Guide to Energy Efficiency in Commercial Kitchens

The Guide is the result of a unique a collaboration of the three main catering equipment trade associations, catering consultants (FCSI), catering equipment manufacturers (CESA) and catering equipment distributors (CEDA) who came together to form the CSFG in 2006.

Energy savings relate directly to the profitability of the kitchen operation and will prove especially useful as the industry fights its way out of recession.

The Guide on Energy Efficiency in Commercial Kitchens has been produced in association with CIBSE, The Chartered Institute of Building Services Engineers. It offers guidance and advice on sustainability and how to reduce energy throughout all sections of the kitchen, for managers, operators, owners, contract caterers, kitchen designers, specifiers and installers of commercial kitchen facilities.

‘Energy Efficiency in Commercial Kitchens’ runs to 64 pages and costs £60 but this will be easily recouped as running costs will be reduced following the advice in the Guide. Proceeds from sales of the Guide will be used to support further work of the CSFG.

More information on the Guide and orders forms can be viewed and downloaded at: www.csfg.co.uk

Each section has been written by experts in their field and provides clear, practical advice that readers can begin using immediately to save energy and cost and improve their carbon footprint.

A synopsis of content is below.

Energy Efficiency in Commercial Kitchens TM50: 2009 CIBSE Industry Guide

Synopsis


Commercial kitchens are large users of gas, water and electrical energy and leave a significant carbon footprint. It is estimated that the total energy consumption of Britain’s catering industry is in excess of 21,600 million kWh per year.

This Guide provides industry-specific guidance and advice on sustainability and how to reduce energy use for managers, operators, owners, contract caterers, kitchen designers, specifiers and installers of commercial kitchen facilities. It will help reduce the kitchen’s carbon emissions and running costs.

GUIDE CONTENTS:

Chapters:

New and existing kitchens
Refurbishment and replacement of kitchen equipment
Natural resources, basic kitchen structure
Basic kitchen materials
Environmental targets
Kitchen service requirements
Sub-metering and service supplies
Drainage and kitchen waste removal
Energy controls
Ventilation
Appliance specification, fabrication specification and utensil specification
Refrigeration
Warewashing, Dishwashers and Glasswashers
Cooking appliance selection
Water temperature, taps, faucets and water saving controls
Kitchen layout
Installation, commissioning, handover and feedback
Documenting the kitchen
Managing the building
Maintenance & energy efficiency
Operational checklists
Energy audits and surveys
Energy and water benchmarking
Energy benchmarks

The CIBSE Guide on Energy Efficiency in Commercial Kitchens TM50:2009 has been prepared by CIBSE and the Catering For a Sustainable Future Group (CSFG,) which is a sub-committee of CEDA (Catering Equipment Distributors Association,) CESA (Catering Equipment Suppliers Association,) and FCSI (Foodservice Consultants Society International) for publication in July 2009.
www.csfg.co.uk

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