Forum discussion
NC-2009 EAp2: Minimum Energy Performance
Hi all,
I would be grateful if somebody could direct me to any resources that outline how to accurately model commercial kitchen energy usage.
Regards,
Dónal
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Marcus Sheffer
LEED Fellow7group / Energy Opportunities
LEEDuser Expert
5909 thumbs up
October 30, 2013 - 6:31 pm
I thought I provided an answer to this question recently. Did you post it under another credit as well?
Dónal O'Connor
October 30, 2013 - 7:01 pm
Hi Marcus,
No I did not. Can you direct me to your previous answer?
Thanks
Dónal
Francesco Passerini
engineer90 thumbs up
October 31, 2013 - 9:12 am
You could consider table 3.1.13 of the "Buildings energy data book":
http://buildingsdatabook.eren.doe.gov/docs/DataBooks/2011_BEDB.pdf
Marcus Sheffer
LEED Fellow7group / Energy Opportunities
LEEDuser Expert
5909 thumbs up
October 31, 2013 - 11:37 am
It will be quicker to try and respond again. I think I sent links the last time but I don't have much time today.
I would check COMNET to see if they have any W/sf values and schedules you could use. LEED for Retail has a table of various kitchen equipment you can use.
We typically have a conversation with the project's kitchen consultant to discuss each piece of equipment. We go over the energy use and operational schedule to produce our estimate of the overall kitchen energy use.
Jorge Torres-Coto
Building Systems Commissioning EngineerEmpirical Engineering, LLC
17 thumbs up
October 31, 2013 - 1:28 pm
EnergyStar has some extensive excel sheets with baselines that LEED for Retail adopted and you can also input your proposed design to calculate savings vs. Baseline.
You can Google "energy star commercial kitchen calculator" and the excel sheet will come up. LEED for retail also has the reference, though it may be out dated.
fishnick.com also has calculator that LEED for Retail Core Committee utilized for their baselines.
Dónal O'Connor
November 4, 2013 - 8:57 am
Hi all,
Thank you for your responses, they are greatly appreciated.
Regards,
Dónal