I have had conflicting information regarding re-used commercial kitchen equipment, whose energy and water are measured as 'process.' Some say yes, others no. There are mechanical, electrical and plumbing components, and they are undesirable to haul, unless stripping for copper and steel, so in one respect, their re-use on a project is very attractive, not to mention cost-effective. Also, if the equipment is reused and non-energy star, it doesn't count against you in EAc1.4. It also appears in Division 11, which is "optional" under MRc5.1. But the MRc3.1 credit language seems to indicate that 'mechanical, electrical and plumbing components' are not included, yet most food service equipment contains some or all. And, I've heard of projects getting credit for reused kitchen equipment! I'm confused. It's one thing if a stainless steel worktable, pot/pan sink, etc. is re-used, and it would make sense that those be included. But does actual powered equipment qualify towards this credit officially or not?. . Many thanks!
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Tristan Roberts
RepresentativeVermont House of Representatives
LEEDuser Expert
11477 thumbs up
October 29, 2010 - 5:12 pm
Correct me if I'm wrong, but for material salvaged onsite to count toward MRc3.1, it has to be used in a different application than its original application. I don't think reusing equipment counts here.
Suzanne Painter-Supplee, LEED AP+ID&C
PrincipalSEESolutions LLC
126 thumbs up
November 1, 2010 - 11:47 am
That was also my understanding but there may have been some inconsistencies in the application, as I have had some foodservice consultants tell me that they have gotten credit for it. It is possible that they may have mistaken this credit for Regional Sourcing and Extraction, MRc5.1. I could see stainless worktables used in a different way, as well as millwork, i.e. I 've seen stainless worktables repurposed into desks, but geez, how can you repurpose an oven??
Jack Boti
June 12, 2024 - 10:14 am
YES, re-used commercial kitchen equipment can still be counted towards energy and water savings because it's being used to perform the same function as new equipment. The fact that it's reused doesn't change the fact that it's still using energy and water, which is what matters when calculating energy and water savings.
So, from a purely logical standpoint, re-used commercial kitchen equipment can still be counted towards energy and water savings.