Cargando…
Energy efficiency in commercial kitchens.
Commercial kitchens are large users of gas, water and electrical energy, and can leave a large carbon footprint. It is estimated that the total energy consumption of Britain's catering industry is in excess of 21600 million kWh per year. This publication has been prepared jointly by CIBSE and t...
| Clasificación: | Libro Electrónico |
|---|---|
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Chartered Inst. of Building Services Engineers,
2009.
|
| Colección: | TM (Chartered Institution of Building Services Engineers) ;
50. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- New and existing kitchens
- Refurbishment and replacement of kitchen equipment
- Natural resources and basic kitchen structure
- Basic kitchen materials
- Environmental targets
- Kitchen service requirements
- Sub-metering and service supplies
- Drainage and kitchen waste removal
- Energy controls
- Ventilation
- Appliance specification, fabrication specification and utensil specification (all types)
- Refrigeration
- Warewashing: dishwashers and glasswashers
- Cooking appliance selection
- Water temperatures, taps, faucets and water saving controls
- Kitchen layout
- Installation, commissioning, handover and feedback
- Documenting the kitchen
- Managing the building
- Maintenance and energy efficiency
- Operational checklist
- Energy audits and surveys
- Energy and water benchmarking
- Energy benchmarks.