I have calculated the energy consumption from kitchen equipment on my project using the schedule of appliances from the kithcen designer, the manufacturer data for peak equipment load or daily energy (refrigeration), coupled with some basic assumptions on the utilisation, hours of occupancy, meals per day etc...  I understand that projects can count energy savings from efficient refrigeration, cooking and food preparation equipment using LEED Appendix 3, Retail Tables 1-4 which defines the baseline energy usage for these same appliances.  My question is how do I use these tables to convert the baseline idle rate for these appliances into an annual energy consumption figure to identify any energy savings?