by Rebecca Walker — July 3, 2009—The Guide on Energy Efficiency in Commercial Kitchens offers guidance and advice on sustainability and how to reduce energy throughout all sections of the kitchen, for managers, operators, owners, contract caterers, kitchen designers, specifiers and installers of commercial kitchen facilities.
The publication was prepared jointly by the Chartered Institution of Building Services Engineers (CIBSE) and the Catering for a Sustainable Future Group (CSFG) with the combined input of the three major catering equipment trade associations CEDA, CESA and FCSI. It provides industry-specific guidance and advice on sustainability and tells how to reduce the amount of energy used in commercial kitchens.
Energy savings relate directly to the profitability of the kitchen operation and will prove especially useful as the industry fights its way out of recession.
The Guide is the result of a collaboration of catering consultants, catering equipment manufacturers and catering equipment distributors who came together to form the CSFG in 2006.
Each section has been written by experts in their field and provides clear, practical advice that readers can begin using immediately to save energy and cost and improve their carbon footprint.
Commercial kitchens are large users of gas, water and electrical energy and leave a significant carbon footprint. Information covered by the guide includes designing and refurbishing kitchens, managing them for maximum efficiency, and energy and water benchmarks.
For more information, see the CIBSE Web site.
