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NC-2009 IEQc6.1:Controllability of Systems—Lighting

Catering Kitchen

I recently had this credit denied by our LEED review team because our catering kitchen "local control" did not meet the credit requirement for adjustability. The catering kitchen has simple on-off control because full lighting is required to meet the group needs and preferences for safe operation of equipment and handling of food. Has anyone successfully argued that bi-level lighting would not be appropriate in this kind of space for safety reasons? The users of this room either need full lighting or not when they occupy it.

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Mon, 11/02/2015 - 16:20

Excellent question! While you are essentially correct about the lighting tasks in a commercial kitchen, there are two other factors that motivate me to provide additional light level options. Cleaning requires even higher light levels than cooking. And preliminary setup, before the actual cooking begins, might benefit from a lower lighting level, or one that focuses on a more limited area than the full throttle cooking stage. User controllability is such a subtle yet powerful force granting humans the ability to adapt their environment to suit their needs during different stages of work.

Mon, 11/02/2015 - 16:45

Thanks, Joyce. I just found a thread from May 17, 2010 (I searched "catering" when I should've searched "kitchen" -- sorry!) where some folks are commenting that they had success with simple on-off switching in commercial kitchens.

Thu, 12/22/2016 - 21:03

Heather, can you post the link to the chain? I have a similar situation with a cafeteria. Thanks.

Mon, 04/17/2017 - 04:11

It's on this same page -- Scroll back to the date in my comment

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