Commercial Kitchens

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• Commercial Kitchens
• Dalhousie University
• Case Study

With the financial support
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Commercial Kitchens How it started

• Proposed project to students in Campus as a
  Living Laboratory course (Jan. April 2011)
• How much energy and water is used in one Dal
  kitchen?

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Answer

• A lot of energy and water is used in kitchens.
• Everything is much larger than a home kitchen,
  staff are cooking long hours, and for a lot of
  people.

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Kitchens Dining Hall Sustainability target
area

• Due to the volume of food production,
  commercial-sized foodservice facilities are more
  energy and water-use intensive than office and
  classroom spaces. In addition, foodservices
  utilize large quantities of food and material
  inputs and impact waste diversion rates of these
  resources.

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Commercial Kitchen Project 2011-2013
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Commercial Kitchen Workshop and Kitchen walks
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Auditing

• We have eight commercial kitchens and a number of
  smaller food serving areas!
• Consultants report high level recommendations
  - no detail equipment audits.
• There are hundreds of pieces of equipment

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Method

• Reviewed existing information such as ENERGY
  STAR Guide for Commercial Kitchens and Food
  Services Technology Centre Self Site Survey
• Worked with Dal Food Services to create an
  inventory sheet with all equipment
• Expanded inventory sheet to include other
  information from tools such as ENERGY STAR
  calculator

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Method

• 4. Created an audit sheet for student auditors
• Metered older equipment that had no published
  energy data used watt meter, Watts UP power
  meter, and fluke 1750 meter
• Created a detailed report with findings, GHG
  emissions, energy, and costs savings

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Findings

• No speed drives on hoods, no metal sides, and
  some equipment outside the hoods impacting
  ventilation and creating noise
• Some low-flow pre-rinse but others not
• Old equipment in some areas fryers, ice
  machines, refrigeration
• Many old Walk-in fridge/freezer fan
  motors/compressors
• Dishwasher and pre-rinse station older
• Leaky taps
• Frost build up door insulation strip needed
  fixing
• Opportunity to switch to natural gas
• Behavioural opportunities
• Redesign opportunity
• Lighting upgrade potential, timers in walk-ins
• Waste bin arrangement, education, and signs
  opportunities

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Immediate Actions

• Replaced old Bakers Oven with new ENERGY STAR
  ovens Projected 20 energy savings

• Replaced older dishwasher with new ENERGY STAR
  dishwasher

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Actions

• Completed auditing report, thesis, refrigeration
  audit
• Major retrofit of largest kitchen to address all
  recommendations include major investment in new
  equipment from fryers, to fridges, ovens,

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Actions

• Follow-up audits to confirm work is done is
  resulting in need for more education and regular
  preventative maintenance checks. Low flow
  pre-rinse head was initially leaking.

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Conclusion

• Benefits

• Costs

• cost, GHG, energy, waste and water savings
  identified kitchen equipment, water, lighting,
  walk-in fridge-freezer compressors/motors, VSD
  for hoods and metal siding, waste management,
  pre-rinse station water, water leaks, water left
  on, flow heads
• Sustainability leadership
• Education Team building

• Studies and student auditing
• Thesis work
• Time

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Next Steps

• Finish developing education program with Food
  Services.
• Preventative maintenance checks for kitchens
  every two months by utility service staff.
• Finish ventilation study designs (outside
  contractor).
• Finance more equipment and other kitchen system
  upgrades. 300,000 In ENERGY STAR kitchen
  equipment invested this year.