We are working on a multi use facility with a full kitchen for restaurant style serving of the employees. There is nothing in the ASHRAE 90.1-2004 standard that defines the baseline energy for a restaurant and kitchen equipment. The owner is investing significant funds in highly efficient kitchen equipment and would like to take credit for the energy savings related to the kitchen. How do we define the baseline energy and calculate the ASHRAE savings to be incorporated in our energy calculations?
The project team is requesting guidance on defining a baseline for restaurant and kitchen equipment as well as instruction on how to take credit for using efficient equipment in the proposed design. The LEED-NCv2.2 Reference Guide states that project teams may follow the Exceptional Calculation Method (ECM) (ASHRAE 90.1-2004 G2.5) to document measures that reduce process loads. Please refer to the Standard for more information on the ECM methodology. The CIR dated 8/07/2007 also offers guidance on ECMs for process loads. An appropriate baseline for restaurant and kitchen equipment may be created using the energy rates for various equipment found in the 2005 ASHRAE Handbook - Fundamentals, Chapter 30, Table 5 in conjunction with an appropriate equipment schedule. Please comply with the documentation requirements laid out in ASHRAE 90.1-2004 G2.5 for the Exceptional Calculation Method. Another resource for determining the appropriate baseline for restaurant and kitchen equipment is the LEED for Retail Rating Systems. These can be found on the USGBC website. An informed determination can only be provided during LEED certification review if the requirements ASHRAE 90.1 Section G2.5 guidance are satisfied (i.e., provide theoretical and empirical information verifying accuracy). Applicable Internationally.