by jbs071409h3 — July 17, 2009—Facilities that include commercial kitchens know that they are large users of gas, water and electricity, and can leave a large carbon footprint. A new publication prepared jointly by the U.K.’s Chartered Institution of Building Services Engineers (CIBSE) and the Catering for a Sustainable Future Group (CSFG) provides industry-specific guidance and expert advice on reducing energy consumption, emissions, and costs for commercial kitchens.
TM50: Energy efficiency in commercial kitchens includes comprehensive and practical advice for kitchen designers, specifiers, installers, managers, operators, owners, and contract caterers in hotels, pubs, restaurants, business and industry, and all commercial kitchen facilities.
Covering both new and existing kitchens as well as large and small kitchen operations, the publication offers such practical features as: a useful checklist of energy saving measures; benchmarks for energy cost per meal; and guidance on developing an energy audit and energy plan.
The publication covers such topics as refurbishment and replacement of kitchen equipment; sub-metering and service supplies; drainage and kitchen waste removal; energy controls; ventilation; and refrigeration, and is available from CIBSE priced at 30 for CIBSE members and 60 for non-members.
