Does anyone have experience with daylight in commercial kitchens. My hotel resort project has seperate, individually cooled, prep areas for seafood, pastry, vegetables and meat large within a large commercial kitchen. Each of these spaces is closed to the rest of the kitchen. A window in this climate would adversely affect energy consumption. Can these be excluded? Thanks

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Tristan Roberts

Representative

Vermont House of Representatives

LEEDuser Expert

7780 thumbs up

Fri, 03/11/2011 - 04:10

Kenneth, these areas sound like regularly occupied workspaces that need to be included for credit compliance. There can be an energy tradeoff and sometimes energy synergies with daylighting, but that has not been known as a valid reason for not complying with requirements.

Candice Clark

Business Development Manager

Velux - Commercial Division

LEEDuser Basic Member

12 thumbs up

Wed, 11/16/2011 - 22:23

Tubular Daylighting Devices (TDD's) are a successful daylighting solution for those areas, based on their minimal openings ( 21" dia) and optical properties. That is, If top daylighting can be used or snake down to a lower floor. I have seen many projects executed in educational and military central kitchens, back of the house for chain restaurants and hotels. This posting is after your project, i hope you found a solution. This post is not timely for your project, but i.

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