planning:commercial_kitchens_and_cafeterias
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planning:commercial_kitchens_and_cafeterias [2021/06/11 10:05] – [Relevant literature and standards] corinna.geiger@passiv.de | planning:commercial_kitchens_and_cafeterias [2025/03/11 13:36] (current) – jgrovesmith | ||
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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. | 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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+ | including dedicated chapters on [[planning: | ||
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===== Ventilation===== | ===== Ventilation===== | ||
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- | **See also:** | + | [[phi_publications:nr.51_air_quantities_and_operating_methods_in_non-residential_buildings]] {{: |
+ | (incl. recommendations for air flow dimensioning based on the example of a commercial kitchen, section 1.2.2) | ||
- | [[phi_publications:pb44_planning_aspects_of_ventilation_systems_in_non-residential_buildings|Planning aspects of ventilation systems in non-residential buildings]] {{: | + | [[planning:non-residential_passive_house_buildings: |
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- | [[planning:building_services: | + | **Related articles: |
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+ | [[phi_publications:pb44_planning_aspects_of_ventilation_systems_in_non-residential_buildings|Planning aspects | ||
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===== Appliances===== | ===== Appliances===== | ||
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=====Domestic hot water===== | =====Domestic hot water===== | ||
- | **[[phi_publications:nr.49_summary_of_protocol_volume_49|Energy-Efficient Hot Water Systems]] {{: | + | **Related articles:** |
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- | =====Relevant literature and standards===== | + | ====== Relevant literature and standards |
- | ===Research literature=== | + | ====Research literature==== |
|O. Kah et al., **Leitfaden für energieeffiziente Bildungsgebäude (Guidelines for energy-efficient educational buildings)**; | |O. Kah et al., **Leitfaden für energieeffiziente Bildungsgebäude (Guidelines for energy-efficient educational buildings)**; | ||
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- | === Standards=== | + | ==== Standards==== |
|VEREIN DEUTSCHER INGENIEURE: VDI 2052: **Raumlufttechnische Anlagen für Küchen (Air conditioning - Kitchens)**; | |VEREIN DEUTSCHER INGENIEURE: VDI 2052: **Raumlufttechnische Anlagen für Küchen (Air conditioning - Kitchens)**; | ||
|**Vollzugshilfe EN-6, Kühlräume, | |**Vollzugshilfe EN-6, Kühlräume, | ||
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+ | ==== Further reading==== | ||
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+ | ======See also====== | ||
+ | [[planning: |
planning/commercial_kitchens_and_cafeterias.1623398748.txt.gz · Last modified: by corinna.geiger@passiv.de