy balance according to PHPP for commercial kitchen and cafeterias
Dynamic response of a commercial kitchen
See also:
Planning tools for the summer situation in non-residential buildings
Ventilation
Ventilation in commercial kitchens – concepts, components and air routing
Air quantities and operating methods in non-residential buildings
See also:
Planning aspects of ventilation systems in non-residential buildings
Air Quantities and Operating Methods in Non-Residential Buildings
Recommendations for dimensioning ventilation duct networks
Reducing demand for extract air
Kitchen Exhaust Systems for Residential Kitchens in Passive Houses: Guidelines
Appliances
Energy efficiency in cafeterias and commercial kitchens
Exemplary approaches for kitchen appliances – "solutions in the appliance"
See also:
Food refrigeration in supermarkets
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. |