Passipedia EN

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======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.

[{{:picopen:fig1_10.png?nolink&300 |View of the cooking area of a Passive House primary school in Frankfurt am Main, Germany. \\ © PHI }}]


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===== General strategies and comfort =====


[[phi_publications:optimisation_potencials]]

[[phi_publications:basic_principles]]

[[planning:non-residential_passive_house_buildings:cafeterias_and_commercial_kitchens:energy_efficiency_in_cafeterias_and_commercial_kitchens]] {{:picopen:members_only.png?nolink&20|}}\\
including dedicated chapters on [[planning:non-residential_passive_house_buildings:cafeterias_and_commercial_kitchens:energy_efficiency_in_cafeterias_and_commercial_kitchens:energy_flows_in_cooking_equipment]], [[planning:non-residential_passive_house_buildings:cafeterias_and_commercial_kitchens:energy_efficiency_in_cafeterias_and_commercial_kitchens:comfort]], [[planning:non-residential_passive_house_buildings:cafeterias_and_commercial_kitchens:energy_efficiency_in_cafeterias_and_commercial_kitchens:energy_balance_according_to_phpp]] and
[[planning:non-residential_passive_house_buildings:cafeterias_and_commercial_kitchens:energy_efficiency_in_cafeterias_and_commercial_kitchens:dynamic_response_of_a_commercial_kitchen]]

**Related articles:**

[[phi_publications:pb_41:planning_tools_for_the_summer_situation_in_non-residential_buildings|Planning tools for the summer situation in non-residential buildings]] {{:picopen:members_only.png?nolink&20|}}




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===== Ventilation=====

[[planning:guides_and_aids:kitchen_exhaust_systems_for_residential_kitchens_in_passive_houses_guidelines]]

[[phi_publications:nr:47_comercial_kitchens]] {{:picopen:members_only.png?nolink&20|}}

[[phi_publications:nr.51_air_quantities_and_operating_methods_in_non-residential_buildings]] {{:picopen:members_only.png?nolink&20|}}
(incl. recommendations for air flow dimensioning based on the example of a commercial kitchen, section 1.2.2)

[[planning:non-residential_passive_house_buildings:cafeterias_and_commercial_kitchens:ventilation_in_commercial_kitchens:reducing_demand_for_extract_air]] {{:picopen:members_only.png?nolink&20|}}


**Related articles:**

[[phi_publications:pb44_planning_aspects_of_ventilation_systems_in_non-residential_buildings|Planning aspects of ventilation systems in non-residential buildings]] {{:picopen:members_only.png?nolink&20|}}

[[phi_publications:nr._44_recommendations_for_dimensioning_ventilation_duct_networks|Recommendations for dimensioning ventilation duct networks]] {{:picopen:members_only.png?nolink&20|}}


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===== Appliances=====

[[planning:non-residential_passive_house_buildings:cafeterias_and_commercial_kitchens:energy_efficiency_in_cafeterias_and_commercial_kitchens:energy_flows_in_dishwashers|Energy flows in dishwashers]] {{:picopen:members_only.png?nolink&20|}}

[[planning:non-residential_passive_house_buildings:cafeterias_and_commercial_kitchens:energy_efficiency_in_cafeterias_and_commercial_kitchens:exemplary_approaches_for_kitchen_appliances_solutions_in_the_appliance|Exemplary approaches for kitchen appliances]] {{:picopen:members_only.png?nolink&20|}}

**Related articles:**

[[phi_publications:nr.40_food_refrigeration_in_supermarkets|Food refrigeration in supermarkets]] {{:picopen:members_only.png?nolink&20|}}

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=====Domestic hot water=====

**Related articles:**

[[phi_publications:nr.49_summary_of_protocol_volume_49|Energy-Efficient Hot Water Systems]] {{:picopen:members_only.png?nolink&20|}}

[[phi_publications:nr.49_hear_recovery_from_wastewater|Heat Recovery from Wastewater - Concepts and Measured Data]] {{:picopen:members_only.png?nolink&20|}}


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====== 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.|


==== Further reading====

[[https://passivehouseaccelerator.com/articles/commercial-kitchens-in-passive-house-construction-insights-from-magdalena-patyna-of-the-passive-house-institute|Commercial Kitchens in Passive House Construction: Insights from Magdalena Patyna of the Passive House Institute]]

[[https://passivehouseaccelerator.com/articles/tips-for-designing-commercial-kitchens-in-passive-house-buildings|Tips for Designing Commercial Kitchens in Passive House Buildings]]


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======See also======

[[planning:non-residential_passive_house_buildings]]