Modeling a commercial kitchen

You are required to model the Proposed case as designed including the process loads. 1. These are acceptable baselines so no you should not use them to represent your kitchen design unless it matches what you are installing. 2. The "best" way will depend on your budget and the level of accuracy desired. You are technically allowed to simply determine a W/sf and apply it with a schedule. For greater accuracy you can determine the usage of the individual pieces of equipment and apply a schedule to each. Connected load tends to be related to the maximum output of the equipment (running at maximum capacity). Although the rated wattage is often overstated in my experience. Depending on the equipment you will need to apply a modeling schedule that accounts for when it is on and how much of it is running in a given hour. We will typically call the project's kitchen consultant, explain how modeling schedules work and ask them to tell us how much of it typically runs under the conditions that are expected in this particular kitchen. We then do reality checks against other kitchens we have modeled and other sources of information on kitchen equipment energy use. A good source of information is - http://www.fishnick.com/