Hi, I am trying to model a dining facility and am finding it difficult to determine the best way to include the energy associated with the kitchen equipment. I have read through the comments and found helpful information regarding fan power. I also found reference to the Tables 1-4 in EAc1 for retail to use in determining the baseline equipment power. Is it acceptable to use this table for an NC project?

I am finding many pieces of equipment are not included in these tables. I am also finding that manufacturer data sheets do not provide power information in the same manner that is listed in the tables. What is the best way to model kitchen equipment?

Thanks, September Silvers