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planning:non-residential_passive_house_buildings:cafeterias_and_commercial_kitchens

Cafeterias and commercial kitchens

Energy efficiency in cafeterias and commercial kitchens

This article is published in the Conference proceedings of the 17th International Passive House Conference 2013:

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 requires 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. 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. The topic is especially timely as Germany switches to all-day schools with school cafeterias.
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Ventilation in commercial kitchens

This article is published in the Conference proceedings of the 17th International Passive House Conference 2013:

A large part of the energy used in commercial kitchens is devoted to ventilation. Kitchen ventilation systems have to remove heat, moisture, and aerosols emitted during cooking and cleaning from the indoor air to ensure tolerable working conditions for staff.
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See also

Overview of all articles on Passipedia about non-residential Passive House buildings

Conference proceedings 17th International Passive House Conference 2013

planning/non-residential_passive_house_buildings/cafeterias_and_commercial_kitchens.txt · Last modified: 2018/06/25 09:16 by cblagojevic