Energy efficiency in commercial kitchens (TM50)

Roz Burgess, Liz Rose

• Publisher: The Chartered Institution of Building Services Engineers
• Year: 2021
• Print ISBN: 9781912034963
• eBook ISBN: 9781912034970
• Topic: Technology & Engineering
• Subtopic: Construction & Architectural Engineering
• Index: Technology & Engineering

Commercial kitchens continue to be significant water and energy users and their carbon footprint on a business can be considerable. This new and expanded edition provides updated advice for designers, installers and operators of these facilities in all areas of business and industry on how to minimise their consumption, thereby realising efficiencies in both carbon emissions and operating costs. It has been prepared by a range of industry experts with real-world experience, with the aim of providing practical recommendations that can be applied to all commercial food service facilities, regardless of size.The purpose of a commercial food service operation is to deliver the chosen offer in the most effective way for the client requirements. Energy consumption is an important part of the overall facility from a corporate social responsibility perspective and this publication demonstrates how that can be achieved. Its recommendations can help manage and minimise consumption by increasing awareness both of technical standards and operational practices.Energy efficiencies can no longer be considered optional but must be included as part of the overall strategy for designing, maintaining and operating a facility. Any energy savings achieved relate directly to the profitability of a food service operation but also arguably are a moral responsibility in the face of ongoing climate change. This is underpinned by both current and likely future legislation. It is important to understand the link between capital investment and operational expenditure, and that a low-cost appliance or fitting, for example, may not necessarily be a good investment due to higher running costs. Cutting costs on professional design advice, installation, commissioning and maintenance is also often a false economy.For new-builds and refurbishments, part of the energy saving strategy may involve the purchase of new, energy efficient equipment. By effective design and selection of the best of what is currently available, the efficiency of an installation can be maximised. For both new and existing facilities, substantial energy savings can be achieved by the careful design of the operational parameters of the facility, which must ultimately be driven by the client requirements.This publication is not intended as a guide to commercial kitchen design, but provides comprehensive and practical advice on energy saving measures that can be included in any food service operation, regardless of scale. This publication does not advise on sustainability of the food supply chain.

Table of contents

• TM50.pdf