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Energy benchmarking in commercial kitchens.

Number: pap. 754

Author(s) : MUDIE S. A., ESSAH E. A., GRANDISON A. S., et al.

Summary

Commercial kitchens are one of the most profligate users of gas, water and electricity in the UK and can leave a large carbon footprint. It is estimated that the total energy consumption of Britain’s catering industry is in excess of 21,600 million kWh per year. In order to facilitate appropriate energy reduction within licenced restaurants, energy use must be translated into a form that can be compared between kitchens to enable operators to assess how they are improving and to allow rapid identification of facilities which require action. A review of relevant literature is presented and current benchmarking methods are discussed in order to assist in the development and categorisation of benchmarking energy reduction in commercial kitchens. Energy use within UK industry leading brands is discussed for the purpose of benchmarking in terms of factors such as size and output.

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Pages: 11 p.

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Details

  • Original title: Energy benchmarking in commercial kitchens.
  • Record ID : 30009668
  • Languages: English
  • Source: Clima 2013. 11th REHVA World Congress and 8th International Conference on Indoor Air Quality, Ventilation and Energy Conservation in Buildings.
  • Publication date: 2013/06/16

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