I am trying to model a commercial kitchen. I read through previous threads and found some helpful information on including fan power for this type of space. However, I'm having trouble determining how to account for the power associated with the kitchen equipment. I found information on EAc1 which has tables of equipment and energy usage. I've noticed that there are several types of equipment that are not listed in this table.
1. My project is 2009 NC. Is it acceptable to use Tables 1-4 from EAc1 for Retail?
2. What is the best way to include the energy from the equipment. Most of the information I have is connected load which doesn't necessarily equal energy usage.
Marcus Sheffer
LEED Fellow7group / Energy Opportunities
LEEDuser Expert
5909 thumbs up
September 23, 2013 - 3:13 pm
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/